Fudge is a soft candy made from sugar, butter, and milk or cream, traditionally produced through a specific cooking process that controls sugar crystallization for texture. The history of fudge dates back about 100 years, with its origin linked to an accidental creation while attempting to make another candy type. Successful fudge relies on a balance of crystallization influenced by ingredients like glucose, fructose, and butter, as well as cooking conditions to achieve a creamy consistency.

1. FUDGE
Presentation by
FAIZAN MEHTAB
Seat no:B1030007
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2. Fudge
Fudge is a soft crumbly or chewy sweet
made from sugar, butter, and milk or
cream.

3. Manufacturing process:
Fudge is normally made by adding fondant
to toffee or by adding icing sugar to a
toffee.

4. Basic Steps in Fudge-Making
1. Dissolve sugar in liquid ingredients, and
add corn syrup or acid to prevent big
crystals from forming.
2. Cook mixture to the soft ball stage
3. Allow mixture to cool, slowly.
4. Mix mixture to form small crystals.

5. What is soft ball stage:
At soft ball stage temp should be: 235° F –
240° F.
Sugar concentration: 85%
At this temperature, sugar syrup dropped
into cold water will form a soft, flexible ball.

6. History of Fudge:
• Fudge was invented in the United States
around 100 years ago. The exact origins
are disputed, but all accounts claim that
the first batch of fudge was accidentally
created by failing to make another type of
candy—possibly caramels.

7. Chemistry of Fudge:
The chemistry of fudge is the chemistry of
proteins heated with reducing sugars, i.e.
the chemistry of the Maillard reaction.
Fudge is crystalline in nature because it
contains sugar crystals unlike lollipops,
caramels, and toffee, crystal formation is
desirable in fudge

8. The smaller the sugar crystals the more
smoother and creamier taste develop in
the mouth.
Chemistry of Fudge depends on
supersaturation and crystallization.

9. By controlling these processes a good
fudge can be manufactured.
Creamy texture of fudge depends on the
perfect amount of sugar crystallization.

10. If there is too much crystallization, or the
sugar crystals are too large, fudge will
have a gritty texture and be too hard.
Not enough crystallization, and it won’t be
fudge, but rather a thick, syrupy goo.

11. • Sucrose has a tendency to crystallize
when making fudge and other confections
• This is because when you dissolve sugar
in water, and then begin to cook this
mixture, the water begins to evaporate

12. • This leaves less water for the sugar to be
dissolved in.
• The sucrose molecules do not like this,
and decide to crystallize out of the sugar
solution

13. • a good fudge texture relies on the perfect
balance of crystallization
• If crystallization occurs too early in the
fudge-making process, they will be big,
gritty crystals.

14. Factors affecting Sucrose
Crystallization:
• Glucose and fructose
• Butter
• Temperature, agitation, and seed
crystals

15. • Glucose and fructose :
• Glucose and fructose molecules get in the
way of sucrose crystallization. If enough
glucose and fructose molecules are
present, they surround the sucrose
molecules, preventing too many sucrose
molecules from joining up to make a big
crystal

16. • heat and acid will convert sucrose to its
two components i.e glucose and fructose
 Butter:
 Butter plays a similar role in sucrose
crystallization. Like glucose and fructose,
butter gets in the way to control the
number of sucrose molecules that can join
to form a crystal.

17. Temperature, agitation, and seed crystals
• Allowing the fudge to cool slowly makes
for a smooth texture. If cooled too quickly,
if the fudge is agitated during cooling, or if
seed crystals are present, this can start a
chain reaction of sucrose molecules
crystallizing out of the mixture

18. Gritty fudge: