Bring to a boil until mixture reaches 234°F on a candy thermometer. Stir gently throughout the boiling time. Note: If you do not have a candy thermometer, bring the mixture to a boil for 7 to 8 minutes, but do not exceed 9 minutes.
How long do you boil fudge to get to soft ball stage?
Combine sugar and milk in a small saucepan over medium heat. Stir constantly while the mixture boils for about 10 minutes. After 10 minutes of boiling, check to make sure the mixture is in the “soft ball” stage.
How do you know when fudge is done boiling?
Use a candy thermometer or perform a cold water test to verify that the fudge is done. Do not rely on the cooking times listed in the recipe. Fudge is ready when the candy thermometer indicates 112-114 °C (234-237 °F) or the mixture forms a soft ball in cold water.
Can you over boil fudge?
Combine fudge ingredients and heat to 234 °C (234 °F), cool to 110 °C (110 °F) without stirring, and whisk until creamy. Candy that has not been cooked long enough will become too soft. Overheating will cause fudge to become brittle and hard.
Do you Stir fudge while it boils?
Do not stir fudge Shaking or stirring the fudge mixture during boiling or cooling will cause premature crystal growth. If crystals form too quickly, they will continue to grow and become too large. Cooling Once the fudge has cooled to 110°F, begin whisking. It will be a shiny dark brown color.
How long do you have to beat fudge?
Beat the Fudge This takes 5-15 minutes. Hand beating is the traditional method, but if you have an electric mixer, you can use it. Attach the paddle attachment to the mixer and turn on medium heat. Beat until the mixture begins to thicken and lose its sheen.
Do you cover fudge while it sets?
Let the fudge cool slightly at room temperature first, then place the fudge in the refrigerator to adjust the candy. When placing fudge in the refrigerator, whether you are trying to harden it or store it, wrap or cover it carefully.
What is the secret to perfect fudge?
Here are a few tips for making the best fudge
- It is better to have too big than too small. There should be plenty of extra space in the sauce pan you choose to make the fudge to give the ingredients room to expand.
- Check consistency.
- Stop stirring.
- Do not try to save everything.
- If you want to avoid sugar crystals.
Why isn’t my fudge thickening?
Fudge usually behaves this way when it is not cooked to a sufficient temperature (due to oversight or candy thermometer failure). If the fudge is hard, tough, or rough, you may have made one of several mistakes. You may have overcooked, overwhisked, or neglected to let it cool to the proper temperature.
What if my fudge doesn’t Harden?
Solution for too soft fudge If the fudge does not firm up properly after following the recipe directions, add a small amount of evaporated milk (starting with 1/8 of the recipe) and slowly bring the fudge back to the boiling point. Check your candy thermometer carefully to make sure it doesn’t burn.
What makes fudge grainy?
If there are many large crystals in the fudge, it will be coarse. Allowing the fudge to cool without stirring will avoid the creation of seed crystals. Stirring helps the sucrose molecules “find” each other and begin to form crystals.
How do you know when fudge is done without a thermometer?
Don’t have a thermometer? You can always do the “cold water test”: drop a small amount of hot syrup into a glass of cold water. As it falls to the bottom of the glass, the syrup cools and forms a ball. Remove the ball from the water and check its consistency with your finger.
Do you cool fudge in the fridge?
Allow to cool at room temperature or place the pot in a water bath at room temperature. Cooling too fast (e.g., placing in refrigerator) may cause “premature” crystallization, resulting in a lumpy, coarse fudge.”
Why is my fudge not setting?
If the fudge is not properly set, the culprit is usually that the temperature is incorrect. If your fudge is sticky or overly gummy, it was probably not cooked to a high enough temperature.
Does fudge need to be refrigerated to set?
Fudge is best stored at room temperature for two to three weeks wrapped in its original wax paper. Do not refrigerate fudge.
How long do you leave fudge in the fridge to set?
Hardening fudge: place the container or can in the refrigerator for 2 hours. This is the time it takes for the fudge to set. Once set, cut fudge into 12 pieces or remove from muffin tin. Store in the refrigerator or freezer (if not devoured immediately).
Should you make fudge on a rainy day?
Absolutely! Weather has a huge impact on our fudge. Cold weather or low humidity will harden the outer shell and keep the fudge moist. Hot or humid weather makes the shell less effective and the inside of the fudge creamier.
What is the soft ball test for fudge?
If the mixture forms threads as it sinks into the water, it will need to be cooked a little longer. The correct stage is reached when the mixture sets and forms a ball that can be easily crushed between the fingers.
Why is my homemade fudge soft?
If the temperature of the mixture or the boiling time is incorrect, the fudge will be soft. Most fudge recipes specify the exact temperature the mixture needs to reach. If the mixture is not boiled long enough or not hot enough, the result will be soft fudge.
Is fudge better with evaporated or condensed milk?
Evaporated milk is milk that has been cooked to reduce its water content. It is more stable than regular milk and can be cooked at higher temperatures without curdling. This is a real advantage for fudge. Unfortunately, there is no substitute for it in fudge recipes.
What can I do with unset fudge?
To correct oily, hard, or coarse-grained fudge, return the fudge to the pot with about 1 cup of water. Cook over low heat until the fudge melts. Then return the fudge to the temperature specified in the recipe and follow the remaining steps. Flavor may be slightly diluted, but texture will improve.
How do you make fudge less runny?
Dissolve 1 tablespoon cornstarch in 1 tablespoon water and stir slowly until fudge is significantly thickened.
Can I remelt fudge?
YES!!! Remelting fudge is another way to correct batches of fudge that have not set properly or are hard, brittle, or overly particle-rich. Return the fudge to a large bottom pot. Add 1½ cups of water (for a standard 8″ x 8″ pan of fudge, adjust as needed).
What does cream of tartar do for fudge?
Many bakers use cream of tartar in their recipes to set the fudge. Cream of tartar helps the fudge set by breaking down the sucrose in the sugar into glucose and fructose, which allows the fudge to crystallize. This helps the fudge remain soft and crumbly.
Why is my fudge crumble when trying to cut it?
If you find that your fudge is crumbly or lumpy, it may have been overcooked. If you forget to keep an eye on your oven or simply set it too high, the fudge should be heated. On the contrary, fudge that is not cooked long enough will become too soft.
Why is my fudge not creamy?
To achieve these results, make sure the fudge is cooked to a temperature between 237 and 239 degrees F. This is the perfect temperature because it evaporates the liquid in the fudge and ensures that it is not too hard and too soft. Fudge that is too soft means it is likely under
How long does it take to boil candy to 300?
Temperatures must reach 300°F to become hard candy. It takes 25-30 minutes to reach temperature.
Can you freeze fudge to set it?
First, it will not set properly. Second, the flavor will degenerate. Once at room temperature, stick the fudge in the refrigerator for an hour or two. Finally, place the fudge in the freezer to set completely.
How far in advance can I make fudge?
TO STORE: Store fudge in an airtight container at room temperature for 2 weeks or in the refrigerator for approximately 1 month. To go ahead: chocolate fudge is an ideal go ahead treat. The large amount of sugar and fat in this recipe acts as a preservative, allowing the fudge to be made ahead and stored for several weeks.
Can I use evaporated milk instead of condensed milk for fudge?
Unfortunately, evaporated milk cannot be used in place of condensed milk in fudge. In many cases, evaporated milk can be substituted for regular milk, but it will not give the same rich, creamy taste as that obtained from sweetened condensed milk.
How can you tell if candy is at soft-ball stage?
The softball stage refers to a specific temperature range when cooking sugar syrup that occurs between 235 and 245 F. The softball stage is the temperature at which the sugar syrup is cooked. In addition to using a candy thermometer, this stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water.
What are the stages of fudge?
Fudge, pralines, and fondant are made by cooking to the soft-ball stage. When this syrup is dropped into a small amount of cold water, a hard ball forms. This will not flatten when removed from the water, but will remain adaptable and will flatten when squeezed.
Is fudge expensive to make?
Various fudge makers may choose to import special types of chocolate or other ingredients that make their fudge special. Generally speaking, fudge costs $1 to $2 per ounce. Its price varies a bit, but that is an average figure for the price of fudge.
What happens when you use evaporated milk instead of condensed?
Because sweetened condensed milk and evaporated milk are very similar, evaporated milk serves as an alternative. You won’t get the same sweet, caramelized flavor, but the consistency is similar when you substitute cup for cup.
Can I use cream instead of milk in fudge?
Ingredients & Substitute Heavy Cream – This is what gives it a creamy texture and adds a little more fat. You can also replace the cream with whole milk.
How long does fudge take to thicken?
Cover the fudge and refrigerate for at least 8 hours (doing this overnight will help you resist the urge to rush the setting process). This should be plenty of time for any recipe, but keep in mind that you really can’t wait that long.
Why does my fudge have liquid on top?
Issue. Fudge is an emulsion that is a blend of two seemingly incompatible ingredients, sugar and butter, to make a creamy product. Greasy fudge indicates that the fat solids have separated from the liquid and sugar.