| Chocolate fudge is definitely a confection that is known for being super sweet and very rich in texture. Most of the time, it is made from cocoa but, on occasion, if the flavor is different, other ingredients are used. The main ingredients that make up chocolate fudge are milk, sugar, and butter. These ingredients are heated until they form a ball when placed in cold water. This is usually about 250 degrees. Once the delicious fudge reaches this temperature, the mix is stirred until it becomes rich and creamy. The chocolate fudge is a mix of the simple ingredients with a large amount of dark, white, or milk chocolate added in the stirring stage. Chocolate fudge can also be turned into chocolate brownies with the addition of flour and a few other dry ingredients. Chocolate History The history of chocolate fudge is sketchy but it is believed to have been a mistake in the making of some other sweet confectionerâs candy. It is an American born treat that is a century or more in age. The exact place it was created is still under dispute but one thing is certain, most people do not care where or when it was created, they are just glad it was. The name fudge came from the mistake that was made in the batch of caramel candy that was the beginning of the chocolate fudge lovers dream. Spanning The Globe Not only is there American chocolate fudge, there are also flavors of fudge made in English style. The difference between the American chocolate fudge and the English fudge is in the texture. The English fudge is more firm and crumbs whereas the American type is softer. Brown sugar fudge, which is known as Penuche, is the English favorite and uses brown sugar instead of confectionerâs sugar. American Favorite American fudge is the typical flavor most people think of. Variations of this include additions of peanut butter, candy, nuts, and other sweet treats. There are varieties of chocolate fudge that incorporates the use of fresh fruits and liquors. Fudge that has chocolate, marshmallows, and pecans is known as rocky road fudge. You can also find favorites with raspberry crème and cream cheese. The cream cheese added makes it taste just like chocolate cheesecake. It goes great with a large glass of cold milk. Cutting The Slab Fudge is sold in many sizes to include the individual piece and the slab. North Michigan is the place to find the best slab fudge in the United States and is considered to be the fudge capital. A slab weighs a half of pound. The slab is worked by hand and not with a machine to make it special. The extra ingredients are added and stirred to make sure they are properly distributed. Individual pieces of fudge are usually 1 inch squares and are cut directly from the slab. Vacationers to Michigan take it home by the slab in many varieties and flavors including the popular chocolate fudge. | FAQs
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. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.
How do you know when fudge is beaten enough? ›
After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.
How to fix fudge that is too soft with condensed milk? ›
Solutions to Save Your Fudge:
You can start by gently reheating it and boiling or cooking it again, aiming to reach the correct temperature. Alternatively, using short bursts in the microwave and stirring between intervals until it thickens can also be an effective method to restore its texture.
What to do if your fudge won'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).
Why is my condensed milk chocolate fudge not setting? ›
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.
Do you stir fudge while it is boiling? ›
Avoid Stirring Once the Mixture Comes to a Simmer
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
What is the secret to smooth fudge that is not gritty? ›
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. Once the fudge loses its sheen and thickens, put down your spoon.
How long do you boil fudge to get to soft ball stage? ›
How long does it take to make fudge:
- about 18 min to reach boiling.
- about 40 minutes to reach soft ball stage.
- 60 minutes to cool.
- 28 minutes to beat in a KitchenAid (your time for this may vary)
- 4 hours to set.
making of fudge
… termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
What does cream of tartar do in fudge? ›
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.
Why is my fudge still runny? ›
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
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.
Can I set fudge in the freezer? ›
however, if you plan on keeping it past the 3 week shelf life then you can freeze your fudge for up to a year by following this simple process. Wrap your fudge in an air-tight container. Several layers of saran wrap, vacuum seal, Tupperware should all keep the moisture locked in pretty good.
Why is my condensed milk not thickening? ›
If you find that your condensed milk hasn't thickened, that means that the pan was removed from the heat too early. This can be corrected by returning your mixture to a pan and carefully continuing the heating process.
What makes condensed milk set? ›
Water is evaporated from the milk and sugar is added until a 9:11 ratio of sugar to (evaporated) milk is reached. The sugar extends the shelf life of sweetened condensed milk. Sucrose increases the liquid's osmotic pressure, which prevents microorganism growth.
How do you make homemade fudge firmer? ›
Harden the fudge: Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).
Why isn t my caramel fudge setting? ›
Why hasn't my fudge set? It's likely that the mixture hasn't got hot enough – ideally use a sugar thermometer and aim for about 113-116°C which can take around 10 minutes to reach this stage. Ensure that your sugar is completely melted first.
