FAQs
Fudge is one of the rare exceptions to the rule that sugar crystals are not desirable in candy. Tiny microcrystals in fudge are what give it its firm texture.
What is the science behind making fudge? ›
When making fudge, heat and acid work together to convert sucrose – basic white sugar – into its two components, glucose and fructose. When these sugars are present, they prevent sucrose from turning into big sugar crystals.
What is the secret to perfect fudge? ›
Valuable tips for successful fudge
- Don't stir during cooking. Fudge can be cooked on the stove or in the microwave. ...
- Avoid crystallization. During cooking, sugar crystals can stick to the sides of the pan. ...
- Let cool before beating. After being cooked, the sugar must crystallize again to create fudge. ...
- Beat the mixture.
How long does it take fudge to reach 234 degrees? ›
Cook the mixture over medium-low heat, without stirring, until the thermometer registers 234 degrees, about 20 to 25 minutes. The mixture should boil at a moderate, steady rate over the entire surface. While the fudge is cooking, prepare the baking pan.
What is benefit of fudge? ›
Dark chocolate fudge is not just a treat for the taste buds; it's a mood elevator. The rich cocoa content stimulates the production of endorphins, the 'feel-good' hormones, in the brain. Additionally, it contains serotonin precursors that can enhance your mood and alleviate stress.
What makes fudge different from chocolate? ›
Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.
How to 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.
Why is my 3 ingredient fudge not setting? ›
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.
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 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).
The only real time you might need to refrigerate proper fudge is if weather conditions are extremely hot. This won't extend the life of the fudge but will help it remain solid and not soften in the heat. Homemade Fudge stored in the freezer lasts about 2 - 3 months and stays fresh if appropriately wrapped.
What is the secret to smooth fudge that is not gritty? ›
Grainy Fudge
To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
Why is fudge so good? ›
Between its deeply rich flavor and its silky texture, fudge makes a brilliant treat to pair with coffee. The sweet and bitter flavors complement one another perfectly, making for an unstoppable combination.
Why is fudge a tourist thing? ›
So maybe fudge—like Dippin' Dots or cotton candy—became a tourist dessert because it was a novel way of making sweets. Fudgeries provided both the entertainment of watching something new and unusual being made and the happy junk-food rush of eating a filling, sweet candy.
Why is fudge popular in Michigan? ›
As Mackinac Island evolved from a center of fur trade into a summer resort destination, Victorian-era vacationers began to identify the island with sweets. At first, the most common candy was maple sugar harvested by Native Americans. Other treats, including fudge, soon followed.
What makes fudge taste like fudge? ›
Fudge incorporates sugar, milk, butter, and other ingredients such as cocoa for chocolate fudge. The chocolatier then heats these products together until they melt. After this, the mixture is beaten during the cooling process. Think of fudge as a food consisting of crystallized sugar.