FAQs
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.
How long does it take fudge to reach 234 degrees? ›
Cook the mixture over medium-low heat, without stirring, until the thermometer registers 234 degrees, about 20 to 25 minutes. The mixture should boil at a moderate, steady rate over the entire surface. While the fudge is cooking, prepare the baking pan.
What is the secret to good fudge? ›
Tips for Making Fudge
- 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. ...
- Avoid Stirring Once the Mixture Comes to a Simmer. ...
- Beat Thoroughly.
Why do you beat fudge? ›
Beating the syrup caused the formation of crystallization nuclei, anchor points to which sugar molecules attach to form crystals. Few crystallization nuclei will form in syrup that is still hot, and sugar molecules will readily attach to them. The crystals grow so easily, and the result is really grainy fudge.
What should fudge look like after beating? ›
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.
How do you know when fudge is done? ›
To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling. When the fudge cools to 110 degrees F/43 degrees C, beat the mixture vigorously with a wooden spoon until it's no longer glossy.
Do you stir fudge when it's boiling? ›
You don't need to stir the fudge constantly while it's boiling, but keep an eye on it and give it a stir every minute or so once it comes to a soft boil.
What happens if you beat fudge too soon? ›
Sugar Crystals Formed
It's important to beat the fudge ingredients to develop the right texture, but you won't get smooth, creamy fudge if you beat it when it's too hot. Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge.
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.
What not to do when making fudge? ›
Only beat your fudge after it's cooled One of the mistakes people make with fudge is beating it too prematurely or over-beating it. If you start mixing the fudge shortly after it has crystallized, you'll find that the texture is grainy rather than silky smooth.
When the mixture reaches about 236 to 238 degrees Fahrenheit, your fudge should not be touched until it cools down to 110 degrees Fahrenheit. If it is stirred or disturbed during this time, it can result in large sugar crystals forming, which is how the dreaded ``grainy'' fudge happens.
What to do if you forgot to beat fudge? ›
If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened. If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.
Why didn't my fudge 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 did my fudge turn out like taffy? ›
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).
Can I reheat fudge that didn't set? ›
Reheat and Stir: If you find your fudge to be runny, attempting to salvage it is an option. You can start by gently reheating it and boiling or cooking it again, aiming to reach the correct temperature.
How much should you beat fudge? ›
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.
How do I know if my fudge is going to set? ›
Gently touch the top of the fudge with your forefinger. It should feel firm and not sticky. That is when you know it is set. Give it a couple of hours about 2-3 hours in the fridge to be on the safe side.
How do you know if fudge is thick enough? ›
To test if it is ready drop a small amount of the mixture into a bowl of ice cold water. It will form a soft ball that holds it shape and when you pick it up and feel it between your fingers it will feel like a soft ball of fudge - that's when you know it's ready!