What makes the difference between good fudge and bad? Find out about the science of fudge from Dr. Kiki in this fun and fudge-filled episode of Food Science!
Great video. I would caution people to never pour the fudge towards yourself, like pouring it out of the pan to cool in a bowl. If that touches your skin it will be really horrible because it's much hotter than even the boiling point of water.
@@TheDrKiki I cut towards myself once with a box cutter and had stitches and minor nerve damage, which cleared up after a few years. I don't do that anymore. :)
I love your choice of words, it makes me want to subscribe 😃🙌🏼 I was looking something up and found your video it looked interesting and similar to what I was looking for haha great video!🔥🔥
The small amount of water in the brush melts the crystals as they slide back down into the hot mixture. Hopefully they will stay melted. If you leave them on the side, the molten sugar, as it cools, will react with any crystal it finds, building a lattice of sucrose in your fudge. That lattice is what you call "grainy" and should be avoided at all costs, which is also why Kiki cooled it in a seperate container. Why take a chance of "contaminating" your hot fudge with crystals on the side of the pot? All it takes is ONE, an they're REAL small. 🙂 Get it out of the pot asap. Good luck!
Since you are great at explaining science I need help. This fudge video reminded me of this: th-cam.com/video/-4uQLL7ZFEA/w-d-xo.html In masterchef two ingredients were needed for making a dessert foam. I also noticed heating and cooling precise control are needed to get it right. Could you please try it and if it works could you please make a video of it with you detailing the science process please. Thanks.
nice. but I want crunchy, grainy, cristalized fudge with big crystals. how do I make that happen?
Make tablet!! Fudge should be smooth Scottish tablet is grainy.
Just let me make it I have an 80% gritty / grainy rate
Great video. I would caution people to never pour the fudge towards yourself, like pouring it out of the pan to cool in a bowl. If that touches your skin it will be really horrible because it's much hotter than even the boiling point of water.
Fair criticism. Likewise never cut towards yourself. Thank you for the extra helping of kitchen wisdom.
@@TheDrKiki I cut towards myself once with a box cutter and had stitches and minor nerve damage, which cleared up after a few years. I don't do that anymore. :)
I love your choice of words, it makes me want to subscribe 😃🙌🏼 I was looking something up and found your video it looked interesting and similar to what I was looking for haha great video!🔥🔥
Yay! Thank you!
Milk or heavy cream what makes the difference?
Can we use electric hand mixer to beat fudge?
When to increase the temperature?
Do you know what the ratio of fat to sugar would be ideal?
3 cups sugar, 1 cup heavy cream, 4 tblsp unsalted butter.
The rest is 1 tblsp corn syrup, 1 tspn vanilla, 1 tspn salt.
So how does brushing the sides of the pot with water stop it from crystalizing?
The small amount of water in the brush melts the crystals as they slide back down into the hot mixture. Hopefully they will stay melted.
If you leave them on the side, the molten sugar, as it cools, will react with any crystal it finds, building a lattice of sucrose in your fudge. That lattice is what you call "grainy" and should be avoided at all costs, which is also why Kiki cooled it in a seperate container. Why take a chance of "contaminating" your hot fudge with crystals on the side of the pot? All it takes is ONE, an they're REAL small. 🙂
Get it out of the pot asap.
Good luck!
@@MrRezRising Thank you! I appreciate the informative reply! Now I understand why!
Now I'm craving fudge
2020
Mam i tried fudge but while agiation it gets powder ( crystlasie)...please help
Don't stir it while cooking. She wasn't doing the right thing by doing that in her video
Since you are great at explaining science I need help. This fudge video reminded me of this: th-cam.com/video/-4uQLL7ZFEA/w-d-xo.html
In masterchef two ingredients were needed for making a dessert foam. I also noticed heating and cooling precise control are needed to get it right. Could you please try it and if it works could you please make a video of it with you detailing the science process please. Thanks.
Fudge
This is like the best video I've ever seen
Thanks!
thought you said Dr. kinky O.O
also chocolate is a cheat, I'm looking for basic fudge.
Substitute 1/2 cup coco powder.
@@MrRezRising that doesn't work like that,
she sounds exactly like selena gomez