How long should you boil fudge?

Fill your sink with several inches of cold water. Determining when the fudge is done. 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.

How long do I let fudge boil?

Boil until the mixture reaches 234°F on a candy thermometer. Stir occasionally throughout the boiling time. Note: If you do not have a candy thermometer, allow the mixture to boil to the soft-ball stage. Check after boiling for 10 minutes.

What happens if you boil fudge too long?

A candy thermometer tests your fudge temperature.

On the other hand, over-cooking the fudge will make it very hard, grainy and crumbly. A candy thermometer will ensure that you cook to exactly the temperature that your recipe calls for.

Do you Stir fudge while boiling?

Don’t stir the fudge Shaking or stirring the fudge mixture while it’s boiling or cooling causes premature crystal growth. If the crystals form too early, they continue to grow and become too large. Let it cool Start beating the fudge only when it has cooled down to 110°F. It will be glossy and dark brown.

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How do you know when Fudge is done?

Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe. 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.

Can I bake fudge that didn’t set?

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.

Should fudge be refrigerated to set?

Fudge will keep at room temperature just fine. It does not need to be refrigerated. You can keep it in the refrigerator if you feel that you like it cold–and some people prefer it that way. In this case, just make sure it is air tight, as cold air will surely dry out your fudge quicker.

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 is my fudge not hardening?

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.

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What happens if you over beat fudge?

The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. 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.

Why did my fudge turn out like toffee?

You wait patiently, only to discover that it’s still a sticky, gummy mess. But don’t despair or throw out the entire pan of fudge: You can probably remedy the situation. Fudge usually behaves this way when it’s not cooked to a high enough temperature (due to oversight or a faulty candy thermometer).

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.

Why did my fudge burn?

It could be that the mixture is catching (and burning ) on the bottom and then you are over vigorously stirring and scraping the burnt off. Are you stirring with a wooden spoon or a metal one? Metal will quickly scrape off burnt matter. You should be stirring with a wooden spoon.

How do you thicken fudge?

Set cubes of butter on the surface of the fudge syrup. Drape a folded piece of cheesecloth over the saucepan to help keep dust out. Let the fudge cool to 110 F, about 50 to 70 minutes depending on volume. Stir the fudge with a wooden spoon until it thickens and loses its gloss, about 25 to 35 minutes.

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