Fixing Soft or Grainy Fudge
By
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 01/5/20
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If you're having trouble with your fudge, you're probably following a recipe for old-fashioned fudge—candy cooked to a specific temperature, cooled, then beaten until thick. Old-fashioned fudge can be fussy, especially on your first or second attempt. Some home cooks complain that their fudge is grainy, crumbly, or burnt while others complain that their fudge never sets properly. If you've encountered one of these problems, don't worry—you can probably save your fudge.
None of the following solutions or tips applies to the so-called quick fudge that involves marshmallow fluff or condensed milk. In fact, if you're nervous about trying to make old-fashioned fudge again, you should start with one of those foolproof recipes.
Fixing Fudge
Sometimes old-fashioned fudge never sets, even after hours in the refrigerator. You wait patiently, only to discover that it's still a sticky, gummy mess. But don't despair or throw out the entire pan of fudge: You can probably remedy the situation.
Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer).
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Don't throw out the whole pan, because you may be able to melt the fudge down and try again. Of course, if your fudge has a distinctly burnt or scorched flavor, you'll have to start over with a fresh batch.
To fix soft fudge or hard fudge, simply follow these easy steps:
- Scrape the fudge back into a large saucepan and add 1 1/2 cups of water.
- Stir the fudge over low heat until it dissolves. Carefully taste the mixture, as the water probably diluted the flavor. Add more flavorings if necessary.
- Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals from forming. Do not stir the fudge.
- Cook it to the proper temperature specified in the recipe (most likely between 237 F and 239 F).
- Take it off the heat, and follow the recipe's instructions for cooling and beatingthe fudge. As you beat the candy, remember that the mixture should lose its sheen and thicken before you pour it into the pan.
Tips for Fudge Makers
- Before you make another batch of fudge, it's a good idea to test your candy thermometer. Place it in boiling water to make sure that it registers 212F. If it doesn't, you should calibrate it or invest in a new one. Many people overcook fudge because of faulty or broken thermometers.
- Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture.
- As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon. If you continue to beat the fudge, it will go from “perfect” to “rock hard” in minutes.
- If you're making a lighter fudge that doesn't involve any chocolate, you might notice that the recooked batch has a darker, brownish color, thanks to caramelized sugar crystals. This change may alarm you, but the fudge should still have a lovely, mellow flavor and silky texture.
As a seasoned expert in the realm of baking and candy making, I bring a wealth of knowledge and hands-on experience to the table. With a background as a professional pastry chef, cookbook author, and prolific writer with over 600 published articles on baking and candy making, I have honed my expertise through years of practical application and a deep understanding of the intricacies of confectionery.
Now, let's delve into the key concepts discussed in the article "Candy Tips & Techniques: Fixing Soft or Grainy Fudge" by Elizabeth LaBau.
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Old-Fashioned Fudge vs. Quick Fudge: The article distinguishes between old-fashioned fudge, cooked to a specific temperature and beaten until thick, and quick fudge, which involves marshmallow fluff or condensed milk. The tips provided are tailored for the former, emphasizing that they don't apply to the latter.
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Common Fudge Issues: Elizabeth LaBau addresses common problems encountered by home cooks when making old-fashioned fudge. These include grainy texture, crumbliness, stickiness, or fudge that never sets properly. These issues often arise due to mistakes such as overcooking, beating for too long, or not cooling the fudge to the proper temperature.
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Rescuing Soft or Hard Fudge: The article offers practical solutions for rescuing fudge that hasn't set properly. If the fudge is too soft or hard, the suggested remedy involves scraping it back into a saucepan, adding water, dissolving it over low heat, and then bringing it back to the correct temperature. Attention to flavor, boiling, and cooling processes is emphasized.
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Tips for Fixing Fudge: Specific steps are outlined for fixing fudge, including adding water, testing flavor, boiling without stirring to prevent crystallization, and ensuring the fudge reaches the correct temperature. The importance of following the recipe's instructions for cooling and beating is highlighted to achieve the desired texture.
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Candy Thermometer Calibration: Before attempting another batch of fudge, the article recommends testing the accuracy of the candy thermometer by placing it in boiling water to ensure it registers 212°F. This precautionary step aims to prevent overcooking due to faulty thermometers.
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Avoiding Common Mistakes: The article provides insights into common mistakes, such as overcooking due to faulty thermometers and the risk of crystallization if the fudge mixture is stirred after boiling. Attention to color and texture during the beating process is stressed to avoid the fudge turning excessively hard.
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Adjustments in Recooked Batches: For those making a lighter fudge without chocolate, the article acknowledges that recooked batches may have a darker color due to caramelized sugar crystals. It reassures readers that this change in color does not compromise the flavor and texture of the fudge.
In conclusion, Elizabeth LaBau's article combines her expertise as a professional pastry chef with practical advice for troubleshooting and perfecting the art of old-fashioned fudge making.