Homemade Fudge Recipe Made with Twix Bars (2024)

FAQs

What is the secret to good fudge? ›

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.

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.

Twix is a chocolate brand owned by Mars Inc. The original Twix chocolate bar is commonly known for consisting of a shortbread biscuit topped with caramel and milk chocolate, but there are other variations such as salted caramel.

Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

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).

Daim bar. This Norwegian chocolate had three different names across three countries reflecting the Norwegian pronunciation of the phonetic name and was known as the 'dime' in the UK. It was changed to 'dame' to create a consistent name for the chocolate.

Snickers was introduced by Mars in 1930 and named after the Mars family's favorite horse. Initially marketed as "Marathon" in the UK and Ireland, its name was changed to Snickers in 1990 to align with the global brand, differentiating it from an unrelated US product also named Marathon.

According to a Reddit user named stlunatic15, the flavor was discontinued earlier this year due to "supply challenges" on the candy bar's production line, but it was announced back in July that Peanut Butter Twix would be back on candy aisles nationwide by this month. That's the good news.

Which Twix side has more caramel? ›

Left Twix has a drizzled caramel. Right Twix has a cascaded caramel. They may have different packaging. Personally, I think they taste the same, though the assumption is that right Twix should taste a little more caramelly.

The owner of Twix, Mars, supports the zionist state by investing heavily in the foodtech startup scene through venture capital partner JVC. Don't buy Twix products. Don't sell Twix products.

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.

Both Twix and Snickers (Marathon) bars are owned by the American Mars company. “Twix” bars were first introduced to the British market in 1967. Mars eventually began marketing them in America in 1979. “Snickers” bars were first marketed in the 1930s, in both the US and the UK.

One of the largest privately owned companies in the country, Mars is responsible for many of the candy, gum, and pet food brands you see at the grocery store, like Wrigley's, M&Ms, Twix, and Pedigree.

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!

High-quality fudge tastes smooth and creamy because it contains small sugar crystals. It has a deep brown color and a satiny sheen. Poor-quality fudge tastes grainy because it contains large sugar crystals.

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.

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.