Sometimes when making candy, it can feel like a food science experiment. According to K-State food scientist, Karen Blakeslee, “Candy is basically divided into two categories: crystalline or non-crystalline.” Fudge is an example of a crystalline candy that requires special attention during the cooking process.
You have to be careful when making fudge because sometimes little crystals can form inside and give a grainy feeling in your mouth. Some crystals are acceptable, but the goal is to limit the size of crystals that form when you’re making fudge or other crystalline candies. The size of the crystals should be very small to reduce the chance of a grainy texture. Creams and fondant are additional examples of crystalline candies, that should be smooth, creamy and easy to chew.
