Should you stir fudge?

Yes, you should stir fudge during initial mixing and sometimes while heating to prevent scorching, but never stir the sugar syrup after it reaches a boil until it's cooled significantly (around 110°F/43°C), as stirring promotes large, grainy crystals; instead, cool undisturbed, then beat vigorously until it loses gloss and turns matte for smooth fudge.

What are the common mistakes when making fudge?

Don't reduce the sugar, but follow the guidelines below instead. A fudge that fails to set up is usually the result of too much butter, the substitution of margarine for butter (too high water content), or results when there is too much water in the fudge (not boiling enough, rainy weather, etc.)

What is the best way to set fudge?

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!

Why is it important to keep stirring until the fudge sets?

Constant stirring is essential to prevent the fudge from burning and to achieve that perfect smooth consistency. Have everything prepped and ready, and make sure you pour the fudge into the pan right away to avoid it hardening too soon.

Why do you have to stir fudge when it is cooling?

By letting the fudge cool undisturbed, you avoid creating seed crystals. This is because not only does stirring help sucrose molecules find one another, it also introduces air, dust, sugar crystals from the side of the pan, etc to the candy, all of which are potential seed crystals.

Old Fashioned Fudge, traditional recipe/no marshmallows

What happens if you don't stir fudge?

If you heat the sugar too high or wait until it is too cool to stir it, you will pretty much end up with rock candy, so that's why the first thing you need if you're going to make fudge is a good candy thermometer.

What happens if you stir fudge too early?

If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

How long should I stir fudge?

Once 232° is reached, turn off flame and add butter & vanilla. Do not stir*. Allow the fudge to cool to between 150° - 160°. Once the fudge has cooled to this range, use a wooden or silicon spoon and vigorously stir the fudge for about 3 minutes.

Is wax paper or parchment paper better for fudge?

Parchment and wax paper are both good options when making fudge, caramel, and candy. Both parchment and wax paper will do an excellent job lining pans, wrapping individual pieces, or creating barriers between layers when storing—the differences between the two papers for use with confections are minimal.

How long do you leave fudge in the fridge to set?

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.

What is the secret of making great fudge?

Tips for Making Fudge

1. Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
2. Avoid Stirring Once the Mixture Comes to a Simmer. ...
3. Mix Thoroughly.

When to stop beating fudge?

The fudge should be warm but not burning hot. Stop beating when the surface of the mixture starts to look dull or matte. Pour immediately into a mould that has been buttered or lined with parchment paper and let cool completely.

Do condensed milk and chocolate make fudge?

Fudge is a sticky, chocolatey sweet treat, and the traditional way to make it is to caramelise sugar to set it. This Easy Fudge recipe is my simplified version (that is every bit as good, if not better, in my opinion!) For this we need just 2 ingredients – chocolate and condensed milk.

Can you reboil fudge if it doesn't set?

Luckily, the fix is easy — just pop that fudge back into the pan with about a cup and a half of water to help it dissolve, and heat on low until it does. Then, gradually crank up the heat until it comes to a boil, ensuring it reaches the 237-degree threshold.

Can you mess up fudge?

Too Soft or Too Hard Fudge

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.

How to make really easy fudge?

Method

1. Step 1 of 4. https://youtu.be/NeL9Q-XvvtA. ...
2. Break or chop the chocolate into small chunks and place in a non-stick saucepan with the condensed milk. ...
3. Press the fudge into the tin and smooth over the top with the back of a spoon. ...
4. Chill in the fridge for 1 hour or until set, then cut it into squares.

Do you need to spray parchment paper when making fudge?

If your parchment paper container is empty, consider buttering the dish or using cooking spray. Soft fudge more easily sticks to sheets and pans, so aim for the ideal fudgy consistency before you begin to pour the mixture into the container.

Why did people stop using parchment?

In the later Middle Ages, especially the 15th century, parchment was largely replaced by paper for most uses except luxury manuscripts, some of which were also on paper. New techniques in paper milling allowed it to be much cheaper than parchment; it was made of textile rags and of very high quality.

What happens if you accidentally use wax paper instead of parchment paper?

Wax paper has a thin coating of wax on each side, which prevents food from sticking to it and makes it moisture resistant. But wax paper is not heat resistant. The wax will melt at high temperatures, and the paper itself can catch on fire.

How long do you let fudge sit before cutting?

Let the fudge set for a minimum of 1 hour before cutting. If it is still too soft, let sit for another hour. Store any of the following ways: airtight container in the refrigerator up to 3 weeks, an airtight container at room temperature, or wrap tightly and freeze.

How to tell when fudge is done without a thermometer?

Here are the steps to tell the temperature without a candy thermometer:

1. Drop a small amount of the candy mixture with a teaspoon into a small bowl of cold water. ...
2. If the candy forms a thin thread and does not "ball up", it is in the thread stage or 230°—235°F.

How do you make 3 minutes of fudge with condensed milk?

Place sweetened condensed milk, chocolate chips, and baking chocolate in a microwave-safe dish; cook in microwave on low power until chocolate has melted, about 3 minutes. Beat with an electric mixer until smooth, about 1 minute. Pour fudge into the prepared baking dish; let stand until set, 3 to 4 hours.

Does fudge have to be refrigerated to set?

To properly store fudge and maintain its quality, allow homemade fudge to cool at room temperature before placing it in an airtight container to prevent drying out. Keep it at room temperature in a cool, dry place for up to two weeks for short-term storage.

How to know when fudge is beaten enough?

until it starts to crystallize. If you beat it by hand with a wooden spoon, crystallization can take between 5 to 15 minutes. The process is much faster with an electric mixer, just 2 to 3 minutes. The mixture is ready to be poured into a pan when it has visibly thickened and lost a bit of its luster.

How many days before Christmas can I make fudge?

I do all my candy making 1-2 days beforehand. Gives me enough time to get it done, and it'll still be nice and fresh. Fudge is a great gift! I'd make it anytime and keep it in the fridge.

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