Recipe: Flavorful Fudge (2024)

FAQs

What is the secret to good fudge? ›

After years of testing recipes, we're pretty sure we have a handle on the most popular fudge flavors, but chocolate and cherry will always rank high on the list.

For over a century a distinguished line of candy makers on Mackinac Island have worked their magic on marble slabs and created a treat so sweet and creamy that it embodies the essence of bliss. An enthusiastic fan recently posted on our facebook page: “the fudge from Mackinac Island is the Best Fudge on Earth“.

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

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).

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.

Whether you visit Mackinac Island on National Fudge Day in June or any other day – maybe during the Mackinac Island Fudge Festival in August – come find your favorite flavor and experience the fudge capital of the world!

Fudge is a type of confectionery made with sugar, butter, and milk that often includes cocoa powder or melted chocolate. It has a creamy texture and can be flavored with various ingredients such as nuts, fruits, or spices. Fudge may also contain marshmallow creme or condensed milk to give it an even richer flavor.

Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.

The Island House was renovated and reopened in the 1970s. Over the years, it has gone through several more renovations and is now a registered Michigan historic landmark. Ryba's offers ten flavors of fudge to choose from, all made by hand on marble slabs so it is smooth, unlike other fudges.

What is the difference between British and American fudge? ›

Turns out that the two are not quite the same, but they're still equally delicious. Denser and sometimes a bit more crumbly than its American counterpart, British fudge comes in dozens of flavors, and is frequently found in gift shops and at outdoor markets and street fairs.

Golden syrup – is what makes this recipe Russian fudge-style! The added golden syrup gives that extra sweetness and silky texture. Vanilla extract – to give the taste of vanilla to the fudge.

Opt for a pot that can contain approximately four times the total volume of your fudge ingredients. Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core.

Half-and-half has less protein and more fat than evaporated milk, but you can substitute the same amount of half-and-half for evaporated milk in a recipe. You won't get the same note of caramelized flavor that you would from evaporated milk, but the creamy consistency makes this an excellent substitute.

Evaporated milk has added sugar and carbohydrates which are very high, making sweetened condensed milk not healthy for nutritional intake for babies and children, Ali explained.

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.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.