How to make fudge video (2024)

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How to make white chocolate chip fudge.

Points to remember

  • Pour the double cream into a saucepan along with the caster sugar and liquid glucose.
  • Slowly heat them together, stirring continually, until the sugar melts and stops feeling grainy on the bottom of the pan.
  • Turn up the heat and boil rapidly until the bubbles in the mixture look small and even.
  • 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.
  • If you have a sugar thermometer, the temperature should be 119˚C
  • Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
  • Pour into a prepared tin and sprinkle with the white chocolate. Swirl the chocolate through the mixture once using a spatula or the handle of a wooden spoon.
  • Leave the fudge to set overnight.
  • Take the fudge out and cut it into squares. It’ll keep for up to 2 months in an airtight container.

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VIDEO RECIPE

This video uses our White chocolate chip fudge recipe. It shows the basic technique needed for all fudge recipes.

Comments, questions and tips

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How to make fudge video (1)

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How to make fudge video (2024)

FAQs

How do you make fudge creamy and not grainy? ›

Grainy Fudge

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.

Why is my fudge not setting enough? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

What makes fudge thick? ›

Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don't feel grainy on your tongue, but smooth. While you ultimately want crystals to form, it's important that they don't form too early.

Why won't my 2 ingredient fudge set? ›

Why won't my 2-ingredient fudge set? If your fudge isn't setting, it might be due to underheating the mixture or not chilling it long enough.

What makes fudge firmer? ›

Too cooked

This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge.

How long do you boil fudge to get to soft ball stage? ›

How long does it take to make fudge:
  1. about 18 min to reach boiling.
  2. about 40 minutes to reach soft ball stage.
  3. 60 minutes to cool.
  4. 28 minutes to beat in a KitchenAid (your time for this may vary)
  5. 4 hours to set.

What to do with failed fudge? ›

My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.

What temperature should fudge be cooked at? ›

When you're cooking your fudge over the stove, you should aim for a maximum temperature between 234-237ºF. Yes, that's only a three-degree range! In order to ensure you remove your fudge from the heat as soon as it reaches this temperature, you should monitor the mixture with a candy thermometer.

How do you know when fudge is ready to set? ›

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 causes fudge to be too soft? ›

However, homemade fudge doesn't always set up into a semi-firm, melt-in-your-mouth confection. If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.

What is the secret to smooth fudge that is not gritty? ›

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

What is the best pan to make fudge in? ›

Saucepan: Choose a heavy, straight-sided metal saucepan that holds about twice the volume of your fudge recipe.

Why does my fudge crumble when I cut it? ›

It might be that you haven't dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn't enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn't beaten long enough or hard enough. All of these factors could be the cause of grainy fudge.

What makes fudge good? ›

The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut.

How do you cut fudge without cracking it? ›

The serrated edge means that it cuts through chocolate topped slices easily without any cracking. Large flat edged knife: This knife works well on slices where you want a very sharp edge (like fudge). The slice needs to be quite firm and without a hard chocolate topping.

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