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 won't my homemade fudge set? ›
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 is my fudge falling apart? ›
Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.
Should you stir fudge while it's boiling? ›
You should mix the cream, butter, and sugar when making your fudge, but put down the spoon once it has reached its boiling point. Stirring while your sugar mixture is boiling will only form sugar crystals and make your fudge crunchy rather than silky smooth.
How long does it take for fudge to fully set? ›
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!
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.
Why is my fudge drying out? ›
Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.
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.
How do you make fudge consistency? ›
Fudge is a candy, and that means it is extremely picky about temperature - fudge must be cooked to precisely 237–239 degrees Fahrenheit so that sugar forms the desired consistency when cooled. The best fudge is smooth and firm. If it's crumbly, it's been over cooked.
Too cooked
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).
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.
How do you fix separated chocolate fudge? ›
Remove the seized chocolate from the stove and add a liquid (water, coconut milk, milk etc) slowly, mixing well. I used water. The chocolate will absorb a surprising amount of liquid so just keep adding and mixing until you come to the consistency you like. Add vanilla and more sweetener to taste (I used maple syrup).
How to fix fudge that didn't set? ›
To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately. Alternatively, you can try to salvage chewy fudge by mixing it into ice cream or using it as a topping for desserts.
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.
What to do with failed fudge? ›
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
Why does my fudge stay soft? ›
there is too much leftover water in the syrup and the resulting fudge is soft. To save the fudge, put it in a saucepan with 15 to 30 ml (1 or 2 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil until the thermometer reaches 114 to 115 °C (237 to 239 °F).
How do you keep fudge from drying out? ›
Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.
Can I freeze fudge to make it set? ›
We like to set this fudge in the freezer to make it quicker! Once you add the fudge to your pan it will need just 30 minutes in the freezer to set.
How do you make fudge not stick? ›
To keep the fudge from sticking to the cooling pan, line it with non-stick foil or parchment paper, or coat it with cooking spray, butter, or a neutral oil. Pastry brush (Optional): For oiling the sides of the saucepan and the cooling pan. Long knife: For slicing the fudge neatly after it cools.
