Fudge Science

Dr. Kiki Sanford goes over the chemistry of fudge to explain how super saturation and crystallization are involved in making delicious fudge.

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Now I understand why some people love fudge. That is if it's made properly. I've only ever eaten it when someone has messed up the crystallization process, and it ends up gritty.

Marshmallow fluff is used in less traditional recipes, but I don't think those can really be called true fudge.

Nice, but I thought marshmallow fluff was utilized at some point in a fudge recipe. Maybe the fluff is a sugar substitute?

Great, while it lasted! Don't understand - how/if - it is usable on a chicken or steak, etc.