How long should fudge boil?

Start checking the fudge for doneness after 10 minutes of boiling. If you are using a thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test.

Do you Stir fudge while boiling?

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. … The fudge is ready when a candy thermometer reads between 112 to 114 °C (234 to 237 °F) or the mixture forms a soft ball in cold water. Let the mixture cool before beating.

How long do you boil fudge to get to soft ball stage?

Soft ball stage is 112-115c (234-240c). You can also test for soft ball stage by using a glass of cold water. When the fudge has boiled for about 10 minutes start to test by dropping a little of the mixture into a glass of cold water.

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How do you know when Fudge is ready?

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.

What happens if you cook fudge too long?

A candy thermometer tests your fudge temperature.

If you under-cook the mixture, you will end up with fudge that does not set, no matter how hopeful you are or how long you keep it in the fridge. On the other hand, over-cooking the fudge will make it very hard, grainy and crumbly.

Can I Reboil fudge that didn’t set?

Let the fudge completely dissolve within the water on medium heat before bringing it up to a boil. 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. … Fudge that doesn’t set is essentially a chocolate sauce or a thick pudding.

Can I bake fudge that didn’t set?

It sounds like your fudge simply wasn’t heated enough. … If it’s overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.

What temperature do you boil fudge?

Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F). The cooking is intended to evaporate a part of the liquid and concentrate the sugar. The temperature of the cream/sugar mixture (called syrup) rises as water evaporates.

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Why is my fantasy fudge too soft?

Redo Soft Fudge If your fudge will not set after heating and stirring, but it does not have a grainy texture, you have cooled your fudge properly, but you did not heat it to high enough a temperature during the cooking stage. Reheat your fudge until it reaches the soft-ball stage.

How do you thicken fudge?

You can also add powdered sugar. Heat the fudge until it is very soft and almost liquid and add enough powdered sugar to stiffen it up. You need to cook your fudge longer so the sugar will ‘set. ‘

How long should you beat fudge?

Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss. This may take anywhere from 5 to 15 minutes. While beating by hand is the traditional method, you can use an electric mixer if you have one.

Why did my crockpot Fudge not set?

If your fudge didn’t set, it probably wasn’t heated hot enough. You can put the fudge back on the stove with 1 cup of water and heat until the candy thermometer reads 235 – 245 degrees F.

How long do you let fudge cool before cutting?

Cool the fudge for 50 to 70 minutes until the temperature registers 110 degrees on the candy thermometer and the bottom of the pot feels lukewarm to the touch. Do not disturb the fudge during the cooling process.

Why did my fudge turn into caramel?

Stirring the sugar

Does your fudge have a gritty or grainy texture? The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up.

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Can you melt down fudge?

freeze it. otherwise, just melt it down & use it as a cake filling, melt it & add more cream to make fudgy icing, chop it up & mix into icecream, chop it up & mix it into cookies, chop it & mix into cake batter. … Fudge freezes really well.

What happens if you over beat fudge?

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.

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