What is the secret to making 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.
How do you make old fashioned fudge from scratch?
- Grease an 8×8 inch square baking pan. Set aside.
- Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly.
- Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C).
- Remove from heat.
- Pour into prepared pan and let cool.
Why does Fudge not melt?
Does the fudge melt? Fudge is a cooked candy, and therefore it does not melt until it gets to about 125 degrees. It will get soft if it’s left in the sun, but doesn’t melt like a candy bar would melt.
Why is fudge crumbly?
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.
Can grainy fudge be fixed?
Don’t panic if your fudge is grainy, nothing is lost it just requires some more work. Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature.
How long should I beat fudge for?
Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss. This may take anywhere from 5 to 15 minutes. While beating by hand is the traditional method, you can use an electric mixer if you have one. Fit the mixer with the paddle attachment and turn it on medium.
Should fudge be refrigerated?
Fudge will keep at room temperature just fine. It does not need to be refrigerated. You can keep it in the refrigerator if you feel that you like it cold–and some people prefer it that way. In this case, just make sure it is air tight, as cold air will surely dry out your fudge quicker.
Should I stir fudge?
Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. The fudge is ready when a candy thermometer reads between 112 to 114 °C (234 to 237 °F) or the mixture forms a soft ball in cold water. Let the mixture cool before beating.
How long should fudge boil?
Place the candy thermometer into the pan. Boil until the mixture reaches 234°F on a candy thermometer. Stir gently throughout the entire boiling time. Note: If you do not have a candy thermometer, allow the mixture to boil for 7 or 8 minutes but do not exceed 9 minutes.
Should you cover fudge to cool?
Storing fudge properly.
To keep homemade fudge at its best, cover it tightly with waxed paper, foil, or clear plastic wrap. Once wrapped, store it in an airtight container in a cool, dry place. If the recipe specifies that you store it in the fridge, be sure to keep it there. Fudge can also be frozen for later use.
Can you beat fudge with a mixer?
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).
What happens if you put too much butter in fudge?
If the butter gets too hot, it can separate, causing the fudge to become oily on top. This is easy to prevent by monitoring the temperature with a candy thermometer, but separated fudge can also be fixed.
Why is my homemade fudge greasy?
If yours is greasy on the top, the probable cause is overcooking or stirring. Use a slow, gentle approach and make sure your ingredients are at room temperature. If possible, make fudge on a dry day. Moisture — and even humidity in the air — can cause problems.
Can I bake fudge that didn’t set?
What Should You Do If Your Fudge Didn’t Set? Bring the fudge back to boiling temperature (212 F). Cook at the temperature specified at the recipe again and then take it off the heat. Repeat the steps of cooling the fudge and then beating it until it has lost its sheen.
What does butter do in fudge?
Butter plays a similar role, controlling the sucrose molecules and keeping them from forming crystals. Another factor is temperature. Allowing the fudge mixture to cool too quickly – or letting the mixture become agitated during cooling – and crystals can begin forming.
What does fudge taste like?
The Secret of Fudge
Good fudge is all about the sugar crystals. Big sugar crystals make fudge taste grainy, while very tiny sugar crystals result in a creamy, sweet fudge that tastes like, well, great fudge.
How long does it take for sugar to dissolve for fudge?
Cook the sugar, cream and syrup in the saucepan over low-medium heat, until the sugar has dissolved. This should take about ten minutes, and you can stir it constantly to help the dissolving process.
Is it better to make fudge with butter or margarine?
When making fudge, be sure to use good quality butter and do not substitute margarine. Margarine contains more water and can prevent the fudge from setting up properly. Also, be sure to use the quantity called for in the recipe, too much may prevent it from firming up properly.
Can I use marshmallows instead of marshmallow fluff?
Use 12 marshmallows (120 mini marshmallows) as a substitute for one cup of marshmallow fluff. Marshmallows can also be substituted in this fashion for marshmallow fluff in peanut-butter-and-fluff sandwiches (sometimes known as fluffernutter sandwiches). Cook down the marshmallows for a creamy consistency.