How do you know when fudge is beaten enough?

After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte . Now is the time to stop beating and pour the fudge into a mould.

How long does it take fudge to reach 234 degrees?

Cook the mixture over medium-low heat, without stirring, until the thermometer registers 234 degrees, about 20 to 25 minutes . The mixture should boil at a moderate, steady rate over the entire surface. While the fudge is cooking, prepare the baking pan.

Can you over beat fudge?

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock . Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

Why do you beat fudge?

Beating the syrup caused the formation of crystallization nuclei, anchor points to which sugar molecules attach to form crystals . Few crystallization nuclei will form in syrup that is still hot, and sugar molecules will readily attach to them. The crystals grow so easily, and the result is really grainy fudge.

How long should I beat fudge for?

Allow the fudge mixture to rest until the temperature registers between 150°-160°. Once the desired temperature is reached, beat the ever-loving stuffing out of the fudge. Two to three minutes of hardcore mixing (by hand). This is where you earn the right to eat half of the batch.

Can I fix fudge that didn't set?

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

What to do with failed fudge?

My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way . The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.

Why did my fudge turn out like taffy?

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

Do you stir fudge when it's boiling?

Avoid Stirring Once the Mixture Comes to a Simmer Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

Can I use a stand mixer to beat fudge?

If you have a heavy-duty standing mixer such as a KitchenAid, you can greatly minimize the effort required to make classic fudge by beating it on low speed .

Why won't my 3 ingredient condensed milk fudge set?

Why is my fudge not hardening? Typically this happens when the chocolate chips and sweetened condensed milk do not cook long enough in the microwave . If those two ingredients are not entirely melted, the fudge will not set up correctly while chilling in the fridge.

How do you know when fudge is at the soft-ball stage?

Soft-Ball Stage At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball . If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.

What happens if you over stir fudge?

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 .

Fudge (2024)

This top-rated fudge recipe is unbelievably easy to make with just three ingredients and five minutes of prep time.

What Is Fudge?

Fudge is a type of homemade candy with a smooth and creamy texture. It's usually made on the stove with sugar, butter, and milk. There are many varieties of fudge, but the most popular type is chocolate.

This simplified version comes together quickly in the microwave with just chocolate chips, sweetened condensed milk, and butter.

Fudge Ingredients

This impressive fudge recipe is easy to make with ingredients you may already have on hand:

Chocolate chips: This classic fudge recipe starts with three cups of semisweet chocolate chips.
Sweetened condensed milk: A can of sweetened condensed milk ensures a sweet, creamy, and absolutely decadent chocolate fudge.
Butter: Butter is melted with the chocolate and sweetened condensed milk, creating an even richer texture.

Recipe Tip

Walnuts are optional, but they add welcome crunch.

How to Make Fudge

You'll be shocked how easy it is to make fudge with sweetened condensed milk. You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this easy fudge:

Does Fudge Need to Be Refrigerated?

No, fudge doesn't need to be refrigerated. Store it in an airtight container (with wax paper between layers) at room temperature for one to two weeks.

Can You Freeze Fudge?

Yes! You can freeze fudge for up to three months. Wrap the fudge tightly in wax paper, then wrap it again in aluminum foil. Place the foil-wrapped fudge in a freezer-safe container or wrap it in another layer of foil. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"This fudge tastes so good and people are amazed that it was made in a microwave," says StanConn. "I took the advice from one of the reviews about melting the butter first before adding the other ingredients. I think it really prevented the fudge from turning out grainy."

"I used milk chocolate chips and sprinkled crushed peppermint candy on top," says LizaJ. "It made a nice gift to share with neighbors. Quick and easy recipe to make with kids."

"This is perfect fast fudge," according to weelittlejess. "No, it's not 'old-fashioned' fudge, but who has the time? Not me. It turns out creamy, glossy, and lovely. I like to stir in a cup of peanut butter chips at the last moment before putting it in the pan."

Editorial contributions by Corey Williams