How to Make Fool-Proof Fudge
Apr 12, · I always make sure that I take a wet paper towel and wipe down the sides of the pot after the mixture comes to a boil to remove any undissolved sugar; I never put a spoon into the mixture after it comes to a boil (it might have sugar crystals on it) and I never stir or move the fudge 5/5(). How To Make the Easiest Chocolate Fudge | Kitchn.
Learn how to make fudge on the stovetop or in the microwave, with step-by-step instructions so it turns out rich, smooth, and creamy every time. You'll get easy shortcut versions for beginner candy-makers, too.
Fudge is high on the list of our most popular homemade candies. It's a splendid gift from the kitchen and an indulgent treat for any occasion — and it can be pretty easy to make.
It comes in lots of variations, too. Along with the usual sugar, butter, and dairy, fudge can be flavored with dark chocolate, white chocolate, peanut butter, butterscotch, marshmallow, maple syrup, nuts, and even pumpkin.
The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut. Here's how to make fudge on your stovetop and in your microwave. For this step-by-step demo, we'll fo this recipe for Old-Fashioned Chocolate Fudge. Watch as we show you how to make a classic stovetop fudge recipe. You'll even see how to test the candy mixture for doneness without using a candy thermometer.
Tip: No double-dipping! Always clean the mixture off the dipping spoon thoroughly amke tests. You don't want to inadvertently stir sugar crystals into the fudge to make it gritty. Saucepan: Choose a heavy, straight-sided metal saucepan that fo about twice the volume of your fudge recipe. A heavy pan distributes heat evenly so the ingredients are less likely to scorch when they boil at high temperature.
Using a large saucepan gives the ingredients room to expand when they boil. Candy-making is a science as well as an art, and relies on exact temperatures to make ingredients — especially sugar — behave properly. A candy thermometer is the best way to ensure your ingredients are at the right temperature in each stage of making fudge; many candy thermometers are marked with the recommended temperatures for each kind of candy you dudge.
Baking dish: This is the pan your fudge will cool in after it cooks. Use the size recommended in your recipe, otherwise a larger pan produces hpw pieces of fudge, and a smaller pan produces thicker pieces.
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. The hw to what are some weaknesses in a job smooth and creamy fudge is to follow the directions exactly.
Use an accurate candy thermometer and allow the mixture to reach the temperatures called for in the recipe before moving to the next step. Add each ingredient in the order listed by the recipe. Some candy-makers like to coat the sides of the saucepan with butter or oil before they even start cooking any kind of candy because it helps prevent boil-overs and keeps sugar crystals from sticking to the sides.
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the hwo from curdling. Stirring at the wrong time causes the sugar to fusge large crystals.
That's the "graininess" that inexperienced fudge-makers complain about. Smooth fudge, on the other hand, has tiny sugar crystals that melt on the tongue. If your recipe calls for adding butter, you can place it on top of the fudge now so too can start melting, but do not stir. No thermometer? No problem.
To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling.
Then you can stir in the nuts, or any other extra flavorings, and transfer it to the cooling pan. When you're transferring the warm fudge from the saucepan to the cooling pan, don't scrape the sides or bottom of the how to repair a laptop fan or you male introduce unwanted sugar crystals into your finished fudge.
To make fudge in your microwave, you'll need a large microwave-safe bowl, a wooden or silicone ffudge, and the pan your fudge will cool in. Microwave fudge recipes usually include sweetened condensed milk as an ingredient because it is already a sugar syrup, and you're simply melting in other ingredients to make it into fudge. Related: Learn the difference between condensed milk and evaporated milk.
This video for Crispy Tiger Fudge shows you how cany make fudge in your microwave:. These ingredients prevent crystallization of sugar into large grains, so the texture of the fudge will remain smooth.
Ffudge, recipes using cream or condensed milk are less likely to curdle than maoe milk. You can store fudge in an airtight container in the fridge for up to three weeks, or makd the freezer for up to three months.
For best results in the fridge, cut fudge into pieces first and separate layers with waxed paper, aluminum foil, or plastic wrap. If you're going to store fudge in the freezer, cut the fudge into pieces how to make fudge candy wrap them up individually, then store in an airtight, freezer-safe container. You how to save a google map image thaw fudge overnight in the fridge. Easy microwave peanut butter fudge is topped with melted chocolate and swirled with the edge of a knife to how to make fudge candy a two-toned treat.
You can also use this technique for making swirled white and dark chocolate fudge. Watch the video to see how this clever recipe comes together, and get how to make fudge candy smart tip for cooling this super-fast fudge in dudge silicone ice cube tray. Pumpkin Fudge : A pumpkin-flavored fudge to munch while waiting for The Great Pumpkin to rise up out of the pumpkin patch. Cherries and Chocolate Fudge : A microwave fudge recipe that'll crush the holiday food-gift competition.
Creamy Peanut Butter Fudge : While this popular stovetop fudge doesn't say to use a thermometer, you can certainly csndy one if you want to make sure you hit the right temperatures. Lorna gets great results without one, but you'll want to read her complete review to get her no-fail tips. How to Make Fool-Proof Fudge. By Vanessa Greaves Updated October 14, Pin Cadny ellipsis Share.
Credit: My Fugde Southern Mess. Here's what you'll need to hos fudge from scratch on your stovetop. Saucepan and Candy Thermometer for Making Fudge. Wooden vudge silicone spoon: Choose one with a long handle for stirring. Long knife: For slicing the cudge neatly after it cools. Brushing Saucepan with Melted Butter. Melting Chocolate and Milk or Cream. Adding Butter to Fudge. Adding Butter to Cabdy Photo by Meredith.
Pouring Fudge into Lined Pan. Mocha Fudge is made with corn syrup and is flavored with coffee. Walnut Maple Fudge uses mini marshmallows as an ingredient. Raspberry Truffle Fudge uses heavy cream and condensed milk. Photo by bd. Share options. Close Login. All rights reserved. View image.
Oct 08, · Fudge is a candy made of sugar, milk, butter, and a variety of other ingredients, most commonly, chocolate. The very traditional way of making fudge requires making a sugar syrup that is /5(36). Nov 28, · Making creamy chocolate fudge really only takes a handful of pantry staples that are easy to keep on hand for any time a chocolate fudge craving hits. Ingredient Notes: Of course you’ll /5(32).
Indulge in the sweetness of the season with everyone's favorite homemade candy: fudge! With its rich flavor and ultra-dense texture, fudge is a decadent dessert that is sure to impress. Learn how to make fudge with our helpful step-by-step guide, plus get delicious and easy fudge recipes. Whether you're in the mood for traditional chocolate fudge or a new flavor such as vanilla fudge , mocha fudge , or caramel fudge , we have easy fudge recipes and tips for making chocolaty treats your family and friends will love.
Kitchen Thermometer Guide. Our Best Christmas Candy. Homemade Chocolate Candy Recipes. Find the Perfect Dessert for You! Rich, Chocolaty Holiday Cookies. How to Make Fudge. June 09, Save Pin FB ellipsis More. Remove Foil. To make beautiful, professional-looking fudge squares, be sure to line your pan for easy, clean removal after the mixture has cooled.
The first step in how to make fudge is lining the pan. Any pan will work, depending on the amount and size of fudge you want to make. When making a big batch of fudge, use a 13x9x2-inch baking pan. For smaller batches, use an 8x8-inch pan or a bread pan as shown here. Shape a piece of foil around the outside of the pan. Fit the foil inside the pan, pressing along the edges. Lightly butter the bottom and sides of the foil to prevent the fudge from sticking to the pan.
Cooking Fudge2. The most important part of learning how to make fudge and other candy is properly heating and testing the mixture. Get an accurate reading using a thermometer to heat the mixture to soft-ball stage. Combine ingredients in a saucepan. Traditional fudge recipes generally call for evaporated milk, sugar, butter, and chocolate.
Choose a saucepan with a heavy bottom or one that's lined with a nonstick material to keep the fudge from burning. Cook fudge over medium-high heat until mixture boils, then clip a thermometer to the side of the pan and reduce heat to medium-low. Make sure the thermometer bulb is completely covered with liquid, not just foam, and that it does not touch the pan bottom during the heating process. This ensures accurate reading. Continue cooking until it reaches the soft-ball stage degrees F , stirring the mixture with a wooden spoon only as necessary to prevent sticking.
Recognizing the soft-ball stage is crucial to learning how to make fudge. If a thermometer is not available, use the cold-water test to determine soft-ball stage. Shortly before fudge reaches the minimum cooking time, spoon a few drops of the hot mixture into a cup of very cold water. Using your fingers, form the drops into a ball. When you remove the ball from the water, if it instantly flattens and runs between your fingers, the mixture has reached the required temperature.
Fudge-Making Tip: Always test your candy thermometer before making your first batch of fudge; high altitude can cause a variation of several degrees. To test for altitude variations, clip the thermometer to a saucepan filled with water. Heat the water until boiling. Continue boiling the water for 10 minutes. At this time, the thermometer should register degrees F.
If there is any variation, you will need to adjust the thermometer's reading by that number of degrees when you cook candy. Stir Fudge. When you begin beating fudge or praline mixtures, they will be very glossy. When the candy begins to thicken and lose its gloss, quickly pour it into your prepared pan.
Cool the fudge to degrees F, then beat vigorously and continuously. When the fudge stiffens slightly, it's time to add any other ingredients you desire, such as chopped nuts or chocolate chips. Continue beating until the fudge becomes very thick and starts to lose its gloss. Pour Fudge. Begin to pour the slightly stiff mixture into the pan, gently shaking the pan to spread the fudge evenly. Pour the fudge into the buttered foil-lined pan, spreading evenly.
Do not scrape the saucepan; the scrapings have a stiffer, less creamy texture. If the fudge becomes too stiff, try kneading it with your hands until softened, then press it into the pan. Cut Fudge. When fudge is cool and firm, use the foil to lift it out of the pan. Remove the foil and cut the fudge into squares, or shape your fudge pieces with miniature cookie cutters. To keep homemade fudge at its freshest, cover tightly with waxed paper, foil, or clear plastic wrap; store in an airtight container in a cool, dry place, or refrigerate if specified in the recipe.
Double-Decker Layered Fudge. We used plastic wrap and ribbons to make cute candy packages for our double-decker layered fudge. Because of the slightly moist consistency, it's best to wrap fudge squares individually in wax paper or plastic wrap as shown, but you could also store a single layer of fudge in an airtight container. To get this cute look, cut a small square piece of plastic wrap or waxed paper, and place a fudge square upside down in the center.
Fold two sides of the wrap together over the fudge and gently twist the loose ends, securing with strings, ribbons, or twist ties. Arrange on a platter or place in a festive box for a fun homemade food gift. Fudge Storing Tip: If you must stack layers of fudge in a single container, place a sheet of wax paper between the layers to keep them from sticking together. Chocolate Mint Divinity.
Besides fudge, our chocolate-mint divinity is one of our favorite chocolate candies to make for the holidays. Comments Add Comment. Share options. Back to story Comment on this project Rate Review Comment on this story. Tell us what you think Thanks for adding your feedback. Close Login. All rights reserved. View image.