My Fudge Is Like Caramel - What Did I Do Wrong? | Boyd Hampers (2024)

FAQs

My Fudge Is Like Caramel - What Did I Do Wrong? | Boyd Hampers? ›

Wondering why my fudge is like caramel is all about correct temperatures and textures. If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

Grainy Fudge

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. To avoid this issue, swirl the pan instead of stirring it with a spoon.

The solution? A fudge do-over. Even though it set up properly, I threw it back into a saucepan with about 1 1/2 cups of water and gently heated the mixture to dissolve the fudge into the water. From there, I pretty much re-did the whole cooking process.

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. 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.

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using. Some people skip the water and just add cream to the mixture to reheat.

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.

What is fudge? While caramel usually contains just one key ingredient, fudge is made from a perfectly balanced mixture of sugar, butter, and milk. Plus, it's not heated as high — around 115 degrees Celsius.

Ever since I developed my own recipe If this sounds interesting to you, let me know, I'll pass on the recipe. I've never made fudge but prior to your question, I've been thinking a lot about doing so. My ideal texture for fudge is soft and creamy, yet toothsome. A crumbly texture is quite unappealing.

What happens if you overheat fudge? ›

Overcooked fudge, which goes beyond 239 F, evaporates the water, which isn't what you want. It also matters how you treat the fudge after it's cooked. Avoid too much stirring while you are heating the fudge since this agitates the sugar and causes it to clump into sugar crystals again.

By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

Corn syrup acts as an "interfering agent" in this and many other candy recipes. It contains long chains of glucose molecules that tend to keep the sucrose molecules in the candy syrup from crystallizing.

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.