Use a candy thermometer or perform a cold water test to see if the fudge is done. Do not rely on the cooking times listed in the recipe. Fudge is ready when the candy thermometer indicates 112-114 °C (234-237 °F) or the mixture forms a soft ball in cold water. Allow the mixture to cool before tapping.
What stage is fudge cooked to?
When the fudge reaches 236-238 degrees Fahrenheit / 113-114 degrees Celsius, it is done. The pan should be removed from the heat and should not continue cooking. If the recipe calls for additional butter, place the butter on top of the fudge and allow it to begin to melt, but do not stir.
How long should fudge be cooked?
Bring to a 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, bring the mixture to a boil for 7 to 8 minutes, but do not exceed 9 minutes.
How do you know if fudge is ready?
Drop a small amount of the mixture into a glass of cold water and know it is ready when it hardens into a soft ball that can be lifted by the teaspoon and pinched with the fingers. Turn off the heat and continue stirring for 5 minutes or until slightly thickened.
How long do you boil fudge to get to soft ball stage?
Place the sugar and milk in a small saucepan over medium heat. Stir constantly while the mixture boils for about 10 minutes. After 10 minutes of boiling, check to make sure the mixture is in the “soft ball” stage.
When should I beat fudge?
Experience has shown that the mixture should be whisked when the temperature of the mixture is in the range of 43 to 45 °C (110 to 113 °F). This usually occurs 15 minutes after the pot is removed from the heat. The fudge is warm, but not hot.
How can you tell if fudge is at the soft ball stage?
You can also test the softball stage with a glass of cold water. Once the fudge has boiled for about 10 minutes, drop a small amount of the mixture into a glass of cold water to begin the test. If strings form as the mixture sinks into the water, you may need to cook it a little longer.
What happens if you cook fudge too long?
The time it takes to cook the fudge has a direct effect on the consistency of the fudge. If the time is too short, the water will not evaporate and the fudge will be soft. On the other hand, if the cooking time is too long, the fudge will not contain enough water and will be dry, brittle, and hard.
Do you cover fudge while it sets?
First, allow the fudge to cool slightly at room temperature, then place it in the refrigerator to condition the candy. When placing fudge in the refrigerator, whether you are trying to harden it or store it, wrap or cover it carefully.
How long does it take fudge to harden?
Once the fudge has thickened and the nuts have been added, pour the fudge into the prepared pan. Let sit at room temperature until firm, about 3 hours or overnight.
Why did my fudge turn out chewy?
Crunchy and sticky Boiling fudge at temperatures below 232 F can cause it to become crumbly or, in extreme cases, not firm at all, as the fudge retains excess moisture. If the temperature is much higher than 234 degrees Fahrenheit, the final texture of the fudge will be hard, dry, and crumbly.
What if my fudge doesn’t Harden?
The Solution to Too Soft Fudge If the fudge does not firm properly after following the recipe directions, add a small amount of evaporated milk (start with 1/8 of the recipe amount) and very slowly bring the fudge back to the boiling point, checking the candy thermometer carefully. To avoid burns.
How do I make my fudge thicker?
Fudge thickened with powdered sugar or cornstarch The most common use for fudge is powdered sugar. First, add a tablespoon of powdered sugar to the fudge before mixing. Add more powdered sugar, one tablespoon at a time, until the desired consistency is reached.
Should I stir fudge while boiling?
Do not stir the fudge Shaking or stirring the fudge mixture during boiling or cooling will cause premature crystal growth. If crystals form too quickly, they will continue to grow and become too large. Cooling Once the fudge has cooled to 110°F, begin whisking. It will be a shiny dark brown color.
What makes a good fudge?
Here are some tips for making the best fudge
- Too big is better than too small. Sauce pans require a lot of extra space that you choose to make fudge to provide material for expansion.
- Make sure the consistency is right.
- Stop stirring.
- Do not try to save everything.
- If you want to see sugar crystals.
Why is my fudge crumble when trying to cut it?
If you find that the fudge is crumbly or lumpy, it may be overcooked. If you forget to keep an eye on your oven or simply set it too high, the fudge should be heated. On the contrary, fudge that is not cooked long enough will become too soft.
How do you fix overcooked fudge?
Now that you know what causes coarse-grained fudge, it is important to know how to correct it. To do this, take your fudge and put it back in the pan along with the water and cream. When your fudge has melted back again, you will need to restart it.
Why is my homemade fudge soft?
If the temperature of the mixture or the boiling time is incorrect, the fudge will soften. Most fudge recipes specify the exact temperature the mixture needs to reach. If the mixture is not boiled long enough or not hot enough, the result will be soft fudge.
Should fudge set in the fridge?
Is the fudge set in the refrigerator? You may be able to rush your project by putting it in the refrigerator to solidify the Fudge Making Project more quickly, but resist this urge. Cooling the fudge too quickly may cause the sugar to crystallize too quickly. This will result in coarse-grained fudge.
Can fudge be remelted?
Yes! Remelting fudge is another way to correct batches of fudge that have not set properly or are hard, brittle, or overly particle-rich. Place the fudge back into the large bottom pot. Add 1½ cups of water (for a standard 8″ x 8″ pan of fudge, adjust as needed).
Should you make fudge on a rainy day?
Absolutely!!! Weather has a huge impact on our fudge. Cold weather or low humidity will harden the outer shell and prevent the fudge from moistening. Hot or humid weather makes the shell less effective and the inside of the fudge creamier.
How long does it take fudge to set in the fridge?
Harden the fudge: place the container or can in the refrigerator for 2 hours. This is the time it takes for the fudge to set. Once set, cut fudge into 12 pieces or remove from muffin tin. Store in the refrigerator or freezer (if not devoured immediately).
How do you know when fudge is done without a thermometer?
Don’t have a thermometer? You can always do the “cold water test.” Drop a small amount of hot syrup into a glass cup cup. As it falls to the bottom of the glass, the syrup will cool and form a ball. Remove the ball from the water and check its consistency with your finger.
How do you thicken fudge that won’t set?
Dissolve 1 tablespoon cornstarch in 1 tablespoon water and stir slowly until fudge is noticeably thicker.
Why does my fudge have liquid on top?
Issue. Fudge is an emulsion that is a blend of two seemingly incompatible ingredients, sugar and butter, to make a creamy product. Fatty fudge indicates that the fat solids have separated from the liquid and sugar.
Can you freeze fudge to set it?
First, it does not set properly. Second, the flavor degenerates. Once at room temperature, stick the fudge in the refrigerator for an hour or two. Finally, to set the fudge completely, put it in the freezer.
How do you fix failed fudge?
To fix soft or hard fudge, simply follow these simple steps Return the fudge to a large saucepan and add 1/2 cup water. Stir over low heat until the fudge dissolves. Taste the mixture carefully, as the water will probably dilute the flavor.
What gives fudge its flavor?
Fudge is not necessarily chocolate. In fact, many popular flavors of fudge include peanut butter, marshmallow, and maple walnut fudge. Nuts, raisins, crumbled cookies, and other ingredients are often added to the mix.
What does butter do to fudge?
Fine crystals provide a smooth, creamy consistency to the finished fudge. When larger crystals form, coarse grained fudge results. Butter is added in the final stages to add flavor and smoothness and inhibit the formation of large crystals.
Can grainy fudge be fixed?
My fudge is coarse grained, what do I do? -Don’t. If your fudge is coarse grained, don’t panic. Nothing is lost. Return the coarse-grained fudge to the pot with the water and a little cream, return the fudge to liquid, and restart at temperature.