Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F). The cooking is intended to evaporate a part of the liquid and concentrate the sugar. The temperature of the cream/sugar mixture (called syrup) rises as water evaporates.
Do you Stir fudge while boiling?
Don’t stir the fudge Shaking or stirring the fudge mixture while it’s boiling or cooling causes premature crystal growth. If the crystals form too early, they continue to grow and become too large. Let it cool Start beating the fudge only when it has cooled down to 110°F. It will be glossy and dark brown.
How long should you cook fudge?
Determining when the fudge is done.
Start checking the fudge for doneness after 10 minutes of boiling. If you are using a thermometer, your fudge is ready when it reaches 235°F.
How do you know when Fudge is ready?
The fudge is ready when a candy thermometer reads between 112 to 114 °C (234 to 237 °F) or the mixture forms a soft ball in cold water. Let the mixture cool before beating. The temperature at this point should be between 43 to 45 °C (110 to 113 °F).
What happens if you cook fudge too long?
Candy that isn’t cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.
Can I bake fudge that didn’t set?
If it’s overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.
How long do I boil fudge?
Boil until the mixture reaches 234°F on a candy thermometer. Stir occasionally throughout the boiling time. Note: If you do not have a candy thermometer, allow the mixture to boil to the soft-ball stage. Check after boiling for 10 minutes.
Should fudge be refrigerated to set?
Fudge will keep at room temperature just fine. It does not need to be refrigerated. You can keep it in the refrigerator if you feel that you like it cold–and some people prefer it that way. In this case, just make sure it is air tight, as cold air will surely dry out your fudge quicker.
Can you beat fudge with an electric mixer?
Beat the Fudge
While beating by hand is the traditional method, you can use an electric mixer if you have one. Fit the mixer with the paddle attachment and turn it on medium. Beat it just until it starts to thicken and lose its gloss.
How do you know when Fudge is done without a thermometer?
Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it’s pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.
How long does it take for Fudge to reach soft ball stage?
Soft ball stage is 112-115c (234-240c). You can also test for soft ball stage by using a glass of cold water. When the fudge has boiled for about 10 minutes start to test by dropping a little of the mixture into a glass of cold water.
How long do you leave fudge in the fridge to set?
In a cool place the fudge will keep for about 2 weeks but you can also keep the fudge in the fridge which will extend the life for 3 to 4 weeks.
How do you thicken fudge?
Set cubes of butter on the surface of the fudge syrup. Drape a folded piece of cheesecloth over the saucepan to help keep dust out. Let the fudge cool to 110 F, about 50 to 70 minutes depending on volume. Stir the fudge with a wooden spoon until it thickens and loses its gloss, about 25 to 35 minutes.
Why is my fudge not hardening?
In many cases, the sugar, butter, and milk mixture needed to be cooked longer or to a hotter temperature. That’s usually the culprit when fudge doesn’t set. You can try reheating your fudge mixture by adding a little more evaporated milk and bringing it slowly back to the boil.
Can you fix overcooked fudge?
Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. Stir the fudge over low heat until it dissolves. Carefully taste the mixture, as the water probably diluted the flavor. Add more flavorings if necessary.