Homemade Fudge Recipe Made with Twix Bars (2024)

FAQs

What is the secret to good fudge? ›

Twix is a caramel shortbread chocolate bar made by Mars, Inc., consisting of a biscuit applied with other confectionery toppings and coatings (most frequently caramel and milk chocolate).

“It's short for 'twin sticks,'” they explained. Twix bar fans couldn't believe what the name stands for. Getty Images. The candy comes with two sticks of shortbread and caramel covered in chocolate.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

According to Twix themselves, the right side is “smooth caramel flowed onto crispy cookie and bathed in chocolate” while the left Twix is “crunchy cookies cascaded with soft caramel and cloaked in milk chocolate.” So, there you go. Pretty different.

Twix was introduced in 1979. Twix was called Raider in Austria, France, Germany, Sweden, Portugal, Finland and the Netherlands for many years before its name was changed in 1991 to match the international brand name. This name change was met with scorn in Germany. The slogan Raider heißt jetzt Twix, ...

Left TWIX became a crunchy biscuit base upon which caramel was flowed before being bathed in chocolate.

Twix was called Raider in Austria, Belgium, Denmark, Finland, France, Germany, Greece, Italy, Luxembourg, the Netherlands, Poland, Portugal, Spain, Sweden, Switzerland and Norway for many years before its name was changed in 1991 (2000 in Finland, Denmark, Norway, Sweden and Turkey).

What is the oldest candy bar? ›

The Fry's Chocolate Cream, produced by J. S. Fry & Sons since 1866, consisted of a plain fondant centre enrobed in plain chocolate. It is the first mass-produced chocolate bar and predates the invention of milk chocolate.

A Twix has always been a Twix in the UK having first been produced here in 1967. However, the caramel chocolate bar did go by another name in other parts of Europe. You might remember from your holidays that the sweet was known by another name - Raider - up until 1991.

At its simplest, fudge is a dense, soft candy, often made with sugar and dairy products like butter and milk. Nowadays, fudge is usually flavored with chocolate, but you can utilize pretty much any flavor, such as peanut butter, pumpkin, even birthday cake.

Too Soft or Too Hard Fudge

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate.

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould. Another tip: Do not scrape the sides of the pan or the spoon used for stirring.

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.