When I make fudge, it never gets hard!? I follow the recipe, does anyone know why this happens??

Answer 1

The quality of the recipe has a huge impact on the quality of your fudge. Recipes off the back of marshmallow creme jars are utter crap. Skaarup's Fantasia Fudge is probably the best recipe out there, but you HAVE to follow it PRECISELY. You must make sure the candy reaches 235 degrees F, but you can't boil the mixture for more than 9 minutes. Sometimes this takes some tweaking to get right. Anyways, try the recipe listed below, and if you want variations just search for "Skaarup's fudge"

Note, you should NOT trust any recipe that says to refrigerate the fudge! All that does is quick-cool it and make it denser. As soon as the fudge hits room temperature, it'll be right back to a liquid. A good fudge recipe will set at room temperature.

Answer 2

Fudge should be firm and have a creamy consistency if cooked properly. You need to cook the milk and sugar mix until it gets to 238 degrees Fahrenheit, and you need to get the temperature almost exactly right to get perfect fudge. Get a good quality candy thermometer and follow the calibration instructions included with it.

Alternatively, if you are using the "soft ball" method, you need to let it go until your ball sticks together better. I use the "soft ball" method these days, but I used a thermometer until I got really good at judging the quality of the ball.

The doneness of the milk and sugar mix is the key. Remember or make notes about your batches and adjust your cooking time accordingly. More cooking gives harder fudge, less gives softer fudge.

Answer 3

Peanut Butter Fudge Recipe courtesy Alton Brown Ingredients 1 cup butter, plus more for greasing pan 1 cup peanut butter 1 teaspoon pure vanilla extract 1 pound confectioners’ sugar Instructions Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and confectioners’ sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Answer 4

do you mean it never firms up? not sure never made fudge myself but when something firms up it usually mean you removed water/moisture from it so first off if you are at elevations over 3500 feet then your water will boil at a slightly lower temp but will not evaporate as fast so you add a little moe flour or filler to stuff. hope that helps otherwise try a different fudge recipe and see if the same thing happens

Answer 5

Heat (over diffuser) 1 can sweetened condensed milk and 1 bag 12 oz semi-sweet choc chips
Stir until chips melted & blended & remove from heat
Stir in your fav extra ingredient (roasted nuts ?) and pour into butter greased container or line with parchment paper .
Will start to set immediately but chill for 1 hour anyway.
Remove from fridge , cut after about another hour.
Give away stat or start planning exercises to compensate for those extra calories.

Answer 6

Not all fudge is hard.
you may want to use a different recipe.

Answer 7

Do you make sure with a candy thermometer that it gets hot enough? If it doesn't, it doesn't harden, but makes a great fudge sundae topping.

Answer 8

two things: you might not be cooking it long enough and second there are two kinds of powdered sugar...one is ground finer and you would need to put more in the recipe or it turns out like soup

Answer 9

try mixing a lot more cause once it is exposed to room temp. it starts to sludge around. but by mixing it helps the ingredients merge 2gether. then wait a few minutes after mixing well and do the rest!

Answer 10

Maybe you are not using a good recipe.