FAQs
Reset the fudge
Just as you read earlier you have to mix the ingredients and heat it at 234 degrees. But as you are doing it again just add a little amount of water to bring out the consistency. Along with this make sure to add moisture to make it soft.
What causes soft fudge? ›
Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained. This will ensure the fudge has the ideal concentration of water and sugar. Fudge is difficult to make.
How do you get fudge to soft ball stage? ›
Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a soft ball in the water that flattens when removed, it is at soft-ball stage. Quickly remove your candy from the heat, or you will find yourself at hard-ball stage, and your fudge will be too hard.
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.
What is the secret to good fudge? ›
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.
How do you make fudge less dense? ›
To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.
Why won'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.
What is the soft ball test for fudge? ›
making of fudge
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.
What to do with failed fudge? ›
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.
What temperature should fudge be cooked at? ›
Cook until the correct temperature
Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
235° F–240° F
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. Fudge , pralines, and fondant are made by cooking ingredients to the soft-ball stage.
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.
How long does fudge have to sit before you can cut it? ›
Pour Fudge into Prepared Pan
Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about three hours or overnight.
Why can't you make fudge when it's raining? ›
This is because when the weather is damper with an increased humidity level your Homemade Fudge Recipe will take longer to boil. When making Fudge on a damp, humid day it will need to boil to a higher temperature in the pan and when it's left to cool and set it will be a little softer.
What role does corn syrup play in making fudge? ›
Prevents Crystallization: One of the primary benefits of using corn syrup in candy making is its ability to inhibit the formation of sugar crystals. This is essential for achieving the smooth, clear texture that is characteristic of hard candies, caramels, and other confections.
How do you fix fudge that didn't harden? ›
Solutions to Save Your Fudge:
- Reheat and Stir: If you find your fudge to be runny, attempting to salvage it is an option. ...
- Cornstarch or Gelatin: Another option to consider is using cornstarch or gelatin. ...
- Refrigerate Longer: Place the unset fudge in the refrigerator for an extended period to encourage firming.
What causes fudge to get too hard? ›
Too cooked
This fudge was cooked to a temperature of 118 °C (244 °F). 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.
How do you soften fudge in the fridge? ›
Wrap up your fudge in several layers of clear wrap or sealed baggie. This allows the moisture to re-permeate into the fudge & make it soft again. Try place the fudge in a microwave proof container and warm it at 30 second intervals at 50% power.