WHO CAN RESIST MELT-IN-THE MOUTH FUDGE? SWEET AND CREAMY, THIS POPULAR CANDY IS A WONDERFUL RAINY DAY RECIPE AND MAKES AN ADORABLE GIFT. HERE ARE OUR TOP TIPS FOR WHIPPING UP DELICIOUS FUDGE IN NO TIME!
When putting together recipes forHome Sweet Home, we thought it was about time to try out something a little bit different and added sweet candies like fudge, marshmallows and brittle to our collection.
Making your own sweets is a great opportunity to get more familiar with sugar work and if you get more confident you’ll be well on your way to making a whole array of sweet goodies.
Beautifully wrapped homemade fudge (if you can bear to give any away!) is always well received and lots of fun to make yourself. It also keeps well if stored in an airtight container in a cool dry place, certainly longer than cakes or cookies.
Fudge is often seen as tricky to make, but it is easy once you understand how sugar reacts when heated to certain temperatures.
In the past, home bakers would often learn to make sweets like fudge by watching older generations in the kitchen – this experience is particularly important with sugar recipes as cooking with sugar requires a good deal of observation. For this reason, we insist on an accurate sugar thermometer when cooking with sugar to keep an eye on the temperature.
There are several stages to cooking fudge and it is important to watch the pan closely and to increase or reduce the heat as necessary to avoid spoiling the sugar mixture.
Once sugar has been overheated it is very difficult to get the previous consistency back. Here are our troubleshooting tips on how to get the perfect fudge:
Grainy fudge?
Fudge should be smooth and creamy but it can turn grainy. This is due to the formation of sugar crystals.
To avoid this, make sure you don’t stir the sugar mixture as it comes up to temperature and refrain from stirring as it cools back down after the butter is added. Also, make sure it doesn't get too hot, too fast.
Gloopy fudge?
If the fudge gets starts to get gloopy at the bottom of the pan but the top of the sugar mixture stays runnier, it is heating much too quickly on the underside of the pan and the temperature is too high.
If it gets too thick or burns, it’s hard to rescue, so we recommend starting again. Sugar work is very technical and takes practise, so keep trying and you’ll have irresistible fudge in no time!
Hard fudge?
It could be that your fudge is overcooked and this causes the sugar to harden.
A sugar thermometer will help you to check it reaches the correct temperature which is the soft ball stage at 112 to 116 °C (234 to 241 °F). If it exceeds this, it is heading for a much chewier consistency.
Soft fudge?
It is possible your sugar mixture didn’t heat to a high enough temperature to get to soft ball stage (the stage at which the sugar forms a soft, easily pressed ball when a small amount is dropped into cool water).
Use a sugar thermometer to check and reheat until it reaches soft ball stage, which is 112 to 116 °C (234 to 241 °F).
For more baking advice and frequently asked questions, visit our FAQ pageshere.
FAQs
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.
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.
What is the softball test when making 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 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.
How do you make fudge creamy and not grainy? ›
Grainy Fudge
To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
What not to do when making fudge? ›
7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
- Using the Wrong Pan. All candy and confections start by melting sugar. ...
- Stirring the Sugar. ...
- Not Using a Candy Thermometer. ...
- Leaving Out the Parchment Paper Lining. ...
- Skipping the Cooking Spray. ...
- Scraping the Pot. ...
- Using a Cold Knife to Slice.
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.
Is fudge hard ball or softball? ›
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.
Why is my homemade fudge crumbly? ›
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.
What happens if you boil fudge too long? ›
Too cooked
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.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).
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 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 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.
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!
How do I get my fudge to harden? ›
OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed. Cross your fingers and hope that the chocolate sets firmly before the fudge starts to thaw, and later impress your friends as you present them with your soft-centred chocolates.
What makes fudge softer? ›
If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.
