7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels (2024)

We won't beat around the bush: Homemade candies and fudge are intimidating. From a bubbling pot of screaming-hot sugar to mysterious phrase like "soft ball stage" to that, uh, bubbling pot of screaming-hot sugar, there's a lot to give any home cook pause. Here's the good news: By avoiding a few simple common mistakes, DIY candies are actually easy to make. From this moment henceforth, you shall be known as the Candyman. Or Candywoman. Whatever; let's make some candy.

1. Using the Wrong Pan

All candy and confections start by melting sugar. You'll need a heavy-bottomed saucepan with tall sides—no excuses or substitutions. Thin and flimsy aluminum isn't the best conductor of heat; it will cause portions of the sugar to burn before it's all entirely melted.

2. Stirring the Sugar

If you've ever had grainy fudge, you tasted the effects of crystallization. "Crystallization is the enemy of candies, fudge, and confections," says Claire Saffitz, senior associate food editor. Luckily, avoiding crystallization is as easy as not stirring the sugar as it melts. Instead, swirl the pot and use a wet pastry brush to wipe down the sides periodically (sugar will inevitably stick to the edges of the pot). Swirling the pot also helps distribute the heat, adjusting for any hot spots.

Chocolate Fudge. Bourbon Sugar. Yes, you want this. Photo: Michael Graydon + Nikole Herriott

Michael Graydon + Nikole Herriott

3. Not Using a Candy Thermometer

Sorry, you absolutely cannot eyeball this one. It's imperative you get the temperature exactly right, because how firm or pliable the candy becomes as it cools is dependent on how hot it gets in the pot. If a recipe calls for cooking the sugar until 238˚, that means 238˚ exactly. You can't, uh, fudge it. The soft ball stage, which occurs from 234-240˚, is sticky and pliable; it's used for caramel and fudge. Firm ball occurs at 242-248˚; it's used in marshmallow, meringue, and gummy candies. Hard ball is 250-266˚ and best for nougat and toffee. This complete guide to cooked sugar stages is a very handy tool to have on hand.

4. Leaving Out the Parchment Paper Lining

Candies and caramels are sticky business. In fact, one of home cooks' biggest fears in making them is that they'll adhere to the pan, becoming impossible to pry out. Make the task easier by lining the pan with parchment paper. The paper should be long enough that the edges hang over the sides. Once the candies have set, all you have to do is grip the paper and lift it up and out.

5. Skipping the Cooking Spray

"PAM everything!" says Saffitz. "When I make candies, I coat the pan, the parchment, the bowl, even the spatula with a little bit of cooking spray." This is one of the tackiest cooking tasks you can tackle, so set yourself up for success and get a little preemptively slippery.

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels (2024)

FAQs

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels? ›

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 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 can go wrong when making fudge? ›

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

Why did my fudge turn out chewy? ›

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 don't stir fudge? ›

By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.

Do you stir fudge when it's boiling? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. 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.

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.

Can I reboil fudge that didn't set? ›

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

What happens if you cook 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).

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.

How do you beat fudge? ›

When the fudge cools to 110 degrees F/43 degrees C, beat the mixture vigorously with a wooden spoon until it's no longer glossy. Then you can stir in the nuts, or any other extra flavorings, and transfer it to the cooling pan. Adding Butter to Fudge | Photo by Meredith.

What would cause fudge not to harden? ›

Homemade Fudge Doesn't Always Set

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.

Why did my fudge turn into caramel? ›

Wondering why my fudge is like caramel is all about correct temperatures and textures. If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

How do you fix fudge that is too soft? ›

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. 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.

Why can't you make fudge when it's raining? ›

As strange as it sounds, it is a fact that weather affects fudge making. This is because when the weather is damper with an increased humidity level your Homemade Fudge Recipe will take longer to boil.

Why hasn't my fudge set properly? ›

The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

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