How do you fix fudge that didn’t Harden?

How do you fix fudge that didn’t Harden?

If your fudge will not set after heating and stirring, but it does not have a grainy texture, you have cooled your fudge properly, but you did not heat it to high enough a temperature during the cooking stage. To reset soft fudge, return it to the pot and add in 1 to 1 1/2 cups of water per batch of fudge.

What happens if you don’t beat fudge?

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. If you continue to beat the fudge, it will go from “perfect” to “rock hard” in minutes.

Why is my homemade peanut butter not creamy?

Check the consistency of the peanut butter. If it is still not creamy enough, start the processor again and add another spoonful of oil. Do this in very small spoonfuls of oil so that you don't risk making the peanut butter too thin.

Can you substitute peanut butter for peanut butter chips in fudge?

4 Answers. You cannot convert it, because they are two different ingredients. Peanut butter chips are pieces which stay whole when baked. They don't melt, just sit there so you can bite on them after the cookie is baked.

Can you beat fudge with an electric mixer?

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.

Can I freeze fudge to make it set?

No, you cannot freeze fudge successfully to set it. Sure, you could try it and hope for winning results. Candy experts say, however, that a failed fudge can be re-worked and then popped into the refrigerator to set.

Why is my homemade fudge crumbly?

The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.

How do you fix crumbly fudge?

I can't help with the high elevation part, but to help with the crumbly part: add more corn syrup. Corn syrup is like a type of invert sugar that helps prevent crystallization. Fudge, when over-stirred, tends to crystallize more and can lead to the dry, crumbly texture you spoke of.

Do you Stir fudge while boiling?

Don't stir the fudge Shaking or stirring the fudge mixture while it's boiling or cooling causes premature crystal growth. If the crystals form too early, they continue to grow and become too large. Let it cool Start beating the fudge only when it has cooled down to 110°F. It will be glossy and dark brown.

What does fudge look like before it sets?

Let the mixture cool before beating. The temperature at this point should be between 43 to 45 °C (110 to 113 °F). The fudge should be warm but not burning hot. Stop beating when the surface of the mixture starts to look dull or matte.

Can I use salted butter for fudge?

Provided the butter is not too salty, it should not affect the consistency or setting, but it will add an extra flavour dimension to the fudge. … If you are making it at home and in a "small amount" it's okay to use salted butter and will not affect the taste.

How do you fix grainy peanut butter fudge?

Grainy Fudge. The graininess is all in the length of time you stir the fudge after cooking it to a soft ball. Once it reaches a soft ball, I set the pot into a small pool of cool water and then start stirring until I can barely drag the spoon through it, or until it starts to turn grainy then I pour it up.

Do you put fudge in the fridge to set?

Allow it to cool at room temperature for a while and then place it in the fridge to set completely.

How long do you boil fudge?

Fill your sink with several inches of cold water. Determining when the fudge is done. Start checking the fudge for doneness after 10 minutes of boiling. If you are using a thermometer, your fudge is ready when it reaches 235°F.

Why is my fudge too soft?

Either you've added too much liquid or not cooked it long enough. There is "fudge repair' though you can try – All you do is add the liquid ingredients to a heavy pan and then the fudge – be it too hard or too soft and then recook it. Definitely use a candy thermometer and watch it closely.