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Although glucose is not found in its free form in pasta, it is present as an integral component of starches. Starches are made of 100 percent glucose. Single molecules of glucose attached in long strings are what form starches. The structure of different starches varies, but they are always made of glucose. In other words, the 40 grams of starches found in a cup of cooked spaghetti corresponds to 40 grams of glucose once digested.

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1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.

2. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

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When eggs, water, and flour are combined, the two major chemical components are produced being starches (carbohydrates) and proteins. While the pasta is cooking, water is absorbed by the starch particles, which in turn form a gel that makes the pasta soft and somewhat gummy.

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The specific sugar molecules in fudge are glucose and fructose as they combine to create sucrose.

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1. Boil water in a large pot
To make sure pasta doesn’t stick together, use at least 4 quarts of water for every pound of noodles.

2. Salt the water with at least a tablespoon—more is fine
The salty water adds flavor to the pasta.

3. Add pasta
Pour pasta into boiling water. Don’t break the pasta; it will soften up within 30 seconds and fit into the pot.

4. Stir the pasta
As the pasta starts to cook, stir it well with the tongs so the noodles don’t stick to each other (or the pot).

5. Test the pasta by tasting it
Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta cooked properly should be al dente—a little chewy.

6. Drain the pasta
Drain cooked pasta well in a colander. If serving hot, add sauce right away; if you’re making a pasta salad, run noodles under cold water to stop the cooking.

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Spaghetti originally came from China and was made from either rice flour or hard wheat flour. Later, Marco Polo would bring knowledge of this food to Venice where it gained some of its more Italian roots and characteristics.

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The creamy texture of fudge depends entirely on the perfect amount of sugar crystallization. This is created through sucrose molecules reacting to water being evaporated.

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https://www.realsimple.com/food-recipes/cooking-tips-techniques/cooking/cook-pasta
https://healthyeating.sfgate.com/pasta-contain-glucose-starches-1480.html
https://www.dailymail.co.uk/sciencetech/article-4336458/Chemists-reveal-science-cooking-perfect-pasta.html
https://www.allrecipes.com/recipe/9368/fudge/
http://bigbaketheory.com/2011/12/22/the-science-of-fudge/

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Fudge first appeared in 1886 when what was supposed to be a batch of caramels was "fudged" and the new creation turned out to be a treat in itself. This is also where fudge is believed to have gotten its name.