Easy Fudge Recipes that Make Wonderfully Edible Gifts (2024)

FAQs

What is the secret to good fudge? ›

While fudge was not invented on Mackinac Island, it most certainly – and most deliciously – was perfected here.

The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful 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!

After years of testing recipes, we're pretty sure we have a handle on the most popular fudge flavors, but chocolate and cherry will always rank high on the list.

But there's one kitchen that knows a recipe for keeping warm. Original Murdick's Fudge has been in operation since 1887, when it first opened its doors on Michigan's Mackinac Island. "Fudge is Mackinac Island, synonymous with Mackinac Island," said owner Bob Benser.

As Mackinac Island evolved from a center of fur trade into a summer resort destination, Victorian-era vacationers began to identify the island with sweets. At first, the most common candy was maple sugar harvested by Native Americans.

If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

Should I stir fudge while boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

Too cooked

The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).

OPTION 4) If you think the reason it didn't set was because you didn't heat it to the right temperature, you could try putting it back into the pan and re-cooking.

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.

However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set. If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened. If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.

Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.

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.

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. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

Technically, “fudge” is simply cooked sugar. Cook your sugar a few degrees higher and your product will likely be a bit firmer.