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.
Refrigerating fudge can extend its shelf life to two to three weeks. Freezing fudge will extend its shelf life to around three months, if tightly sealed. Fudge should always be stored in an airtight container, to seal out excess moisture.
What should you not do when making fudge? ›Homemade Fudge Doesn't Always Set
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.
Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.
How long should fudge cool before you cut it? ›Allow the pot to rest in that water for 5 minutes. Set the pot on the counter. Scatter the cooled butter, the rest of the chopped chocolate, and the vanilla on top of the fudge mixture. Allow the fudge to cool until it reaches 115–125°F (46–50°C), checking every 10-15 minutes with your Thermpen ONE.
What can go wrong with fudge? ›Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). 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 can't you make fudge when it's raining? ›As strange as it sounds, it is a fact that weather affects fudge making. This is because when the weather is damper with an increased humidity level your Homemade Fudge Recipe will take longer to boil.
Can I fix fudge that didn't set? ›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).
What is the secret to smooth fudge that is not gritty? ›Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
Why is my fudge hard as a rock? ›Too Soft or Too Hard Fudge
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. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
If fudge experiences a change in temperature, it can melt or develop a slimy texture on the surface. If it is exposed to air, it can dry out and become hard. Specific add-ins to fudge have the potential to grow mold or give off a bad odor, and at that point, the fudge should be avoided.
What happens if you stir fudge too early? ›Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
What is the secret to good fudge? ›Points to remember
You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
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.
Should you stir fudge while it's cooking? ›Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again.
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).
OPTION 4) If you think the reason it didn't set was because you didn't heat it to the right temperature, you could try putting it back into the pan and re-cooking.
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