Homemade Fudge: 4 Common Mishaps and How to Avoid Them - Wockenfuss Candies (2024)

May 10, 2021

Homemade Fudge: 4 Common Mishaps and How to Avoid Them - Wockenfuss Candies (1)

Hint: one of the best ways to avoid common mistakes in homemade fudge is to leave fudge making up to the experts at Wockenfuss Candies!

Homemade fudge is a creamy, delicious treat. Chocolate fudge is a standard favorite, and there are countless variations and flavor combinations that bring some excitement to the world of homemade fudge. Although some recipes seem relatively straightforward, many home cooks have trouble creating the perfect fudge from scratch. In this blog, we discuss some of the most common challenges people face when making homemade fudge. Of course, one of the best ways to avoid these missteps is to leave fudge making up to the experts at Wockenfuss Candies!

Homemade Fudge Doesn’t Always Set

Traditional fudge is made by heating sugar, butter, milk, and other ingredients until the mixture reaches the soft-ball stage. Home cooks usually use a metal saucepan to do the job, with the final hot mixture spread into a casserole dish or sheet pan to cool. However, homemade fudge doesn’t always set up into a semi-firm, melt-in-your-mouth confection. If your fudge doesn’t firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn’t reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.

Cooking in High Humidity Can Cause Problems

Just as altitude can create complications when baking, high humidity in the kitchen can lead to significant setbacks when making fudge. Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible. If waiting for a less humid day isn’t feasible, you’ll need to boil your fudge at a slightly higher temperature than usual — or just order some delicious fudge from Wockenfuss!

Why Homemade Fudge Becomes Grainy

Even if your homemade fudge sets up to a nice firm consistency when cooled, you can still run into texture problems. Fudge becomes grainy and sugary when prepared incorrectly. Unfortunately, this is a common issue. To avoid grainy fudge, make sure that the sugar in your mixture dissolves entirely. This can require adjustments to your recipe or stirring technique.

How to Avoid Burning Your Fudge

As with any other confectionery endeavor, burning your fudge is a distinct possibility. Use a heavy-bottomed saucepan (some folks swear by copper pots) and stir the mixture constantly. Never leave your fudge unattended, and make sure to scrape the side of the pan as you stir. It’s hard (if not impossible) to save a burnt batch of fudge. Still, stopping by your nearest Wockenfuss Candies store is a surefire way to save the day!

A Wide Selection of Delicious Treats from Wockenfuss Candies

Head to WockenfussCandies.com and browse our wide selection of chocolates and candies; we promise you won’t be disappointed! Wockenfuss Candies is one of the oldest candy makers in Baltimore. We opened our doors in 1915 and have proudly served the people of Baltimore ever since. If you have any questions about our wide selection of chocolates, please contact Wockenfuss Candies by calling 1-800-296-4414 or email info@Wockenfusscandies.com. When you’re not savoring our sweets, stay satisfied by following us on Facebook, Twitter, and Pinterest!

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Homemade Fudge: 4 Common Mishaps and How to Avoid Them - Wockenfuss Candies (2024)

FAQs

What is the secret to perfect fudge? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

What not to do when making fudge? ›

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.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

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).

What happens if you stir fudge too early? ›

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.

Why shouldn't you stir fudge after it reaches the correct temperature? ›

Sugar Crystals Formed

It's important to beat the fudge ingredients to develop the right texture, but you won't get smooth, creamy fudge if you beat it when it's too hot. Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge.

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!

Why didn't my fudge get hard? ›

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.

Do you stir fudge when it's boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

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).

How to rescue grainy fudge? ›

OMG My fudge is grainy, what do I do? -

Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.

Why does my homemade fudge look greasy? ›

If your fudge is heated too much during the mixing process, or if the ingredients are insufficiently mixed together, the butter fat will separate itself from the liquids in the mix and rise to the top of the fudge, forming greasy pools.

Can you beat fudge in a stand mixer? ›

Pour the mixture over the chocolate, being sure to shake, not scrape, the mixture from the pot. Set aside to cool for 10 to 12 minutes. (This prevents a grainy consistency.) Using the clean wooden spoon or a standing mixer on low speed, stir or beat the mixture until the chocolate is completely melted and incorporated.

What is the ball method fudge? ›

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.

How do you cut fudge so it doesn't crumble? ›

Put both knives into a large measuring cup, add boiling water onto the knives, and before cutting the chocolate or the dessert into pieces, wipe the knife with a towel. The warm knife will easily cut through without cracking.

Why does my fudge crumble when I cut it? ›

The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.

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