Frequently Asked Questions
Fudge FAQ
Find out Fudge Facts, answers to commonly asked questions. For detailed ingredient listings, allergen information and nutritional information, please view the specific product for full details.
Frequently Asked Questions
Find out Fudge Facts, answers to commonly asked questions. For detailed ingredient listings, allergen information and nutritional information, please view the specific product for full details.
Fudge should always be stored in an airtight container, to seal out excess moisture. Sealing the fudge will also protect it from the drying effects of air, as well as potential contaminants. Fudge stored at room temperature should be kept away from light or heat, to prevent rapid spoilage.
What is the secret to perfect fudge? ›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.
How long can you keep fudge in the fridge? ›Fudge stored in the fridge can last for 2 to 3 weeks. Regularly check the fudge for any signs of spoilage like odd smells, mould, or texture changes, and ensure there's no excess moisture in the container to prevent softening or mould growth.
How long do you let fudge cool before beating? ›Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.
Should you stir fudge while it's cooking? ›Don't stir!
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
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.
Can you reboil fudge that hasn't set? ›If it doesn't set, or if it sets very hard, you can add more milk and boil it again. However, even if it doesn't set, it'll usually be a nice frosting-like consistency, so I sometimes just make a cake to put under it.
What makes fudge softer? ›If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.
Signs That Your Fudge Has Gone Bad
While fudge has a relatively long shelf life, it's important to know when it's past its prime. Signs of spoilage include a dry, crumbly texture, discoloration, and an off smell or taste.
We like to set this fudge in the freezer to make it quicker! Once you add the fudge to your pan it will need just 30 minutes in the freezer to set.
What is the soft ball test for fudge? ›For perfect fudge, the syrup should form a soft ball that can be picked up, but easily flattened. If the syrup is undercooked, drops of syrup will sink to the bottom of the glass in threads or simply dissolve. If the syrup is overcooked, the ball will be hard and difficult to flatten with your fingers.
What to do with failed fudge? ›Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.
How to make fudge more solid? ›How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. 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.
What ingredient makes fudge hard? ›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. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.)
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Author: Carmelo Roob
Last Updated:
Views: 5901
Rating: 4.4 / 5 (65 voted)
Reviews: 80% of readers found this page helpful
Name: Carmelo Roob
Birthday: 1995-01-09
Address: Apt. 915 481 Sipes Cliff, New Gonzalobury, CO 80176
Phone: +6773780339780
Job: Sales Executive
Hobby: Gaming, Jogging, Rugby, Video gaming, Handball, Ice skating, Web surfing
Introduction: My name is Carmelo Roob, I am a modern, handsome, delightful, comfortable, attractive, vast, good person who loves writing and wants to share my knowledge and understanding with you.