Why did my fudge turn out so hard? Does anyone have a better recipe?

Question

I attempted fudge last night, and used a candy thermometer. I used the old fashioned recipe that is on the back of the Hershey's coacoa can (you can get it off of their website). I like the fudge that is rather hard on the outside but the inside melts in your mouth. This is how my fudge turned out BUT it got way too hard before I could ever get it out of the pot! Instead of pouring it into the pan, I had to scrape chunks of it off. I wanted nice, neat squares. Don't get me wrong, it tastes wonderful. Why did it harden so quickly? Did I beat it too long? Or was my candy thermometer off and cooked it too long? What do you think? Also, the recipe I used was great for producing the right consistency that I like in my fudge, but the downside was that it was really, really rich! Any suggestions on that? Less sugar (used 3 cups) ? Or perhaps another recipe that produces similar consistency (hard on outside, middle melts in your mouth - not chewy!!) ? Thanks, Rachelle.

Answer 1

It does sounds as if your candy theromometer is off.I love this fudge too,I don't think there is a better recipe.As for the richness it is just really rich fudge!!Don't change this wonderful recipe.

Answer 2

Million Dollar Fudge Old-fashioned fudge is made by cooking sugar, water, and chocolate together until a soft ball stage (234 degrees F) is reached, then cooling until a structure starts forming and beating to add air. That takes some time and, to be honest, quite a bit of skill. This fudge recipe is foolproof, and almost as good. The trick? You must stir the cream mixture constantly - and I mean constantly - or it will scorch. You may see little dots of brown caramelized cream appearing in the mixture. That's okay - just keep stirring harder! That's the only difficult part. Million Dollar Fudge ----------------------------- 1-2/3 cups light cream 4-1/2 cups sugar 1/2 cup butter (NOT margarine), cut into pieces 2 (12 ounce) packages semisweet chocolate chips 1 (11 ounce) package milk chocolate chips 2 teaspoons vanilla 2 cups chopped walnuts, if desired Grease a 9x13" pan with butter and set aside. In a large, heavy saucepan, combine cream, and sugar. Bring to a boil over medium heat, stirring CONSTANTLY!! When it comes to a boil, lower the heat to medium low and continue to cook and stir as the mixture boils. Boil for 5 minutes. Then remove pan from heat and immediately stir in the butter and all of the chocolate. Stir constantly until the chocolate melts into the cream mixture and the fudge becomes satiny. Stir in the vanilla and nuts, if using. Immediately spoon and spread into the prepared pan. Let stand at room temperature until cool. Cut into squares. Makes about 4 pounds of fudge.

Answer 3

You may have cooked it too long. I have a recipe that you make in a crockpot and you only melt the margarine and peanut butter and then you turn the pot off to add and stir the other ingredients.

3 sticks margarine
1 18 ounce jar peanut butter
7 Tablespoons cocoa
4 teaspoons vanilla
2 pound bag of powdered sugar

Melt the margarine and peanut butter in a crockpot. Remove from heat. Add cocoa (omit cocoa if you want plain peanut butter fudge) and vanilla. Mix in almost all of the powdered sugar until a lump is formed. (Use entire bag for plain peanut butter fudge). Press into a 9" x 13" pan.

I've included some recipe sites for you, too.

Enjoy!!

Answer 4

Just one or 2 degrees will make the difference if it is too soft or too hard. try this one. It can vary a degree or 2 and still come out good. If it happens again, I would get a new thermometer. Depends what angle you were looking at it too. Take notice that when you have it tilted or straight it will read different.

5 and 1/2 cup sugar
1/2 lb. BUTTER(not margarine)
1 can evaporated milk
Put in med. saucepan and cook till soft ball stage...234-238 stir occasionally...every couple min. so it doesn't scorch)...MEDIUM HEAT
Remove from heat and add:
2 pk.(12 oz) semi sweet morsels
1 LG(14 oz) Marshmallow cream
1 Tbl. vanilla
1 lb. nuts(optional)
Beat with wooden spoon 3 minutes till WELL MIXED. Put in 13x9x2 pan(spray with Pam first). let cool and cut into squares. Store covered
Makes about 5 lbs.

Answer 5

I too had problems with fudge lately! I tried two recipes that had to be cooked using a candy thermometer and both turned out hard and crumbly. I just went back to my tried and true recipe with marshmallows. I've heard that it's very tricky! Sorry not to help more!

Answer 6

i don't know about your recipe but the one i use is as follows and its great

2 bags of choc or p-nut butter chips
2 cans of sweetened condensed milk.

heat milk till very warm just before bubbly and take off heat and stir in chips. put in a buttered pan or a pan lined with wax paper.
this usually turns out the way your saying.

Answer 7

I always make the fudge recipe on the back of the Marshmellow Fluff jar. It couldn't be any easier and I get A LOT of compiments on it.

Answer 8

If you cooked it too long, it will turn hard. Test/calibrate your candy thermometer in boiling water to see if you are off the mark.