Table of Contents
What is the secret to making fudge?
To sum up… six tips to successful fudge Use a heavy pan that distributes heat well or the mixture may stick during cooking. Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again.
Can you substitute brown sugar for white sugar when making fudge?
Do not substitute the brown sugar with white sugar. The brown sugar is what imparts the wonderful caramel flavor and color of the fudge. Also make sure the milk you use is evaporated milk, which is unsweetened and won’t curdle at high temperatures.
What ingredients are in the basic structure of fudge?
Basic fudge is made by dissolving sugar, butter, and milk and heating it to the soft ball stage, which corresponds with a temperature of between 234 and 240 F.
How do you harden peanut butter fudge?
What causes peanut butter fudge not to harden? Fudge not setting is often caused by the fudge mixture not getting hot enough or not being cooked for long enough. If it’s really soft, you can try to reheat it, adding a little more milk. Bring it slowly back to a boil then try again – it should set firmer.
How long do you boil fudge?
Boil for approximately 5 minutes (stirring constantly) until the mixture has a temp of 234 F on a candy thermometer.
What size pan do you use for fudge?
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.
What is the substitution of 1 cup confectioners powdered sugar?
Sugar Substitutes Confectioners’ (Powdered) Sugar: For every 1 cup confectioners’ sugar, use: 7/8 cup granulated sugar + 1 tablespoon cornstarch and whirl in blender for a few seconds.
Can you substitute powdered sugar for regular sugar in fudge?
Thanks for the question. Powdered sugar is simply granulated sugar that has been crushed into a fine powder. If it is in a baked good, you should be ok but if you are trying to make a sweet sauce then the starch in the powdered sugar may cause it to thicken more quickly then you would like.
What is healthier white or brown sugar?
Contrary to common belief, they are nutritionally similar. Brown sugar contains slightly more minerals than white sugar but will not provide any health benefits. In fact, your intake of all types of sugar should be limited for optimal health.
What makes fudge hard?
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. 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.
Does fudge have egg?
Fudge doesn’t have eggs. The main ingredients in fudge are milk, butter, and sugar, and it is not customary for a fudge recipe to contain eggs. It is a sugary candy with a smooth consistency, and it is quite delicious.
Why is my peanut butter fudge grainy?
A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. The more you stir, the more crystal seeds you get. 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.
Why is my peanut butter fudge not hardening?
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.
Why is my fudge not getting hard?
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. (Here’s how to make homemade fudge step by step.)Jan 23, 2021.
Why isn’t my fudge 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. People often make this mistake when they are making fudge for the first time.
How do you know when fudge is done without a thermometer?
You don’t have a thermometer? You can always do the ‘cold water test’: drop a small amount of hot syrup in a glass of cold water. As it falls to the bottom of the glass, the syrup cools and forms into a ball. Remove the ball from the water and check its consistency with your fingers.
How long should fudge set before cutting?
Quickly scrape the fudge into the prepare form or pan and spread it evenly with a small metal spatula. Place the pan on a small wire rack. Let the fudge set for 1 to 2 hours at room temperature until firm.
Why did my fudge turn out like caramel?
So, why did my fudge turn out more like caramel? Fudge often turns into a chewy caramel-like texture because incorrect temperatures were reached. The ideal temperature for the fudge to cook at is 232-234°F (111-112°C). Anything more or less will change the texture completely.
