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Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.Boil until the mixture reaches 234°F on a candy thermometer. Stir gently throughout the entire boiling time. Note: If you do not have a candy thermometer, allow the mixture to boil for 7 or 8 minutes but do not exceed 9 minutes.A candy thermometer tests your fudge temperature.
If you under-cook the mixture, you will end up with fudge that does not set, no matter how hopeful you are or how long you keep it in the fridge. On the other hand, over-cooking the fudge will make it very hard, grainy and crumbly.
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How long should you boil fudge?
Boil until the mixture reaches 234°F on a candy thermometer. Stir gently throughout the entire boiling time. Note: If you do not have a candy thermometer, allow the mixture to boil for 7 or 8 minutes but do not exceed 9 minutes.
Can you over stir fudge?
A candy thermometer tests your fudge temperature.
If you under-cook the mixture, you will end up with fudge that does not set, no matter how hopeful you are or how long you keep it in the fridge. On the other hand, over-cooking the fudge will make it very hard, grainy and crumbly.
Soft-Balling Homemade Fudge
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Why do you stir fudge?
Stirring your fudge mix is crucial to dissolving the sugar and keeping the milk from curdling. But you don’t have to consistently stir it, especially when it’s reached the right temperature.
How do you boil fudge?
The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).
How long do you Stir fudge?
Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss. This may take anywhere from 5 to 15 minutes.
What temperature do you Stir fudge at?
The result: crystals that form stay small. Experience has shown that you should beat the mixture when its temperature ranges from 43 to 45 °C (110 to 113 °F), which normally occurs fifteen minutes after the pan is removed from heat. The fudge is warm, but not burning hot.
What happens if you don’t beat fudge?
A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. … But instead of getting a few huge crystals (and grainy candy), you get lots and lots of tiny crystals, which make for thick, smooth candy.
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Why is my fudge sticky?
If your fudge turned out super sticky, or it didn’t set as it cools, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
Why does my fudge look greasy?
Fudge separates, becoming grainy and greasy, if the temperature of the milk and sugar rises above 234 degrees Fahrenheit. To ensure this doesn’t happen, use a candy thermometer. The traditional-style thermometers tend to be more accurate than dial thermometers.
Can I Reboil fudge that didn’t set?
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.
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How do you get fudge out of a pan?
When fudge is cool and firm, use the foil to lift it out of the pan. Remove the foil and cut the fudge into squares, or shape your fudge pieces with miniature cookie cutters.
Can you fix fudge that is too soft?
Solutions for Too-Soft Fudge
Use powdered sugar. Instead of adding evaporated milk, add some powdered sugar and remix your fudge batter. The powdered sugar can help the fudge set and harden if it is resistant to doing so. Add a mixture of water and cornstarch.
Why did my fudge turn out gritty?
Many people overcook fudge because of faulty or broken thermometers. Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture.
Why is my fudge too soft?
Fudge will be soft if the temperature of the mixture or the amount of time that it is boiled is not correct. Most fudge recipes specify the exact temperature that the mixture must reach. If it is not boiled long enough or does not get hot enough, the result will be soft fudge.
Should fudge be grainy?
There are dozens of variations of fudge, which means that fudge can vary in terms of texture, taste, and flavor. It’s safe to say, however, that fudge should always be smooth in consistency and never grainy. If it is, chances are that something went wrong during the cooking process.
How long does it take for fudge to reach soft ball stage?
Combine sugar and milk in a small pot and cook over medium high heat. Stir continuously while the mixture boils for about 10 minutes. After 10 minutes of boiling, check to see if the ‘soft ball stage’ has occurred.
How long should fudge cool before cutting?
Cool the fudge for 50 to 70 minutes until the temperature registers 110 degrees on the candy thermometer and the bottom of the pot feels lukewarm to the touch. Do not disturb the fudge during the cooling process.
What does butter do to fudge?
Tips for Making Fudge
Smaller crystals result in a smoother, creamier consistency in the finished fudge. Coarse grainy fudge results when large crystals are allowed to form. Butter is added in the final stages to add flavor and smoothness and inhibit large crystal formation.
Why is my fudge not thickening?
If your fudge really did not harden or was quite thin, you can add a small amount of powdered sugar to see if that helps. Start with just a teaspoon or two, combine thoroughly, and add more if the melted mixture still appears to be runny.
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Why is my fudge not setting?
When your fudge isn’t setting properly, the culprit is typically going to be that the temperature wasn’t right. If your fudge is sticky or overly gummy, then it likely wasn’t cooked to a high enough temperature. What is this? People often make this mistake when they are making fudge for the first time.
Why is my fudge crumble when trying to cut it?
If you find that your fudge is crumbly and or lumpy, then chances are that it’s been overcooked. Overcooking your fudge can happen if you forgot to keep an eye on your oven or simply set it too high. On the contrary, fudge that hasn’t been cooked long enough will become too soft.
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