Homemade Fudge Recipe Made with Twix Bars (2024)

FAQs

What are the 3 main ingredients in Twix? ›

Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Skim Milk, Lactose, Milkfat, Soy Lecithin, Pgpr, Artificial Flavors), Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Corn Syrup, Skim Milk, Dextrose, Less Than 2% - Salt, Cocoa Powder, Soy Lecithin, ...

Milk Chocolate started to melt, same for Snickers. After a couple more minutes, twix melted the most while the Milk Chocolate bar had some bubbles.

The name is a portmanteau of "twin sticks". Twix was called Raider in mainland Europe for many years before its name was changed in 1991 (2000 in Denmark, Finland, Norway, Sweden and Turkey) to match the international brand name.

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

Grainy Fudge

The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.

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.

The cookie part of a Twix bar is a layer of shortbread. It's part of what makes the candy bar so special and what it's known for.

Twix, for those who aren't familiar with it, is a candy bar consisting of a crumbly cookie that's topped with caramel and enrobed in milk chocolate. It's traditionally sold in packs of two slender bars.

Left TWIX became a crunchy biscuit base upon which caramel was flowed before being bathed in chocolate. Meanwhile Right TWIX was a cascade of caramel on a crisp biscuit base, cloaked in chocolate.

(Spoiler alert, it's still safe to eat!) This white film does not mean the chocolate is moldy or has gone bad. It's actually just a scientific process called “chocolate bloom”. There are two types of this bloom: sugar bloom and fat bloom.

Is Twix Hershey or Mars? ›

Mars is a company known for the confectionery items that it manufactures, such as Mars bars, 3 Musketeers, Milky Way bars, M&Ms, Skittles, Snickers, Twix, and Bounty (chocolate bar) .

“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. Getty Images/iStockphoto.

Twix first appeared in 1967 under an interesting disguise: the candy was named Raider and could only be found in the United Kingdom. Since the candy was so popular with the Brits, the candy's parent company, Mars Inc., introduced Twix to America 13 years later.

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).

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).

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.

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!

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.