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8
votes
1answer
430 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 ...
7
votes
4answers
976 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 ...
5
votes
1answer
122 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 ...
5
votes
2answers
9k 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 ...
5
votes
1answer
368 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 ...
3
votes
1answer
448 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
102 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 ...
3
votes
1answer
70 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: ...
3
votes
1answer
38 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, ...
2
votes
1answer
879 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?
2
votes
1answer
283 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 ...
1
vote
2answers
334 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 ...
1
vote
2answers
587 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 ...
0
votes
1answer
55 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 ...