What do I do if my fudge is too runny?

To fix soft fudge or hard fudge, simply follow these easy steps:

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.

Moreover, Why does fudge not 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.

Secondly, Why did my fudge turn into caramel?

So, why did my fudge turn out more like caramel? Fudge often turns into a chewy caramel-like texture because incorrect temperatures were reached. The ideal temperature for the fudge to cook at is 232-234°F (111-112°C). Anything more or less will change the texture completely.

Beside above How do you know when fudge is done without a thermometer? 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.

In this way, Can you beat fudge with an electric mixer?

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. Beat it just until it starts to thicken and lose its gloss. It is easy to overbeat fudge with a mixer, so watch it carefully and check it after every minute.

Can I freeze fudge to make it set?

Harden the fudge: Place your container or tins in the fridge for two hours or in the freezer, if you want it to set more quickly. Once it’s hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don’t devour it right away).

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19 Related Questions and Answers Found

Do you Stir fudge while boiling?

Don’t stir the fudge Shaking or stirring the fudge mixture while it’s boiling or cooling causes premature crystal growth. If the crystals form too early, they continue to grow and become too large. Let it cool Start beating the fudge only when it has cooled down to 110°F. It will be glossy and dark brown.

How long do you let fudge cool before cutting?

Cool the fudge for 50 to 70 minutes until the temperature registers 110 degrees on the candy thermometer and the bottom of the pot feels lukewarm to the touch. Do not disturb the fudge during the cooling process. 2.

Why did my fudge turn out like taffy?

Well-made fudge is smooth and creamy, not grainy or chewy. Getting your oven temperature right is important in baking, but usually you can compensate for a hotter or cooler oven by adjusting the baking time. … If your fudge turns out chewy instead of soft and creamy, it usually means you’ve gotten the temperature wrong.

Do you cover fudge while it sets?

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.

What happens if you overcook fudge?

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. You can control the process by carefully following these directions.

How long does it take for fudge to get to soft ball stage?

You can also test for soft ball stage by using a glass of cold water. When the fudge has boiled for about 10 minutes start to test by dropping a little of the mixture into a glass of cold water. If the mixture forms a thread as it sinks into the water then it needs cooking for a little longer.

What happens if you cook fudge too long?

Should I put fudge in the fridge?

CAN FUDGE BE REFRIGERATED? DO NOT REFRIGERATE YOUR FUDGE! This will dry it out quicker and possibly cause it to pick up other scents from inside the fridge (and no one wants to eat chocolate-raspberry-zucchini-casserole fudge!)

Should you put fudge in the fridge to set?

Sure, we all want a piece of that homemade fudge NOW…but cooling it too quickly can cause crystallization and a grainy fudge. Allow the finished fudge to cool at room temperature for a while to set. … I don’t recommend putting fudge in the fridge or freezer to get it to set.

Should you refrigerate fudge?

How long do you put fudge in the freezer?

If you’re hoping to keep your fudge tucked away for quite some time, storing it in the freezer is a great option. Fudge properly stored in the freezer will last for 2 to 3 months. Some fudge can last up to a year in the freezer.

Why did my fudge turn out like toffee?

If you boil the fudge to a temperature lower than 232 F, your fudge will retain extra moisture, which can make it chewy or in extreme cases, prevent it from setting at all. If the temperature goes much beyond 234 F, the fudge’s final texture will be hard, dry and crumbly.

Do you refrigerate fudge after making?

Why is my fantasy fudge too soft?

If your fudge will not set after heating and stirring, but it does not have a grainy texture, you have cooled your fudge properly, but you did not heat it to high enough a temperature during the cooking stage. To reset soft fudge, return it to the pot and add in 1 to 1 1/2 cups of water per batch of fudge.

What causes grainy fudge?

A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. … The more you stir, the more crystal seeds you get. But instead of getting a few huge crystals (and grainy candy), you get lots and lots of tiny crystals, which make for thick, smooth candy.

What temperature do you boil fudge?

Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F). The cooking is intended to evaporate a part of the liquid and concentrate the sugar. The temperature of the cream/sugar mixture (called syrup) rises as water evaporates.

Editors. 17 – Last Updated. 4 days ago – Authors. 5