Cooking, Baking, and Food!: Day 5: Fudge Fantasy

What's rich, smooth, and packed with butter? FUDGE! That's right ladies and gentleman today's post is about the one and only world of fantasy fudge. Technically, Fudge is a type of fondant or almost-fondant. In forming a fondant, it is not easy to keep all vibrations and seed crystals from causing rapid crystallisation to large crystals. Consequently, milkfat and corn syrup are often added. Corn syrup contains glucose, fructose (monosaccharides) and maltose (disaccharide). These sugars interact with the sucrose molecules. They help prevent premature crystallization by inhibiting sucrose crystal contact. The fat also helps inhibit rapid crystallisation (as well increase one's waistline). Controlling the crystallization of the supersaturated sugar solution is the key to smooth fudge. Initiation of crystals before the desired time will result in fudge with fewer, larger sugar grains. The final texture will have a grainy mouthfeel rather than the smooth texture of quality fudge. My favorite fudge recipe can be found on the back of the JetPuffed Marshmallow Creme Jar. It consists of butter, sugar, marshmallow creme, evaporated milk, and chocolate chips. And my favorite part? Licking the warm fudge off the spoon and scraping the batter if you will off the pot. It's a real shame that most things that taste scrumptious are so terribly bad for you...Well let's explore some fudge flavors, shall we?