Is chocolate and fudge the same thing?
There is the obvious difference of texture: Fudge is soft and almost spongy while chocolate is, with the exception of chocolate ganache, harder and more shell-like. Fudge is created by mixing sugar, milk, butter, and other ingredients (such as cocoa in chocolate fudge) and heating them until they melt together.
What should fudge taste like?
The Secret of Fudge You aren’t just heating up the mixture, though, and that’s where potential problems start. Good fudge is all about the sugar crystals. Big sugar crystals make fudge taste grainy, while very tiny sugar crystals result in a creamy, sweet fudge that tastes like, well, great fudge.
Is fudge and caramel the same?
Technically, fudge is highly grained caramel, with typically about 25–30% sugar crystal content. The numerous sugar crystals impart a softer texture than found in caramel.
Why is fudge bad for you?
But clocking in at around 130 calories and 5 grams of fat per ounce, this rich treat is far from a healthy choice. Although that may not sound like an unreasonable amount of calories or fat, it’s important to remember that an ounce is a very small serving. Fudge also boasts very little in terms of health.
Why is fudge so good?
Fudge is a crystalline candy. The key to a great piece of fudge is managing the crystallization of the sugar solution you’re using. The tiny microcrystals of sugar are what gives fudge it’s smooth texture. When you get those crystals to come together at just the right time, you’ve mastered the perfect batch of fudge.
Is fudge bad for dogs?
No. Chocolate is toxic to dogs because it contains methylxanthines like caffeine and theobromine, which dogs cannot break down like we can. Chocolate poisoning can cause severe symptoms and even death.
Should fudge be refrigerated?
Fudge will keep at room temperature just fine. It does not need to be refrigerated. You can keep it in the refrigerator if you feel that you like it cold–and some people prefer it that way. In this case, just make sure it is air tight, as cold air will surely dry out your fudge quicker.
Why did my fudge turn into caramel?
So, why did my fudge turn out more like caramel? Fudge often turns into a chewy caramel-like texture because incorrect temperatures were reached. The ideal temperature for the fudge to cook at is 232-234°F (111-112°C). Anything more or less will change the texture completely.
Does fudge make you fat?
Whether it’s chocolate, nut-filled or even swirled with peanut butter, fudge is a holiday favorite. But clocking in at around 130 calories and 5 grams of fat per ounce, this rich treat is far from a healthy choice.
Should you refrigerate fudge?
What should fudge look like after beating?
The fudge should be warm but not burning hot. Stop beating when the surface of the mixture starts to look dull or matte. Pour immediately into a mould that has been buttered or lined with parchment paper and let cool completely.
How much fudge will kill a dog?
Dogs and Fudge Much of the outcome depends upon what kind of chocolate was used in the fudge and how large the dog is who ate the fudge. If the fudge consists of baker’s cocoa, the most potent type of chocolate, and a 4-pound dog eats more than 10 ounces of it, death is almost certainly imminent.
Is peanut butter fudge OK for dogs?
Thankfully, a call to the veterinary poison control center assured us that a dog his size would need to consume at least nine pounds of the chocolate-glazed peanut butter fudge to be in any real trouble.
How long will fudge last unrefrigerated?
7 to 14 days
Room Temperature: Fudge stored at room temperature in an air-tight container will last 7 to 14 days. Fudge should be stored in an air-tight container (tin or plastic), each layer separated by a sheet of waxed paper. Fudge stored in an air-tight container at room temperature will “ripen” over the first 24 hours.
Can old fudge make you sick?
The possibility of fudge making someone sick is very slim. If fudge goes bad, it’s most likely due to it being exposed to air, moisture or a change in temperature. Those elements can affect quality, but because of the high sugar content keeping fudge stable, it’s unlikely old fudge would make anyone sick.
What can I do with fudge that didn’t set?
Bring the fudge back to boiling temperature (212 F). Cook at the temperature specified at the recipe again and then take it off the heat. Repeat the steps of cooling the fudge and then beating it until it has lost its sheen. Once the material is no longer shiny, you can pour it into a pan and see if it sets up.
What happens if you dont beat fudge?
If you do, the sugar can crystallize, giving your fudge a gritty texture. Once the fudge loses its sheen and thickens, put down your spoon. If you continue to beat the fudge, it will go from “perfect” to “rock hard” in minutes.