There’s nothing like a good piece of fudge.
Chocolate fudge, vanilla fudge, nut-free fudge, all of it is gloriously good. You might taste it and think that it’s a work of art.
However, it would be more accurate to call it a work of science. Fudge-making, like every other kind of dessert, is all about chemistry.
The key to crafting the perfect piece of fudge lies in proper crystallization of the sugar involved. It’s the miniscule sugar crystals that provide fudge with its smooth texture. Get those crystals to come together at the precise moment, and you’ve mastered the art of fudge making.
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