May 10, 2021
Hint: one of the best ways to avoid common mistakes in homemade fudge is to leave fudge making up to the experts at Wockenfuss Candies!
Homemade fudge is a creamy, delicious treat. Chocolate fudge is a standard favorite, and there are countless variations and flavor combinations that bring some excitement to the world of homemade fudge. Although some recipes seem relatively straightforward, many home cooks have trouble creating the perfect fudge from scratch. In this blog, we discuss some of the most common challenges people face when making homemade fudge. Of course, one of the best ways to avoid these missteps is to leave fudge making up to the experts at Wockenfuss Candies!
Homemade Fudge Doesn’t Always Set
Traditional fudge is made by heating sugar, butter, milk, and other ingredients until the mixture reaches the soft-ball stage. Home cooks usually use a metal saucepan to do the job, with the final hot mixture spread into a casserole dish or sheet pan to cool. However, homemade fudge doesn’t always set up into a semi-firm, melt-in-your-mouth confection. If your fudge doesn’t firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn’t reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
Cooking in High Humidity Can Cause Problems
Just as altitude can create complications when baking, high humidity in the kitchen can lead to significant setbacks when making fudge. Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible. If waiting for a less humid day isn’t feasible, you’ll need to boil your fudge at a slightly higher temperature than usual — or just order some delicious fudge from Wockenfuss!
Why Homemade Fudge Becomes Grainy
Even if your homemade fudge sets up to a nice firm consistency when cooled, you can still run into texture problems. Fudge becomes grainy and sugary when prepared incorrectly. Unfortunately, this is a common issue. To avoid grainy fudge, make sure that the sugar in your mixture dissolves entirely. This can require adjustments to your recipe or stirring technique.
How to Avoid Burning Your Fudge
As with any other confectionery endeavor, burning your fudge is a distinct possibility. Use a heavy-bottomed saucepan (some folks swear by copper pots) and stir the mixture constantly. Never leave your fudge unattended, and make sure to scrape the side of the pan as you stir. It’s hard (if not impossible) to save a burnt batch of fudge. Still, stopping by your nearest Wockenfuss Candies store is a surefire way to save the day!
A Wide Selection of Delicious Treats from Wockenfuss Candies
Head to WockenfussCandies.com and browse our wide selection of chocolates and candies; we promise you won’t be disappointed! Wockenfuss Candies is one of the oldest candy makers in Baltimore. We opened our doors in 1915 and have proudly served the people of Baltimore ever since. If you have any questions about our wide selection of chocolates, please contact Wockenfuss Candies by calling 1-800-296-4414 or email info@Wockenfusscandies.com. When you’re not savoring our sweets, stay satisfied by following us on Facebook, Twitter, and Pinterest!
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FAQs
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.
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. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained. This will ensure the fudge has the ideal concentration of water and sugar.
What is the secret to good 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).
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.
What does cream of tartar do to fudge? ›
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Should you stir fudge as it cools? ›
While you shouldn't mix the fudge mixture when it's hot, you should beat the mixture once it has been removed from the heat and cooled. Once again, turn to your candy thermometer.
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.
What happens if you over mix fudge? ›
Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.
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.
Do you stir fudge when it's boiling? ›
Know When and When NOT to Stir
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core. Copper's exceptional heat conductivity offers unparalleled temperature control, an asset when working with finicky ingredients like sugar.
Why won't my 2 ingredient fudge set? ›
Why won't my 2-ingredient fudge set? If your fudge isn't setting, it might be due to underheating the mixture or not chilling it long enough.
What went wrong with my fudge? ›
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.
Why did my fudge turn out like taffy? ›
If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).
How do you make fudge more solid? ›
How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.
What to do when fudge doesn't set? ›
Fudge Didn't Set
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).
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.
What can I do with failed fudge? ›
Options for what you can do with your unset 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.
What are interfering agents in fudge? ›
Examples of interfering agents include corn syrup and cream of tartar. A key step in making brittle is heating the syrup to the proper temperature. Typically, this is the hard crack stage or 300° to 310°F.
