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What is the secret of making great fudge?

The secret to making great fudge is to have a good recipe, quality ingredients, and the patience to get it just right. A good recipe is like a roadmap to successful fudge making, featuring crucial steps and tips to get the best possible results.

When it comes to ingredients, use the best quality chocolate, butter, and other necessary ingredients. Take your time and be aware of the consistency while stirring, as it’s easy to overcook fudge. Make sure to use a thermometer when checking the temperature to ensure the fudge reaches a firm ball stage (betweensoft and stiff peaks), as this is the ideal temperature for the best results.

Finally, be patient and let the fudge cool completely before cutting. With these tips, you can create some delicious homemade fudge.

Should you stir fudge while cooking?

Yes, it is important to stir fudge while it is cooking to ensure that the ingredients blend together properly, as well as to help prevent crystallization and ensure even heating of the mixture. Stirring the fudge also helps ensure that the fudge cooks evenly and prevents any areas from burning or becoming over-cooked.

Stirring should take place continuously throughout the entire cooking process, and it should not be ignored or rushed. If necessary, scrape the edges of the pan while stirring to ensure that the fudge is evenly mixed.

Ultimately, continual stirring while cooking is critical and will help create an even consistency and texture in the finished product.

What causes fudge to not set up?

The main cause of fudge not setting up is inadequate cooking or cooling of the mixture. If the fudge is cooked too long it can become crystallized and not set properly. If the fudge is cooked too little it will often remain soft and sticky.

The mixture also needs to be cooled properly to allow the sugar and other ingredients to bond together and harden. Cool the fudge too quickly or too slowly and it can also prevent the fudge from setting.

If the fudge isn’t stirred properly during the cooking process, sugar crystals can be formed which also can prevent the fudge from setting up correctly. In some cases, too much moisture in the air can prevent fudge from setting properly.

The high humidity can prevent the fudge from cooling quickly and properly allowing the ingredients to fuse together.

How do you keep sugar crystals out of fudge?

One way to keep sugar crystals out of fudge is to make sure that the sugar is dissolved completely when it is added to the fudge mixture. If a recipe calls for melted butter, make sure that the butter is melted slowly in a small pan over low heat and not cooked too quickly, as this could cause the sugar to crystallize.

When the fudge mixture is cooked, stirring it is important to avoid the formation of sugar crystals. Stirring the mixture frequently and gently will help ensure the sugar doesn’t crystallize. If you are working with white sugar, you can add a few tablespoons of corn syrup or light molasses to help prevent the sugar from crystallizing.

Lastly, as the fudge cools, it is important to avoid stirring or touching it—this can cause the sugar to crystallize. To be sure that no crystals form, letting the fudge cool until it becomes firm before cutting into it is recommended.

How long should you beat fudge?

You should beat fudge for a minimum of 5 minutes, but the longer you beat it the better the consistency of your fudge! Start with a whisk or electric mixer on low speed to incorporate all of the ingredients, then gradually increase the speed as the mixture starts to thicken.

If the mixture starts to look glossy and thickens enough that it can hold a line when you lift the beaters, then you can stop beating. Be sure to scrape down the sides as you go to make sure everything is evenly incorporated.

Should you refrigerate fudge to set it?

Yes, you should refrigerate fudge to set it. When making fudge, it’s important to constantly stir and cook the mixture of sugar, butter, and cream to the correct temperature. This temperature is typically around 238°F, but can depend on the recipe being used.

Once the fudge reaches the correct temperature, it needs to be cooled off quickly and efficiently so that the sugar crystallizes and gives the fudge the distinct texture characteristic of the sweet treat.

The easiest and most efficient way to do this is to pour the fudge into a greased or parchment-lined baking dish, and then place the baking dish into the refrigerator to set. This should take approximately 2-3 hours and will result in a firm and creamy fudge.

Do you grease the pan for fudge?

Yes, it is recommended to grease the pan before pouring in the fudge mixture. Greasing the pan will help the fudge come out of the pan easily once it is set and cooled. Without greasing the pan, the fudge might stick to the bottom of it and can be difficult to remove.

To grease the pan, you can use butter, margarine, shortening, oil, or cooking spray. For best results, it is recommended to grease the sides of the pan as well. Be sure to spread the grease around evenly.

Once the fudge is set, it can be removed from the pan, cut into pieces, and enjoyed.

Do you spray a pan when making fudge?

Generally, it is not necessary to spray a pan when making fudge. This is due to the nature of fudge, which is a fairly dense and sticky product. It usually will not stick to the pan without the addition of a lot of butter or other fat.

It is not recommended to use butter or a cooking spray as it can make the fudge greasy. Careful stirring and scraping can usually ensure that the fudge does not stick to the bottom of the pan. Additionally, many recipes for fudge suggest lining the pan with parchment paper for an even easier release.

Is salted or unsalted butter better for fudge?

It really depends on your preference. Generally, many people prefer unsalted butter for fudge, as it allows for more control over the sweetness of the recipe. Unsalted butter is also easier to work with when making fudge because it prevents the sweetness from becoming too salty.

On the other hand, some people feel that salted butter adds a richer flavor to fudge, which can be very desirable in certain recipes. Ultimately, the best option for making fudge is to use whatever butter you feel most comfortable with.

When in doubt, unsalted butter is probably the safest option.

What does cream of tartar do to fudge?

Cream of tartar is an acidifying agent that is known to help the firm texture of fudge. It is typically used when making a cooked fudge to help give it the traditional chewy texture and prevent the formation of a sugary coating.

When cream of tartar is added to fudge, it lowers the overall pH level, which stabilizes and preserves the product’s texture while providing a unique sweetness that makes it distinct from other varieties of fudge.

It is believed that cream of tartar also helps create a glossy finish when melted chocolate is added to the fudge. Additionally, cream of tartar may be used to counteract any of the egg white that is often added to fudge, as it helps prevent the sugar from crystallizing and becoming overly grainy.

Finally, cream of tartar adds a subtle tartness to the recipe, with the amount and type of tartness varying depending on the other ingredients used in the recipe.

What does adding butter to fudge do?

Adding butter to fudge is an important step in making a creamy, smooth, and delicious treat. Butter helps the ingredients combine better and allows for the butter and sugar to take on a creamy texture.

The sweetness that the butter adds to the fudge is also very important, as it helps cut the bitterness from the chocolate. Additionally, adding butter also helps to create a softer, chewier texture for the fudge, instead of having a brittle, grainy texture.

Lastly, butter helps to make the fudge more easily spreadable and less likely to crack when cut.

How do I get my fudge to harden?

Fudge is a very finicky candy that can be tricky to get just right. To get your fudge to harden, there are a few steps you can take.

First, make sure you cook the fudge to the right temperature. If you cook it too high, it may not harden properly. Use a candy thermometer to ensure you are cooking it to the right temperature, which is usually around 238°F to 240°F.

Next, make sure you beat the fudge enough. If you don’t beat your fudge after it’s done cooking, it may not harden properly. Keep beating the fudge until it starts to thicken and becomes hard to stir.

If you’re using a standing mixer, you should beat the fudge on medium-high speed for 8 to 10 minutes.

Finally, be sure to cool your fudge properly. If your fudge is too hot when you put it into the pan, it won’t set up as properly. Let your fudge cool for about 10 to 15 minutes before transferring it to the pan.

Then, let it cool for a few hours or overnight before cutting it.

Following these steps should help you get your fudge to harden properly. However, if you’re still having trouble, you may need to experiment with different recipes and techniques until you find the one that works best for you.

How do you fix fudge that is runny?

The chances are that your runny fudge is likely from not having cooked it long enough or didn’t add enough sugar to the mixture. To fix runny fudge, it’s usually easiest to just start fresh and follow the instructions more carefully this time.

If needed, you can try to recook the fudge, but this may not always result in perfectly set fudge. The best way to fix runny fudge is to first make sure it was cooked long enough. Before you reach the soft ball stage, the fudge should boil for 8-10 minutes.

If you reach that stage and the fudge is still too soft, add whole extra cup of sugar to the mixture. Then, cook it for 3-4 more minutes or until it reaches that soft ball stage. Finally, let it cool for about 15 minutes and then stir it for another 10-15 minutes.

This should thicken up the fudge. Be sure that when you do this your cooking pot is deep enough to keep the steam from the fudge from boiling over.

Can you remelt fudge if it doesn’t set?

Yes, you can remelt fudge if it doesn’t set. The best way to do this is to put the fudge in a glass or metal bowl that is safe for stovetop or microwave use and set it over a pot of boiling water or in the microwave at intervals of 10 to 15 seconds until it is melted, stirring often to prevent the fudge from burning.

Once the fudge is completely melted, add in 1 teaspoon of butter and stir to incorporate. Continue stirring until the mixture appears smooth and creamy, then pour it into a prepared pan. Place it in the refrigerator for 3 to 4 hours or until the fudge has set.

Once set, cut the fudge into slices or individual pieces and enjoy.

How do you make Paula Deen fudge?

Making Paula Deen’s fudge is a simple and delicious dessert. You will need the following ingredients:

-3 cups of white sugar

-3/4 cup of butter (1-1/2 sticks)

-2/3 cup of evaporated milk

-7-ounce jar of marshmallow cream

-11.5-ounce package of semisweet chocolate chips

-7-ounce jar of peanut butter


1. Line a 9×9 inch baking pan with aluminum foil and lightly grease it.

2. In a medium saucepan, bring the sugar, butter, and evaporated milk to a rolling boil, stirring every few minutes to prevent burning. Let it boil for 5 minutes.

3. Remove from heat. Quickly stir in marshmallow cream and chocolate chips until melted and combined.

4. Pour the mixture into the baking pan and spread evenly.

5. Carefully spoon the peanut butter on top, making sure the entire surface is covered.

6. Refrigerate for at least 2 hours. After it sets, remove the fudge from the pan and cut into squares.

Enjoy your Paula Deen fudge!