FAQs
Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.
What is the secret to perfect fudge? ›
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
Is fudge just chocolate? ›
Chocolate uses elements of the cacao bean; even in creating white chocolate, cocoa butter from the cacao bean is the main ingredient. Fudge, however, is a confection made both with and without cocoa or other chocolate elements. You can substitute vanilla or peanut butter, for example, for the chocolate.
Why is it called fudge? ›
The exact origin and inventor of this delicious confection are hotly debated. However, many believe the first batch of fudge was created by accident when American bakers “fudged” a batch of caramels. Hence the name “fudge.”
Was fudge made by mistake? ›
That appetite for fudge dates back more than a century. Food historian Joyce White says fudge is based on a recipe for chocolate caramels, which was very similar. "What probably happened is that there was someone in Baltimore, messed it up, or 'fadged' it," she said. "Fadge is a word that means you messed up.
What makes fudge hard or soft? ›
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. 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.
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.
Do you stir fudge when it's boiling? ›
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.
How do I get my fudge to harden? ›
If your fudge fails to harden in the fridge, it means that you probably didn't cook it to the right temperature. Fudge is a candy, and that means it is extremely picky about temperature - fudge must be cooked to precisely 237–239 degrees Fahrenheit so that sugar forms the desired consistency when cooled.
Is fudge healthier than chocolate? ›
Fudge typically contains more sugar than chocolate, so it may not be the best choice for those looking to limit their sugar intake. On the other hand, dark chocolate is a good source of antioxidants and can provide health benefits when consumed in moderation.
Fudge-making has evolved a variety of flavors and additives. The favored flavors vary by location: in the United States, chocolate is a default flavor, with peanut butter and maple as alternatives. When it is made from brown sugar, it is called penuche and is typically found in New England and the Southern States.
Does fudge need to be refrigerated? ›
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.
Does fudge go bad? ›
How Long Does Fudge Last in the Fridge? To keep fudge fresh, it's important to keep it cool. With proper storage, fudge can last in the fridge for 2 to 3 weeks.
What country is known for fudge? ›
Chocolate Fudge: An American Invention
Culinary legend has it that fudge was invented in America. On Valentine's Day, 1886, a confectioner and chocolate maker in Baltimore, Maryland "fudged" a batch of French caramels. The delicious result? The very first batch of "fudge" ever.
Can I use evaporated milk instead of condensed milk for fudge? ›
Don't Substitute One for the Other
Thus, using condensed milk in a recipe that requires evaporated milk will yield an overly sweet dish.
What is the composition of fudge? ›
fudge, creamy candy made with butter, sugar, milk, and usually chocolate, cooked together and beaten to a soft, smooth texture. Fudge may be thought of as having a consistency harder than that of fondant and softer than that of hard chocolate.
What the heck is fudge? ›
Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in the 19th century United States, and was popular in the women's colleges of the time.
What makes fudge taste like fudge? ›
Fudge (Chocolate and Otherwise)
Aside from these ingredients, fudge is generally comprised simply of milk, sugar, and butter as the base. To this basic recipe, one can add chocolate chips, butterscotch, peanut butter chips, white chocolate, or even espresso powder to create compelling flavor combinations.
What's the difference between fudge and brownies? ›
Fudge doesn't contain very much besides chocolate, sweetened condensed milk and if you want some inclusions like nuts, marshmallows, cookies, cacao nibs, peanut butter, dried fruit and so on. Whereas brownies contain cacao powder (no chocolate!), flour, eggs, butter or oil, baking powder and nuts.