May 10, 2021
Hint: one of the best ways to avoid common mistakes in homemade fudge is to leave fudge making up to the experts at Wockenfuss Candies!
Homemade fudge is a creamy, delicious treat. Chocolate fudge is a standard favorite, and there are countless variations and flavor combinations that bring some excitement to the world of homemade fudge. Although some recipes seem relatively straightforward, many home cooks have trouble creating the perfect fudge from scratch. In this blog, we discuss some of the most common challenges people face when making homemade fudge. Of course, one of the best ways to avoid these missteps is to leave fudge making up to the experts at Wockenfuss Candies!
Homemade Fudge Doesn’t Always Set
Traditional fudge is made by heating sugar, butter, milk, and other ingredients until the mixture reaches the soft-ball stage. Home cooks usually use a metal saucepan to do the job, with the final hot mixture spread into a casserole dish or sheet pan to cool. However, homemade fudge doesn’t always set up into a semi-firm, melt-in-your-mouth confection. If your fudge doesn’t firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn’t reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
Cooking in High Humidity Can Cause Problems
Just as altitude can create complications when baking, high humidity in the kitchen can lead to significant setbacks when making fudge. Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible. If waiting for a less humid day isn’t feasible, you’ll need to boil your fudge at a slightly higher temperature than usual — or just order some delicious fudge from Wockenfuss!
Why Homemade Fudge Becomes Grainy
Even if your homemade fudge sets up to a nice firm consistency when cooled, you can still run into texture problems. Fudge becomes grainy and sugary when prepared incorrectly. Unfortunately, this is a common issue. To avoid grainy fudge, make sure that the sugar in your mixture dissolves entirely. This can require adjustments to your recipe or stirring technique.
How to Avoid Burning Your Fudge
As with any other confectionery endeavor, burning your fudge is a distinct possibility. Use a heavy-bottomed saucepan (some folks swear by copper pots) and stir the mixture constantly. Never leave your fudge unattended, and make sure to scrape the side of the pan as you stir. It’s hard (if not impossible) to save a burnt batch of fudge. Still, stopping by your nearest Wockenfuss Candies store is a surefire way to save the day!
A Wide Selection of Delicious Treats from Wockenfuss Candies
Head to WockenfussCandies.com and browse our wide selection of chocolates and candies; we promise you won’t be disappointed! Wockenfuss Candies is one of the oldest candy makers in Baltimore. We opened our doors in 1915 and have proudly served the people of Baltimore ever since. If you have any questions about our wide selection of chocolates, please contact Wockenfuss Candies by calling 1-800-296-4414 or email info@Wockenfusscandies.com. When you’re not savoring our sweets, stay satisfied by following us on Facebook, Twitter, and Pinterest!
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FAQs
Avoid Stirring Once the Mixture Comes to a Simmer
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
What is the secret to perfect fudge? ›
Valuable tips for successful fudge
- Don't stir during cooking. Fudge can be cooked on the stove or in the microwave. ...
- Avoid crystallization. During cooking, sugar crystals can stick to the sides of the pan. ...
- Let cool before beating. After being cooked, the sugar must crystallize again to create fudge. ...
- Beat the mixture.
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.
How to fix greasy fudge? ›
To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.
How do you save failed fudge? ›
The solution? A fudge do-over. Even though it set up properly, I threw it back into a saucepan with about 1 1/2 cups of water and gently heated the mixture to dissolve the fudge into the water. From there, I pretty much re-did the whole cooking process.
What happens if you boil fudge too long? ›
Too cooked
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.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).
Do you stir fudge when it's boiling? ›
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
Why is my 3 ingredient fudge not setting? ›
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.
How long do you boil fudge to get to soft ball stage? ›
How long does it take to make fudge:
- about 18 min to reach boiling.
- about 40 minutes to reach soft ball stage.
- 60 minutes to cool.
- 28 minutes to beat in a KitchenAid (your time for this may vary)
- 4 hours to set.
If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).
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 went wrong with my fudge? ›
However, homemade fudge doesn't always set up into a semi-firm, melt-in-your-mouth confection. If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
Why is the butter pooling on top of my fudge? ›
The Science Of Oily Fudge
If your fudge is heated too much during the mixing process, or if the ingredients are insufficiently mixed together, the butter fat will separate itself from the liquids in the mix and rise to the top of the fudge, forming greasy pools.
How do you keep homemade fudge from being grainy? ›
While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.
How to tell if fudge is ready 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.
What are interfering agents in fudge? ›
Interfering agents are usually acids like lemon juice, vinegar, or cream of tartar. These interrupt the binding process of the sugar crystals and help prevent crystallization.
What would cause fudge not to harden? ›
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.
Why should you not put fudge in the fridge? ›
Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.
