Fudge was popularised as an accessible confection that could be made at home without specialised equipment during the late 19th century, and has developed into a popular and indulgent treat ever since.
Perfect fudge is all about the texture, which is thanks to the various techniques used to create the sugar structure (or grain) of the finished product. Each application, and market, will have varying requirements across this range. One example of special note in this offering is the difference between fudge used for bakery applications vs ones that best perform to create the desired end texture in ice cream.
Our team have a variety of recipes, textures and varied offerings across our range that help create the desired end result.
What is Fudge: https://en.wikipedia.org/wiki/Fudge
The Oxford Companion to Sugar and Sweets:https://books.google.co.nz/books?id=jbi6BwAAQBAJ&pg=PA287&redir_esc=y#v=onepage&q&f=false
History of the name for Fudge: http://www.worldwidewords.org/articles/ar-fud1.htm
How stuff works – Fudge: https://recipes.howstuffworks.com/fudge.htm
History of Fudge: http://www.thenibble.com/REVIEWS/MAIN/candy/old/history-of-fudge.asp