WHO CAN RESIST MELT-IN-THE MOUTH FUDGE? SWEET AND CREAMY, THIS POPULAR CANDY IS A WONDERFUL RAINY DAY RECIPE AND MAKES AN ADORABLE GIFT. HERE ARE OUR TOP TIPS FOR WHIPPING UP DELICIOUS FUDGE IN NO TIME!
When putting together recipes forHome Sweet Home, we thought it was about time to try out something a little bit different and added sweet candies like fudge, marshmallows and brittle to our collection.
Making your own sweets is a great opportunity to get more familiar with sugar work and if you get more confident you’ll be well on your way to making a whole array of sweet goodies.
Beautifully wrapped homemade fudge (if you can bear to give any away!) is always well received and lots of fun to make yourself. It also keeps well if stored in an airtight container in a cool dry place, certainly longer than cakes or cookies.
Fudge is often seen as tricky to make, but it is easy once you understand how sugar reacts when heated to certain temperatures.
In the past, home bakers would often learn to make sweets like fudge by watching older generations in the kitchen – this experience is particularly important with sugar recipes as cooking with sugar requires a good deal of observation. For this reason, we insist on an accurate sugar thermometer when cooking with sugar to keep an eye on the temperature.
There are several stages to cooking fudge and it is important to watch the pan closely and to increase or reduce the heat as necessary to avoid spoiling the sugar mixture.
Once sugar has been overheated it is very difficult to get the previous consistency back. Here are our troubleshooting tips on how to get the perfect fudge:
Grainy fudge?
Fudge should be smooth and creamy but it can turn grainy. This is due to the formation of sugar crystals.
To avoid this, make sure you don’t stir the sugar mixture as it comes up to temperature and refrain from stirring as it cools back down after the butter is added. Also, make sure it doesn't get too hot, too fast.
Gloopy fudge?
If the fudge gets starts to get gloopy at the bottom of the pan but the top of the sugar mixture stays runnier, it is heating much too quickly on the underside of the pan and the temperature is too high.
If it gets too thick or burns, it’s hard to rescue, so we recommend starting again. Sugar work is very technical and takes practise, so keep trying and you’ll have irresistible fudge in no time!
Hard fudge?
It could be that your fudge is overcooked and this causes the sugar to harden.
A sugar thermometer will help you to check it reaches the correct temperature which is the soft ball stage at 112 to 116 °C (234 to 241 °F). If it exceeds this, it is heading for a much chewier consistency.
Soft fudge?
It is possible your sugar mixture didn’t heat to a high enough temperature to get to soft ball stage (the stage at which the sugar forms a soft, easily pressed ball when a small amount is dropped into cool water).
Use a sugar thermometer to check and reheat until it reaches soft ball stage, which is 112 to 116 °C (234 to 241 °F).
For more baking advice and frequently asked questions, visit our FAQ pageshere.
FAQs
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).
What is the softball test when making fudge? ›
making of fudge
termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
How do you know when fudge is beaten enough? ›
After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.
How long does it take fudge to reach 234 degrees? ›
Cook the mixture over medium-low heat, without stirring, until the thermometer registers 234 degrees, about 20 to 25 minutes. The mixture should boil at a moderate, steady rate over the entire surface. While the fudge is cooking, prepare the baking pan.
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.
What happens if you boil fudge too long? ›
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.
What is the baking softball test? ›
Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it's pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.
What does cream of tartar do in fudge? ›
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!
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.
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. Copper's exceptional heat conductivity offers unparalleled temperature control, an asset when working with finicky ingredients like sugar.
Can I fix fudge that didn't set? ›
It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.
How do you know when fudge is done? ›
To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling. 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.
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 gives fudge its firm texture? ›
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
What makes fudge moist? ›
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.
