What ingredient makes fudge harden?

Fudge firms up due to the ratios of liquid to sugar and the time and temperature to which is it cooked. You need to allow the fudge to come to the temperature

What is the secret to perfect fudge?

Using high quality chocolate and cook time are two of the most important factors in making fudge. If you heat the fudge too long, it will form sugar crystals which will make your fudge hard and grainy. If the fudge is not cooked long enough all the moisture will not evaporate leaving you with runny fudge.

Why did my fudge get too hard?

The most common reason that fudge gets too hard is heating the evaporated milk and sugar to too high a temperature causing sugar crystals to form. Another reason is over-beating/mixing the fudge when the chocolate is added. Just mix until the chocolate is smooth and glossy before spreading it into the pan.

What temperature does fudge need to reach?

The sugar and the evaporated milk need to cook on the stovetop for 4 minutes, or until the temperature on a candy thermometer reachers 234°F to 237°F (112°C to 114°C).

What can I substitute for evaporated milk in fudge?

Unfortunately no. In most recipes you have several options as substitute for evaportaded milk, like heavy cream , half and half, or even regular milk. But in fudge recipes there is no substitute for evaporated milk.

Why didn't my fudge get hard?

Fudge will stay soft if there is too much liquid to the amounts of sugar/chocolate. This will occur if the recipe wasn't followed, or if it wasn't heated to a high enough temperature. The sugar and the evaporated milk need to boil for 4 minutes to allow the water in the milk to fully evaporate and ensure it reaches temperature.

How can I fix runny fudge?

You can add a few teaspoons at a time of cornstarch or powdered to help thicken up fudge that is runny. You can also add the fudge back into a heavy bottomed saucepan and reboil to reach the temperature 234°F. This isn't ideal, as it won't produce as smooth a fudge, but it works.

Can you double a fudge recipe?

Yes you can. depending on the recipe you use, simply double the ingredients. I find it's most times easier to just make the fudge recipe twice, instead of doubling.

Easy Fudge Recipe | Cookies and Cups

Description

This might be the BEST chocolate fudge you’ll ever make! This Easy Fudge Recipe is rich, creamy, and melt-in-your-mouth delicious. Everything homemade fudge should be!

Ingredients

Scale

1/2 cup butter, room temperature and cubed
16 ounces milk chocolate, chopped
24 ounces semi sweet chocolate (chips or chopped)
7 ounces Marshmallow Creme (or Fluff)
4 1/4 cups granulated sugar
1 (12- ounce) can evaporated milk
pinch of salt

Instructions

Line a 9×13 pan with parchment paper. Coat lightly with nonstick spray and set aside.
In a large bowl, combine the butter, milk chocolate, semi-sweet chocolate, and marshmallow cream mixing as well as you can with a wooden spoon. Set aside.
In a large saucepan over medium heat stir together the granulated sugar, evaporated milk, and pinch of salt. Bring the mixture to a rolling boil, and boil for 4 minutes, stirring very frequently.
Remove the mixture from the heat and slowly add to the chocolate mixture stirring until smooth.
Pour the chocolate into the prepared pan and spread evenly.
Cover the pan tightly and allow the fudge to set up completely before cutting into squares. At room temperature it will take several hours or overnight for the fudge to set up. Alternately you can place the pan in the refrigerator to set up more quickly.

Notes

Store airtight at room temperature for up to 14 days.

Store airtight in the refrigerator or freezer for up to 30 days.

Nutrition

Serving Size: 1 piece
Calories: 232
Sugar: 33.4 g
Sodium: 19.4 mg
Fat: 9.1 g
Carbohydrates: 37.3 g
Protein: 2.3 g
Cholesterol: 7.4 mg

Description

Ingredients

Instructions

Notes

Nutrition

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