It's the holiday season, and you've made a batch of fudgefor friends and family, but you've just had a bite, and the texture is off. It tastes fine, except there's a graininess or a grittiness to the fudge that's unpleasant. Or, maybe the fudge is hard, brittle, and overcooked. The grittiness comes from sugar crystals that didn't dissolve into the fudge during the cooking process. Hard and overcooked fudge isn't great, either, but before you throw the whole pan out, try this simple trick.
For both problems, you'll need to melt the fudge back down to allow the sugar crystals to properly dissolve or to allow the overcooked fudge to soften up again. It may seem counterintuitive to cook overcooked fudge even more, but trust us, you just need to start the fudge over from scratch. Of course, if the fudge is burnt, that's a different problem, and cooking it again won't remove the burnt flavor. Grab the saucepan that you initially used to cook the fudge and toss the fudge back in along with 1 ½ cups of water and a splash of cream. Adding some cream of tartar is a helpful way to keep the sugar crystals at bay as well — it's not essential, but if you have some, definitely pour a little in. Bring the fudge to a boil slowly. You want the sugar to dissolve before it boils, so make sure the fudge is smooth before turning the heat up.
A great way to make sure your fudge is going to settle right is by using a candy thermometer. When bringing your fudge to a boil, check that the temperature reaches the ideal range of 237 to 239 F. That range will get you a pan of fudge that's in the Goldilocks zone of not too soft and not too hard. It will also help keep your fudge from becoming gritty since sugar crystals can form again if the fudge gets too hot. Overcooked fudge, which goes beyond 239 F, evaporates the water, which isn't what you want.
It also matters how you treat the fudge after it's cooked. Avoid too much stirring while you are heating the fudge since this agitates the sugar and causes it to clump into sugar crystals again. Once it's reached 237 F, allow the fudge to cool to 110 F, and don't stir the fudge at all while it's cooling. Less is more in this case. Other than these tips, treat the fudge like you normally would, and you'll have breathed new life into your winter treat.
If you discover that your mixture is grainy, some quick thinking will save the entire batch. Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using.
Keep a bowl of water inside the microwave along with the fudge to create moisture for the pieces to inhale. Next, microwave the fudge pieces for just 10 seconds. So it will become soft but it won't have the correct consistency as before.
The solution? A fudge do-over. Even though it set up properly, I threw it back into a saucepan with about 1 1/2 cups of water and gently heated the mixture to dissolve the fudge into the water. From there, I pretty much re-did the whole cooking process.
You can start by gently reheating it and boiling or cooking it again, aiming to reach the correct temperature. Alternatively, using short bursts in the microwave and stirring between intervals until it thickens can also be an effective method to restore its texture.
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.
Grab the saucepan that you initially used to cook the fudge and toss the fudge back in along with 1 ½ cups of water and a splash of cream. Adding some cream of tartar is a helpful way to keep the sugar crystals at bay as well — it's not essential, but if you have some, definitely pour a little in.
Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained. This will ensure the fudge has the ideal concentration of water and sugar. Fudge is difficult to make.
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.
To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately. Alternatively, you can try to salvage chewy fudge by mixing it into ice cream or using it as a topping for desserts.
If your Tablet is grainy but not sugary but you'd prefer it to be just a little smoother then it is all down to the beating. Once you take your Tablet off the heat let it cool for 2 / 3 minutes and then beat it for a good 5 minutes vigorously.
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. ...
Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals from forming.
Proper fudge will set after sitting at room temperature for about 4 hours. Understand that cooking the fudge properly is the skirmish before the war. The real test of your mettle will occur when you beat the fudge, and learn to master the fine art of turning and pouring. And if it doesn't work out it's okay!
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.
Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. 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.
If the chocolate icing turned grainy then it is most likely that the chocolate was overheated. Chocolate is very sensitive to heat and melts at just above body temperature. But if it gets too hot then it will turn grainy or lumpy and the fats will start to separate out.
To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling. 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.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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