Fudge

A caramel candy is a confection (hard) is offered in candy form or as a confection under various names such as Fudge ( soft) or toffee. Soft caramel candies are in Switzerland as a cream caramels or Nidelzältli ( Nidel / cream = cream; Dääfi / Zältli = candy ) available. The sweet is made of caramel and other ingredients. In the caramelization of sugars and the Maillard reaction in milk and cream in an intense flavor arises. The recipe is similar to that of butterscotch.

Fudge

Fudge ( [ fʌdʒ ] ) is a caramel candy. Sugar, butter, milk and / or cream are heated to 112 to 116 ° C and further cooked according to the recipe to half an hour at precisely controlled temperature. The warm mixture is flavored with vanilla, honey or other substances before it cools into a flat shape. If it cools can fudge be cut into bite-sized pieces. The soft caramels produced in this way are somewhat crumbly. They are often surrounded by the manufacture with chocolate or wrapped in candy wrappers.

Fudge is described in John Steinbeck's novel East of Eden, in which the preparation at the time of the First World War appears to be relatively everyday performing. An American development is the Chocolate Fudge, a viscous chocolate mass that goes particularly well with cakes and desserts.

In Switzerland, in particular the Basel- cream caramels are known.

Toffee

Toffee is made ​​from sugar and corn syrup with the addition of milk fat ( less than 5% ) and other, flavoring ingredients (nuts, fruit) existing candy that is offered in both soft and tough consistency. In contrast to a fudge temperature 149-154 ° C to be achieved during manufacture.

Special shapes

In addition to fudge and toffee, there are also more caramel candies in different shapes and flavors, such as Bavarian Blockmalz.