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Confectionery Science and Technology pp 273–299Cite as

Caramel, Fudge and Toffee

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Abstract

Caramel, fudge and toffee are distinguished from other sugar-based confections by the addition of milk or its components. The presence of milk ingredients during the cooking process generates unique colors, flavors and aromas associated with caramel, fudge and toffee.

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Acknowledgments

Thanks to Heather Mendenhall (Georgia Nut Co.), Tim Galloway (Galloway Co.) and Nancy Wiebusch (Galloway Co.) for providing comments on this chapter.

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Authors and Affiliations

  1. Dept. Food Science, University of Wisconsin, Madison, WI, USA

    Richard W. Hartel & Joachim H. von Elbe

  2. R&D Candy Consultants, Burlington, WI, USA

    Randy Hofberger

Authors
  1. Richard W. Hartel
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  2. Joachim H. von Elbe
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  3. Randy Hofberger
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Appendix

Appendix

Table A.10.1 Typical composition of dairy products
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Hartel, R.W., von Elbe, J.H., Hofberger, R. (2018). Caramel, Fudge and Toffee. In: Confectionery Science and Technology. Springer, Cham. https://doi.org/10.1007/978-3-319-61742-8_10

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