Homemade Fudge Recipe Made with Twix Bars (2024)

FAQs

What is the main ingredient in a Twix bar? ›

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.

If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

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, ...

According to Twix themselves, Left Twix is described as smooth caramel on top of a crunchy cookie that is enveloped in creamy chocolate. As for Right Twix, the candy is described as chewy caramel on top of a crisp cookie, cloaked in velvety chocolate.

TWIX wasn't always divided into Left and Right. Once upon a time, brothers Earl and Seamus were united by an extraordinary idea: to combine biscuit, caramel and chocolate into one beautiful bar.

Fry & Sons and currently manufactured by Cadbury. Launched in 1866—nineteen years after Fry's created the first moulded, solid chocolate eating bar (in 1847)— Fry's Chocolate Cream is the first mass-produced chocolate bar and is the world's oldest chocolate bar brand.

Or, to put it another way, what is the difference between left and right Twix? 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.

What is Twix called in England? ›

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.

If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

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).

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.

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!

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.