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.
Fudge is produced by boiling a caramel batch to 120 – 123 ° C, cooling it to about 105 ° C. It is then cats or spread on tables to allow crystallization to develop.
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.
In fudge applications, the fat works as a smoothing and shortening agent making the product less sticky.
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.
Production of fudge
