How long should I boil fudge?

Boil until the mixture reaches 234°F on a candy thermometer. Stir gently throughout the boiling time. Note: If you don’t have a candy thermometer, let the mixture boil for 7 or 8 minutes but do not exceed 9 minutes.

How long do you boil fudge to get to softball?

The softball stadium is 112-115c (234-240c). You can also test the softball stadium using a glass of cold water. When the fudge has boiled for about 10 minutes start testing by pouring a little of the mixture into a glass of cold water.

What happens if you boil fudge too long?

Fudge boiled below this temperature is too soft to hold its shape, and boiled fudge above this point becomes too firm. Do not stir the fudge Shaking or stirring the fudge mixture while it is boiling or cooling causes premature crystal growth. If crystals form too early, they continue to grow and become too large.

How do you know when the fudge is ready?

Points to remember

You know it’s ready when a small amount of the mixture dropped into a glass of cold water turns into a soft ball that you can lift with a teaspoon and pinch between your fingers. Turn off the heat and continue to stir for 5 minutes or until the mixture begins to thicken a little.

What happens if you put too much butter in the fudge?

Fudge that doesn’t set is usually the result of too much butter, substitution of margarine for butter (water content too high)or occurs when there is too much water in the fudge (not boiling enough, rainy weather, etc.)… Constantly stir the fudge mixture until it reaches the correct temperature.

At what temperature do you boil fudge?

Confectionery experiments have shown that the ideal cooking temperature for fake is about 114 to 115 °C (237 to 239 °F). The kitchen is intended to evaporate some of the liquid and concentrate the sugar. The Temperature of the cream/sugar mixture (called syrup) rises as the water evaporates.

What’s the secret to making fudge?

The trick to a good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and allow the mixture to cool properly so that the texture of the fudge is smooth and firm, but soft enough to cut. Here’s how to make fudge on your stovetop and in your microwave.

Should fudge be put in the fridge to harden?

Do not freeze fudge to set. The best way is just be patient for a few hours and put it in the fridge. If your fudge didn’t set, then you went wrong somewhere else. Be sure to use parchment paper to line your pan, otherwise it might be quite difficult to remove the fudge.

What causes fudge to not harden?

In many cases, the mixture of sugar, butter and milk had to be cooked longer or at a higher temperature. It’s usually the culprit when the fudge doesn’t set. You can try reheating your fudge mixture by adding a little more evaporated milk and slowly bringing it back to a boil.

How long should fudge be cooked?

Place the candy thermometer in the pan. Boil until the mixture reaches 234°F on a candy thermometer. Stir gently throughout the boiling time. Note: If you don’t have a candy thermometer, let the mixture boil for 7 or 8 minutes but do not exceed 9 minutes.

Can I cook fudge that hasn’t set?

What should you do if your fudge hasn’t set? … Bring the fudge back to boiling temperature (212 F). Cook again at the temperature indicated in the recipe, then remove from the heat. Repeat the steps of cooling the fudge then beating it until it has lost its shine.

How long should fudge be beaten?

Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its shine. It can take anywhere from 5 to 15 minutes. Although hand beating is the traditional method, you can use an electric mixer if you have one. Mount the blender with the paddle attachment and put it on medium heat.

Why did my fudge turn like caramel?

So why did my fudge look more like caramel? Fudge often turns into a chewy caramel texture because incorrect temperatures were reached. The ideal temperature for cooking fudge is 232-234°F (111-112°C). Nothing more or less will completely change the texture.

How do you know if the fudge is done without a thermometer?

Using a clean spoon, carefully take some syrup and put it in the bowl of cold water. Leave to cool for a moment then scoop up the ball of syrup. If it is soft, sticky and can be molded easily in your fingers, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.