Temperature For Fudge | Ask Nigella.com (2024)

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Temperature For Fudge | Ask Nigella.com? ›

Fudge is made by boiling a sugar mixture to "soft ball" stage (115c/238F). If you are using a sugar thermometer then it may be worth checking the accuracy by putting the thermometer in a saucepan of boiling water (it should read 100c/212F).

If the candy forms a soft pliable ball, it is in the softball stage, about 235°— 240°F. This is the stage you would cook to if you are making fudge. If the candy forms a firm but not hard ball, it is in the firm ball stage. The temperature of this stage is between 242—248°F.

Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F). The cooking is intended to evaporate a part of the liquid and concentrate the sugar. The temperature of the cream/sugar mixture (called syrup) rises as water evaporates.

Allow to cool to 110 degrees F (43 degrees C), 50 to 70 minutes. Do not disturb fudge as it's cooling. Add butter and vanilla to the fudge. Beat with a wooden spoon until well incorporated and fudge loses its sheen; do not under beat.

You can also test for soft ball stage by using a glass of cold water. When the fudge has boiled for about 10 minutes start to test by dropping a little of the mixture into a glass of cold water. If the mixture forms a thread as it sinks into the water then it needs cooking for a little longer.

Sugar Crystals Formed

It's important to beat the fudge ingredients to develop the right texture, but you won't get smooth, creamy fudge if you beat it when it's too hot. Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge.

A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

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.

How long does it take fudge to reach 234 degrees? ›

Cook the mixture over medium-low heat, without stirring, until the thermometer registers 234 degrees, about 20 to 25 minutes. The mixture should boil at a moderate, steady rate over the entire surface. While the fudge is cooking, prepare the baking pan.

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

It could be that your fudge is overcooked and this causes the sugar to harden. A sugar thermometer will help you to check it reaches the correct temperature which is the soft ball stage at 112 to 116 °C (234 to 241 °F). If it exceeds this, it is heading for a much chewier consistency.

about 40 minutes to reach soft ball stage.

What Temperature Is Soft Crack Stage? The candy soft crack stage begins at 270 degrees Fahrenheit (132 degrees Celsius).

By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals.