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Questions tagged [fudge]

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0
votes
1answer
35 views

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 ...
0
votes
1answer
59 views

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 ...
2
votes
0answers
42 views

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 ...
2
votes
1answer
135 views

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 ...
1
vote
1answer
84 views

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?
1
vote
1answer
198 views

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
2
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1answer
272 views

Can Nutella be substituted for Peanut Butter in Peanut Butter Fudge?

Want to substitute Nutella for peanut butter in M&M Peanut Butter Fudge.
4
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3answers
3k views

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 ...
6
votes
3answers
4k views

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 ...
3
votes
1answer
221 views

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 ...
6
votes
1answer
111 views

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 ...
10
votes
3answers
2k views

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 ...
6
votes
1answer
2k views

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 ...
8
votes
2answers
857 views

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 ...
0
votes
1answer
714 views

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 ...
2
votes
1answer
2k views

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 ...
22
votes
4answers
15k views

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, ...
2
votes
1answer
2k 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
896 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?
2
votes
3answers
194 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
346 views

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?
2
votes
1answer
282 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
13k 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
1k 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 ...
3
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4answers
96k 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 luck....
5
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2answers
1k 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
3k 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
3k 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
906 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
3k 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
6answers
19k views

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 ...
3
votes
1answer
213 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
1k 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 ...
6
votes
1answer
997 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 ...
5
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2answers
2k 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
1k 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
3k 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
822 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
3k 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
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2answers
30k 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 ...