Myth or Fact? The weather impacts the outcome of yourHomemade Fudge.
As strange as it sounds, it is a fact that weather affects fudge making. This is because when the weather is damper with an increased humidity level your Homemade Fudge Recipe will take longer to boil. When making Fudge on a damp, humid day it will need to boil to a higher temperature in the pan and when it's left to cool and set it will be a little softer.
That doesn’t mean you can’t make Fudge on a damp, humid day! You can make Fudge all year round. You just have to add a few simple steps to your Homemade Fudge Recipe to keep your Fudge tasting and looking as great as it normally does.
How do you make Fudge on a damp, humid day?
All you have to do is add in a few steps to your Homemade Fudge Recipe which should consist of:
1. Lining a square tin with baking paper
2. Combine all your Fudge ingredients - Fudge mainly consists of sugar - in a heavy-bottomed pan. This part’s really important, especially when making Fudge on a humid day as you will need to boil your Fudge higher than to your normal temperature.
3. Heat gently until your Fudge ingredients have melted and then you’ll want to turn up the heat!
4. Normally, you’d stir continuously and heat your pan until it reaches the temperature suggested in your Homemade Fudge Recipe. However, on a humid day you will need to ensure you boil your Fudge to 0.5 degrees higher than the normal temperature.
5. You should expect the previous step to last a little longer and before you take it off the heat to cool, use a slightly lower heat on the pan base as this will reduce the possibility of the Fudge boiling over. However, once your fudge is at the correct consistency, remove the pan from the heat and leave to cool slightly.
6. Then you’ll want to beat the fudge with a wooden spoon until set.
Don’t fancy making fudge on a damp, humid day?
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We hope you enjoyed our first blog in the Homemade Fudge mini-series. Leave a comment below to let us know your thoughts.
FAQs
Just as altitude can create complications when baking, high humidity in the kitchen can lead to significant setbacks when making fudge. Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible.
What is the secret to perfect fudge? ›
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
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.
Why can't you make fudge when it's raining? ›
Cooking candy sugar to the proper temperature requires achieving the appropriate sugar-moisture balance. High humidity hastens the breakdown of sugar as it cools. Once the candy has cooled to the point where it can no longer evaporate moisture, it can actually begin to reabsorb moisture.
What not to do when making fudge? ›
Avoid Stirring Once the Mixture Comes to a Simmer
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Can you make fudge on a cloudy day? ›
Fudge can take three times as long to set up, if at all. Sugary meringue absorbs humidity. Left uncovered on a humid day, it can turn to mush. It might be a good idea to wait for a sunny day before baking.
What to do if homemade fudge doesn t set? ›
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
What to do with failed fudge? ›
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.
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.
What can go wrong when making fudge? ›
As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F). If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.
When making Fudge on a damp, humid day it will need to boil to a higher temperature in the pan and when it's left to cool and set it will be a little softer. That doesn't mean you can't make Fudge on a damp, humid day! You can make Fudge all year round.
How do you harden runny fudge? ›
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.
What is the problem if fudge is not setting? ›
Fudge Didn't Set
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
At what temperature does fudge set? ›
The fudge is ready when a candy thermometer reads between 112°C to 114°C (234°F to 237°F) or the mixture forms a soft ball in cold water.
Why is my fudge drying out? ›
Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.
Does altitude affect fudge? ›
At sea level, water boils at 212°F, but at high elevations, all liquids boil at temperatures below 212°F. This requires adjustments for candy and frosting recipes, which generally use the standard 212°F boiling point for water. Confectionary recipes should be adjusted for elevation by reducing the “finish” temperature.
