How To Make Fudge
Many recipes also call for the optional use of nuts such as walnuts, pecans, almonds, cashews, and pistachios. Making smooth and creamy fudge can be a challenge at times. With the many different fudge recipes available, you may have to experiment with several to see which one works best for you. The basic fudge instructions below show how to achieve the smooth and creamy fudge you desire.
Follow these instructions and you should have some great fudge to share with family and friends. The pieces of equipment shown below are items that will aide in the success of making fudge. Select a heavy bottom saucepan with straight sides. To protect against boil overs, be sure to select a saucepan that holds at least 3 times the volume of ingredients. Be sure to use a heat proof bowl to hold the ingredients to which the boiling sugar syrup will be added. A wooden spoon works well when stirring the boiling sugar mixture.
It can tolerate the temperatures it will be exposed to and it is nice and sturdy for stirring the thick fudge. A heat-proof spatula can be used but be sure it is safe to use with temperatures of 235°F or higher. A candy thermometer is used to verify that the sugar mixture is boiled to the proper temperature. This is important to achieve the desired consistency of the fudge.
Fudge can be made without the use of a candy thermometer but there will be a higher risk that the fudge will become grainy. Prepare a pan for pouring the fudge in when it is done. Use a glass or aluminum pan and line with foil. Spray the foil with butter flavored cooking oil or coat lightly with butter. The foil will make it easy to remove the fudge from the pan. Once it has set, just lifting it out of the pan by holding on to excess foil on the sides.
Experience may be one of the best tools for fudge making. For those who do not have the experience, there are some tips to keep in mind when making fudge. The tips below may help you be successful even on your first batch. Use good quality butter when making fudge.
Do not substitute margarine because it contains more water and can prevent the fudge from setting up properly. Also, be sure to follow the recipe closely as to the quantity of butter that is called for because too much butter can also cause a problem with the fudge getting firm enough.
Look for recipes containing marshmallows, marshmallow creme, or corn syrup. These ingredients will help prevent the sugar from crystallizing and causing grainy textured fudge. Be prepared before you begin. Measure all ingredients out and get out all the equipment and utensils you will need. You need to be attentive to what you are doing during every step and be able to react when necessary. Use a candy thermometer to check the temperature of the sugar mixture as it is boiling. The temperature should reach at least 234°F but no higher than 238°; then it should be removed from the heat.
Boiling the sugar mixture to the proper temperature is important in achieving the right water content, which will affect the firmness of the fudge. Boiling to 234°F will remove most of the water content from the sugar mixture. Test your thermometer for accuracy before using. See How to Test a Candy Thermometer.
If you do not have a candy thermometer, the best method to use to determine that the sugar mixture is at the proper temperature is the cold water test to determine when it is at the soft-ball stage. See below for instructions on how to test for the soft-ball stage. Drop a little of the boiling syrup into a glass of cold water. Remove a few of the drops of syrup and rub between your thumb and forefinger.
