What is the secret to making creamy fudge?

Table of Contents:

1. What is the secret to making creamy fudge?
2. Can I bake fudge that didn't set?
3. Why is my fudge not hardening?
4. Do you Stir fudge while cooking?
5. Why is my homemade fudge sugary?
6. How do you fix sugary fudge?
7. How do you thicken fudge?
8. How long should you beat fudge?
9. How do you know when Fudge is done without a thermometer?
10. Will Fudge set in the fridge?
11. Should you refrigerate fudge?
12. Can old fudge make you sick?
13. How long is fudge good for not refrigerated?
14. What can I do with old fudge?
15. Can you fix dried out fudge?
16. How do you freshen up stale fudge?
17. Why does my fudge turn out dry?
18. How long should fudge cool before cutting?
19. How do you fix condensed milk fudge that is too soft?
20. What is the soft ball stage when making fudge?
21. How long does it take Fudge to get to the soft ball stage?
22. How can you tell soft ball stage without a thermometer?
23. What happens if Fudge gets too hot?
24. Can I beat fudge with electric mixer?
25. Why is my fantasy fudge too soft?

What is the secret to making creamy 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.

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.

Why is my fudge not hardening?

Under- or overcooking the sugar 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.

Do 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.

Why is my homemade fudge sugary?

It might be that you haven't dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn't enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn't beaten long enough or hard enough. All of these factors could be the cause of grainy fudge.

How do you fix sugary fudge?

Fixing Fudge

1. Scrape the fudge back into a large saucepan and add 1 1/2 cups of water.
2. Stir the fudge over low heat until it dissolves. ...
3. 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.

How do you thicken fudge?

You can also add powdered sugar. Heat the fudge until it is very soft and almost liquid and add enough powdered sugar to stiffen it up. You need to cook your fudge longer so the sugar will 'set. '

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.

How do you know when Fudge is done without a thermometer?

At first the sugar syrup is stringy and shapeless, but after several tests it starts to hold its shape. When it reaches the stage that it can be formed into a soft ball, then you know that your fudge is ready and you can take it off the heat!

Will Fudge set in the fridge?

Fudge should be stored in an air-tight container (tin or plastic), each layer separated by a sheet of waxed paper. Fudge stored in an air-tight container at room temperature will “ripen” over the first 24 hours. Refrigerator: Fudge stored in the refrigerator can last 2 to 3 weeks when kept in an air-tight container.

Should you refrigerate fudge?

Fudge will keep at room temperature just fine. It does not need to be refrigerated. You can keep it in the refrigerator if you feel that you like it cold–and some people prefer it that way. In this case, just make sure it is air tight, as cold air will surely dry out your fudge quicker.

Can old fudge make you sick?

Can old fudge make you sick? ... 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.

How long is fudge good for not refrigerated?

4 weeks

What can I do with old fudge?

freeze it. otherwise, just melt it down & use it as a cake filling, melt it & add more cream to make fudgy icing, chop it up & mix into icecream, chop it up & mix it into cookies, chop it & mix into cake batter. possibilities are near endless. Fudge freezes really well.

Can you fix dried out fudge?

You could also gently heat the fudge with some moisture. This could be done: ... 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.

How do you freshen up stale fudge?

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.

Why does my fudge turn out dry?

A lot of big crystals means you get dry, crumbly, grainy fudge. By letting the fudge cool undisturbed, you avoid creating seed crystals. ... When the fudge has cooled to 110°F, you want to start the crystallization process. You stir and stir until the fudge becomes thick.

How long should 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.

How do you fix condensed milk fudge that is too soft?

Also, how do you fix condensed milk fudge that is too soft? 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. Carefully taste the mixture, as the water probably diluted the flavor.

What is the soft ball stage when making fudge?

Soft-Ball Stage At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage.

How long does it take Fudge to get to the soft ball stage?

Soft ball stage is 112-115c (234-240c). 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.

How can you tell soft ball stage without a thermometer?

To check your sugar syrup has reached the correct stage without using a sugar thermometer, place a bowl of very cold water next to the hob. 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.

What happens if Fudge gets too hot?

Too cooked At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge.

Can I beat fudge with electric mixer?

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 fantasy fudge too soft?

Redo Soft Fudge 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. Reheat your fudge until it reaches the soft-ball stage.