How to make fudge
What are the ingredients for fudge?
Fudge/Main ingredients
Is fudge difficult to make?
Fudge is essentially caramel (sugar heated to 116ºC, usually with water) combined with some kind of fat – sometimes butter, sometimes condensed milk. It’s not hard to make, but it does require precision and care at the caramelisation stage, and that means having a decent sugar thermometer.
How do you make fudge faster?
However, if you are in a rush, you can speed up the fudge process by using the fridge. First, allow the fudge to cool a bit at room temperature before putting it into the fridge to let the candy adjust.
Should I stir fudge while boiling?
Don’t stir the fudge Shaking or stirring the fudge mixture while it’s boiling or cooling causes premature crystal growth. If the crystals form too early, they continue to grow and become too large. Let it cool Start beating the fudge only when it has cooled down to 110°F.
How long do you boil fudge?
Boil until the mixture reaches 234°F 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.
Why is my fudge not hardening?
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.
Why has my fudge turned to caramel?
So, why did my fudge turn out more 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 232-234°F (111-112°C). Anything more or less will change the texture completely.
Why is my fudge soft and 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 239°F). By the way, here’s how to make microwave fudge.
How long do you boil fudge for 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. (Details in post.)
Can I put fudge in freezer to set?
Fudge can also be placed in the freezer to cut down on setting time. The best way to get your fudge set faster is to put it in the freezer. The freezer will get the job done in less than half the time it takes for it to set in the refrigerator.
Why does my fudge taste grainy?
A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules “find” one another and start forming crystals.
How do I know when fudge is ready?
Points to remember
You know it’s ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
How long do you have to stir 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.
Why is my homemade fudge soft?
Fudge will be soft if the temperature of the mixture or the amount of time that it is boiled is not correct. Most fudge recipes specify the exact temperature that the mixture must reach. If it is not boiled long enough or does not get hot enough, the result will be soft fudge.
Do you refrigerate fudge to set?
Do not freeze the fudge to set it. Best way is to just be patient for a couple hours and set it in the fridge. If your fudge hasn’t set, then you’ve gone wrong somewhere else. Make sure to use the parchment paper to line your pan otherwise it might be quite tricky to remove the fudge.
How long do you leave fudge in the fridge to set?
Harden the fudge: Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it’s hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don’t devour it right away).
Do you refrigerate fudge?
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.
Why is my fudge crumbly?
Candy that isn’t cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.
What size pan do you use for fudge?
Any pan will work, depending on the amount and size of fudge you want to make. When making a big batch of fudge, use a 13x9x2-inch baking pan. For smaller batches, use an 8×8-inch pan or a bread pan as shown here. Shape a piece of foil around the outside of the pan.
What does butter do to fudge?
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 is my fudge greasy?
If yours is greasy on the top, the probable cause is overcooking or stirring. Use a slow, gentle approach and make sure your ingredients are at room temperature. If possible, make fudge on a dry day. Moisture — and even humidity in the air — can cause problems.