I also used fudge to connect real-world experiences to chemistry but I used fudge as an intro to solutions, solubility, and saturation points. I am fortunate in working in a small school because I was able to take the students into the kitchen and whip up the recipe for them. We first compared butter, milk and sugar stirred at room temperature and the lack of the solute being dissolved by the solution. From that point, we, of course, heated the solution and was able to add quite a lot of sugar into the solution.
