Homemade Fudge: 4 Common Mishaps and How to Avoid Them - Wockenfuss Candies (2024)

May 10, 2021

Homemade Fudge: 4 Common Mishaps and How to Avoid Them - Wockenfuss Candies (1)

Hint: one of the best ways to avoid common mistakes in homemade fudge is to leave fudge making up to the experts at Wockenfuss Candies!

Homemade fudge is a creamy, delicious treat. Chocolate fudge is a standard favorite, and there are countless variations and flavor combinations that bring some excitement to the world of homemade fudge. Although some recipes seem relatively straightforward, many home cooks have trouble creating the perfect fudge from scratch. In this blog, we discuss some of the most common challenges people face when making homemade fudge. Of course, one of the best ways to avoid these missteps is to leave fudge making up to the experts at Wockenfuss Candies!

Homemade Fudge Doesn’t Always Set

Traditional fudge is made by heating sugar, butter, milk, and other ingredients until the mixture reaches the soft-ball stage. Home cooks usually use a metal saucepan to do the job, with the final hot mixture spread into a casserole dish or sheet pan to cool. However, homemade fudge doesn’t always set up into a semi-firm, melt-in-your-mouth confection. 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.

Cooking in High Humidity Can Cause Problems

Just as altitude can create complications when baking, high humidity in the kitchen can lead to significant setbacks when making fudge. Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible. If waiting for a less humid day isn’t feasible, you’ll need to boil your fudge at a slightly higher temperature than usual — or just order some delicious fudge from Wockenfuss!

Why Homemade Fudge Becomes Grainy

Even if your homemade fudge sets up to a nice firm consistency when cooled, you can still run into texture problems. Fudge becomes grainy and sugary when prepared incorrectly. Unfortunately, this is a common issue. To avoid grainy fudge, make sure that the sugar in your mixture dissolves entirely. This can require adjustments to your recipe or stirring technique.

How to Avoid Burning Your Fudge

As with any other confectionery endeavor, burning your fudge is a distinct possibility. Use a heavy-bottomed saucepan (some folks swear by copper pots) and stir the mixture constantly. Never leave your fudge unattended, and make sure to scrape the side of the pan as you stir. It’s hard (if not impossible) to save a burnt batch of fudge. Still, stopping by your nearest Wockenfuss Candies store is a surefire way to save the day!

A Wide Selection of Delicious Treats from Wockenfuss Candies

Head to WockenfussCandies.com and browse our wide selection of chocolates and candies; we promise you won’t be disappointed! Wockenfuss Candies is one of the oldest candy makers in Baltimore. We opened our doors in 1915 and have proudly served the people of Baltimore ever since. If you have any questions about our wide selection of chocolates, please contact Wockenfuss Candies by calling 1-800-296-4414 or email info@Wockenfusscandies.com. When you’re not savoring our sweets, stay satisfied by following us on Facebook, Twitter, and Pinterest!

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Homemade Fudge: 4 Common Mishaps and How to Avoid Them - Wockenfuss Candies (2024)

FAQs

What can go wrong 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.
Dec 16, 2015

What is the secret to perfect fudge? ›

Tips for Making Fudge
  • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
  • Avoid Stirring Once the Mixture Comes to a Simmer. ...
  • Beat Thoroughly.
Mar 8, 2023

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.

How do you keep fudge from crumbling? ›

If you let your fudge get too hot, the sugars will start to concentrate and the fudge will be crumbly, dull, and hard. To fix it, put it back into the saucepan and add about 3–4 US tbsp (44–59 ml) of 35% fat whipping cream. Stir the mixture as you heat it until the sugar in the fudge is melted.

Should you stir fudge while it's cooking? ›

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.

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).

Why did my fudge turn out like taffy? ›

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 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.

What makes high quality fudge? ›

The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut.

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).

How do you beat fudge? ›

Once the fudge has cooled, you can choose to make the fudge easily, or you can “elect the way of pain”. Stirring fudge by hand is hard, tiring, and can break your wooden spoon. Fudge can be beaten successful with a mixer. It is okay to stop the mixer periodically (it won't set immediately like ice cream does).

Why does my homemade fudge look greasy? ›

If your fudge is heated too much during the mixing process, or if the ingredients are insufficiently mixed together, the butter fat will separate itself from the liquids in the mix and rise to the top of the fudge, forming greasy pools.

Why does my fudge break when I cut it? ›

Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.

How to cut fudge so it doesn't crumble? ›

How To Cut Fudge
  1. allow the fudge to set in the fridge for a minimum of 3 hours.
  2. remove the fudge from the fridge and place onto a flat chopping board.
  3. dip a large sharp flat knife in boiling water, dry it completely and cut one long slice (the heat will help the knife to glide through)
Sep 27, 2019

Why would fudge not set up? ›

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 happens if you over mix fudge? ›

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

How can you tell if fudge is bad? ›

If fudge experiences a change in temperature, it can melt or develop a slimy texture on the surface. If it is exposed to air, it can dry out and become hard. Specific add-ins to fudge have the potential to grow mold or give off a bad odor, and at that point, the fudge should be avoided.

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