Candy applications

Fondant & fudge making equipment solutions

Coperion offers fully integrated fondant and fudge production systems designed to deliver precise dosing, fast changeovers, and hygienic processing. Our advanced technology ensures consistent quality and efficiency for hard candies used in food, health, and pharmaceutical industries.

Fondant & fudge making equipment technologies for confectionery manufacturers

Fondant and fudge, including varieties such as plain, flavored, layered, and enrobed products, are produced efficiently using fondant fudge making equipment technologies such as advanced cooking, depositing, and forming systems.

Coperion’s advanced equipment ensures precise control over candy size, shape, color, and flavor, supporting both traditional and innovative recipes.

From classic solid pieces to enrobed designs, our integrated lines provide consistent quality and smooth scalability from lab trials to full production. For enhanced product appeal, fondant and fudge can be produced in enrobed, layered, or flavored varieties, delivering consistent texture, color, and flavor across all formats.

The technology brands behind our fondant & fudge solutions

Examples of innovative fondant & fudge applications

Bring to the market a new generation of exciting fondant and fudge. From plain to flavored, layered or enrobed, our versatile concepts are crafted to delight today’s confectionery fans. And with recipe and process support from our global Test Center teams, we help turn every idea into sweet reality.

fondant & fudge making equipment system application

Base

Fondant for confectioners

fondant & fudge making equipment system application

Enrobed

Fondant crèmes

fondant & fudge making equipment system application

Enrobed

Soft fondant

fondant & fudge making equipment system application

Chocolate-panned

Small toffees & fondant

fondant & fudge making equipment system application

Enrobed

Fruit cordials

fudge making equipment system application

Enrobed

Carmelized fondant

fondant & fudge making equipment system application

Enrobed

Fudge

fondant & fudge making equipment system application

Enrobed

Fondant bars

fondant & fudge making equipment system application

Enrobed

Milk fondant

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How fondant & fudge production works

fudge making equipment

Multi ingredient handling systems
(MIH systems)

Ingredient handling

Multi-Ingredient Handling (MIH systems)
Bag dump stations provide a safe, dust-free way to manually add dry ingredients such as sugar, while liquid ingredients like glucose syrup and water are stored in tanks or totes and delivered through pumps. This processes ensure safe handling and consistent delivery of raw materials for precise weighing and mixing.

Cooking systems
Autofeed system

Cooking

The cooking and beating stage transforms raw ingredients into a precise fondant or fondant crème. As a result, the process delivers the correct texture, moisture, and consistency. This ensures smooth and creamy products with uniform flavor and quality.

For delicate or specialty recipes, the Microfilm™ cooker uses vacuum thin-film technology for gentle, rapid cooking of heat-sensitive ingredients, while the Autofeed system accurately handles multiple dry and liquid components with full batch control.

Optional Carablend™ cooker is available for recipes requiring precise control over color, flavor, or moisture before beating.

All systems are designed for hygienic operation, consistent quality, and seamless integration with downstream depositing or forming equipment.

ServoForm™ soft confectionery depositor
Color / flavor addition (CFA) system

Depositing

The ServoForm™ soft confectionery depositor handles viscous fondant and fudge masses while maintaining product integrity. At the same time, it produces uniform pieces with consistent weight, shape, and surface quality.

The system processes plain, flavored, layered, enrobed, and fondant crème products. In addition, it supports flexible product design with hygienic, high-speed operation.

CFA Systems can be integrated for precise color/flavor dosing minimizing waste and enabling rapid product changeovers.


Cooling tunnel

Cooling & finishing

The final step in fondant & fudge production is cooling and finishing. Cooling tunnel lowers the temperature of freshly deposited fondant & fudge, ensuring they set with the correct hardness, glossy surface, and stable shape.

Finally, optional finishing equipment includes enrobing, glazing, or wrapping systems, preparing products for packaging. These systems are designed for hygienic, efficient, and high-speed operation while minimizing manual handling.

Related process technologies

Related confectionery applications