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?

Directions
  1. Grease an 8×8 inch square baking pan. Set aside.
  2. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly.
  3. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C).
  4. Remove from heat.
  5. Pour into prepared pan and let cool.

How do you make fudge from scratch?

To Make Fudge on the stovetop:
  1. Boil: In a saucepan, combine evaporated milk, sugar, and marshmallows. Stir and bring to a boil for about 10 minutes.
  2. Pour over chips. Pour the hot mixture on top of the chocolate chips, vanilla and butter (that should be combined in another bowl).
  3. Mix till smooth.
  4. Chill.

How do you make fudge soft?

Place the hard fudge in a plastic bag. Place a piece of bread or a damp paper towel in the bag. Seal the bag closed and let the fudge set over night. The fudge will soften as it absorbs the moisture released by the paper towel or bread.

Should you cover fudge to cool?

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 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.

Should you refrigerate fudge after making?

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.

Why did my fudge turn into caramel?

Stirring the sugar

Does your fudge have a gritty or grainy texture? The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up.

How do you thicken fudge that won’t set?

In many cases, the sugar, butter, and milk mixture needed to be cooked longer or to a hotter temperature. That’s usually the culprit when fudge doesn’t set. You can try reheating your fudge mixture by adding a little more evaporated milk and bringing it slowly back to the boil.

How do you fix runny fudge?

Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. Stir the fudge over low heat until it dissolves. Carefully taste the mixture, as the water probably diluted the flavor. Add more flavorings if necessary.

Do you Stir fudge while boiling?

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 you beat fudge?

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.