FAQs
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 secret to perfect fudge? ›
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.
Should fudge be soft or crumbly? ›
To me, fudge should hold together in blocks, but when you bite into it, it should have a buttery, sweet flavour and a slightly grainy, melt-in-the-mouth texture. It should crumble and be short and snappy rather than chewy and stretchy.
How to make fudge creamy and not grainy? ›
If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.
How do you cut fudge so it doesn't crumble? ›
If you have difficulty cutting or if the fudge crumbles with the cuts, try warming the metal knife (or wheel or whatever) in hot water between cuts. Wipe the hot knife dry before cutting. Whatever you use, always wipe the cutting implement clean between cuts.
Can you reboil fudge that hasn't set? ›
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
Should you stir fudge while it's cooking? ›
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. Do not rely on the cooking time indicated in your recipe.
Why is my 3 ingredient fudge not setting? ›
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
What to do with failed fudge? ›
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
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).
It would depend a little on your respective milk and sugar content(s), but fudge, kept cool, will last 2-3 weeks. Temperature is pretty important, because both freezing and melting will mess with the sugar crystals in the fudge.
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!
How do you fix crumbly fudge? ›
Fixing 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. ...
- Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals from forming.
What happens if you don't stir fudge? ›
By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.
How long do you boil fudge to get to soft ball stage? ›
How long does it take to make fudge:
- about 18 min to reach boiling.
- about 40 minutes to reach soft ball stage.
- 60 minutes to cool.
- 28 minutes to beat in a KitchenAid (your time for this may vary)
- 4 hours to set.
How do you fix dry crumbly peanut butter fudge? ›
In the oven - wrap the fudge in foil with a tiny bit of water, perhaps 2-3 teaspoons and bake at a low temperature (120-140C or 248-284F) for 10-20 minutes, or until the fudge no longer feels/looks dried out.
Why has my fudge turned out like toffee? ›
If your fudge has a texture like soft toffee, it could be due to overcooking, using too much sugar or butter, or not cooking it to the right temperature.
Why is my chocolate fudge cake crumbly? ›
You may like to check that your oven is running at the correct temperature with an oven thermometer and also postion the cake pans on the centre shelf of the oven. Too much leavening can also sometimes cause a crumbly cake so measure the baking powder and bicorbonate of soda carefully, using a 5ml measuring teaspoon.