FAQs
Valuable tips for successful fudge
- Don't stir during cooking. Fudge can be cooked on the stove or in the microwave. ...
- Avoid crystallization. During cooking, sugar crystals can stick to the sides of the pan. ...
- Let cool before beating. After being cooked, the sugar must crystallize again to create fudge. ...
- Beat the mixture.
What is the best pan to make fudge in? ›
Saucepan: Choose a heavy, straight-sided metal saucepan that holds about twice the volume of your fudge recipe.
What does cream of tartar do in 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!
What is the softball method fudge? ›
Those who have dealt with sugar cookery and candy making in the past will recognize 235°F (113°C) as the bottom of the “softball” stage. This means that a drop of syrup at this temperature when dropped into a glass of cold water will form a ball that can be smashed between the fingers.
Should you stir fudge while it's cooking? ›
Don't stir!
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
What is the secret to smooth fudge that is not gritty? ›
Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.
Why is my 3 ingredient fudge not setting? ›
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.
What ingredient makes fudge hard? ›
Too cooked
At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.)
Do you refrigerate fudge after making? ›
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 do you put butter in 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. Use unsalted butter so you can add a small amount of salt (¼ teaspoon per stick of butter) to the sugar/liquid mixture.
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.
Why is my fudge hard as a rock? ›
Too Soft or Too Hard Fudge
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
Should fudge be soft ball or hard ball? ›
Soft-Ball Stage
If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Fudge , pralines, and fondant are made by cooking ingredients to the soft-ball stage.
Can you overcook fudge? ›
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 does beating fudge mean? ›
The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.
How to make fudge more solid? ›
How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.
Why hasn't my fudge set properly? ›
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.