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2
votes
1answer
52 views

Refrigerating fudge v leaving it out

Fudge shops don't seem to refrigerate their fudge they leave it out - is that what gives it is firm texture and how long should it be left out?
0
votes
1answer
40 views

Commercial fudge recipes

A book "the 50 best fudge recipes" advise from scaling up the recipes. Does anyone know of any commercial scale fudge recipes or can the recipes simply be increased proportionately?
0
votes
1answer
28 views

Why is my chocolate fudge not that dark?

A UK chain's chocolate fudge is very dark. When I do chocolate fudge it comes out more looking the colour of milk chocolate. Is this because they use whipping cream or for some other reason?
1
vote
0answers
25 views

Use of whipping cream in fudge

A UK fudge chain uses whipped cream in their fudge (I assume instead of butter). How much should one use and whats the benefit?
2
votes
1answer
50 views

Butter usage in fudge

I have a number of questions relating to fudge. Thank you in advance for your help. For anyone following this I have as requested broken the question into parts. My main question here is Why do some ...
3
votes
1answer
72 views

How can I cut fudge smooth and uniform?

I've recently taking up making fudge for family and friends. However, my cutting technique lacks a desirable smooth uniform piece. How can I cut equal smooth cuts?
3
votes
2answers
111 views

Fix fudge that is too rich

I've made some fudge from a paleo recipe using almond butter, coconut oil, honey and cocoa powder. Following this recipe, I find the fudge far too rich to eat -- the cocoa requirement was for 6 ...
1
vote
2answers
1k views

Fudge not setting up— any salvaging possible? Alternate uses?

I made fudge with evaporated milk I made myself. Added this to butter and sugar and heated. Added this to chocolate and stirred enough to mix. Poured into 8x8 dished and left to set up. No such ...
5
votes
2answers
415 views

Ingredients vs. Temperature Control in Chocolate Fudge

In reading through a LOT of different approaches to making fudge, I am wondering about how the non-sugar ingredients affect the issue of temperature control (both heating AND cooling) and, therefore, ...
4
votes
1answer
298 views

Vanilla fudge attempts turn into caramel

I am absolutely addicted to making my own candies and confections, and I just adore making all kinds of fudge and truffles. However, I seem to have this issue whenever I go with a very simple recipe: ...
0
votes
1answer
289 views

chocolate fudge not having harder or sticky consistency

how to make a proper chocolate fudge, which is as shown in picture? I followed a recipe shown online, where condensed milk and chocolate chips have put in Microwave oven for 3 mins; and after ...
5
votes
1answer
192 views

Why Do We 'Simmer' Fudge Instead of 'Boiling' it?

I've noticed that many candy recipes (specifically fudge recipes) instruct you to boil the mixture, then reduce to simmer, until you reach a specific temperature. My limited understanding of physics ...
8
votes
1answer
807 views

My Fudge Is Crunchy! Where Did I Go Wrong?

This is the recipe I'm trying to follow, but from what I've seen it's a fairly standard fudge recipe. I watched a few videos online and I felt like I had the general idea of what to do. The fudge ...
3
votes
1answer
128 views

How do I prevent fudge browning?

I'm trying to make a fudge inspired by some I have seen made in a fudge shop here in the UK (although it is an American-style fudge, not the softer British kind). The recipe the shop uses substitutes ...
1
vote
2answers
546 views

Can I increase the cocoa content in fudge?

I've been using a standard fudge recipe that works great, and yet I only wish was that it was even more chocolatey, with more cocoa taste. If it was less sweet that would be fine, too. Can I ...
5
votes
1answer
515 views

How do you add ingredients to fudge without stiring it?

There have been a couple of questions recently about making fudge, and a comment which came up twice in answers has got me wondering about something. (I'll admit, both answers are by Sobachatina, but ...
4
votes
1answer
651 views

Clarification on the process for making fudge

OK, so I'm trying to make fudge. The recipe which I'm following doesn't give all that much in the way of directions. So I'd like clarification of a few points, so I know what I'm aiming for. Am I ...
3
votes
1answer
374 views

Which type of fat to make fudge?

If you're making fudge, does it matter whether you use butterfat or vegatable fat? Or is it important to get actual, real butter? For that matter, I've seen recipies for fudge which demand single ...
9
votes
4answers
1k views

How hard is it to make fudge?

Fudge is arguably the most delicious substance known to man. With its rich, creamy taste and seemingly endless variety of flavours, I can't be the only person who really likes this stuff. Oddly enough ...
1
vote
2answers
674 views

Where can I get Chocolate Bar shaped silicone molds from in the UK?

I need to find some chocolate bar shaped silicone molds, ideally about 100 grams in each bar, although I could go for smaller bars but not much. Could you please let me know where I can get some ...
2
votes
1answer
1k views

Condensed milk versus regular milk in fudge recipes

What is the difference between fudge recipes that call for sweetened, condensed milk versus regular milk?
6
votes
2answers
13k views

Why does my fudge always set up like a rock?

I've followed the recipe for an opera fudge (and several others) as close as I can, yet my fudge always turns out grainy and crumbly. The best results I've gotten have come from not washing down the ...