We’ve all been there. You’re in the kitchen, following a Traditional Fudge Recipe step by step, measuring out all the ingredients as you go, doing everything the recipe tells you. You finish making your Fudge and you leave it to cool before you beat it with a wooden spoon, however, your Fudge is not setting like the recipe says it should.
What equipment do you need to make Homemade Fudge?
First of all, it’s important to understand that if you use the wrong equipment when making Homemade Fudge, it may impact the overall quality! To effectively make delicious Homemade Fudge, you’ll need:
1. A heavy-bottomed pot with high sides
2. A wooden spoon (we use silicon but it has to be able to withstand temperatures of up to 260 degrees Fahrenheit)
3. A parchment-lined baking tray
4. A sugar thermometer or a jug of cold water
5. Patience and lots of it!
Why has my Fudge not set?
The main reasonis that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That’s why we recommend investing in a sugar thermometer. Another reasonyour Fudgeis not settingis that the ratio of liquid to sugaris too high.
How long does it take Fudge to set?
It usually takes around 3 hours for Fudge to fully set. Therefore, if you have followeda traditional Fudge recipe correctly and boiled your Fudge to the optimum temperature, once you have beaten your Fudge it will take around 3 hours until it is fully set. When you are making Fudge, you must be patient!
What to do if your Fudge doesn’t set?
The good news is that you’ve probably made an amazing thick Fudge sauce! You could use your sauce to pour over ice cream or if you wanted it a little thinner, add some heavy cream and reheat the sauce until it has all melted through.
We hope you enjoyed the second blog in our Homemade Fudge mini-series. Leave us a comment below, we’d love to hear from you!
FAQs
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Why is my fudge not setting properly? ›
Fudge Didn't Set
If your fudge turned out super sticky, or it didn't set as it cooled, 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).
How can I fix runny fudge? ›
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
Why won't my 3 ingredient condensed milk fudge set? ›
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
What is the secret to perfect fudge? ›
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
What would cause fudge not to harden? ›
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Why is my fudge drying out? ›
If fudge experiences a change in temperature, it can melt or develop a slimy texture on the surface. If it is exposed to air, it can dry out and become hard. Specific add-ins to fudge have the potential to grow mold or give off a bad odor, and at that point, the fudge should be avoided.
How do you add moisture to fudge? ›
Cut the fudge into small pieces around one inch and put it on the plate and place each fudge with the distance in between. Keep a bowl of water inside the microwave along with the fudge to create moisture for the pieces to inhale. Next, microwave the fudge pieces for just 10 seconds.
Can I reboil my fudge? ›
OMG My fudge is grainy, what do I do? -
Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.
How long does it take for fudge to thicken? ›
Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.
Don't Substitute One for the Other
Thus, using condensed milk in a recipe that requires evaporated milk will yield an overly sweet dish.
What makes fudge firm? ›
Tiny microcrystals in fudge are what give it its firm texture.
How long does it take fudge to firm? ›
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!
Can I fix fudge that didn't set? ›
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
What to do with failed fudge? ›
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.
Should you stir fudge while it's cooking? ›
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. Do not rely on the cooking time indicated in your recipe.
Do you put 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.
Why is some fudge hard and some soft? ›
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.
How do you know when fudge is ready to set? ›
You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
