When cooking fudge, do you have to have a pot that evenly distributes heat or will any pot do? Is there a secret to knowing how the fudge looks, when it is ready? On two separate occasions, my thermometer did not read right. Thanks!
By Faith from Clyo, GA
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I have just started making fudge, and as a chemist, I am upset that I can't seem to get it right. I've made it the cheating way, with morsels, and it comes out well, but sweeter than I want. I've used the recipe on the Hershey's box (my Mom's old recipe) and it always comes out grainy. I am using a candy thermometer, and follow the directions to the letter, but I've never been able to cool a batch to 110 without it setting up hard. I've also seen directions for 175 degrees, but it even sets up at that temp, and can't be mixed. Last night I made sour cream fudge, but it set up before 175 degrees, so I had to reheat it in accordance with sites about "fixing" bad fudge. Now I've got caramel - ultimately sticky and can't be chewed. Help!
By Denise 04/11/2011
Hi Faith, I have a perfect fudge recipe every time, no thermometer needed.
3C.semi sweet choc. chips
1 14 oz.can sweetened condensed milk
1/2 to 1 C. chopped nuts
1 1/2 t. vanilla
In heavy saucepan, over low heat, melt choc. chips with condensed milk and salt. Remove from heat, stir in nuts and vanilla. Spread evenly in wax paper lined 8 or 9 in square pan. Chill 2 hours. Turn fudge onto cutting board, peel off wax paper and cut.
This is an "Eagle Brand" condensed milk recipe I've had for 30 years. Perfect every time!
By Joan 04/09/2011
MCW, that is how I have been making fudge for years, but it isn't the same as the real cooked fudge.
By Keeper 04/08/2011
Making fudge can be tricky if it's humid to.
Try:baking911.com.They have some get remedies for all sorts of cooking/baking. :)
By mcw 04/08/2011
I have one of the easiest fudge recipes, and it has always turned out perfect. I use my microwave oven to make it. I use a large Corning Ware dish with lid.
EASY CHOCOLATE FUDGE
2 cups (12 oz.) Semi-sweet chocolate morsels
1 1/4 cups (14 oz. can) sweetened condensed milk
1 cup chopped nuts
1 teaspoon vanilla extract
Combine morsels and sweetened condensed milk in heavy saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla. Spread evenly into foiled-lined 8 or 9-inch square pan. Chill for 2 hours or until firm. Lift from pan; remove foil and cut into squares.
(Makes about 2 lbs. fudge)
By Joan 04/08/2011
My Mother and I always just used any cheap pot that we had on hand. For many years my Mother didn't even own a candy thermometer. She checked for the right degree of doneness by dropping a small dab of the batter in a cup with a little cold water in it. If the dab formed a soft ball that meant it was ready to take off the stove. She then added some butter(never measured it, it kind of looked like it might be about 1-2 Tbsps., you should also add vanilla to taste.) Then she set the pan in some cold water, I don't remember for how long, and after a certain period of time she began stirring it until it lost it's gloss, then poured it into a greased pan. When it was completely hard it was cut into squares. I just checked in a church cook book and found a recipe that must be similar to the one my Mother used and I did get the directions right.
Here are questions related to Problems Making Fudge.
I made my mom's marshmallow fudge. Instead of using MM creme I used whole marshmallows. The fudge set and tastes good, but is chewy and very dense which is not what I was going for.
Any suggestions to repair this batch?
By Lynn N.
By Janette 12/20/2011
Oh do I have the best peanut butter fudge recipe for you. It is so unbelievably creamy and is foolproof. Comes out great every time. Never gritty or chewy.
3 cups of sugar, 12oz. of Jiffy peanut butter ( I like Jiffy the best), 1/4 cup of clear Karo syrup, 1-7oz. jar of marshmallow cream, 1 teaspoon of pure vanilla extract (do not use imitation vanilla), 2 Tablespoons of butter, and 2/3 cups of evaporated milk. In a medium pan mix together the evaporated milk, sugar, Karo syrup, and butter. Stirring constantly until a rolling boil. Boil 3 minutes and only 3 minutes. If you cook it longer it is hard to stir in the pb and MM cream. Remove from heat and add the vanilla, marshmallow cream, and peanut butter. Stir until the marshmallow cream and peanut butter are melted and incorporated. Pour into a buttered pan. Cool and cut into squares and enjoy!
I made the same recipe with the semi sweets and sweet condensed milk. I followed the directions, cooking until melted smooth, then I added the nuts and vanilla. It has been in fridge for 5 hours and has still not set up. What did I do wrong and how do I get it set up now?
By Mary 12/20/2011
Put it back in the pan and cook it untill it has thickened some more then it should set up.
I make fudge all the time. It is the recipe on the Hershey can with a little alteration. My question is, at times I make it sometimes it turns out perfectly, but other times when I cut it, it is crumbly. I make it on pretty days, but it still comes out crumbly at times. Other times it stays together nicely when cut. Weather is not the factor, but I don't know what is. I always measure carefully. Any answers out there?
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I have made fudge 2 years in a row, and each year I make it I put in the refrigerator like it suggests and it turns out gooey in the pan, not like little squares. Can you help me?
What can I do to get my fudge to get hard on a rainy day?
Nancy from WV
I have a few little tricks for making fudge.
I get it all mixed up and start to boiling, then clean something. I come back to it and stir it occasionally. I use the drop test, dropping a little bit of fudge in tap water and if it makes a ball it is nearly ready. I usually let it cook a few more minutes, then remove it from the stove and stir it for a bit.
Personally, I don't want to wear my arm out, so I put some water in the sink and set the pot in it and stir it a minute or so, then find something else to do for a bit and come back to it shortly and stir it some more. When it starts to be grainy, I pour it into a buttered dish and let it sit, out of the fridge and by the time it is completely cooled, it cuts into little squares.
I also had a dehumidifier I used when cooking or it was raining, to keep the inside of my house from "sweating", as we didn't have an air conditioner. I know you'll be getting lots of info on here and these suggestions I posted are what worked for me. I moved to the desert so now I use a humidifier. (01/05/2007)
I have a batch of chocolate/ peanut butter fudge that did not harden. Does anyone know how I can salvage it?
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