HOW TO FIX YOUR FUDGE
Question: Can I Fix My Overcooked, Undercooked, or Grainy Fudge?
This question refers to old-fashioned fudge; that is, fudge that is cooked to a specific temperature, cooled, then beaten until thick. “Quick” fudges that use marshmallow cream or condensed milk do not require beating, and are more foolproof, so they often do not have the same problems old-fashioned fudge does. If not made properly, old-fashioned fudges can be too soft, too hard, or unpleasantly grainy. Learn how to fix these fudge problems and avoid them in the future.
Answer:
Fudge that is too soft retains its unfortunate texture even after having been refrigerated or allowed to set for long periods of time. It will be sticky, difficult to cut, and will not hold its shape very well.
How To Make Caramels
Fudge usually behaves this way for one of two reasons: either it was not cooked to a high enough temperature (due to oversight or a faulty candy thermometer) or it was not beaten enough during the beating phase. Soft fudge can often be saved by re-cooking and re-beating it. Simply scrape the fudge back into a saucepan and add 1.5 cups of water. Place it over low heat and stir until the fudge has dissolved and is blended with the water. Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals. Cook it to the proper temperature specified in the recipe, and carefully taste the mixture–you might want to add more flavoring, as the old flavor will be diluted. Once it reaches the proper temperature you can follow the instructions for cooling and beating the fudge as before. During the beating, remember that you want the fudge to lose some of its gloss and thicken noticeably before you pour it into the pan.
It is possible to save overcooked fudge in a similar way, although this method does not always work. If your fudge is too hard or grainy, you can follow the directions above, adding the water and cooking as directed, to essentially re-do your fudge. It is a good idea to test your candy thermometer by placing it in boiling water and making sure that it registers 212 degrees F–this will tell you if your thermometer is accurate, and prevent you from accidentally overcooking your fudge due to a bad thermometer. During the beating period, remember to stop beating once it starts to become difficult to stir, as fudge can easily go from “perfect” to “rock-hard” if overbeaten.
If your fudge was not chocolate-based and was originally fairly light in color, you might notice that the re-cooked batch is darker, due to more caramelization of the sugar, but the texture and flavor should be unaffected. Note that if your fudge was burnt the first time, this method will not work, as the burnt flavor will stay with the fudge.
About Food.
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FAQs
If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.
How do I fix messed up 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.
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.
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 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.
You have one option to make it soft, which is you have to put the fudge pieces in a plastic bag along with the paper towel or a bread slice. Secure the bag and leave it overnight, next day you will get a softened fudge.
Can you melt and reset fudge? ›
Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.
Why don't you stir fudge? ›
Avoid crystallization
During cooking, sugar crystals can stick to the sides of the pan. If you stir the mixture, these crystals could fall in and crystallize a part of the sugar again.
Was fudge made by mistake? ›
That appetite for fudge dates back more than a century. Food historian Joyce White says fudge is based on a recipe for chocolate caramels, which was very similar. "What probably happened is that there was someone in Baltimore, messed it up, or 'fadged' it," she said. "Fadge is a word that means you messed up.
Should you put fudge in the fridge to set? ›
NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.
Too cooked
This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. 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.)
How long does it take for fudge to fully set? ›
Beware the recipe that tells you to chill the fudge to ensure it sets. 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.
What not to do when making fudge? ›
7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
- Using the Wrong Pan. All candy and confections start by melting sugar. ...
- Stirring the Sugar. ...
- Not Using a Candy Thermometer. ...
- Leaving Out the Parchment Paper Lining. ...
- Skipping the Cooking Spray. ...
- Scraping the Pot. ...
- Using a Cold Knife to Slice.
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 won't my 2 ingredient fudge set? ›
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.
Can I salvage runny fudge? ›
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. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
How do you fix separated chocolate fudge? ›
Funnily enough, it's super simple. First boil some water. Second, very slowly, as in 1-2 tsp at a time add in the boiling water and whisk the chocolate vigorously until the mixture is smooth again. The hot water will essentially melt the clumps back to a liquid consistency.
Why did my fudge turn out like caramel? ›
Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.
Why won't my 3 ingredient condensed milk 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. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.
