Difference Between Fudge and Ganache

Main Difference – Fudge vs Ganache

Fudge and Ganache are two confections that we often associate with chocolate. Ganache is a glaze or filling that is made of chocolate and cream. Fudge is a confection made of sugar, butter, and milk or cream. However, chocolate is not a main ingredient of fudge although most of us automatically think chocolate when we hear the word fudge. Thus, the main difference between fudge and ganache is chocolate; chocolate is not an essential ingredient in fudge whereas it is the main ingredient in ganache.

This article covers,

1. What is Ganache? – Ingredients, Making, and Characteristics

2. What is Fudge? – Ingredients, Making, and Characteristics

3. What is the difference between Fudge and Ganache?

What is Ganache

Ganache is a mixture of melted chocolate and cream. It can be used as a glaze, icing, sauce, or filling for pastries. Ganache is usually made by adding two parts chocolate (usually a semisweet/bittersweet chocolate) to one part cream. The ratio of chocolate and cream can slightly vary depending on factors like type of chocolate or the intended purpose.

Ganache is normally made by heating the cream, and then pouring it over chopped chocolate. This mixture is stirred or blended until it becomes smooth. Liqueurs or extracts can also be added if desired. Sometimes, butter is added to the mixture to make the ganache more smooth and shiny. This mixture thickens up when it is cooled to room temperature. It can be used as a glaze while it is warm and pourable. Cooled ganache is often used in chocolate truffles; it can be also used as fillings in other chocolate confections. If cooled ganache is beaten with a mixer for few minutes, it will become light and fluffy and achieve a mousse-like consistency.

What is Fudge

Fudge is a popular confection which is a bit difficult to make. It is actually a type of fondant. Although chocolate is often added to fudge, it is not an essential ingredient. Fruits, nuts, caramel and other flavors can also be added to the fudge.

This confection is made by mixing sugar, butter, and milk or cream and heating it to the soft-ball stage ( 224 to 238 degrees F) and then whipping the mixture while it cools. This results in a smooth and creamy consistency. This creamy texture depends on sugar crystallization.

The word hot fudge refers to a slightly different confection. In USA and Canada, hot fudge is a thick, chocolate-flavored syrup that is used as a topping for ice creams. Although it is similar to fudge in flavor and texture, it is less viscous.