Fudge consists of oil, water and milk ingredients. Normally fudge contains more sugar and milk than a toffee, but composition can vary between very wide limits. The hardness and texture of the final fudge are mainly determined by the water content, which in turn is controlled by the boiling temperature. The higher the temperature, the lower the water content and it will harder the final product.
|Vanilla fudge packaging|
Fudge is a grained product, and some means of graining is required. This can be done by removing part of the cooked batch, cooling it and working it until crystallises, when it is added back to the remainder of the hot batch and thoroughly mixed in.
Whilst this is feasible it is not usual and use of fondant to provide seed crystal is almost universal. Usually about 5% is required but increasing the quality will produce finer crustal and a more plastic product.
|Chocolate fudge brownies with walnuts|
Another very important function of the fat is as a flavour carrier which means that it needs to have very good flavor and flavour stability.
Processing of fudge