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Why is fudge so good?

Fudge is a crystalline candy. The key to a great piece of fudge is managing the crystallization of the sugar solution you’re using. The tiny microcrystals of sugar are what gives fudge it’s smooth texture. When you get those crystals to come together at just the right time, you’ve mastered the perfect batch of fudge.

Furthermore, What should fudge taste like?

The Secret of Fudge

You aren’t just heating up the mixture, though, and that’s where potential problems start. … 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.

Additionally, Should fudge be refrigerated?

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!)

Also Should you Stir fudge while cooking?

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.

Simply so, Why is my fudge oily?

Fudge is basically an emulsion between sugar, butter and milk. 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.

Can old fudge make you sick?

The possibility of fudge making someone sick is very slim. If fudge goes bad, it’s most likely due to it being exposed to air, moisture or a change in temperature. Those elements can affect quality, but because of the high sugar content keeping fudge stable, it’s unlikely old fudge would make anyone sick.

22 Related Questions and Answers Found

What happens if you cook fudge too long?

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 is fudge good for not refrigerated?

Room Temperature: Fudge stored at room temperature in an air-tight container will last 7 to 14 days. Fudge should be stored in an air-tight container (tin or plastic), each layer separated by a sheet of waxed paper.

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.

How long should you cook fudge?

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.

Can you fix greasy fudge?

If the fudge looks oily and separated or is too stiff to stir, vigorously stir in up to 6 teaspoons warm water a teaspoon at a time; stop adding as soon the mixture smooths out and looks creamy.

How bad is fudge for you?

Whether it’s chocolate, nut-filled or even swirled with peanut butter, fudge is a holiday favorite. But clocking in at around 130 calories and 5 grams of fat per ounce, this rich treat is far from a healthy choice.

Can you freeze fudge made with condensed milk?

-Can You Freeze Fudge with Condensed Milk? Absolutely! You can freeze condensed milk, or any milk for that matter, for several months. Milk is one of the more stable ingredients you can freeze with fudge.

Can chocolate fudge be frozen?

So can you freeze fudge? Yes, fudge can be frozen. Simply wrap it and pack it. Storing fudge in the freezer is one of the most effective ways to keep your fudge long term.

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.

Does fudge made with condensed milk need to be refrigerated?

Fudge does not need to be kept refrigerated.

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).

Is it OK to freeze fudge?

So can you freeze fudge? Yes, fudge can be frozen. Simply wrap it and pack it. Storing fudge in the freezer is one of the most effective ways to keep your fudge long term.

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.

Can you use a mixer to beat fudge?

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).

Why is my fudge 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.

How do you get fudge to harden?

Old-fashioned fudges do not use marshmallows or condensed milk to help them set and solidify, so they are trickier to prepare. To harden too-soft fudge, you need to reheat and re-beat the fudge to get it to the right consistency.

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.

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.


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