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The Magic of Candy: Transforming Sugar and Butter into Fabulous Fudge

The Magic of Candy: Transforming Sugar and Butter into Fabulous Fudge

The process might seem magical, but it’s just introductory chemistry. Read on as we dig into the science behind this creamy candy.

Candy can transport people of all ages to a magical place. Chewy taffy, elegant truffles, and colorful gummies each have their own appeal, and a well-crafted confection can turn an average day into one filled with wonder and whimsy. Fudge might not be the most colorful or complex candy out there, but its rich flavor and magnificent transformation from simple ingredients to creamy fudge give this treat a magic all its own. How do candy makers turn sugar, butter, and milk into rich, creamy fudge? The process might seem magical and otherworldly, but it’s actually just basic chemistry. Grab a bite of your favorite fudge from Wockenfuss as we dig into the science behind this creamy candy.

What Makes a Good Fudge?

When most people think of fudge, they think of thick, creamy slabs of melt-in-your-mouth candy. Flavors and ingredients run the gamut from chocolate and peanut butter to fruits, nuts, and spices. Although the process of making fudge is somewhat simple, novice confectioners can run into a few common difficulties with homemade fudge — problems with the process can make homemade fudge rock-hard, oily, or grainy. Fortunately, seasoned candy makers know how to avoid common pitfalls when making fudge, resulting in the soft, rich, and smooth treat that we all know and love. 

Crystallization is the Name of the Game

With any sugar-based treat, proper crystallization is key. Sugar and sugar solutions will start to form crystals as they cool, and controlling the rate at which crystallization happens is crucial. When making fudge, the ingredients are combined and heated. Fudge is typically heated to temperatures around 240 °F to reach the “soft ball” stage of candy making. Confectioners then add butter, allow the mixture to cool, and beat the fudge to create a creamy texture. Cooling the fudge slowly and beating it as it cools help prevent large sugar crystals from forming, resulting in a smoother finished product.

Enjoy These Creamy Fudge Flavors from Wockenfuss

Fortunately for fudge fans everywhere, the magic behind smooth, creamy fudge isn’t a mystery. Confectioners like Wockenfuss have perfected their own processes, experimented with different flavors, and devised recipes that result in creamy fudge every time. Wockenfuss is proud to offer a range of delicious fudge flavors, from classics like vanilla and chocolate to seasonal flavors like pumpkin pie. Our chocolate and vanilla fudges are available with or without walnuts, and peanut butter lovers can enjoy our peanut butter or peanut butter and chocolate flavors. Visit Wockenfuss online or in-store to indulge in your favorite fudge flavors!

A Wide Selection of Delicious Treats from Wockenfuss Candies

Head to and browse our wide selection of chocolates and candies; we promise you won’t be disappointed! Wockenfuss Candies is one of the oldest candy makers in Baltimore. We opened our doors in 1915 and have proudly served the people of Baltimore ever since. If you have any questions about our wide selection of chocolates, please contact Wockenfuss Candies by calling 1-800-296-4414 or email When you’re not savoring our sweets, stay satisfied by following us on Facebook, Twitter, and Pinterest!

This entry was posted on Friday, November 11th, 2022 at 2:55 pm. You can skip to the end and leave a response. Pinging is currently not allowed.

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