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The origin of the candy
called 'fudge' was probably the accidental graining of caramel
prepared with high sugar content. Some manufacturers have labelled
basic caramel as being fudge. There is one important difference
between caramel and fudge. Caramel is basically a fat emulsion in
an amorphous syrup with the milk protein dispersed with the fat and
milk protein in a syrup phase of a saturated solution of sugar and
glucose.
The fudge manufactured at
the Margaret River Fudge Factory follows the definition and correct
recipe for fudge and was devised after years of trial and error
in Australia. The fudge is made by the
process of rapid mixing and is the 'home made' product we all love.
To ensure that every piece of fudge maintains the highest level of
quality each phase of our preparation and production is done by
hand.
The Margaret River Fudge
Factory individually inspect all ingredients in every batch of
fudge. We closely monitor the temperature and cooking time of the
fudge. A slight variation in cooking time or temperature could
cause the fudge not to set or too lose its robust
flavour.
Contact
Details:
152 Bussel Hwy, Margaret
River
Ph: (08) 9758
8881
Fax: (08) 9758
8882
Email
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