HOW TO FIX YOUR FUDGE
Question: Can I Fix My Overcooked, Undercooked, or Grainy Fudge?
This question refers to old-fashioned fudge; that is, fudge that is cooked to a specific temperature, cooled, then beaten until thick. “Quick” fudges that use marshmallow cream or condensed milk do not require beating, and are more foolproof, so they often do not have the same problems old-fashioned fudge does. If not made properly, old-fashioned fudges can be too soft, too hard, or unpleasantly grainy. Learn how to fix these fudge problems and avoid them in the future.
Answer:
Fudge that is too soft retains its unfortunate texture even after having been refrigerated or allowed to set for long periods of time. It will be sticky, difficult to cut, and will not hold its shape very well.
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Fudge usually behaves this way for one of two reasons: either it was not cooked to a high enough temperature (due to oversight or a faulty candy thermometer) or it was not beaten enough during the beating phase. Soft fudge can often be saved by re-cooking and re-beating it. Simply scrape the fudge back into a saucepan and add 1.5 cups of water. Place it over low heat and stir until the fudge has dissolved and is blended with the water. 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. Cook it to the proper temperature specified in the recipe, and carefully taste the mixture–you might want to add more flavoring, as the old flavor will be diluted. Once it reaches the proper temperature you can follow the instructions for cooling and beating the fudge as before. During the beating, remember that you want the fudge to lose some of its gloss and thicken noticeably before you pour it into the pan.
It is possible to save overcooked fudge in a similar way, although this method does not always work. If your fudge is too hard or grainy, you can follow the directions above, adding the water and cooking as directed, to essentially re-do your fudge. It is a good idea to test your candy thermometer by placing it in boiling water and making sure that it registers 212 degrees F–this will tell you if your thermometer is accurate, and prevent you from accidentally overcooking your fudge due to a bad thermometer. During the beating period, remember to stop beating once it starts to become difficult to stir, as fudge can easily go from “perfect” to “rock-hard” if overbeaten.
If your fudge was not chocolate-based and was originally fairly light in color, you might notice that the re-cooked batch is darker, due to more caramelization of the sugar, but the texture and flavor should be unaffected. Note that if your fudge was burnt the first time, this method will not work, as the burnt flavor will stay with the fudge.
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FAQs
Fudge Didn't Set
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
Can I fix fudge that didn't set? ›
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
How to fix fudge that is too runny? ›
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
How to fix oily fudge with condensed milk? ›
Making the perfect piece of fudge is by no means easy. One of the most common problems that arises making this delicious treat is when the fudge ends up overly oily. Fortunately, fixing the issue is fairly simple. Put the greasy mix back into a pot, add a few tablespoons of water, and stir the fudge on a low heat.
What would cause fudge not to harden? ›
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
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.
Can you fix dry fudge? ›
You have one option to make it soft, which is you have to put the fudge pieces in a plastic bag along with the paper towel or a bread slice. Secure the bag and leave it overnight, next day you will get a softened fudge.
Can you eat unset fudge? ›
The unset fudge can be stored in a sealed container in the fridge and used as an ice cream sauce. It can also be frozen in an aluminium pan as it will become firmer and can be served direct from the freezer.
Can fudge be melted and reset? ›
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.
Why won't my 3 ingredient condensed milk fudge set? ›
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.
Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.
Do you put fudge in the fridge to set? ›
Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.
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. It's all in your perspective.
What happens if I use sweetened condensed milk instead of evaporated milk in fudge? ›
Don't Substitute One for the Other
Thus, using condensed milk in a recipe that requires evaporated milk will yield an overly sweet dish.
How do you keep fudge from sweating? ›
Wrap your fudge in an air-tight container. Several layers of saran wrap, vacuum seal, Tupperware should all keep the moisture locked in pretty good. A couple hours before you would like to enjoy your fudge, take it out of the freezer and allow it to thaw out on your counter. ENJOY!
How long should it take fudge to harden? ›
Proper fudge will set after sitting at room temperature for about 4 hours.
