When is fudge done

In both cases, sugar and cream must be brought to a boil by gently stirring then — and this is very important — refrain from stirring again throughout the rest of the cooking process. Sugar crystallization causes a chain reaction: if a crystal is present in the mixture, other sugar molecules will attach to it and the mixture may seize and become grainy. During cooking, sugar crystals can stick to the sides of the pan.

If you stir the mixture, these crystals could fall in and crystallize a part of the sugar again. To work around this issue and dissolve all crystal traces, brush the sides of the pan with a brush dipped in water at the beginning of the cooking process.

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 discernable on the tongue. To achieve this, let the mixture cool for fifteen minutes before beating it. Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water.

Leave to cool for a moment then pick up the ball of syrup. In a cool place the fudge will keep for about 2 weeks but you can also keep the fudge in the fridge which will extend the life for 3 to 4 weeks. 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.

Set cubes of butter on the surface of the fudge syrup. Drape a folded piece of cheesecloth over the saucepan to help keep dust out.

Start your FREE trial. Fine Cooking. Sign Up Login. How-To How to Make Chocolate Fudge Learn how to make the smoothest, creamiest chocolate fudge ever—plus four flavor variations for everyone on your gift list.

Photos: Scott Phillips. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. Recipe Creamy Chocolate Fudge. Recipe Chocolate-Coconut Fudge. Recipe Peppermint-Chocolate Fudge. Recipe Mocha-Chocolate Fudge. Recipe Rocky Road Fudge. Against the grain: secrets to smooth fudge. When the fudge stiffens slightly, it is time to add ingredients such as chopped nuts. Continue beating till the fudge becomes very thick and starts to lose its gloss.

Be careful when pouring the fudge mixture into the prepared baking pan, as it can be quite hot. Spread the mixture evenly and do not scrape the sides of the saucepan. The scrapings have a stiffer, less creamy texture. While the fudge is still warm, score it into squares using a sharp knife. This will make it easier to cut after the fudge has completely cooled.

If the fudge becomes too stiff, try kneading it with your hands until softened, then press it into the pan or roll it up like a sausage and slice it.

It will still be tasty. When fudge is cool and firm, use the foil that was used to line the pan to lift the fudge out of the pan. Place it on a cutting board and remove the foil. Use a sharp knife and cut the fudge into squares or diamonds, or use a cookie cutter to cut it into shapes. The fudge should be stored as indicated in the recipe. Some recipes indicate a tightly covered container, while others indicate that the cover should be loose.

Some fudge needs to be stored in the refrigerator, while others require it to be stored in a cool, dry place. Coverings can consist of aluminum foil, plastic wrap, resealable bags, or containers. Fudge can be stored in the refrigerator for up to 2 weeks and in the freezer for about 3 months. Follow From Karen's Kitchen on. Here are some tips to help you make the perfect fudge: Gather all the equipment needed in advance. Prepare the baking pan. Test the candy thermometer. Use a heavy saucepan. Use a wooden spoon.

Use a candy thermometer.