Fudge Candy

Boiling sugar and milk together creates a supersaturated solution that, when cooled and beaten, forms small sugar crystals suspended in fat, creating fudge's characteristic smooth, creamy texture. The butter adds fat that interrupts crystal formation and provides richness, while beating during cooling promotes the formation of tiny crystals rather than large, grainy ones. The chocolate contributes cocoa butter, which further emulsifies the mixture and stabilizes the structure as it sets.