FAQs
Our answer
Why is fudge not setting? ›
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.
How to stop fudge sticking together with condensed milk? ›
Store in an airtight container in a cool place for 1-2 weeks or in the fridge for about 1 month. Put parchment in between the layers of fudge to prevent the pieces from sticking together.
Should fudge be crumbly or soft? ›
To me, fudge should hold together in blocks, but when you bite into it, it should have a buttery, sweet flavour and a slightly grainy, melt-in-the-mouth texture. It should crumble and be short and snappy rather than chewy and stretchy.
Why did my fudge turn out like taffy? ›
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
How to fix fudge that won't harden? ›
Solutions to Save Your Fudge:
- Reheat and Stir: If you find your fudge to be runny, attempting to salvage it is an option. ...
- Cornstarch or Gelatin: Another option to consider is using cornstarch or gelatin. ...
- Refrigerate Longer: Place the unset fudge in the refrigerator for an extended period to encourage firming.
What is the secret to good fudge? ›
The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut.
Why won't my 3 ingredient condensed milk fudge set? ›
Why won't my 3 ingredient 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.
What happens if I use sweetened condensed milk instead of evaporated milk in fudge? ›
Don't Substitute One for the Other
Thus, using condensed milk in a recipe that requires evaporated milk will yield an overly sweet dish.
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.
If you let your fudge get too hot, the sugars will start to concentrate and the fudge will be crumbly, dull, and hard. To fix it, put it back into the saucepan and add about 3–4 US tbsp (44–59 ml) of 35% fat whipping cream. Stir the mixture as you heat it until the sugar in the fudge is melted.
What consistency should fudge be before it sets? ›
The fudge is ready when a candy thermometer reads between 112°C to 114°C (234°F to 237°F) or the mixture forms a soft ball in cold water. Let the mixture cool before beating.
Why is my fudge a little soft? ›
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
What happens if you don't boil fudge long enough? ›
Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.
What is the secret to non-grainy fudge? ›
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. Stirring would help sucrose molecules "find" one another and start forming crystals.
How long does it take fudge to harden? ›
Pour the fudge mixture into the prepared casserole dish and spread out in an even layer. 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.
Why is my fudge still soft? ›
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
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.
How do you make fudge set up faster? ›
One or two degrees can make all the difference. The syrup can cool down slowly, by staying in the saucepan at room temperature, or you can speed up the process by putting the saucepan in a sink filled with cold water.
Should you put fudge in the fridge to set? ›
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.