Boil for approximately 5 minutes (stirring constantly) until the mixture has a temp of 234 F on a candy thermometer.
Can you boil fudge too long?
Under- or overcooking the sugar
Conversely, cook it too long and fudge won’t contain enough water, making it hard with a dry, crumbly texture. Pay attention to the timetable specified in the recipe, and you’ll get the hang of it after a batch or two. (Here’s how to make homemade fudge step by step.)
How long do you boil fudge to get to soft ball stage?
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.
Is fudge supposed to boil?
Cook until the correct temperature
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.
How long does it take fudge to boil to 234 degrees?
Cook the mixture over medium-low heat, without stirring, until the thermometer registers 234 degrees, about 20 to 25 minutes. The mixture should boil at a moderate, steady rate over the entire surface. While the fudge is cooking, prepare the baking pan.
How do you know when fudge is ready?
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.
What can I do if my fudge is too soft?
Solutions for Too-Soft Fudge
Use powdered sugar. Instead of adding evaporated milk, add some powdered sugar and remix your fudge batter. The powdered sugar can help the fudge set and harden if it is resistant to doing so. Add a mixture of water and cornstarch.
How do you know when fudge is done without a thermometer?
Skill level. To check your sugar syrup has reached the correct stage without using a sugar thermometer, place a bowl of very cold water next to the hob. 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.
Why has my fudge gone like toffee?
If you boil the fudge to a temperature lower than 232 F, your fudge will retain extra moisture, which can make it chewy or in extreme cases, prevent it from setting at all. If the temperature goes much beyond 234 F, the fudge’s final texture will be hard, dry and crumbly.
Why isn’t my fudge setting?
When your fudge isn’t setting properly, the culprit is typically going to be that the temperature wasn’t right. If your fudge is sticky or overly gummy, then it likely wasn’t cooked to a high enough temperature. … People often make this mistake when they are making fudge for the first time.
What does boil to soft ball stage mean?
As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. … For example, at 235° F, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.
Should fudge set in the fridge?
Does fudge set in the fridge? As tempting as it might be to rush your fudge making project by putting it in the fridge to harden more quickly, resist this urge. Cooling fudge too rapidly can cause sugar crystallization to occur too soon. This causes a grainy fudge.