Why Did My Fudge Remain Smooth After Beating? | Ask Nigella.com (2024)

FAQs

What makes fudge smooth not grainy? ›

Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don't feel grainy on your tongue, but smooth.

​Harden the fudge:​ Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. 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).

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.

By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.

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.

The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

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.

Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core. Copper's exceptional heat conductivity offers unparalleled temperature control, an asset when working with finicky ingredients like sugar.

How can I make my fudge softer? ›

One way to do so is to place the fudge in an airtight container with some source of moisture and leave it to absorb overnight. This could be: A bowl of water. A damp paper towel.

Proper fudge will set after sitting at room temperature for about 4 hours. Understand that cooking the fudge properly is the skirmish before the war. The real test of your mettle will occur when you beat the fudge, and learn to master the fine art of turning and pouring. And if it doesn't work out it's okay!

Once the mixture has cooled enough, use a wooden spoon or an electric hand mixer to beat the fudge until you see the very first signs of the mixture shifting from glossy to matte. Believe yourself when you think you see them! If you over-mix the fudge it will set in your pot.

So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.

My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.

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.

Smooth fudge often has a rich and decadent flavour. Crumbly fudge, as the name suggests has a more granular and crumbly texture. It is made with similar ingredients to smooth fudge but cooked to a higher temerature or for a shorter time than smooth 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.