Fudge Science

I was working at my second job and we had to make three small batches of fudge. Being at a higher altitude, the temperatures are going to be different than any normal place making fudge. We used to put the fudge in loaf pans when we were done. It would keep the fudge in it’s form for the most part, but sometimes, after being removed from the pans, would become softer and lose some of it’s form. We got a new owner at the beginning of the year, so corporate came out and did some training. She wanted us to no longer use the loaf pans, but instead, leave it on the table in a long loaf. We began doing this, and were having issues still with it setting. The manager then called another store in the area to see what they did with their fudge. They took them to a higher temperature degree. So on this day, we decided to try these new temperatures.
We started with just plain ole fashion fudge. We took the temperature to the higher degree and it turned out pretty good! We then did a nut, which also affects the degree in which we would take the fudge before removing from the heat. We still had the plain fudge on the table, so we had to only use two thirds the marble table to cool it. Again, this turned out just fine. Our last batch was peanut butter chocolate fudge, which I must say is my most favorite. Because of the peanut butter, it has to go to a higher degree, or so we thought. So we take the beginnings to the higher temperature and begin cooling it on the table, which we were down to a third of the table, as the rest of the fudge loafs were still cooling. The fudge cooled quicker than we were ready for it to and so the loaf became dryer on the outside. It was still really good and soft in the middle. We decided to just let it go and see what happens after it sets. Over the weekend, I did not have to work, but found out the next week that the coworkers over the weekend did not approve of the peanut butter fudge that was made and convinced the owner to have the manager make it again.
So the next time I was in, we made the fudge again. We spent a good half hour talking about the fudge and trying to figure out why the peanut butter fudge did not turn out as well as the other two fudges. Which, might I add, were overlooked that weekend, and they turned out great. We came to several conclusions. It was the last batch we made. The table was probably not cool enough when we stirred it. We also had very little room to stir the fudge and so it could’ve been over-stirred, which can also affect the outcome. The weather was good, so that did not affect it too bad. After coming to these conclusions, we decided to make the peanut butter fudge first, and lowered the temperature by a couple degrees. This worked out much better. Live and learn, right?
Fudge is one of those fickle sweets to make. Besides working with sugar, it is, I feel one of the most sensitive sweets that can be affected by so many elements; moisture, temperature, amount of stirring on the table, and timing. Also, while stirring the mixture in the pot, there are washdowns that need to be done. If too much water gets in the mixture and is not given enough time to evaporate out, this also will affect the overall outcome. These elements can cause the fudge to be grainy, or dry or too soft and won’t set up. When everything lines up, you can get the most fabulous fudge. Being in Colorado, this can happen many times, as it is dry more than humid. But there are days where we actually have to debate on whether we need to make fudge that day or can wait due to it raining or snowing. I always find it amazing how much just a slight temperature change can affect the final outcome of the product. It is a food science I don’t think I will ever completely understand. I should just leave that in the hands of my food science friend.