What is the difference between smooth fudge and crumbly fudge? (2024)

FAQs

What is the difference between smooth fudge and crumbly fudge? ›

Smooth fudge often has a rich and decadent flavour. Crumbly fudge, as the name suggests has a more granular and crumbly texture. It is made with similar ingredients to smooth fudge but cooked to a higher temerature or for a shorter time than smooth fudge.

Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Yorkshire Crumble Fudge - This classic grainy sugary and crumbly melt in your mouth traditional flavours of an old fashioned fudge from bygone days.

For first-time candy makers: Look for recipes that call for corn syrup, marshmallows, or marshmallow crème. These ingredients prevent crystallization of sugar into large grains, so the texture of the fudge will remain smooth. Also, recipes using cream or condensed milk are less likely to curdle than regular milk.

Smooth fudge often has a rich and decadent flavour. Crumbly fudge, as the name suggests has a more granular and crumbly texture. It is made with similar ingredients to smooth fudge but cooked to a higher temerature or for a shorter time than smooth fudge.

I also pour into a warm buttered glass pan. When you make fudge, do you want it to be soft or crumbly? Soft. Crumblyness is considered a fault in fudge.

If you let your fudge get too hot, the sugars will start to concentrate and the fudge will be crumbly, dull, and hard. To fix it, put it back into the saucepan and add about 3–4 US tbsp (44–59 ml) of 35% fat whipping cream. Stir the mixture as you heat it until the sugar in the fudge is melted.

While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

What temperature do you cook crumbly fudge? ›

Cook until the correct temperature

Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F). The cooking is intended to evaporate a part of the liquid and concentrate the sugar.

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

What sets tablet apart from fudge is its crumbly and grainy texture, often described as “melting in the mouth.” Unlike fudge, which relies on a different cooking process, Scottish tablet is prepared through a rapid boiling method (high temperature), resulting in a distinctive texture.

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

If you let your fudge get too hot, the sugars will start to concentrate and the fudge will be crumbly, dull, and hard. To fix it, put it back into the saucepan and add about 3–4 US tbsp (44–59 ml) of 35% fat whipping cream. Stir the mixture as you heat it until the sugar in the fudge is melted.

A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.