Fudge-Making Mistakes and How to Fix Them (2024)

Home Recipes Candy Fudge

Fudge-Making Mistakes and How to Fix Them (1)

ByLindsay D. Mattison

Taste of Home's Editorial Process

Updated: May 05, 2024

    Homemade fudge can be a little fussy, but it's easy to make if you avoid these common fudge mistakes.

    1/9

    Fudge-Making Mistakes and How to Fix Them (2)

    Molly Allen for Taste of Home

    Bitter Taste

    If your pot heats unevenly, chances are good the sugars will burn, giving fudge an unpleasant, acrid taste that’s impossible to fix. This is often the result of a pot that’s too thin. Instead, invest in a heavy-bottomed, stainless steel pot to set yourself up for success.

    2/9

    Grainy Fudge

    Does your fudge have a gritty or grainy texture? The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

    3/9

    Fudge-Making Mistakes and How to Fix Them (4)

    Fudge Didn’t Set

    If your fudge turned out super sticky, or it didn’t set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F). By the way, here’s how to make microwave fudge if you need a new batch in a pinch.

    4/9

    Fudge-Making Mistakes and How to Fix Them (5)

    TMB studio

    Too Soft or Too Hard Fudge

    The amount of time you cook fudge directly affects its firmness. Too little time and the water won’t evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won’t contain enough water, making it hard with a dry, crumbly texture. Pay attention to the timetable specified in the recipe, and you’ll get the hang of it after a batch or two.

    Here’s how to make homemade fudge step by step.

    5/9

    Fudge-Making Mistakes and How to Fix Them (6)

    TMB studio

    Oily Fudge

    Fudge is basically an emulsion between sugar, butter and milk. If the butter gets too hot, it can separate, causing the fudge to become oily on top. This is easy to prevent by monitoring the temperature with a candy thermometer, but separated fudge can also be fixed.

    To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.

    6/9

    Fudge-Making Mistakes and How to Fix Them (7)

    TMB studio

    Sugar Crystals Formed

    It’s important to beat the fudge ingredients to develop the right texture, but you won’t get smooth, creamy fudge if you beat it when it’s too hot. Beating fudge when it’s still over heat creates sugar crystals, aka the grittiness you feel in the fudge. Instead, wait to pick up the spoon (our Test Kitchen loves using wooden spoons) until the fudge drops to between 110 and 113°F, about 15 minutes.

    7/9

    Fudge-Making Mistakes and How to Fix Them (8)

    Rock Hard Fudge

    Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen. If you beat the fudge any longer, you might notice it start to seize, which tells you you’ve gone too far.

    8/9

    Fudge-Making Mistakes and How to Fix Them (9)

    TMB Studio

    Bland Tasting Fudge

    Your fudge will only be as good as the ingredients you use. Quality butter, chocolate chips and vanilla extract will create a luxurious base that will hardly need anything to amplify the sweetness. Beyond the basics, our Test Kitchen recommends mix-ins of equal quality. For example, if you want all-out with the best chocolate brands, do the same for any nuts, extracts or candies. You can make candy-shop quality fudge by toasting nuts before mixing into the fudge or making sure you’re not using last year’s peppermint sticks to crush into this year’s fudge. The fresher, the better!

    9/9

    Fudge-Making Mistakes and How to Fix Them (10)

    Nancy Mock for Taste of Home

    Complicated Fudge

    Fudge-making requires time and attention to detail, but some of our favorite fudge recipes use a shortcut: sweetened condensed milk. These recipes don’t require a candy thermometer or any specialized equipment, so they’re perfect for beginners or anyone running short on time.

    Originally Published: January 23, 2021

    Author

    Lindsay D. Mattison

    Lindsay has been a food writer, recipe developer and product tester for seven years. She’s a culinary school graduate who specializes in sustainable food and seasonal ingredients. She draws on her professional chef background to develop recipes and help home cooks gain confidence in the kitchen. When Lindsay isn’t writing, you’ll find her coo...

    Read More

    Fudge-Making Mistakes and How to Fix Them (11)

    Fudge-Making Mistakes and How to Fix Them (2024)

    FAQs

    Fudge-Making Mistakes and How to Fix Them? ›

    Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture. Pay attention to the timetable specified in the recipe, and you'll get the hang of it after a batch or two.

    Can I fix fudge that didn't set? ›

    OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

    What not to do when making fudge? ›

    7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
    1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
    2. Stirring the Sugar. ...
    3. Not Using a Candy Thermometer. ...
    4. Leaving Out the Parchment Paper Lining. ...
    5. Skipping the Cooking Spray. ...
    6. Scraping the Pot. ...
    7. Using a Cold Knife to Slice.
    Dec 16, 2015

    What to do with failed fudge? ›

    Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).

    What is the secret to good fudge? ›

    Tips for Making Fudge
    • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
    • Avoid Stirring Once the Mixture Comes to a Simmer. ...
    • Beat Thoroughly.
    Mar 8, 2023

    How do I fix messed up fudge? ›

    To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.

    Why won't my 2 ingredient fudge set? ›

    The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

    Why can't you make fudge when it's raining? ›

    As strange as it sounds, it is a fact that weather affects fudge making. This is because when the weather is damper with an increased humidity level your Homemade Fudge Recipe will take longer to boil.

    What should fudge look like after beating? ›

    The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.

    How can you tell when fudge is done? ›

    Points to remember

    You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.

    Can you melt and reset fudge? ›

    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.

    Why don't you stir fudge? ›

    Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe.

    Was fudge made by mistake? ›

    That appetite for fudge dates back more than a century. Food historian Joyce White says fudge is based on a recipe for chocolate caramels, which was very similar. "What probably happened is that there was someone in Baltimore, messed it up, or 'fadged' it," she said. "Fadge is a word that means you messed up.

    Do you stir fudge when it's boiling? ›

    Start cooking over low heat and stir until the sugar is completely dissolved. Don't stir for the rest of the cooking. The syrup temperature rises slowly at first, but a lot faster after 104 °C (220 °F). Don't get distracted!

    Why didn't my fudge work? ›

    – The most likely explanation is that your fudge didn't quite reach the full temperature it needed to be. If the mixture only ever reaches 110 or 112 degrees celcius it will always be soft. Our advice would be to buy a candy thermometer and take the guesswork out of the fudge making.

    How to make fudge creamy and not grainy? ›

    While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

    How do you fix refrigerated fudge? ›

    If fudge is left unwrapped or accidentally put in a cold area/refrigerator then the result can be hard fudge. It is possible (but not guaranteed) to reverse this process by wrapping up your fudge in several layers of clear wrap. This allows the moisture to re-permeate into the fudge & make it soft again.

    Can I freeze fudge to make it set? ›

    We like to set this fudge in the freezer to make it quicker! Once you add the fudge to your pan it will need just 30 minutes in the freezer to set.

    What happens if you don't stir fudge? ›

    By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.

    Can I set fudge in the fridge? ›

    The ratio of chocolate to condensed milk needs to be just right, otherwise you might end up with fudge that is too soft or too hard. Do not freeze the fudge to set it. Best way is to just be patient for a couple hours and set it in the fridge. If your fudge hasn't set, then you've gone wrong somewhere else.

    Top Articles
    Latest Posts
    Recommended Articles
    Article information

    Author: Kimberely Baumbach CPA

    Last Updated:

    Views: 6203

    Rating: 4 / 5 (61 voted)

    Reviews: 84% of readers found this page helpful

    Author information

    Name: Kimberely Baumbach CPA

    Birthday: 1996-01-14

    Address: 8381 Boyce Course, Imeldachester, ND 74681

    Phone: +3571286597580

    Job: Product Banking Analyst

    Hobby: Cosplaying, Inline skating, Amateur radio, Baton twirling, Mountaineering, Flying, Archery

    Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.