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 up? ›
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 to thicken fudge that won'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).
How do you firm up homemade fudge? ›
How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. 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.
Should you stir fudge while it's boiling? ›
Don't stir!
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
Why did my fudge stay soft? ›
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
Can you put fudge in fridge to set faster? ›
If your fudge doesn't harden as desired, you can place it in the refrigerator for a few hours to firm up.
How long does fudge take to harden? ›
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!
How long does it take for fudge to thicken? ›
Remove the fudge from the heat and leave to cool for 5 minutes. 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.
Can you soften hard fudge? ›
You have one option to make it soft, which is you have to put the fudge pieces in a plastic bag along with the paper towel or a bread slice. Secure the bag and leave it overnight, next day you will get a softened fudge.
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.
Can I put fudge in the freezer to set? ›
Take another piece of parchment and press the warm fudge down into the pan so that it is even in thickness. Freeze to set: Move the pan to the freezer to speed up the set time. Cut and enjoy: After 30 minutes in the freezer cut the fudge into squares. Enjoy!
How to stop fudge sticking together with condensed milk? ›
Store in an airtight container in a cool place for 1-2 weeks or in the fridge for about 1 month. Put parchment in between the layers of fudge to prevent the pieces from sticking together.
What to do with failed fudge? ›
Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).
What not to do when making fudge? ›
7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
- Using the Wrong Pan. All candy and confections start by melting sugar. ...
- Stirring the Sugar. ...
- Not Using a Candy Thermometer. ...
- Leaving Out the Parchment Paper Lining. ...
- Skipping the Cooking Spray. ...
- Scraping the Pot. ...
- Using a Cold Knife to Slice.
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!
How thick should fudge be before setting? ›
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.
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 to soften hard fudge? ›
You have one option to make it soft, which is you have to put the fudge pieces in a plastic bag along with the paper towel or a bread slice. Secure the bag and leave it overnight, next day you will get a softened fudge.
