Which example best represents amorphous candy?

Amorphous candy is characterized by a lack of a defined crystalline structure, which means it does not form solid crystals but rather has a glassy or non-crystalline texture. Toffee fits this description well because it is made by cooking sugar and fat (usually butter) until it reaches a specific temperature, allowing it to achieve a smooth, chewy texture without crystallizing.

Fudge, while also a candy, typically does have a creamier, softer texture, and can include small crystals that contribute to its characteristic mouthfeel. Sugar crystals, as noted, are the opposite of amorphous; they are, by definition, crystalline. Caramel can also be considered somewhat amorphous, but it usually has a more distinct structure and can be combined with various ingredients, which might lead to a slight degree of crystallization depending on how it is made.

Therefore, the most accurate representation of amorphous candy from the options provided is toffee, which exemplifies that non-crystalline, smooth texture unique to this type of candy.