Difference between fudge and fondant.?

Fudge has air beaten into it to make it lighter in texture.

Fondant is kneaded so the texture is stretchy and tight.

Fudge is made by boiling cream, cocoa and granulated sugar together until they reach the soft ball stage. It then has butter added to it and is allowed to cool to lukewarm. At lukewarm fudge is beaten until it looses its gloss and becomes, "fudgy", in texture. The mixture is then poured into a pan or dish to become firm.....it is then fudge.

A cooked fondant is made by boiling sugar and water together to a soft ball stage. When the syrup has reached that stage, it is poured out on a marble slab to cool. As soon as the syrup is cool enough to handle (warm). you pull it together in a ball and start kneading it. As you knead it the mixture begins to turn white and get creamy in texture. You continue kneading until it is all completely white, is creamy and can easily be worked with to form into shapes...it is then fondant.

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The rolled fondant which decorators use now to cover their cakes with and make decorations with is made different. Rolled fondant is made using shortening and powdered sugar...plus corn syrup and glycerine (for elasticity). All of these ingredients are kneaded until smooth and elastic. This fondant is then wrapped tightly and left to rest over night.