If youre having trouble with your fudge, youre probably following a recipe for old-fashioned fudge—candy cooked to a specific temperature, cooled, then beaten until thick. Old-fashioned fudge can be fussy, especially on your first or second attempt. Some home cooks complain that their fudge is grainy, crumbly, or burnt while others complain that their fudge never sets properly. If youve encountered one of these problems, dont worry—you can probably save your fudge.
None of the following solutions or tips applies to the so-called quick fudge that involves marshmallow fluff or condensed milk. In fact, if youre nervous about trying to make old-fashioned fudge again, you should start with one of those foolproof recipes.
The amount of time you cook fudge directly affects its firmness. 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.
Fixing Fudge
Sometimes old-fashioned fudge never sets, even after hours in the refrigerator. You wait patiently, only to discover that its still a sticky, gummy mess. But dont despair or throw out the entire pan of fudge: You can probably remedy the situation.
Fudge usually behaves this way when its not cooked to a high enough temperature (due to oversight or a faulty candy thermometer).
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Dont throw out the whole pan, because you may be able to melt the fudge down and try again. Of course, if your fudge has a distinctly burnt or scorched flavor, youll have to start over with a fresh batch.
To fix soft fudge or hard fudge, simply follow these easy steps:
- 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.
- Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals from forming. Do not stir the fudge.
- Cook it to the proper temperature specified in the recipe (most likely between 237 F and 239 F).
- Take it off the heat, and follow the recipes instructions for cooling and beating the fudge. As you beat the candy, remember that the mixture should lose its sheen and thicken before you pour it into the pan.
There are a few different ways to make fudge, but our recipe for classic fudge uses marshmallow fluff as the secret ingredient to ensure the perfect texture, while espresso powder enhances the chocolate flavor. However, many recipes, like our old-fashioned peanut butter fudge, use condensed milk instead, which melts with chocolate chips before setting at room temperature. Whichever way you make it, fudge generally needs to include three main components – butter, sugar, and milk – as well as any additional flavoring ingredients, such as crushed candy canes for peppermint fudge. And whether you go with marshmallow fluff or condensed milk, keep this key technique in mind to make sure your fudge comes out perfectly soft.
Certain desserts, like chocolate mousse and cheesecake, just need to be made with a specific texture in order to get them right. If youve ever had rubbery mousse or crumbly cheesecake, you know what we mean. And whether youre making classic chocolate fudge, salted caramel fudge, or old-fashioned peanut butter fudge, a key part of making this decadent treat is creating a thick, smooth consistency.
In our recipe for classic chocolate fudge, for example, sugar should be boiled with butter, evaporated milk, and espresso powder for exactly 5 minutes — no more, no less. You may be tempted to play it safe and pull your pot off the stove early, but resist that inclination, as the sugar needs time to fully dissolve. Likewise, some of the liquid needs to evaporate while the sugar turns into a syrup – 237 to 239 degrees Fahrenheit is generally when you know youre good to go.
Certain steps in fudge recipes need to be followed exactly in order to nail down the right texture. This is because fudge requires you to crystalize the sugar a little, meaning it needs to be cooked past its boiling point. However, its important to bring the sugar to the exact right temperature. If it doesnt boil, your fudge will end up too mushy, and if it cooks for too long, youll end up with a dry, crumbly mess. This is why many recipes recommend using a candy thermometer, so you know exactly when to remove your mixture from the heat.
If you follow the recipe precisely and your fudge still isnt quite right, check that your candy thermometer is working properly. Or, if using the candy thermometer and working with the sugar proves too difficult, look for a simple recipe that only uses chocolate chips, butter, and sweetened condensed milk, as these tend to be easier for fudge beginners.
Why is my peanut butter fudge dry and crumbly?
FAQ
How do you fix dry crumbly fudge?
Why did my peanut butter fudge turn out crumbly?
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