Why is fudge bad for you?

Table of Contents:

1. Why is fudge bad for you?
2. Does fudge have to be chocolate?
3. What does fudge mean sexually?
4. What is the taste of chocolate fudge?
5. Why is fudge made on marble?
6. What happens if you cook fudge too long?
7. Should fudge be shiny?
8. Can I Reboil fudge that didn't set?
9. Why did my fudge turn out like caramel?
10. How do you get fudge to harden?
11. Do you put fudge in the fridge to set?
12. How long do you boil fudge to get to soft ball stage?
13. What causes fudge not to harden?
14. What does soft ball stage look like?
15. When making candy What is the soft-ball stage?
16. How can you tell if candy is 300 degrees?
17. What temp is brittle stage?
18. Why is my brittle not hardening?
19. How long does it take for brittle to harden?
20. Why is my homemade peanut brittle chewy?
21. How do you fix peanut brittle that didn't Harden?
22. Can I fix chewy peanut brittle?
23. How do you fix candy that didn't Harden?

Why is fudge bad for you?

Fudge is also very high in sugar, which can lead to blood sugar spikes, weight gain and all the risks associated with obesity - including diabetes and, once again, heart disease. The good news is that fudge can be made without sugar.

Does fudge have to be chocolate?

Fudge is not necessarily chocolate. Indeed, some of the many popular flavors of fudge include peanut butter, marshmallow and maple walnut fudge. Nuts, raisins, crumbled cookies and other ingredients are often added in the mix.

What does fudge mean sexually?

euphemism for "what the fuck". See also fudge.

What is the taste of chocolate fudge?

Dark chocolate, for instance, has a higher percentage of cacao than milk chocolate, which is diluted with more milk and sugar to create its creamy, mild taste. Either of these types of chocolate can be used to make fudge, though higher-percentage chocolate is more common because of its robust flavor.

Why is fudge made on marble?

The best way to cool fudge is on a marble slab. The marble allows the fudge to cool evenly and quickly but for those fudge lovers who do not have marble, a satisfactory substitute is a jelly roll pan set over a large wire rack-although the fudge will take twice as long to cool.

What happens if you cook fudge too long?

If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

Should fudge be shiny?

It will be glossy and dark brown. If it's hotter the crystals will form too fast and the fudge will be grainy. If the fudge is too cool it will set up and be difficult to beat.

Can I Reboil fudge that didn't set?

What Should You Do If Your Fudge Didn't Set? ... Let the fudge completely dissolve within the water on medium heat before bringing it up to a boil. 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.

Why did my fudge turn out like caramel?

The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.

How do you get fudge to harden?

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. '

Do you put fudge in the fridge to set?

Foolproof fudge needs a resting time before cooling. Allow the finished fudge to cool at room temperature for a while to set. The cooling time depends on the ingredients used, so use the instructions in your recipe for guidance. I don't recommend putting fudge in the fridge or freezer to get it to set.

How long do you boil fudge to get to 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.

What causes fudge not to harden?

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.

What does soft ball stage look like?

The ball is soft and can be easily flattened when pressed between your fingers. Used when making fudge, fondant, pralines, creams, and buttercreams. When dropped in cold water and then removed, it can be formed into a hard ball. It will hold its shape but when squeezed firmly, it will flatten slightly.

When making candy What is the soft-ball stage?

Soft-ball stage refers to a specific temperature range when cooking sugar syrups, occurring between 235 and 245 F. In addition to using a candy thermometer, this stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water.

How can you tell if candy is 300 degrees?

Step 6: Hard Crack Stage 300 F (150 C) Hard Crack: With a clean spoon, when the syrup dropped into ice water it separates into hard, brittle threads that break when bent. You can actually hear a crack when the syrup hits the cold water.

What temp is brittle stage?

Sugar stages

Stage	Temperature	Sugar concentration
hard ball (e.g., nougat)	121 to 130 °C (250 to 266 °F)	90%
soft crack (e.g., salt water taffy)	132 to 143 °C (270 to 289 °F)	95%
hard crack (e.g., toffee)	146 to 154 °C (295 to 309 °F)	99%
clear liquid	160 °C (320 °F)	100%

Why is my brittle not hardening?

Peanut brittle has to reach the hard-crack stage, which means that strands of sugar break easily and feel dry, not sticky. If you take it off the heat too soon, it doesn't set up and makes a sticky mess, but let it cook too long and it becomes scorched and bitter. Another possible cause might be humidity in the air.

How long does it take for brittle to harden?

20-30 minutes

Why is my homemade peanut brittle chewy?

Baking soda is a key ingredient in making homemade brittle. When you add peanut brittle to the sugary syrup, it lets out tons of air bubbles (don't worry…they are tiny!) and it is what gives the candy such a light, airy texture. Don't skip it! Without baking soda, the brittle will be hard and chewy.

How do you fix peanut brittle that didn't Harden?

Bring corn syrup, sugar, salt, water and peanuts to a boil with a candy thermometer, stir occasionally with a wooden spoon. Bring the mixture up to hard crack (290-300), stirring more at the end, you don't want the peanuts to burn. It should be turning a golden color. Remove from heat.

Can I fix chewy peanut brittle?

It IS possible to recook homemade peanut brittle once it's already set. Just be careful to reheat slowly and watch it like a hawk so you don't burn it! :) More comments below (thanks everyone!). I hope you'll give it another try and that it works out beautifully for you!

How do you fix candy that didn't Harden?

Humidity is the enemy of hard candy. It will turn it into hard, sticky, goo. I'd try sealing a few pieces in an air-tight container along with some dry rice (or better, silica gel packets) and see if that works better. Instead of powdered sugar, try dusting the candies with a tiny bit of cornstarch.