Chocolate Meltaways: A Fabulous Fudge Recipe (2024)

FAQs

What is the secret to smooth fudge? ›

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.

Chocolate meltaways, also called velvets, meltaway candies, and by a variety of other smooth-sounding names, are unique confections with melt-in-the-mouth properties.

Hot fudge is typically made with chocolate and cream, resulting in a rich and intense chocolate flavor and a creamy, thick texture. Chocolate syrup, on the other hand, is often made with cocoa powder, sugar, and water or milk, giving it a milder chocolate flavor and a thinner, more pourable consistency.

Beat Thoroughly. While you shouldn't mix the fudge mixture when it's hot, you should beat the mixture once it has been removed from the heat and cooled. Once again, turn to your candy thermometer.

In both cases, sugar and cream must be brought to a boil by gently stirring, then—and this is very important—refrain from stirring again throughout the rest of the cooking process.

It's a milk chocolate Hershey kiss with chocolate on the inside! It's like a truffle. Truffles are my favorite type of chocolate.

Fudge is a type of confectionery made with sugar, butter, and milk that often includes cocoa powder or melted chocolate. It has a creamy texture and can be flavored with various ingredients such as nuts, fruits, or spices. Fudge may also contain marshmallow creme or condensed milk to give it an even richer flavor.

Is fudge healthier than chocolate? ›

Chocolate is much older than fudge

Compared to a piece of dark chocolate, fudge has more sugars but less saturated fats. Chocolate actually has some health benefits; according to Healthline, it is a good source of fiber and contains a lot of important minerals like iron and manganese.

Hot fudge: the best friend of ice creams everywhere. So much more satisfying than chocolate syrup, it's thick and rich and decadent, equally fun as the first warm bite on a cool, soft scoop, or swirled into the melted ice cream remains as a chocolate-y last bite.

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

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.

In his book On Food and Cooking, food scientist Harold McGee writes, “A metal spoon can induce crystallization by conducting heat away from local areas of the syrup, cooling them and so leaving them supersaturated [causing crystallization].” He recommends using a wooden spoon, which doesn't conduct heat.

Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don't feel grainy on your tongue, but smooth.

Soft-ball stage (235–240 degrees Fahrenheit): When you transfer a small amount of syrup to cold water, it forms a soft, pliable ball. Sugar at this stage is used for fondant, fudge, pralines, and Italian meringue. 3. Firm-ball stage (245–250 degrees Fahrenheit): When syrup transfers to cold water, it forms a firm ball.