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.
Can I refrigerate, or freeze my fudge? 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.
Do you refrigerate fudge or leave it out? ›Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.
Does fudge spoil quickly? ›Typically, homemade fudge lasts about 1 to 2 weeks at room temperature, 2 to 3 weeks in the fridge, and up to 3 months in the freezer when stored in an airtight container.
What causes fudge not to harden? ›Why has my Fudge not 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.
What is the secret to perfect fudge? ›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).
Can fudge sit on the counter? ›Generally, chocolate fudge stored at room temperature can remain safe to eat for up to two weeks. However, it's essential to keep it in a cool, dry place away from direct sunlight or heat sources.
How long does fudge have to sit before you can cut it? ›Pour Fudge into Prepared Pan
Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about three hours or overnight.
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.
Why does fudge turn out dry? ›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.
What happens if you boil fudge too long? ›If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.
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.
How to fix gooey fudge? ›How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
What is the soft ball test for fudge? ›making of fudge
… 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.
In his book On Food and Cooking, food scientist Harold McGee writes, “A metal spoon can induce crystallization by conducting heat away from local areas of the syrup, cooling them and so leaving them supersaturated [causing crystallization].” He recommends using a wooden spoon, which doesn't conduct heat.
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.
Is fudge meant to be in the fridge? ›If you intend to enjoy your fudge relatively quickly, it's best stored at room temperature short-term. If you plan to keep your fudge for longer, the freezer will be your best bet. Keeping fudge in a cool, dry place free of light is crucial to keeping it fresh.
Does sweetened condensed milk fudge need to be refrigerated? ›No, fudge doesn't need to be refrigerated. Store it in an airtight container (with wax paper between layers) at room temperature for one to two weeks.
Does fudge melt in hot weather? ›Will fudge melt? Fudge will melt if heated to the point of 240 degrees, so it will only melt if you heat it up. Fudge will get soft in the summer heat. If it does get soft, simply put it in a cool place and it will firm up.
Should peanut butter be refrigerated? ›According to The National Peanut Board, an unopened jar of peanut butter can last six to nine months at room temperature. Once opened, they say that it can last two to three months in the pantry before you should move it to the fridge, where it can maintain quality for another three to four months.
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