Why Did My Fudge Remain Smooth After Beating? | Ask Nigella.com (2024)

Full question

Hello, I made the Vanilla Fudge and despite whisking with electric beaters at the end the fudge was smooth and not grainy. Can you please tell me where I went wrong?

Our answer

Nigella's Vanilla Fudge is a traditional fudge recipe that is made by boiling butter, milk, condensed milk, sugar and golden syrup to soft ball stage. The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance. When it sets, the fudge will be slightly crumbly when cut and should melt in the mouth.

It could be that there was an expectation of large sugar crystals rather than smaller ones. The beaten fudge will still look quite smooth and you will not notice large crystals when you eat the fudge. If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help). Otherwise it could be that the fudge cooled too much before it was beaten. The mixture will thicken naturally as it cools and beating it enough once cooled is more difficult. Let it cool for a few moments but not for too long.

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Why Did My Fudge Remain Smooth After Beating? | Ask Nigella.com (2024)

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Why Did My Fudge Remain Smooth After Beating? | Ask Nigella.com? ›

Our answer

What makes fudge smooth? ›

For first-time candy makers: Look for recipes that call for corn syrup, marshmallows, or marshmallow crème. These ingredients prevent crystallization of sugar into large grains, so the texture of the fudge will remain smooth. Also, recipes using cream or condensed milk are less likely to curdle than regular milk.

Why is my fudge not grainy? ›

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.

Why does fudge stay soft? ›

there is too much leftover water in the syrup and the resulting fudge is soft. To save the fudge, put it in a saucepan with 15 to 30 ml (1 or 2 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil until the thermometer reaches 114 to 115 °C (237 to 239 °F).

What happens if you over stir fudge? ›

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.

Why didn't my fudge get hard? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft.

What is the key to successful non-grainy fudge? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

What is the secret to perfect fudge? ›

Tips for Making Fudge
  • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
  • Avoid Stirring Once the Mixture Comes to a Simmer. ...
  • Beat Thoroughly.
Mar 8, 2023

How to fix soft fudge? ›

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

What is done when fudge is cooked to avoid a grainy texture from improper crystallization? ›

To counteract this, cover the pan for a couple of minutes after the fudge begins to boil, causing steam to form to help rinse the chocolate from the sides. Or, you can swirl instead of stir, and use something like a wet brush or paper towel to push the sugar along the inside of the pan back down into the mixture.

Can you over whisk fudge? ›

If you are using an electric whisk instead of hand beating your Homemade Fudge it's important to remember that this is a very easy way to overbeat Fudge. When Fudge is overbeaten it can also create a grainier texture on the tongue, so be extra careful when using electric equipment to beat your Homemade Fudge!

How do you make homemade fudge firmer? ›

​Harden the fudge:​ Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).

Can you beat fudge in a stand mixer? ›

Pour the mixture over the chocolate, being sure to shake, not scrape, the mixture from the pot. Set aside to cool for 10 to 12 minutes. (This prevents a grainy consistency.) Using the clean wooden spoon or a standing mixer on low speed, stir or beat the mixture until the chocolate is completely melted and incorporated.

What should fudge look like after beating? ›

The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.

When to stop beating fudge? ›

Once the mixture has cooled enough, use a wooden spoon or an electric hand mixer to beat the fudge until you see the very first signs of the mixture shifting from glossy to matte. Believe yourself when you think you see them! If you over-mix the fudge it will set in your pot.

How to stop fudge from going grainy? ›

Don't panic if your fudge is grainy, nothing is lost it just requires some more work. Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature.

How to get fudge soft? ›

One way to do so is to place the fudge in an airtight container with some source of moisture and leave it to absorb overnight. This could be: A bowl of water. A damp paper towel.

What's the difference between smooth and crumbly fudge? ›

Smooth fudge often has a rich and decadent flavour. Crumbly fudge, as the name suggests has a more granular and crumbly texture. It is made with similar ingredients to smooth fudge but cooked to a higher temerature or for a shorter time than smooth fudge.

How to make fudge less chewy? ›

Chewy fudge is often the result of undercooking. To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately.

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