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How to Make Fudge
This rich traditional fudge gets its deep chocolate taste from unsweetened chocolate and its milky sweetness from condensed milk. For the recipe, see Old-Fashioned Chocolate Fudge.
Fudge is delightful to enjoy at home or take to a party. It also makes a delicious gift from the kitchen your recipients will love.
Assemble your ingredients and equipment. This includes a nine-inch by nine-inch pan covered with aluminum foil and sprayed with nonstick cooking spray, a large saucepan, and acandy thermometer.
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Combine Sugar and Water in Saucepan
In a large saucepan, combine the sugar and the water over medium-high heat. Stir while the mixture heats to dissolve the sugar.
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Bring Sugar Syrup to a Boil
Continue to cook the sugar and water and bring it to a full boil. Allow the mixture to boil for one minute.
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Add Condensed Milk
Once the mixture has been boiling for one minute, add the condensed milk and stir until it is fully incorporated.
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Cook Fudge to 235 Degrees
After the condensed milk is added and incorporated, insert a candy thermometer and cook the mixture to 235 F, stirring frequently so that the candy on the bottom of the pan does not scorch.
Using a wet pastry brush, wash down the sides of the pan occasionally to prevent sugar crystals from forming and making your fudge unpleasantly grainy.
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Add Chocolate
Once the candy reaches 235 F, remove the pan from the heat and set it aside to cool for 15 minutes. Do not stir it during this time or you will form sugar crystals and the fudge will be grainy!
After 15 minutes, add the grated chocolate and stir to melt the chocolate.
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Beat the Fudge
Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss. This may take anywhere from 5 to 15 minutes.
While beating by hand is the traditional method, you can use an electric mixer if you have one. Fit the mixer with the paddle attachment and turn it on medium. Beat it just until it starts to thicken and lose its gloss. It is easy to overbeat fudge with a mixer, so watch it carefully and check it after every minute.
Once the fudge is the proper texture, add the nuts and stir quickly just until they are evenly distributed.
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Pour Fudge into Prepared Pan
Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about three hours or overnight.
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Cut the Fudge
After the fudge is set, use a large chef's knife to cut it into small one-inch squares to serve.
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Serve and Store Finished Fudge
Store remaining fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. For the best taste and texture, bring the fudge to room temperature before serving.
FAQs
Who makes the world's best fudge? ›
- Original Murdick's Fudge.
- Joann's Fudge.
- Ryba's Fudge Shops.
Let cool before beating
After being cooked, the sugar must crystallize again to create fudge. This stage will determine the size of the sugar crystals. The sugar should ideally form small crystals that are barely discernible on the tongue. To achieve this, let the mixture cool for 15 minutes before beating it.
Avoid Stirring Once the Mixture Comes to a Simmer
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Swirl the chocolate through the mixture once using a spatula or the handle of a wooden spoon. Leave the fudge to set overnight.
Why is Mackinac Island fudge so good? ›To obtain the world famous taste, the fudge is slowly cooked in traditional copper kettles over a gas flame. Once the desired temperature is reached, the mixture is poured onto marble slabs for a cooling period and then hand-paddled into loaves.
What is the most popular flavor of fudge? ›Our number-one best-selling fudge flavor: None other than pure Chocolate!
What is the secret of making great fudge? ›While you ultimately want crystals to form, it's important that they don't form too early. 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.
What is the secret to smooth fudge that is not gritty? ›Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.
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.
What happens if you overboil fudge? ›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.
Why is my 3 ingredient fudge not setting? ›
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
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 soft ball test for fudge? ›The cold-water test for soft ball stage is this: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a soft ball in the water that flattens when removed, it is at soft-ball stage.
What to do with failed fudge? ›Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).
What is the oldest brand of fudge on Mackinac Island? ›In 1887, Mackinac Island's first candy shop opened as Murdick's Candy Kitchen. Henry Murdick continued to make sails in the back of the building, while up front, Rome crafted fudge using his mother's recipe.
Where is famous for fudge? ›That's how much world-famous Mackinac Island fudge gets handcrafted daily during peak tourism season. Five tons of fudge every day!
What is the difference between Kilwins and Murdicks? ›Murdick's is harder and more dry while Kilwins is a softer fudge.
Can you ship Mackinac Island Fudge? ›Can I send Ryba's Mackinac Island fudge as a gift? Absolutely! We can help you send corporate gifts to clients across the country or as a 'just because' to your aunt with the sweet tooth. Ryba's Mackinac Island Fudge makes the perfect gift for every occasion.