Questions tagged [fudge]
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54 questions
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Do candy making temperatures change at high altitude?
Do temperatures, when making candy (soft ball, soft crack, hard crack, for example) need to be adjusted for high altitude? If so, is there a rule or chart that applies?
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crumbly fudge, separated fats. What can I do better?
I was making American Test Kitchen's Chocolate Fudge recipe it is behind a pay wall so here is the youtube video of them making it here. It is the same recipe.
The results are got were very crumbly ...
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how to make fudge less melt-y in hot weather?
so, i'm making fudge for a family reunion soon, and i happen to live in a very hot, humid climate. the recipe I use is just condensed milk and chocolate since i'm pretty new to candy-making, but ...
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when making fudge with Clover Condensed milk, how do I stop foaming?
I make fudge without any problems when using Nestle condensed milk, but when using Clover condensed milk, the mixture foams excessively and takes 15 minutes longer to reach the desired temperature, ...
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What is the purpose of heating peanut butter and butter when making this type of peanut butter fudge?
I've seen two basic kinds of recipes for peanut butter fudge. One is the traditional method of making fudge where sugar and milk is boiled and then peanut butter is added. The other method involves ...
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Fudge didnt set. How to fix without re heating
I made a simple fudge with white choc and condensed milk. It didn't set. I know the easy answer is put it back in the saucepan and re heat it but it is coloured 4 different colours and swirled ...
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Reduce Sweetness in Fudge
I am currently living in an Asian culture where taste buds are apparently more delicate. Many first-time tasters of fudge almost gag due to the overwhelming sweetness of fudge. I have searched in vain ...
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Fudge already set, can you soften and re-set it?
I have plans to make fudge this year for the holidays but wanted to try a new method for making it. I want to use silicone molds to put the fudge in so that once it sets it is pre-shaped. My only ...
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I think my chocolate fudge is seizing?
new here and amateur home cook.
I'm trying new fudge recipes and got one down that works extremely well when I'm not using chocolate. When I use chocolate, it... Seizes I think. It becomes crumbly ...
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How can I revive dried out fudge?
Someone gave me a couple pounds of fudge (chocolate and peanut butter) in approximately 1/2" slices. I let it sit in a paper bag for a couple weeks and now it's all dried out and hard.
Is there a way ...
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Why sugar butter cocopowder mixture got hard in double boiler
i was making a fudge brownie without chocolate. The recipe asked to put 1 1/2 cup sugar,3/4+2 tbsp cocopowder and 10tbsps of butter into double boiler and get everthing to be shiny. But when i did the ...
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Butter pecan fudge
I was making fudge. It called for white sugar and brown sugar to be added to butter and whipping cream. Bring to boil, cook for 5 minutes, THEN stir in confectioners sugar. I messed up and added the ...
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First time making fudge. Will it be okay if I forgot to add vanilla?
My mom always made chocolate fudge, unfortunately I never learned how she did it. I tried making it for the first time and I forgot to put the vanilla in. Will this be okay. Should I toss it and start ...
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My fudge is getting thick when I start to stir in marshmallows, chocolate chips and nuts
Using carnation famous fudge recipe, when I add the marshmallows, chocolate chips and nuts it gets thick and the marshmallows are not melting completely. Am I cooking it too long or not long enough, ...
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Fudge didn't set after doing it twice
I cooked the fudge and it didn't set. I recooked it to the temperature it was suggested but I think I added too much cream when I recooked it. It's the consistency of soft caramel after letting it set ...
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Peanut Butter Fudge
I tried to make peanut butter fudge using this recipe (which I got off the internet): Bring 2 cups granulated sugar and 1/2 cup milk to a boil. Allow to boil for 2 1/2 minutes, stirring regularly, and ...
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What would make old fashioned fudge tough?
I've been making old fashioned fudge for years with great success. But today my fudge came out tough. It's not the normal I overbeat it and its grainy and a little hard. It's like trying to eat ...
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Buttermilk Fudge not setting
My grandma used to make buttermilk fudge for us every year for Christmas. I have tried and tried to make it and it never sets up. It tastes great if you want to eat it with a spoon.
The recipe is
2 ...
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Caramel fudge pieces into sauce?
I'm wondering if there is a way to turn store-bought caramel fudge pieces into a caramel sauce? Would that be possible?
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How much evaporated milk do I use for a half a cup of milk [duplicate]
I'm trying to make peanut butter fudge and it's calling for a half a cup of milk I don't have milk I'd like to know if I can substitute evaporated milk
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Can Nutella be substituted for Peanut Butter in Peanut Butter Fudge?
Want to substitute Nutella for peanut butter in M&M Peanut Butter Fudge.
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I always burn my fudge. Why?
I'm trying to learn how to make fudge. Usually, I have no problems following recipes, but this one seems to be particularly difficult:
1 can of condensed milk (397 g)
115 grams of butter
450 grams of ...
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Vanilla fudge won't set
My clotted cream vanilla fudge just won't set. I am using a sugar thermometer. I'm melting my ingredients then bringing the mix to a temp of 115C and cooking at that temp for 20mins before increasing ...
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Flavourless Chocolate/Chocolate Alternative in Fudge
I've just recently gotten into making fudge and have found a recipe that works amazing for almost every flavour I want to make. I use Cocoa Powder or White Chocolate Squares depending on the desired ...
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Butter Tablet Eruption
I was following a simple butter tablet recipe. After 20 minutes of stirring and boiling the condensed milk, sugar, butter and milk mixture, I removed the pot from the heat, and started to beat. This ...
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Fudge as a cake layer?
I have seen countless recipes for cakes that involve a fudge frosting, a soft, gooey layer of fudge that goes between layers of sponge.
I have yet to find any cake/sweet recipes where traditional ...
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How can I make failed fudge (hard and crumbly)?
Growing up my mother would make my brother and I fudge that was hard and crumbly and we loved it. It wasn't until I was much older that I realized that was failed fudge. I was always disappointed when ...
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Making Fudge - temperature/humidity calculation?
About 15 years ago as a student I used to work at a fudge making store.
I remember it was not quite as straight forward as boil, cool, sell.
There was a certain calculation to determine the correct ...
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Fudge Recipes - Shelf Life
I am looking for information on how to extend the shelf life of the fudge that I make for my business. Currently it is only lasting about 2 weeks, even when we have it sealed, we take it out and when ...
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Can sweetened condensed milk be substituted for whole milk and sugar?
I am making a fudge recipe that calls for 1cup whole milk and 5 cups sugar. It also uses 2 sticks of butter and 25 marshmallows. I'm wondering if I can omit the milk and cut back on the sugar by using ...
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Making Fudge or Candy While it is Raining or Snowing
I've heard and old wives tales that when you try to make fudge or candy when it's raining or snowing outside that the fudge or candy will not set.
What is the truth behind this tale? If it is true, ...
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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?
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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?
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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?
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Use of whipping cream in fudge
A UK fudge chain uses whipping cream in their fudge (I assume instead of butter). How much should one use and whats the benefit?
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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 ...
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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?
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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 ...
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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 luck....
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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, ...
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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: ...
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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 ...
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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 ...
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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 ...
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Is condensed milk the same as sweetened condensed milk?
Is condensed milk the same as sweetened condensed milk?
I have a fudge recipe that calls for condensed milk and I can not find strictly condensed milk, only sweetened condensed milk or evaporated ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...