Which of the following describes a characteristic of fudge in relation to caramel?

Fudge is characterized as a non-crystalline confection, which means it has a smooth and creamy texture rather than a grainy or crystalline structure. This is achieved through a specific cooking process that involves creating a fine emulsion of sugar, fat, and liquid that is then cooled and agitated to promote a uniform mixture. The presence of ingredients such as milk or cream, along with the right amounts of sugar and cocoa (if making chocolate fudge), helps to inhibit sugar crystallization, leading to that signature fudgy consistency.

In contrast to caramel, which can vary in its sugar crystallization depending on its preparation, fudge aims to achieve a soft, malleable texture that sets without forming large sugar crystals. Hence, identifying fudge as a non-crystalline caramel is accurate and reflects its unique qualities in the confectionery spectrum.