Fudge Problems? Learn How to Fix Them. (2024)

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Fudge Problems? Learn How to Fix Them. (2)

If you're having trouble with your fudge, you're probably following a recipe for old-fashioned fudge—candy cooked to a specific temperature, cooled, then beaten until thick. Old-fashioned fudge can be fussy, especially on your first or second attempt. Some home cooks complain that their fudge is grainy, crumbly, or burnt while others complain that their fudge never sets properly. If you've encountered one of these problems, don't worry—you can probably save your fudge.

None of the following solutions or tips applies to the so-called quick fudge that involves marshmallow fluff or condensed milk. In fact, if you're nervous about trying to make old-fashioned fudge again, you should start with one of those foolproof recipes.

Fixing Fudge

Sometimes old-fashioned fudge never sets, even after hours in the refrigerator. You wait patiently, only to discover that it's still a sticky, gummy mess. But don't despair or throw out the entire pan of fudge: You can probably remedy the situation.

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. Don't throw out the whole pan, because you may be able to melt the fudge down and try again. Of course, if your fudge has a distinctly burnt or scorched flavor, you'll have to start over with a fresh batch.

To fix soft fudge or hard fudge, simply follow these easy steps:

  1. Scrape the fudge back into a large saucepan and add 1 1/2 cups of water.
  2. Stir the fudge over low heat until it dissolves. Carefully taste the mixture, as the water probably diluted the flavor. Add more flavorings if necessary.
  3. Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals from forming. Do not stir the fudge.
  4. Cook it to the proper temperature specified in the recipe (most likely between 237 F and 239 F).
  5. Take it off the heat, and follow the recipe's instructions for cooling and beatingthe fudge. As you beat the candy, remember that the mixture should lose its sheen and thicken before you pour it into the pan.

Tips for Fudge Makers

  • Before you make another batch of fudge, it's a good idea to test your candy thermometer. Place it in boiling water to make sure that it registers 212F. If it doesn't, you should calibrate it or invest in a new one. Many people overcook fudge because of faulty or broken thermometers.
  • Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture.
  • As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon. If you continue to beat the fudge, it will go from “perfect” to “rock hard” in minutes.
  • If you're making a lighter fudge that doesn't involve any chocolate, you might notice that the recooked batch has a darker, brownish color, thanks to caramelized sugar crystals. This change may alarm you, but the fudge should still have a lovely, mellow flavor and silky texture.
Fudge Problems? Learn How to Fix Them. (2024)

FAQs

Fudge Problems? Learn How to Fix Them.? ›

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.

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 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 bring fudge back to life? ›

Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using. Some people skip the water and just add cream to the mixture to reheat.

How do I fix messed up fudge? ›

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 2 ingredient fudge set? ›

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.

Can I salvage runny fudge? ›

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.

What should you not do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

Why don't you stir fudge? ›

Avoid crystallization

During cooking, sugar crystals can stick to the sides of the pan. If you stir the mixture, these crystals could fall in and crystallize a part of the sugar again.

How do you save fudge? ›

Storing fudge in an airtight container is your best bet. Cut the fudge, and then store it in separate layers with waxed paper in between. If you intend to enjoy your fudge relatively quickly, it's best stored at room temperature short-term. If you plan to keep your fudge for longer, the freezer will be your best bet.

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.

Why did my fudge turn out like caramel? ›

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

How to tell if fudge is bad? ›

If you see deep cracks on the surface of the fudge, it is old and should not be consumed. In the case where the fudge experiences a change in temperature or is exposed to warm temperatures or high humidity, it can melt or have a slimy texture. If this is the case, it's better to play it safe and should not be consumed.

How do you keep fudge from crystallizing? ›

By letting the fudge cool without stirring, you avoid creating seed crystals.

Why can't you refrigerate fudge? ›

Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

Can I put fudge in the fridge to set? ›

NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

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.

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.

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.

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