Myth or Fact? The weather impacts the outcome of yourHomemade Fudge.
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. When making Fudge on a damp, humid day it will need to boil to a higher temperature in the pan and when it's left to cool and set it will be a little softer.
That doesn’t mean you can’t make Fudge on a damp, humid day! You can make Fudge all year round. You just have to add a few simple steps to your Homemade Fudge Recipe to keep your Fudge tasting and looking as great as it normally does.
How do you make Fudge on a damp, humid day?
All you have to do is add in a few steps to your Homemade Fudge Recipe which should consist of:
1. Lining a square tin with baking paper
2. Combine all your Fudge ingredients - Fudge mainly consists of sugar - in a heavy-bottomed pan. This part’s really important, especially when making Fudge on a humid day as you will need to boil your Fudge higher than to your normal temperature.
3. Heat gently until your Fudge ingredients have melted and then you’ll want to turn up the heat!
4. Normally, you’d stir continuously and heat your pan until it reaches the temperature suggested in your Homemade Fudge Recipe. However, on a humid day you will need to ensure you boil your Fudge to 0.5 degrees higher than the normal temperature.
5. You should expect the previous step to last a little longer and before you take it off the heat to cool, use a slightly lower heat on the pan base as this will reduce the possibility of the Fudge boiling over. However, once your fudge is at the correct consistency, remove the pan from the heat and leave to cool slightly.
6. Then you’ll want to beat the fudge with a wooden spoon until set.
Don’t fancy making fudge on a damp, humid day?
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We hope you enjoyed our first blog in the Homemade Fudge mini-series. Leave a comment below to let us know your thoughts.
FAQs
Just as altitude can create complications when baking, high humidity in the kitchen can lead to significant setbacks when making fudge. Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible.
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? ›
This is because when the weather is damper with an increased humidity level your Homemade Fudge Recipe will take longer to boil. When making Fudge on a damp, humid day it will need to boil to a higher temperature in the pan and when it's left to cool and set it will be a little softer.
What not to do when making fudge? ›
Avoid Stirring Once the Mixture Comes to a Simmer
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Can you make fudge on a cloudy day? ›
Fudge can take three times as long to set up, if at all. Sugary meringue absorbs humidity. Left uncovered on a humid day, it can turn to mush. It might be a good idea to wait for a sunny day before baking.
Should you stir fudge while it's cooking? ›
Don't stir!
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
Why is my 3 ingredient fudge not setting? ›
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
What is the secret to smooth fudge that is not gritty? ›
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.
What happens if you over mix 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.
What to do with failed fudge? ›
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.
Why did my fudge turn into toffee? ›
If your fudge has a texture like soft toffee, it could be due to overcooking, using too much sugar or butter, or not cooking it to the right temperature.
How to know when fudge is ready? ›
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.
What temperature do you cook fudge at? ›
Cook until the correct temperature
Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F). The cooking is intended to evaporate a part of the liquid and concentrate the sugar.
What is the problem if fudge is not setting? ›
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).
What should the humidity be to make fudge? ›
For best results, restrict candy making to days when the relative humidity is below 35 percent.
Why is my fudge drying out? ›
Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.
Does altitude affect fudge? ›
At sea level, water boils at 212°F, but at high elevations, all liquids boil at temperatures below 212°F. This requires adjustments for candy and frosting recipes, which generally use the standard 212°F boiling point for water. Confectionary recipes should be adjusted for elevation by reducing the “finish” temperature.
