The hardening process is crucial to the creation of proper fudge texture.
Fudge is one of the most complicated candies to make well. It is a crystalline candy, meaning that unlike caramels and lollipops, its smooth, melt-in-your-mouth texture depends on the presence of sugar micro-crystals. These micro-crystals, undesirable in other types of candy, are created in the hardening process, as you rapidly agitate the cooled fudge syrup. Properly hardening your fudge takes a strong arm and some patience. You must carefully follow the instructions in order to create fudge with the correct texture and mouth-feel.
Instructions
1. Cool the cooked fudge to 110 degrees Fahrenheit. Measure the temperature with the kitchen thermometer that you should have clipped to the saucepan earlier in the cooking process. Do not disturb the fudge while it is cooling.
2. Stir the fudge vigorously and continuously with a wooden spoon, until it becomes very thick and acquires a matte appearance. This takes about 15 or 20 minutes of non-stop stirring.
3. Pour the fudge into a buttered, foil-lined pan. Press it into the pan with your hands and let it cool at room temperature for several hours.
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