The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut.
What should you not do when making fudge?
7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
- Using the Wrong Pan. All candy and confections start by melting sugar. …
- Stirring the Sugar. …
- Not Using a Candy Thermometer. …
- Leaving Out the Parchment Paper Lining. …
- Skipping the Cooking Spray. …
- Scraping the Pot. …
- Using a Cold Knife to Slice.
What causes fudge not to harden?
In many cases, the sugar, butter, and milk mixture needed to be cooked longer or to a hotter temperature. That’s usually the culprit when fudge doesn’t set. You can try reheating your fudge mixture by adding a little more evaporated milk and bringing it slowly back to the boil.
How long should fudge cool before stirring?
Cool the fudge for 50 to 70 minutes until the temperature registers 110 degrees on the candy thermometer and the bottom of the pot feels lukewarm to the touch. Do not disturb the fudge during the cooling process. 2. Using a wooden spoon, stir in the vanilla.
How long do you simmer fudge?
Boil until the mixture reaches 234F on a candy thermometer. Stir gently throughout the entire boiling time. Note: If you do not have a candy thermometer, allow the mixture to boil for 7 or 8 minutes but do not exceed 9 minutes.
How do you keep fudge from crystallizing?
Use corn syrup and butter Both interfere with sugar crystallization, so adding them to the fudge prevents the crystals from growing too large. Butter should be added only after the boiling is done. If added before boiling, it coats the crystals and keeps them from dissolving, resulting in grainy fudge.
Do you Stir fudge while boiling?
Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. … The fudge is ready when a candy thermometer reads between 112 to 114 C (234 to 237 F) or the mixture forms a soft ball in cold water. Let the mixture cool before beating.
How do you harden fudge that is too soft?
Solutions for Too-Soft Fudge Use powdered sugar. Instead of adding evaporated milk, add some powdered sugar and remix your fudge batter. The powdered sugar can help the fudge set and harden if it is resistant to doing so. Add a mixture of water and cornstarch.
Why has my fudge turned to toffee?
If you boil the fudge to a temperature lower than 232 F, your fudge will retain extra moisture, which can make it chewy or in extreme cases, prevent it from setting at all. If the temperature goes much beyond 234 F, the fudge’s final texture will be hard, dry and crumbly.
Why is my fudge so sticky?
If your fudge turned out super sticky, or it didn’t set as it cools, 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 239F).
Do you cover fudge while it sets?
Using the Fridge or Freezer Most fudge recipes call for the fudge to cool at room temperature. Fudge needs to cool slowly to avoid the sugar crystallizing too rapidly and affecting the texture. … When you do put fudge into the fridge, whether you are trying to make it set or storing it, wrap it or cover it carefully.
How do you know when fudge is done without a thermometer?
At first the sugar syrup is stringy and shapeless, but after several tests it starts to hold its shape. When it reaches the stage that it can be formed into a soft ball, then you know that your fudge is ready and you can take it off the heat!
What happens if you cook fudge too long?
The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn’t cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.
Do you refrigerate fudge to set?
Fudge will keep at room temperature just fine. It does not need to be refrigerated. You can keep it in the refrigerator if you feel that you like it coldand some people prefer it that way. In this case, just make sure it is air tight, as cold air will surely dry out your fudge quicker.
What consistency should fudge be before it sets?
Fudge problems can range from too soft, to gritty, grainy or too sticky. Ideally, you want a firm consistency that hardens well, cuts well and is not too sticky. (like this peanut butter swirl fudge.)
What does boil to soft ball stage mean?
As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. … For example, at 235 F, the syrup is at the soft-ball stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.
Why is my fudge like caramel?
Fudge often turns into a chewy caramel-like texture because incorrect temperatures were reached. The ideal temperature for the fudge to cook at is 232-234F (111-112C). Anything more or less will change the texture completely.
When making fudge what is soft ball stage?
Soft-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 112 116 C (234 240 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of heating, the sugar concentration in the syrup is 85%.
Why is my homemade fudge sugary?
Seed crystals are what cause the sugar to crystallize in your fudge, thus making it grainy. Leaving the fudge mixture alone while it cools prevents the seed crystals from forming until you are ready for them to do so.
How do you make fudge not grainy?
The best way I’ve found to prevent fudge from turning gritty is to add 1/2 teaspoon cream of tartar for every 2.5 pounds of sugar used. Cream of tartar actually inhibits the sugar recrystallization process.
How do you cut fudge into perfect squares?
How long do I boil fudge?
Start checking the fudge for doneness after 10 minutes of boiling. If you are using a thermometer, your fudge is ready when it reaches 235F. Or go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water.
How do you fix fudge like toffee?
To reset soft fudge, return it to the pot and add in 1 to 1 1/2 cups of water per batch of fudge. Reheat your fudge until it reaches the soft-ball stage. Repeat the steps of cooling and stirring, although you will likely not need to add extra seasoning.
What is soft ball stage?
Soft-ball stage refers to a specific temperature range when cooking sugar syrups, occurring between 235 and 245 F. In addition to using a candy thermometer, this stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water.
How do I make my fudge firmer?
Of course, if your fudge has a distinctly burnt or scorched flavor, you’ll have to start over with a fresh batch. To fix soft fudge or hard fudge, simply follow these easy steps: Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. Stir the fudge over low heat until it dissolves.
Will freezing fudge make it set?
If you prefer harder fudge, freeze it for about 1 or 2 hours after pouring it in a container, Brissette says. … Thanks to their smaller surface area, they’ll help fudge harden much more quickly than if you pour it all into one larger container.
Does weather Affect fudge making?
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. … That doesn’t mean you can’t make Fudge on a damp, humid day! You can make Fudge all year round.
How long do you beat fudge?
Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss. This may take anywhere from 5 to 15 minutes. While beating by hand is the traditional method, you can use an electric mixer if you have one.
