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.

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

Desired texture

It should hold together well without being too hard and, above all, has to be melty and silky in your mouth. It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy.

By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.

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.

Fudge does not need to be stored in a sterilised jar but one with an airtight seal is a good idea. Otherwise try to use a container with a tight-fitting lid. In a cool place the fudge will keep for about 2 weeks but you can also keep the fudge in the fridge which will extend the life for 3 to 4 weeks.

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.

Put both knives into a large measuring cup, add boiling water onto the knives, and before cutting the chocolate or the dessert into pieces, wipe the knife with a towel. The warm knife will easily cut through without cracking.

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.

Why shouldn't you stir fudge after it reaches the correct temperature? ›

Sugar Crystals Formed

It's important to beat the fudge ingredients to develop the right texture, but you won't get smooth, creamy fudge if you beat it when it's too hot. Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge.

High-quality fudge tastes smooth and creamy because it contains small sugar crystals. It has a deep brown color and a satiny sheen. Poor-quality fudge tastes grainy because it contains large sugar crystals.

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.

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

Put both knives into a large measuring cup, add boiling water onto the knives, and before cutting the chocolate or the dessert into pieces, wipe the knife with a towel. The warm knife will easily cut through without cracking.

Prevent Graininess Before It Starts

The most common reason for graininess is because you began beating or stirring it while the fudge was still cooling. It's best to wait until it's cooled to somewhere around 110 to 113 degrees to begin stirring.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.