What’s not to love about fudge? It melts in your mouth, coating your tongue in rich and creamy sweetness.
However, making meltaway fudge isn’t always easy! If you don’t understand the proper techniques, you may end up with a grainy or crumbly rather than creamy confection.
If you want to get a better hold on making fudge, join us as we dive into some of the culinary science that pastry arts students can explore during their time at Escoffier.
Tips for Making Fudge
Smooth, creamy, and decadent fudge relies on proper technique, so keep these tips in mind when whipping up your next batch.
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. If you don’t heat your fudge to a high enough temperature, you’ll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you’d like.
When you’re cooking your fudge over the stove, you should aim for a maximum temperature between 234-237ºF. Yes, that’s only a three-degree range! In order to ensure you remove your fudge from the heat as soon as it reaches this temperature, you should monitor the mixture with a candy thermometer.
Watch How FUDGE is Made (from Unwrapped) | Unwrapped | Food Network
FAQ
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How do you make fudge in a pan?
The first step in how to make fudge is lining the pan. Any pan will work, depending on the amount and size of fudge you want to make. When making a big batch of fudge, use a 13x9x2-inch baking pan. For smaller batches, use an 8×8-inch pan or a bread pan as shown here. Shape a piece of foil around the outside of the pan.
How do you make fudge with foil?
Fit the foil inside the pan, pressing along the edges. Lightly butter the bottom and sides of the foil to prevent the fudge from sticking to the pan. The most important part of learning how to make fudge and other candy is properly heating and testing the mixture. Get an accurate reading using a thermometer to heat the mixture to soft-ball stage.
How do you bake Fudge in a 13x9x2 Pan?
When making a big batch of fudge, use a 13x9x2-inch baking pan. For smaller batches, use an 8×8-inch pan or a bread pan as shown here. Shape a piece of foil around the outside of the pan. Fit the foil inside the pan, pressing along the edges. Lightly butter the bottom and sides of the foil to prevent the fudge from sticking to the pan.
How do you make a fudge cake?
Line a loaf pan or a 6″ square cake pan with parchment or magical non-stick foil. Butter the pan well. Put all the fudge ingredients except for the butter, vanilla and nuts into a large, heavy-bottomed sauce pan. Heat on medium-high heat, stirring with a wooden spoon or silicone spatula (so heat doesn’t transfer and burn your hand), to boiling.