In forming a fondant, it is not easy to keep all vibrations and seed crystals from causing rapid crystallization into large crystals.
 Consequently, milkfat and corn syrup are often added.
 Corn syrup contains glucose, fructose (monosaccharides), and maltose (disaccharide).
 These sugars interact with sucrose molecules.
They help prevent premature crystallization by inhibiting sucrose crystal contact.
The fat also helps inhibit rapid crystallization.
 Controlling the crystallization of the supersaturated sugar solution is the key to making smooth fudge.
Initiation of crystals before the desired time will result in fudge with fewer, larger sugar grains.
The final texture would then be grainy, a quality normally indicative of low-quality fudge.

One of the most important attributes of fudge is its texture.
 The end-point temperature separates hard caramel from fudge.
The higher the peak temperature, the more sugar is dissolved and the more water is evaporated, resulting in a higher sugar-to-water ratio.
Before the availability of cheap and accurate thermometers, cooks would use the ice water test, also known as the cold water test, to determine the saturation of the confection.
Fudge is made at the "soft ball" stage, which varies by altitude and ambient humidity from 235 °F (113 °C) to 240 °F (116 °C).
Butter is added, and then the fudge is cooled and beaten until it is thick and small sugar crystals have formed.
 The warm fudge is sometimes poured onto a marble slab to be cooled and shaped.
In forming a fondant, it is not easy to keep all vibrations and seed crystals from causing rapid crystallization into large crystals.  Consequently, milkfat and corn syrup are often added.  Corn syrup contains glucose, fructose (monosaccharides), and maltose (disaccharide).  These sugars interact with sucrose molecules. They help prevent premature crystallization by inhibiting sucrose crystal contact. The fat also helps inhibit rapid crystallization.  Controlling the crystallization of the supersaturated sugar solution is the key to making smooth fudge. Initiation of crystals before the desired time will result in fudge with fewer, larger sugar grains. The final texture would then be grainy, a quality normally indicative of low-quality fudge.
One of the most important attributes of fudge is its texture.  The end-point temperature separates hard caramel from fudge. The higher the peak temperature, the more sugar is dissolved and the more water is evaporated, resulting in a higher sugar-to-water ratio. Before the availability of cheap and accurate thermometers, cooks would use the ice water test, also known as the cold water test, to determine the saturation of the confection. Fudge is made at the "soft ball" stage, which varies by altitude and ambient humidity from 235 °F (113 °C) to 240 °F (116 °C). Butter is added, and then the fudge is cooled and beaten until it is thick and small sugar crystals have formed.  The warm fudge is sometimes poured onto a marble slab to be cooled and shaped.
Fudge