7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels (2024)

We won't beat around the bush: Homemade candies and fudge are intimidating. From a bubbling pot of screaming-hot sugar to mysterious phrase like "soft ball stage" to that, uh, bubbling pot of screaming-hot sugar, there's a lot to give any home cook pause. Here's the good news: By avoiding a few simple common mistakes, DIY candies are actually easy to make. From this moment henceforth, you shall be known as the Candyman. Or Candywoman. Whatever; let's make some candy.

1. Using the Wrong Pan

All candy and confections start by melting sugar. You'll need a heavy-bottomed saucepan with tall sides—no excuses or substitutions. Thin and flimsy aluminum isn't the best conductor of heat; it will cause portions of the sugar to burn before it's all entirely melted.

2. Stirring the Sugar

If you've ever had grainy fudge, you tasted the effects of crystallization. "Crystallization is the enemy of candies, fudge, and confections," says Claire Saffitz, senior associate food editor. Luckily, avoiding crystallization is as easy as not stirring the sugar as it melts. Instead, swirl the pot and use a wet pastry brush to wipe down the sides periodically (sugar will inevitably stick to the edges of the pot). Swirling the pot also helps distribute the heat, adjusting for any hot spots.

Chocolate Fudge. Bourbon Sugar. Yes, you want this. Photo: Michael Graydon + Nikole Herriott

Michael Graydon + Nikole Herriott

3. Not Using a Candy Thermometer

Sorry, you absolutely cannot eyeball this one. It's imperative you get the temperature exactly right, because how firm or pliable the candy becomes as it cools is dependent on how hot it gets in the pot. If a recipe calls for cooking the sugar until 238˚, that means 238˚ exactly. You can't, uh, fudge it. The soft ball stage, which occurs from 234-240˚, is sticky and pliable; it's used for caramel and fudge. Firm ball occurs at 242-248˚; it's used in marshmallow, meringue, and gummy candies. Hard ball is 250-266˚ and best for nougat and toffee. This complete guide to cooked sugar stages is a very handy tool to have on hand.

4. Leaving Out the Parchment Paper Lining

Candies and caramels are sticky business. In fact, one of home cooks' biggest fears in making them is that they'll adhere to the pan, becoming impossible to pry out. Make the task easier by lining the pan with parchment paper. The paper should be long enough that the edges hang over the sides. Once the candies have set, all you have to do is grip the paper and lift it up and out.

5. Skipping the Cooking Spray

"PAM everything!" says Saffitz. "When I make candies, I coat the pan, the parchment, the bowl, even the spatula with a little bit of cooking spray." This is one of the tackiest cooking tasks you can tackle, so set yourself up for success and get a little preemptively slippery.

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels (2024)

FAQs

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels? ›

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

What not to do when making fudge? ›

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

What can go wrong when making fudge? ›

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

What is the secret to good fudge? ›

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

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.

Do you stir fudge when it's boiling? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. 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.

Can I reboil fudge that didn't set? ›

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 happens if you boil fudge too long? ›

Too cooked

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.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).

What to do with failed fudge? ›

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

Why does my fudge fall apart when I cut it? ›

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 makes high quality 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.

Is evaporated milk or condensed milk better for fudge? ›

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

Why did my fudge turn out like caramel? ›

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

Why is my fudge like taffy? ›

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 should fudge look like after beating? ›

After 1 minute of beating you add the white chocolate, the mixture has cooled enough not to burn the chocolate but it will still melt. Within 1 minute the mixture should change from a translucent into a matte look and become more firm.

How long do you boil fudge to get to soft ball stage? ›

How long does it take to make fudge:
  1. about 18 min to reach boiling.
  2. about 40 minutes to reach soft ball stage.
  3. 60 minutes to cool.
  4. 28 minutes to beat in a KitchenAid (your time for this may vary)
  5. 4 hours to set.

Why didn't my fudge get hard? ›

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.

Why can't you make fudge when it's raining? ›

As strange as it sounds, it is a fact that weather affects fudge making. This is because when the weather is damper with an increased humidity level your Homemade Fudge Recipe will take longer to boil.

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