3 Tips for Making Your Best Fudge (2024)

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What’s not to love about fudge? It melts in your mouth, coating your tongue in rich and creamy sweetness.

However, making meltaway fudge isn’t always easy! If you don’t understand the proper techniques, you may end up with a grainy or crumbly rather than creamy confection.

If you want to get a better hold on making fudge, join us as we dive into some of the culinary science that pastry arts students can explore during their time at Escoffier.

How to Make Fudge

The simplest fudge recipes start with three ingredients found in many types of confections: sugar, butter, and milk. However, some recipes contain variations on these ingredients, like swapping sweetened condensed milk for the milk and sugar, or semi-sweet chocolate chips for some of the sugar.

Many types of fudge also contain additional ingredients like chocolate, vanilla, or maple syrup, as well as mix-ins such as nuts and marshmallows.

No matter the exact ingredients you use, the fudge-making process will be similar. First, you’ll heat the ingredients to dissolve the sugar and create a homogenous mixture. Next, you’ll cook the mixture until it thickens. Finally, you’ll remove the fudge from the heat, allow it to cool, and then mix thoroughly.

Tips for Making Fudge

Smooth, creamy, and decadent fudge relies on proper technique, so keep these tips in mind when whipping up your next batch.

1. Monitor the Temperature with a Candy Thermometer

If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. 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.

When you’re cooking your fudge over the stove, you should aim for a maximum temperature between 234-237ºF. Yes, that’s only a three-degree range! In order to ensure you remove your fudge from the heat as soon as it reaches this temperature, you should monitor the mixture with a candy thermometer.

2. 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.

If you continue stirring once the mixture is simmering, you are encouraging the development of sugar crystals. While crystallization is the goal if you’re making hard candy, crunchy sugar bits can quickly ruin a fudge’s silky smooth texture.

3. Beat Thoroughly

While you shouldn’t mix the fudge mixture when it’s hot, you should beat the mixture once it has been removed from the heat and cooled.

Once again, turn to your candy thermometer. When the mixture has cooled to 110ºF (but not a moment before), it’s time to pick up a wooden spoon and begin stirring. Continue mixing the fudge until it has lost most of its sheen, about 5–10 minutes.

If you mix the fudge when it’s too hot, the sugar particles may lump together and form discernable crystals. Therefore, monitoring the temperature is key!

3 Tips for Making Your Best Fudge (1)

Proper technique is an essential part of creating silky smooth fudge.

Chocolate Fudge Recipe

Keep the previous fudge tips in mind as you follow this recipe for chocolate fudge.

Ingredients

  • 28 oz granulated sugar
  • 12 oz whole milk
  • 6 oz corn syrup
  • 4 oz butter
  • 5 oz unsweetened chocolate
  • ¼ tsp salt
  • 1 tbsp vanilla

Directions

  1. Prepare an 8×8 pan by lining it with butter-coated parchment paper or aluminum foil.
  2. Place the sugar, milk, and corn syrup in a medium saucepan and stir well. Once the mixture begins to boil, stop stirring. Monitor the mixture and watch for it to reach 230ºF.
  3. Add the butter, chocolate, salt, and vanilla and bring the temperature up to 235ºF. Remove from heat.
  4. Once the mixture has cooled to 110ºF, mix it with a wooden spoon until it loses the majority of its sheen.
  5. Pour the mixture into the prepared pan and let it cool fully before slicing.

Continue Improving Your Pastry Skills

Now that you know some of the tips for making fudge, it’s time to think about what other confections and baked goods you’d like to create! Whether you want to make a chewy yet tender loaf of bread or decorate a cake with smooth fondant and intricately piped roses, understanding the technique behind successful dishes is key.

Pastry school can introduce you to both the science and art involved in creating some of your favorite sweet treats and savory baked goods. By working with talented chef instructors, you can explore inside tricks and tips and receive individualized feedback as you practice creating new dishes.

By the time students graduate from , many find they are ready to move toward career goals like starting a bakery or beginning a career as a cake decorator. If you’d like to take the next step to accomplish your pastry dreams, contact us for more information.

To learn more about baking & pastry, check these out next:

  • Cake Decorating Tips: How to Choose the Right Pastry Bag
  • What Is It Like to Be a Pastry Chef?
  • 6 Advanced Baking Techniques Every Pastry Chef Should Know

This article was originally published on December 25, 2016, and has since been updated.

*Information may not reflect every student’s experience. Results and outcomes may be based on several factors such as geographical region or previous experience.

3 Tips for Making Your Best Fudge (2024)

FAQs

3 Tips for Making Your Best Fudge? ›

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.

What is the trick to making fudge? ›

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.

What is the process of making fudge? ›

Commercial fudges are generally prepared by mixing milk, corn syrup (glucose), sugar, fat, a little salt, and suitable flavoring matter such as chocolate; cooking the resulting mixture to a temperature of about 235 F. to 245 F., while agitating the mix; cooling the mix to a temperature between 90 F.

How do you know when fudge is beaten enough? ›

After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.

What is the key to successful non grainy fudge? ›

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.

How to make fudge creamy and not grainy? ›

Grainy Fudge

To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

What makes fudge hard or soft? ›

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.

How do I get my fudge to harden? ›

OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed. Cross your fingers and hope that the chocolate sets firmly before the fudge starts to thaw, and later impress your friends as you present them with your soft-centred chocolates.

What is the ball method fudge? ›

According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

What makes fudge good? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Do you stir fudge when it's boiling? ›

Know When and When NOT to Stir

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.

How to cut fudge so it doesn't crumble? ›

How To Cut Fudge
  1. allow the fudge to set in the fridge for a minimum of 3 hours.
  2. remove the fudge from the fridge and place onto a flat chopping board.
  3. dip a large sharp flat knife in boiling water, dry it completely and cut one long slice (the heat will help the knife to glide through)
Sep 27, 2019

What went wrong with my fudge? ›

If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

Why did my fudge turn out like caramel? ›

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

What to do with failed fudge? ›

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.

Do you stir fudge while it is boiling? ›

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.

How to prevent fudge from being grainy? ›

Prevent Graininess Before It Starts

The most common reason for graininess is because you began beating or stirring it while the fudge was still cooling. It's best to wait until it's cooled to somewhere around 110 to 113 degrees to begin stirring.

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