Fondant and Fudge

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Fondant consists of minute sugar crystals surrounded by saturated sugar syrup. Fudge is nearly identical, the difference being that in addition to the sugar crystals and syrup, it contains flavoring, fat, and a dairy product. Although both of these confections contain crystalline sugar, when they are properly made, neither should feel the least bit grainy in the mouth. The smooth texture is a result of the formation of extremely small sugar crystals—under 25 microns—that cannot be detected on the tongue.