Homemade Fudge Mini-Series Blog 2 - Fudge Not Setting Properly (2024)

Homemade Fudge Mini-Series Blog 2 - Fudge Not Setting Properly (1)

We’ve all been there. You’re in the kitchen, following a Traditional Fudge Recipe step by step, measuring out all the ingredients as you go, doing everything the recipe tells you. You finish making your Fudge and you leave it to cool before you beat it with a wooden spoon, however, your Fudge is not setting like the recipe says it should.

What equipment do you need to make Homemade Fudge?

First of all, it’s important to understand that if you use the wrong equipment when making Homemade Fudge, it may impact the overall quality! To effectively make delicious Homemade Fudge, you’ll need:

1. A heavy-bottomed pot with high sides
2. A wooden spoon (we use silicon but it has to be able to withstand temperatures of up to 260 degrees Fahrenheit)
3. A parchment-lined baking tray
4. A sugar thermometer or a jug of cold water
5. Patience and lots of it!

Why has my Fudge not set?

The main reasonis 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 reasonyour Fudgeis not settingis that the ratio of liquid to sugaris too high.

How long does it take Fudge to set?

It usually takes around 3 hours for Fudge to fully set. Therefore, if you have followeda traditional Fudge recipe correctly and boiled your Fudge to the optimum temperature, once you have beaten your Fudge it will take around 3 hours until it is fully set. When you are making Fudge, you must be patient!

What to do if your Fudge doesn’t set?

The good news is that you’ve probably made an amazing thick Fudge sauce! You could use your sauce to pour over ice cream or if you wanted it a little thinner, add some heavy cream and reheat the sauce until it has all melted through.

Homemade Fudge Mini-Series Blog 2 - Fudge Not Setting Properly (2)

We hope you enjoyed the second blog in our Homemade Fudge mini-series. Leave us a comment below, we’d love to hear from you!

Homemade Fudge Mini-Series Blog 2 - Fudge Not Setting Properly (2024)

FAQs

Homemade Fudge Mini-Series Blog 2 - Fudge Not Setting 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.

Why is my fudge not setting enough? ›

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

How to fix fudge that didn't harden? ›

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 when fudge is too runny? ›

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. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

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

This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.

Should you stir fudge while it's boiling? ›

You should mix the cream, butter, and sugar when making your fudge, but put down the spoon once it has reached its boiling point. Stirring while your sugar mixture is boiling will only form sugar crystals and make your fudge crunchy rather than silky smooth.

What to do with failed fudge? ›

Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).

How do you make homemade fudge firmer? ›

​Harden the fudge:​ Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).

What makes fudge firmer? ›

Monitor the Temperature with a Candy Thermometer

If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. If you don't heat your fudge to a high enough temperature, you'll end up with a soft product.

What causes fudge to be too soft? ›

there is too much leftover water in the syrup and the resulting fudge is soft. To save the fudge, put it in a saucepan with 15 to 30 ml (1 or 2 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil until the thermometer reaches 114 to 115 °C (237 to 239 °F).

Can I freeze fudge to make it set? ›

We like to set this fudge in the freezer to make it quicker! Once you add the fudge to your pan it will need just 30 minutes in the freezer to set.

How long does it take fudge to thicken? ›

Leave the fudge to set overnight.

How do you add moisture to fudge? ›

Cut the fudge into small pieces around one inch and put it on the plate and place each fudge with the distance in between. 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.

What gives fudge its firm texture? ›

Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don't feel grainy on your tongue, but smooth. While you ultimately want crystals to form, it's important that they don't form too early.

Is evaporated milk the same as condensed milk for fudge? ›

As Leal explains: "Evaporated milk offers creaminess without sweetness and is suitable for savory dishes and some desserts. On the other hand, sweetened condensed milk is intensely sweet and used in desserts and sweet treats, thanks to its thick, syrupy texture."

What if I don't have enough sweetened condensed milk? ›

Heavy Cream and Sugar

So, in 2:1 ratio take heavy cream and granulated sugar in a saucepan and let it simmer for about half an hour till it thickens and its volume reduced to about half. Once cooled, use this homemade sweetened condensed milk in the same amount as regular condensed milk (1:1).

Can I set my fudge in the freezer? ›

If you have oodles of willpower and want to save your fudge for later, it freezes well. Wrap each slice (or the whole box) in foil or plastic wrap to seal it. You don't even have to defrost it – your fudge tastes just as scrumptious frozen and cuts easily with a knife, or better still, grate directly onto ice-cream.

How long does it take for fudge to fully harden? ›

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!

How long does it take for fudge to thicken? ›

Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.

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