The Science of Fudge - Food Science

nice. but I want crunchy, grainy, cristalized fudge with big crystals. how do I make that happen?

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.

thought you said Dr. kinky O.O also chocolate is a cheat, I'm looking for basic fudge.

Now I'm craving fudge

This is like the best video I've ever seen

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!🔥🔥

Fudge

Milk or heavy cream what makes the difference? Can we use electric hand mixer to beat fudge? When to increase the temperature?

Lovely tips. Can I use honey instead of corn syrup. I am allergic to corn based products.

Since you are great at explaining science I need help. This fudge video reminded me of this: /-4uQLL7ZFEA 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.

Do you know what the ratio of fat to sugar would be ideal?

she sounds exactly like selena gomez

So how does brushing the sides of the pot with water stop it from crystalizing?

Mam i tried fudge but while agiation it gets powder ( crystlasie)...please help

It solidified in less than two hours...

OK demo, subscribed. Wish you'd cover your hair or at least stop shaking your head. Dust? Fine. Hair!! Uh uh.