In Fudge 101wecovered a brief introduction of what is fudge, the ingredients of fudge, and the technique of making fudge. Fudge 102 is aimed at the newbie who is going to try their hand at making fudge. Now it’s getting exciting.
How long does it take to make fudge:
- about 18 min to reach boiling
- about 40 minutes to reach soft ball stage
- 60 minutes to cool
- 28 minutes to beat in a KitchenAid (your time for this may vary)
- 4 hours to set
Tips for the fudge newb:
Check the weather. If it’s humid don’t make fudge today.
You don’tneeda candy thermometer, but the ball stage is difficult for a newb to judge correctly, and the window of time between under-cooked and over-cooked is razor-thin. Save yourself the tears and get a good, digital candy thermometer. I havethis Taylor thermometerwhich is available onAmazon.comfor $22., I picked mine up at the St. Lawrence Market and also use it for tempering chocolate.
Get everything ready before you turn on the stove. Line your pan with foil and grease it. Completely grease the pot you’ll cook the sugar in, right up to the edge. Grease the wooden spoon or beater blade.
Have a jug of cold water in the fridge, and a larger pan set on the counter to be the water bath.
Read your recipe thoroughly, make sure you understand when to stir and when not to. Understand at what point you add any extras like nuts or fruit (typically right before it’s ready to be poured into the pan).
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. The real test of your mettle will occur when you beat the fudge, and learn to master the fine art of turning and pouring. And if it doesn’t work out it’s okay! Don’t give up.
What works for one person…
- some recipes insist on cream, others use milk
- some add the butter at the beginning, others add it when the vanilla is added
- some people use a wet pastry brush to wipe away sugar crystals
- some people only beat by hand, others use a hand mixer or stand mixer
Personally, I use 2% milk, becauseevery timeI made fudge with cream it failed. I add the butter at the beginning, and beat it using my KitchenAid. My fudge never turned out until I started using a water bath, and I am still mastering when to stop beating it.
Equipment:
- digital candy thermometer, remember to calibrate it
- heavy-bottom sauce pot, ideally with straight sides so you can clip thermometer onto it
- sturdy wooden spoons (avoid metal which conducts the insane heat right into your skin)
- hand mixer or stand mixer (unless you’re a masochist and you actually want to beat fudge by hand, in which case have at it)
- 8″ square pan + one bigger pan to serve asthe cold water bath
- tin foil
OK! I’m ready to get fudging!
Just one more thing! I talked earlier about when the thermometer hits “soft ball” (235°F to 240°F, or 112.78°C to 115.55°C) you should remove the pot from the heat immediately and place it in a cold water bath.
Not all fudge-makers use a cold bath, but I recommend it for this reason: supersaturated sugar is so hot, it continues to cook after you remove it from the heat (like taking something out of the microwave, it keeps getting hotter). If you are removing the fudge from the stove at the top of the soft ball range, which is no higher than240°F or 116°C , your fudge willcook itselfright past the optimum temperature and no wonder it’s not going to set.
Once it starts creeping up to the ideal range, I watch it like a hawk, and as soon as it’saboutto hit soft ball (it’s one or two tenths of a degree away), I take it off the stove and set it in the water bath pan. As soon as the temperature peaks I add the cold water so that way it can’t get past soft ball. Thetemperature will begin to drop and now you can’t exceed the soft ball stage. Make sense?
Let the pot sit undisturbed between 30-60 minutes, until temperature drops to 100°F or 37.77°C. Some people say you don’t need to go this low, but I’ve started aiming for this temperature after reading how cooler sugar crystals stay smaller (to avoid grainy fudge).
Then, andonly then, are you ready for the final confrontation.
FAQs
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. When the mixture has cooled to 110ºF (but not a moment before), it's time to pick up a wooden spoon and begin stirring.
What is the secret to perfect 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.
How long does it take to get fudge to soft-ball stage? ›
How long does it take to make fudge: about 18 min to reach boiling. about 40 minutes to reach soft ball stage. 60 minutes to cool.
Why is my 3 ingredient 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.
What happens if you beat fudge too early? ›
Beating the syrup caused the formation of crystallization nuclei, anchor points to which sugar molecules attach to form crystals. Few crystallization nuclei will form in syrup that is still hot, and sugar molecules will readily attach to them. The crystals grow so easily, and the result is really grainy fudge.
What should fudge look like after beating? ›
4. Beat the mixture. After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte.
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.
We'll say it again: resist stirring.
Fudge is a lesson in chemistry—and also a lesson in patience and restraint. After the mixture raches the soft-ball stage, you want to let the fudge cool to about 115° without stirring. Potential grainy moment: If you stir your fudge before it cools to 115° F crystals can form.
What is the fudge factor cheating? ›
Dan Ariely, a behavioral economics professor at Duke University, describes this situation using the “fudge factor theory.” In simple terms, the fudge factor theory states that humans have a desire to secure the benefits of cheating but simultaneously view ourselves as honest people (Ariely).
What kind of pan is best for fudge? ›
Opt for a pot that can contain approximately four times the total volume of your fudge ingredients. 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.
Use a small bowl, cold water and a spoon to determine whether the fudge has arrived at the soft ball stage. Spoon some of the hot syrup into the cold water. The fudge is ready when you can form drops into a ball in water, but the ball will flatten when removed from the water.
Why is my homemade fudge too soft? ›
If your fudge turns out too soft or runny, it might not have been heated for the correct duration. It's essential to adjust the cooking time meticulously to ensure the mixture reaches the right consistency without risking overcooking.
What to 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. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
Should I cool fudge in the fridge? ›
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.
How thick should fudge be before setting? ›
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.
How long to wait before cutting fudge? ›
Allow the fudge to cool and set for 1–3 hours, then lift the parchment from the pan, slice the fudge, and either serve immediately or store in a covered container for about a week.
How do you know when fudge is ready to set? ›
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.
What stage is fudge in candy? ›
Soft-Ball Stage
At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Fudge , pralines, and fondant are made by cooking ingredients to the soft-ball stage.
