In Fudge 101wecovered a brief introduction of what is fudge, the ingredients of fudge, and the technique of making fudge. Fudge 102 is aimed at the newbie who is going to try their hand at making fudge. Now it’s getting exciting.
How long does it take to make fudge:
- about 18 min to reach boiling
- about 40 minutes to reach soft ball stage
- 60 minutes to cool
- 28 minutes to beat in a KitchenAid (your time for this may vary)
- 4 hours to set
Tips for the fudge newb:
Check the weather. If it’s humid don’t make fudge today.
You don’tneeda candy thermometer, but the ball stage is difficult for a newb to judge correctly, and the window of time between under-cooked and over-cooked is razor-thin. Save yourself the tears and get a good, digital candy thermometer. I havethis Taylor thermometerwhich is available onAmazon.comfor $22., I picked mine up at the St. Lawrence Market and also use it for tempering chocolate.
Get everything ready before you turn on the stove. Line your pan with foil and grease it. Completely grease the pot you’ll cook the sugar in, right up to the edge. Grease the wooden spoon or beater blade.
Have a jug of cold water in the fridge, and a larger pan set on the counter to be the water bath.
Read your recipe thoroughly, make sure you understand when to stir and when not to. Understand at what point you add any extras like nuts or fruit (typically right before it’s ready to be poured into the pan).
Beware the recipe that tells you to chill the fudge to ensure it sets. Proper fudge will set after sitting at room temperature for about 4 hours.
Understand that cooking the fudge properly is the skirmish before the war. The real test of your mettle will occur when you beat the fudge, and learn to master the fine art of turning and pouring. And if it doesn’t work out it’s okay! Don’t give up.
What works for one person…
- some recipes insist on cream, others use milk
- some add the butter at the beginning, others add it when the vanilla is added
- some people use a wet pastry brush to wipe away sugar crystals
- some people only beat by hand, others use a hand mixer or stand mixer
Personally, I use 2% milk, becauseevery timeI made fudge with cream it failed. I add the butter at the beginning, and beat it using my KitchenAid. My fudge never turned out until I started using a water bath, and I am still mastering when to stop beating it.
Equipment:
- digital candy thermometer, remember to calibrate it
- heavy-bottom sauce pot, ideally with straight sides so you can clip thermometer onto it
- sturdy wooden spoons (avoid metal which conducts the insane heat right into your skin)
- hand mixer or stand mixer (unless you’re a masoch*st and you actually want to beat fudge by hand, in which case have at it)
- 8″ square pan + one bigger pan to serve asthe cold water bath
- tin foil
OK! I’m ready to get fudging!
Just one more thing! I talked earlier about when the thermometer hits “soft ball” (235°F to 240°F, or 112.78°C to 115.55°C) you should remove the pot from the heat immediately and place it in a cold water bath.
Not all fudge-makers use a cold bath, but I recommend it for this reason: supersaturated sugar is so hot, it continues to cook after you remove it from the heat (like taking something out of the microwave, it keeps getting hotter). If you are removing the fudge from the stove at the top of the soft ball range, which is no higher than240°F or 116°C , your fudge willcook itselfright past the optimum temperature and no wonder it’s not going to set.
Once it starts creeping up to the ideal range, I watch it like a hawk, and as soon as it’saboutto hit soft ball (it’s one or two tenths of a degree away), I take it off the stove and set it in the water bath pan. As soon as the temperature peaks I add the cold water so that way it can’t get past soft ball. Thetemperature will begin to drop and now you can’t exceed the soft ball stage. Make sense?
Let the pot sit undisturbed between 30-60 minutes, until temperature drops to 100°F or 37.77°C. Some people say you don’t need to go this low, but I’ve started aiming for this temperature after reading how cooler sugar crystals stay smaller (to avoid grainy fudge).
Then, andonly then, are you ready for the final confrontation.
FAQs
Valuable tips for successful fudge
- Don't stir during cooking. Fudge can be cooked on the stove or in the microwave. ...
- Avoid crystallization. During cooking, sugar crystals can stick to the sides of the pan. ...
- Let cool before beating. After being cooked, the sugar must crystallize again to create fudge. ...
- Beat the mixture.
Directions. Bring brown sugar, butter, and evaporated milk to a boil in a large saucepan; boil mixture for 10 minutes. Remove from the heat and add confectioners' sugar; beat with an electric mixer on medium speed for 5 minutes.
Do you put fudge in the fridge to set? ›
Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.
Why is my 3 ingredient fudge not setting? ›
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
What ingredient makes fudge hard? ›
Too cooked
At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.)
What is the secret to smooth fudge that is not gritty? ›
Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.
Why did my fudge turn out like caramel? ›
Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.
Why won t my fudge go hard? ›
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
What is the soft ball test for fudge? ›
The cold-water test for soft ball stage is this: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a soft ball in the water that flattens when removed, it is at soft-ball stage.
What is the best pan to make fudge in? ›
Saucepan: Choose a heavy, straight-sided metal saucepan that holds about twice the volume of your fudge recipe.
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
How to tell if fudge is bad? ›
Signs That Your Fudge Has Gone Bad
While fudge has a relatively long shelf life, it's important to know when it's past its prime. Signs of spoilage include a dry, crumbly texture, discoloration, and an off smell or taste.
Can you reboil fudge that hasn't set? ›
If it doesn't set, or if it sets very hard, you can add more milk and boil it again. However, even if it doesn't set, it'll usually be a nice frosting-like consistency, so I sometimes just make a cake to put under it.
What should fudge look like after beating? ›
Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.
Why is my homemade fudge dry and crumbly? ›
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
How to make fudge more solid? ›
How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.
Should you stir fudge while it's cooking? ›
Don't stir!
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
Why hasn't my fudge set properly? ›
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
What does cream of tartar do in fudge? ›
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
