Skip to main content
24 votes

Reduce Sweetness in Fudge

Traditional "fudge" gets its structure primarily from the sugar, which forms fine crystals; the texture of fudge is a stiff suspension of the sugar in the fat. So simply reducing the ...
Sneftel's user avatar
  • 29.5k
22 votes

Reduce Sweetness in Fudge

You can't make fudge less fudgy. Fudge is a concentrated mass of butter, sugar and milk, if you change the balance to reduce sweetness it will be too buttery, if you reduce the butter it's too sweet. ...
GdD's user avatar
  • 76.7k
15 votes

Fudge as a cake layer?

Fudge icing is actually not made with fudge believe it or not, often it's a chocolate buttercream but there are other recipes. There are a few problems I can see with using traditional cooked fudge as ...
GdD's user avatar
  • 76.7k
7 votes
Accepted

How can I make failed fudge (hard and crumbly)?

I confess to having never actually successfully made fudge (lazy, and until recently the local Wegmans sold it), but it sounds like you want your sugar to recrystallize. Normally that's strenuously ...
derobert's user avatar
  • 13.2k
6 votes

First time making fudge. Will it be okay if I forgot to add vanilla?

Vanilla is not an essential ingredient in fudge. The essential ingredients are sugar (or an equally calorie-rich sugar substitute like corn syrup), milk and butter. Everything else you might find in a ...
Philipp's user avatar
  • 570
4 votes
Accepted

Butter Tablet Eruption

Note that the recipe refers to reaching a honey caramel color before beating, and the final color looks to be a bit lighter than that, so the darkening during beating does seem like a bad sign. So it ...
Cascabel's user avatar
  • 58.3k
4 votes

My fudge is getting thick when I start to stir in marshmallows, chocolate chips and nuts

Most likely you need to turn up the temperature a little before adding the new ingredients. All those ingredients are about room temperature, and there are a fairly large quantity of them compared to ...
user141592's user avatar
  • 10.6k
3 votes

My fudge is getting thick when I start to stir in marshmallows, chocolate chips and nuts

The fudge is cooling too quickly but heating the syrup further is risky. During the full boil you are boiling out water to reduce the sugar syrup to a specific concentration that cools to the fudgy ...
Sobachatina's user avatar
  • 47.5k
3 votes
Accepted

How can I revive dried out fudge?

In order to save your fudge, you need to rehydrate it. One way to do so is to place the fudge in an airtight container with some source of moisture and leave it to absorb overnight. This could be: ...
mbjb's user avatar
  • 1,749
3 votes

Reduce Sweetness in Fudge

I'm not sure this will temper the sweetness enough for your audience, but you can bring it down a bit by using dark chocolate and putting stuff in your fudge. I haven't tried this exact recipe but it'...
user3067860's user avatar
2 votes

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

Fudge that just won't set can be decadent ice cream topping frosting for brownies (depending on how rich it is / the consistency you got) put it in a bowl and call it pudding! Top with a dollop of ...
dogwoodtree-dot-net's user avatar
2 votes

Flavourless Chocolate/Chocolate Alternative in Fudge

In white "chocolate" fudge the white chocolate adds fat, from cocoa butter, sugar and vanilla. White chocolate is mostly about texture and has little flavor of its own. In my opinion white chocolate ...
Sobachatina's user avatar
  • 47.5k
2 votes

Why does my fudge always set up like a rock?

Be patient and do not stir fudge during cooking, only drag wooden spoon across bottom of pan. Remove from heat at 236-238 degrees fahrenheit, or soft ball stage. Drop in butter and let cool without ...
Mrs. B's user avatar
  • 21
2 votes

Fudge as a cake layer?

I have to agree with the other answers and comments that traditional fudge could be awkward as a layer in a cake. However, many Death by Chocolate Cake recipes do use hot fudge sauce between the ...
WhatEva's user avatar
  • 21
2 votes

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

The critical differences in a fudge recipe will be the amount of fat, nut solids, and other ingredients that might interfere with texture and setting. Since fudge gets its texture from a cooled ...
MarsJarsGuitars-n-Chars's user avatar
2 votes

I always burn my fudge. Why?

Thomas, find a recipe that uses marshmallows. I would share mine, but I sell fudge, so it's a secret! That said, I have seen many similar recipes, some using marshmallow creme. Mine calls for ...
Shirley Darby's user avatar
2 votes

I always burn my fudge. Why?

Perhaps this should have been a comment, but I feel it could be an answer. Have you tried swirling the pot? I have never made fudge or much candy at all, but I do watch a lot of cooking shows. I ...
BunnyKnitter's user avatar
  • 1,903
2 votes

Why sugar butter cocopowder mixture got hard in double boiler

When I hear the method, I don't see a way it could work as described. Suger will neither dissolve in the melted butter, nor will it melt at low temperatures - and the water bath keeps them from ...
rumtscho's user avatar
  • 139k
1 vote

Fudge already set, can you soften and re-set it?

My understanding of the fudge process is that you are aiming to make a supersaturated solution of sugars at heat, which, when cooled, will cause the sugars to crash out of solution all at onece into ...
bob1's user avatar
  • 15.3k
1 vote

First time making fudge. Will it be okay if I forgot to add vanilla?

I forgot vanilla, but it was the best batch of Fantasy (Kraft) Fudge I've ever cooked. So I will not sweat it and won't tell anyone. It's like, do you prefer mocha or vanilla Starbucks? Both types are ...
Pamela Pinero's user avatar
1 vote

Fudge didn't set after doing it twice

Soft caramel fudge sounds totally edible to me. Enjoy it and try again another time. When you do, test the thermometer in boiling water to make sure that it's still accurate. And, double check the ...
elbrant's user avatar
  • 1,391
1 vote

Peanut Butter Fudge

For fudge to work you need to get it to the right temperatures. It is difficult (but not impossible) to do this without a sugar thermometer. I would recommend getting one if you are new to candy ...
bob1's user avatar
  • 15.3k
1 vote

Buttermilk Fudge not setting

I would bet that the "something" your grandma said about shine was "beat it until it's not shiny anymore." The likely reasons that your fudge isn't setting are that you're either not heating it hot ...
Guildenstern's user avatar
1 vote
Accepted

Caramel fudge pieces into sauce?

Fudge is a mixture of sugar, butter and milk/cream, made by slowly crystallising sugar at about 115C. You can make a caramel sauce by heating sugar and water to this temperature, and then adding cream ...
Mark Wildon's user avatar
  • 2,386
1 vote

How much evaporated milk do I use for a half a cup of milk

In order to substitute evaporated milk for regular milk, you need to reconstitute the milk according to package instructions. Usually, that's a 1 to 1 ratio. So you would use 1/4 cup each of ...
Jolenealaska's user avatar
  • 58.6k
1 vote

Vanilla fudge won't set

If you live at any altitude other than sea level, you may need to adjust your recipe's temperature. If you live in the mountains as I do, that temperature may vary enough to mess up your recipe, even ...
Cindy Skillman's user avatar
1 vote

Flavourless Chocolate/Chocolate Alternative in Fudge

As noted by ChrisH in a comment and further discussed in Sobachatina's answer, chocolate is not a necessary ingredient for fudge. If you do not mind a higher-fat recipe, consider using a recipe like ...
user95442's user avatar
  • 510
1 vote

Making Fudge - temperature/humidity calculation?

I think you have it backwards. They weren't measuring humidity to calculate temperature. Rather, for home cooks, temperature is used to determine humidity. In fudge making, the goal of cooking is ...
Sobachatina's user avatar
  • 47.5k
1 vote

Making Fudge or Candy While it is Raining or Snowing

Just did some research as I'm making caramels, which hate humidity. It said approximately 35% or less is best. If that isn't feasible run your A/C unit a day or two before. I would assume a good ...
Nana11's user avatar
  • 11

Only top scored, non community-wiki answers of a minimum length are eligible