FAQs
Don't panic if your fudge is grainy, nothing is lost it just requires some more work. Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature.
Why did my fudge turn out gooey? ›
When your fudge isn't setting properly, the culprit is typically going to be that the temperature wasn't right. If your fudge is sticky or overly gummy, then it likely wasn't cooked to a high enough temperature. What is this? People often make this mistake when they are making fudge for the first time.
Should you stir fudge while it's boiling? ›
Stop stirring
It can be tempting to continue to stir your fudge mixture once it's reached temperature to prevent it from burning, but the best course of action is to remove the saucepan from heat immediately. All Recipes suggests removing your fudge from the heat once it's reached 236 – 238 degrees Fahrenheit.
How long should you boil fudge for? ›
Typically, you will need to boil the buttery mixture for 5 minutes (this is a rolling boil, 234 F). If you do not boil it long enough, it will not be hot enough the completely dissolve the chocolate and other ingredients and it will not set properly.
What happens if you boil fudge too long? ›
If you overcook the fudge, then too much water will evaporate. Your fudge will be hard, dry, and crumbly. If you start beating the fudge before it has cooled, it will seize up. You won't get the desired smooth, creamy texture.
What happens if you leave fudge in the fridge too long? ›
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.
How do you restore fudge? ›
In the oven - wrap the fudge in foil with a tiny bit of water, perhaps 2-3 teaspoons and bake at a low temperature (120-140C or 248-284F) for 10-20 minutes, or until the fudge no longer feels/looks dried out.
What to do if fudge does not harden? ›
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.
How do you salvage fudge that didn't Harden? ›
If you followed your recipe's instructions and your fudge still did not harden properly, add a little bit of evaporated milk (start with 1/8 of your recipe's amount) and very slowly bring your fudge back to a boiling point, carefully checking your candy thermometer to avoid burning.
How do I get my fudge to harden? ›
You can harden fudge by cooking it to the correct temperatures stated in the recipe. After, the fudge has set you can harden fudge further by putting it into the refrigerator for a few hours. This will only harden fudge that has been boiled, cooled and beaten correctly.
Cook until the correct temperature
Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F). The cooking is intended to evaporate a part of the liquid and concentrate the sugar.
How long should fudge sit before cutting? ›
How Long Do You Let Fudge Cool Before Cutting? The fudge will need about two to three hours to set up. It's hard to resist the temptation to cut into the fudge, but try to wait until it sets up before cutting.
How long do you boil fudge to get to soft ball stage? ›
Combine sugar and milk in a small pot and cook over medium high heat. Stir continuously while the mixture boils for about 10 minutes. After 10 minutes of boiling, check to see if the 'soft ball stage' has occurred.
Does fudge need evaporated or condensed milk? ›
Unfortunately, you cannot use evaporated milk instead of condensed milk in fudge. You can substitute evaporated milk for regular milk in many instances, but it will not give the same rich, creamy taste that you get from the sweetened condensed milk.
What does adding butter to fudge do? ›
Smaller crystals result in a smoother, creamier consistency in the finished fudge. Coarse grainy fudge results when large crystals are allowed to form. Butter is added in the final stages to add flavor and smoothness and inhibit large crystal formation.
Why do you add cream of tartar to 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!
Can you mess up fudge? ›
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Don't throw out the whole pan, because you may be able to melt the fudge down and try again.
How can you tell if fudge is bad? ›
Signs That Fudge Has Gone Bad?
- Mold. The first is obvious: mold. ...
- Texture. The second sign that fudge has gone bad is less obvious: changes in color or texture. ...
- Color. ...
- Avoid Hot Temperatures. ...
- Deep Cracks. ...
- Slimy Fudge. ...
- Flavor of Fudge. ...
- Smell of Fudge.
How long does fudge made with condensed milk last? ›
Condensed milk fudge will last about 2 weeks at room temperature in an air tight container and about a month if refrigerated. You may individually wrap each fudge piece, place it in an air tight container and freeze it for 3-4 months.
Does fudge made with condensed milk need to be refrigerated? ›
Fudge is best stored at ROOM TEMPERATURE in an airtight container (any food storage container - with a good lid! - will do). We strongly suggest immediately upon receiving your treats, transfer to an airtight container. This will preserve freshness the longest, as it will prevent it from drying out.
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.
Can you freeze fudge to set it? ›
Once it's at room temperature, stick the fudge into the fridge for 1-2 hours. Lastly, to set fudge completely, put it in the freezer.
What can I do with ruined fudge? ›
To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.
Can I fix runny fudge? ›
Dissolve a tablespoon of cornstarch in a tablespoon of water and add slowly, stirring thoroughly, until your fudge is noticeably thicker. What is this? Alternatively, try the soft ball method: once your fudge is boiling, drop a small amount into a cup of frigid water.
What is the secret to smooth fudge that is not gritty? ›
The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.
How do you make fudge more solid? ›
Fudge should set at room temperature in about 3 hours. For best results, you should leave it to get firm overnight. An important tip is not to try to cut the fudge into squares until it is properly set.
What is the perfect fudge consistency? ›
As it falls to the bottom of the glass, the syrup cools and forms into a ball. Remove the ball from the water and check its consistency with your fingers. For perfect fudge, the syrup should form a soft ball that can be picked up, but easily flattened.
What can I do with failed fudge? ›
To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.
How do you make fudge smooth? ›
By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.
What happens if I use sweetened condensed milk instead of evaporated milk in fudge? ›
These items are essentially the same with one big difference: no sugar is added to evaporated milk. Sweetened condensed milk also has 60% of the water removed, but contains 40% sugar. Due to the big flavor difference, they cannot be substituted for each other.
Use unsalted butter so you can add a small amount of salt (¼ teaspoon per stick of butter) to the sugar/liquid mixture. Salt tends to stabilize the mixture and keep it from foaming as much. The secret to perfect fudge is…
Do you refrigerate fudge to set? ›
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.
How long to cool fudge before cutting? ›
How Long Do You Let Fudge Cool Before Cutting? The fudge will need about two to three hours to set up. It's hard to resist the temptation to cut into the fudge, but try to wait until it sets up before cutting.