What Should You Do If Your Fudge Didn’t Set? … Bring the fudge back to boiling temperature (212 F). Cook at the temperature specified at the recipe again and then take it off the heat. Repeat the steps of cooling the fudge and then beating it until it has lost its sheen.
Why is my homemade fudge too 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.
Does fudge have to be runny before sets?
The fudge needs to be cooked at a vigorous boil and needs to get to a minimum of 116C/240F, so you may need to increase the heat slightly. This is the soft ball stage and if you drop a little of the mixture into a glass of cold water then it should form a firm ball that you can still squeeze between your fingers.
How long does it take for homemade fudge to set?
Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about three hours or overnight.
Why has my fudge not set?
If your fudge turned out super sticky, or it didn’t set as it cools, 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).
Can I freeze fudge to make it set?
Do not freeze the fudge to set it. Best way is to just be patient for a couple hours and set it in the fridge. If your fudge hasn’t set, then you’ve gone wrong somewhere else. Make sure to use the parchment paper to line your pan otherwise it might be quite tricky to remove the fudge.
What do I do if my fudge is too runny?
To fix soft fudge or hard fudge, simply follow these easy steps:
- 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.
How do you fix fudge that didn’t set?
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 did my fudge turn into 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.
Can you beat fudge with an electric mixer?
Stirring fudge by hand is hard, tiring, and can break your wooden spoon. Fudge can be beaten successful with a mixer. It is okay to stop the mixer periodically (it won’t set immediately like ice cream does).
How do you know when fudge is done without a thermometer?
Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it’s pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.