3rd attempt at making fudge - what am i doing wrong?!?

Question

OK the first time the fudge was too runny and didn't set, I was told i didn't boil it long enough so the second time I boiled it for longer & burnt the whole thing!

Today I made my 3rd attempt and everything seemed fine. I didn't over boil, i beat the mixture and poured it in the dish and it looked like it was going to set. I've just gone back to it and it's ROCK HARD!!

What did I do wrong?! I've now wrapped it in foil & put it in the fridge now... do you think it will soften?

Answer 1

Fudge is supposed to be firm.
If you like it softer, try a bit less cooking time..

Answer 2

It does take quite a while for the fudge mixture to reach 240 degrees. It takes much longer than you might think if you are not an experienced candy maker. How long did you let it simmer? Are you putting the bottom of the candy thermometer far enough down in the pan? If you are using the thermometer properly, it could be that you just haven't waited enough. It does seem like that red line isn't going up at all. It might take 15 or even 20 minutes. I will check back to see if you have added any further information about how long you've waited. If I can help further, I sure will try. ADDED LATER: Glad I checked back, I've read your additional details. Thank you for that. You wrote that you "simmered" the fudge for 20 minutes. That's the problem there. Fudge (and all candies) should be cooked, not simmered, on a medium flame in order to get the sugars to do what they are supposed to do in order to become candy. You should see the mixture boiling fully. It's a crystallization process; really it's a science. Raise your range top temperature next time and be patient with that candy thermomter, it'll get there. Please let me know how your next batch turns out. I wish you the best.

Answer 3

Can I suggest using a simpler recipe? I've used this recipe before for Chocolate Fudge, and it came out lovely.

125g milk chocolate
50g butter
1/4 cup evaporated milk
3 cups icing sugar

Melt the chocolate and butter in a double boiler (bowl over a pan of boiling water).

Remove from heat and stir in the evaporated milk.

Sift in icing sugar, then mix in well. It seems like way too much, but it's fine.

Press into a greased tin and put it into the fridge until set - usually at least an hour.

Answer 4

The very best thing you can do for yourself is get a candy thermometer!!
Make sure your candy reaches the correct temperature before you take it off the heat, not a little above or below the correct temperature. Your fudge will turn out perfect every time.
Make sure you use a CANDY thermometer. It will show soft ball and hard ball temperatures on it. Most all fudge recipes say to cook to soft ball stage and when the temp reaches that line remove from heat.
You will have perfect fudge every time.
It is well worth the investment.

Answer 5

you cooked it too long again.

couple of things:

do you know how to do a cold water test? before you start cooking your fudge, get a glass or bowl and fill it with a little bit of ice and water. let it sit until your fudge has boiled for about 3 minutes.

drop a very small amount of the fudge into the water. if the fudge makes a small, soft ball, it is ready to take off the heat. if the ball makes a little tail, boil it longer and test again in a minute.

if the fudge makes hard threads when you drop it in, you cooked it too long.

be VERY careful. hot sugars can burn you VERY BADLY. a sugar burn hurts sooooo bad. i have had a couple that made me see stars.

good luck - - and ask for a candy thermometer for christmas! that will make fudge making alot easier.

Answer 6

It sounds like you cooked it too long. Here is a fudge recipe that I have used for years and it has never failed.

Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.

3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

Answer 7

SOunds to me like you need a sugar thermometer (large metal thermometer). It will have on it names such as soft ball, hard crack etc...

Soft ball is the temperature you want for fudge (235° F–240° F). This means when you put a small amount into cold water it will form into a soft ball (like the texture of fudge). Its easiest if you use a thermometer, but it is possible to just test a small amount of the mixture in cold water.

Answer 8

If you find out will you let me know? My wife and I have been trying the Hersheys recipe for over 30 years with no luck. My mother on the other hand got it right every time.

Answer 9

CHOCOLATE-PEPPERMINT LAYERED FUDGE


1-¼ teaspoons butter, softened (no substitutes)
2 ounces cream cheese, softened
2 cups powdered sugar
3 tablespoons baking cocoa
1 teaspoon whole milk
½ teaspoon vanilla extract

Peppermint Layer:

2 ounces cream cheese, softened
2 cups powdered sugar
1-½ teaspoons whole milk
½ teaspoon peppermint extract
¼ cup crushed peppermint candy

Line 8” square pan w/foil; lightly grease foil w/butter & set pan aside. In small bowl, beat cream cheese. Gradually beat in powdered sugar, cocoa, milk & vanilla extract. Turn into prepared pan. Chill for 1 hour, or until firm. For peppermint layer, beat cream cheese in small bowl. Gradually beat in powdered sugar, milk & peppermint extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for 1 hour, or until firm. Turn fudge onto cutting board; peel off foil & cut into squares.

Answer 10

Get yourself a candy thermometer so you can get the temperature right. The candy won't set properly until it reaches the right temperature.