Freezing your fudge is the key to a hardened result.
Image Credit: pamela_d_mcadams/iStock/GettyImages
If you're struggling to get your fudge to harden just right, you may be missing one key step. Preparing the perfect fudge will require some chilling time (and patience).
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This Chocolate Maple Almond Fudge, crafted by Christy Brissette, RD and president of 80 Twenty Nutrition, is quick to prepare and will give you the firm, fudgy consistency you're looking for.
Line your container: Line a medium glass or ceramic food storage container with parchment paper. You can also line mini muffin tins with muffin liners if you want to keep your serving sizes small.
Combine the ingredients: In a small saucepan over low heat, combine your almond butter and coconut oil. Once the oil melts, stir in the cocoa powder, vanilla and salt. When the mixture looks shiny and smooth, stir in the maple syrup.
Pour the fudge: After you've added the maple syrup, pour the fudge mixture into your prepared container or mini muffin tins.
Harden the fudge: Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).
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Can You Freeze Fudge?
If you prefer harder fudge, freeze it for about 1 or 2 hours after pouring it in a container, Brissette says.
Using a mini muffin tin or silicone candy mold can also help your fudge firm up faster. Thanks to their smaller surface area, they'll help fudge harden much more quickly than if you pour it all into one larger container.
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Storing Fudge in the Freezer
Fudge can last you about 7 days in the fridge — but it's best stored in the freezer because the fat (from the coconut oil) helps prevent a crystallized consistency, according to the USDA.
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Fudge can last about 2 to 3 months in the freezer, per the USDA. Just make sure to store it in an air-tight container.
This upgraded fudge recipe swaps butter for almond butter and coconut oil, which not only makes this a plant-based recipe but also gives you a little more healthy, unsaturated fat and protein.
Almond butter packs heart-healthy mono- and polyunsaturated fats, which may help lower LDL or "bad" cholesterol levels, according to the Mayo Clinic.
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Almond butter also adds some fiber to your fudge, which regular butter doesn't supply. With about 3 grams of fiber per 2-tablespoon serving, almond butter offers about 12 percent of your daily recommended fiber intake, according to the USDA.
Brissette's dessert also trades refined sugar for maple syrup, which adds sweetness plus some important nutrients, including potassium, manganese and magnesium, and packs fewer grams of sugar than refined forms of the sweet stuff.
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
The ratio of chocolate to condensed milk needs to be just right, otherwise you might end up with fudge that is too soft or too hard. Do not freeze the fudge to set it. Best way is to just be patient for a couple hours and set it in the fridge. If your fudge hasn't set, then you've gone wrong somewhere else.
Ensure you have kept the leftover fudge in a sealable container in a cool, dark, dry place, such as kitchen drawers, cupboards, or a pantry. Fudge stored exposed at room temperature will last for a month or two but will start to show signs of hardening around the edges and a loss of its freshness.
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.
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.
Yes. Fudge can be frozen and most fudge recipes will freeze and thaw well. The texture of the fudge matters here; fudge with a denser texture tends to freeze better than fudge with a lighter texture. Freezing fudge can be a good option for long term storage as opposed to refrigeration.
Signs of spoilage include a dry, crumbly texture, discoloration, and an off smell or taste. If you notice any of these signs, it's best to discard the fudge to avoid any potential health risks.
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.
Use the size recommended in your recipe, otherwise a larger pan produces thinner pieces of fudge, and a smaller pan produces thicker pieces. To keep the fudge from sticking to the cooling pan, line it with non-stick foil or parchment paper, or coat it with cooking spray, butter, or a neutral oil.
Make Ahead and Freezing Instructions: Prepare chocolate fudge as instructed and, once cooled, wrap bricks of fudge in plastic wrap, and then aluminum foil. Store in the fridge for a few weeks, or in the freezer for 3-6 months.
To Freeze: Cool completely then store this easy hot fudge in a freezer safe jar or bag for up to 3 months. Allow it to thaw overnight in the refrigerator then reheat slowly in the microwave, stirring every 30 seconds. Be careful not to let it get too hot or burn.
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.
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