WHO CAN RESIST MELT-IN-THE MOUTH FUDGE? SWEET AND CREAMY, THIS POPULAR CANDY IS A WONDERFUL RAINY DAY RECIPE AND MAKES AN ADORABLE GIFT. HERE ARE OUR TOP TIPS FOR WHIPPING UP DELICIOUS FUDGE IN NO TIME!
When putting together recipes forHome Sweet Home, we thought it was about time to try out something a little bit different and added sweet candies like fudge, marshmallows and brittle to our collection.
Making your own sweets is a great opportunity to get more familiar with sugar work and if you get more confident you’ll be well on your way to making a whole array of sweet goodies.
Beautifully wrapped homemade fudge (if you can bear to give any away!) is always well received and lots of fun to make yourself. It also keeps well if stored in an airtight container in a cool dry place, certainly longer than cakes or cookies.
Fudge is often seen as tricky to make, but it is easy once you understand how sugar reacts when heated to certain temperatures.
In the past, home bakers would often learn to make sweets like fudge by watching older generations in the kitchen – this experience is particularly important with sugar recipes as cooking with sugar requires a good deal of observation. For this reason, we insist on an accurate sugar thermometer when cooking with sugar to keep an eye on the temperature.
There are several stages to cooking fudge and it is important to watch the pan closely and to increase or reduce the heat as necessary to avoid spoiling the sugar mixture.
Once sugar has been overheated it is very difficult to get the previous consistency back. Here are our troubleshooting tips on how to get the perfect fudge:
Grainy fudge?
Fudge should be smooth and creamy but it can turn grainy. This is due to the formation of sugar crystals.
To avoid this, make sure you don’t stir the sugar mixture as it comes up to temperature and refrain from stirring as it cools back down after the butter is added. Also, make sure it doesn't get too hot, too fast.
Gloopy fudge?
If the fudge gets starts to get gloopy at the bottom of the pan but the top of the sugar mixture stays runnier, it is heating much too quickly on the underside of the pan and the temperature is too high.
If it gets too thick or burns, it’s hard to rescue, so we recommend starting again. Sugar work is very technical and takes practise, so keep trying and you’ll have irresistible fudge in no time!
Hard fudge?
It could be that your fudge is overcooked and this causes the sugar to harden.
A sugar thermometer will help you to check it reaches the correct temperature which is the soft ball stage at 112 to 116 °C (234 to 241 °F). If it exceeds this, it is heading for a much chewier consistency.
Soft fudge?
It is possible your sugar mixture didn’t heat to a high enough temperature to get to soft ball stage (the stage at which the sugar forms a soft, easily pressed ball when a small amount is dropped into cool water).
Use a sugar thermometer to check and reheat until it reaches soft ball stage, which is 112 to 116 °C (234 to 241 °F).
For more baking advice and frequently asked questions, visit our FAQ pageshere.
FAQs
Fudge should be smooth and creamy but it can turn grainy. This is due to the formation of sugar crystals. To avoid this, make sure you don't stir the sugar mixture as it comes up to temperature and refrain from stirring as it cools back down after the butter is added. Also, make sure it doesn't get too hot, too fast.
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.
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 is the softball test for fudge? ›
According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
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.
Should you stir fudge while it's cooking? ›
Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe.
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.)
How long do you boil fudge to get to soft ball stage? ›
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.
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 makes fudge softer? ›
If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.
If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).
How to tell if fudge is done? ›
Use a small bowl, cold water and a spoon to determine whether the fudge has arrived at the soft ball stage. Spoon some of the hot syrup into the cold water. The fudge is ready when you can form drops into a ball in water, but the ball will flatten when removed from the water.
Why did the butter separate from my fudge? ›
Fudge is basically an emulsion between sugar, butter and milk. If the butter gets too hot, it can separate, causing the fudge to become oily on top. This is easy to prevent by monitoring the temperature with a candy thermometer, but separated fudge can also be fixed.
What can I 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.
Why is fudge so hard to make? ›
Making fudge can be a challenging endeavor, requiring precision and attention to detail to achieve the perfect texture and consistency. The process of making fudge involves a delicate balance of cooking, cooling, and beating, and the smallest mistake can result in fudge that is too soft or too hard.
How do you beat fudge? ›
When the fudge cools to 110 degrees F/43 degrees C, beat the mixture vigorously with a wooden spoon until it's no longer glossy. Then you can stir in the nuts, or any other extra flavorings, and transfer it to the cooling pan. Adding Butter to Fudge | Photo by Meredith.
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.
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!
