special about fudge?
is one of the rare exceptions to the rule that sugar crystals
are not desirable in candy. Tiny microcrystals in fudge are
what give it its firm texture. The crystals are small enough,
however, that they dont feel grainy on your tongue,
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. If you stir during this cooling phase, you increase the
likelihood that seed crystals will form too soon.
seed crystal is a surface that sucrose molecules (that's the
sugar) can begin to attach themselves toit could be
a few sucrose molecules stuck together, a piece of dust, or
even a little air bubble. Once a seed crystal forms, it grows
bigger and bigger as the fudge cools. A lot of big crystals
in fudge makes it grainy.
letting the fudge cool without stirring, you avoid creating
seed crystals. Stirring would help sucrose molecules "find"
one another and start forming crystals. Stirring also introduces
air, dust, and small dried bits from the walls of the saucepanall
potential seeds for crystal formation.
the fudge has cooled to about 110° F, you want to start
the crystallization process. You start to stir, and keep stirring,
until the candy becomes thick. The more you stir, the more
crystal seeds you get. But instead of getting a few huge crystals
(and grainy candy), you get lots and lots of tiny crystals,
which make for thick, smooth candy.
are two other candies that deliberately employ sugar crystals.
One is fondant, a wetter version of fudge that you find inside
soft-center chocolates. The other is rock candy, for which
a sugar solution is left for days to form enormous crystals.
Think you get it? Try making fudge
or rock candy yourself!