Chocolate Fudge

The milk proteins and sugar create a supersaturated solution that, when cooled and beaten, forms the characteristic grainy texture of traditional fudge through controlled crystallization. Adding baking soda at the end neutralizes acids and creates tiny air bubbles, lightening the texture and helping prevent large sugar crystals from forming. The butter provides fat that coats sugar crystals, while beating incorporates air and encourages the formation of small, uniform crystals that give fudge its smooth, creamy mouthfeel rather than a grainy, sandy texture.