Why isn’t my fudge properly setting?

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Fudge is a popular dessert for many people, and you’re probably looking forward to having some. If you’ve chosen to make your own fudge for the first time, you’re probably hoping it turns out delightfully.

You can absolutely create wonderful fudge at home, however some people have reported having trouble getting the fudge to firm up correctly. When this occurs, it makes it difficult for the fudge to come out properly, and it may also lack the right consistency.

Then why isn’t your fudge setting up properly? Is there anything special you can do to avoid this happening?

Continue reading to learn all you need to know about fudge, why it may not set up well, and what you can do to obtain better results. If you follow all of the recommendations, you should be able to produce some of the greatest fudge you’ve ever eaten in no time.

Temperature Issues Are Usually to Blame

When your fudge isn’t setting properly, it’s usually because the temperature wasn’t adjusted correctly. If your fudge is sticky or gummy, it was probably not baked to a high enough temperature.

While preparing fudge for the first time, many people make this error. They cook the fudge for what seems to be an adequate period of time, but they remove it from the heat source too soon.

If your fudge hasn’t set correctly after several hours in the fridge, you may be at a loss for what to do. You may even be concerned that you will have to discard the fudge since it isn’t exactly what you imagined.

Don’t toss away the fudge before attempting to repair it. There is a technique to cure fudge that hasn’t been cooked to a high enough temperature, and it entails heating it again.

Saving Fudge That Hasn’t Been Cooked to a High Enough Temperature

You should take the fudge out of the refrigerator and scrape it back into the pan you’re cooking it in. Any big saucepan should enough for this, but use whichever pot you are most comfortable with.

When you’ve scraped the fudge into the saucepan, you’ll want to add one and a half cups of water to the pan. After that, you’ll spend some time stirring the fudge over low heat to dissolve it.

This procedure will take some time, but you will need to be patient if you want decent outcomes. You may taste the fudge as you mix it to check how it is if you want to make sure everything is going well.

It’s conceivable that the water you added to the saucepan significantly diluted the taste. In this situation, extra flavoring will be required in order to get things where they need to be.

After adding the necessary ingredients and thoroughly dissolving the fudge, turn the heat up to medium. Bring the fudge to a boil while standing by with a wet pastry brush.

To prevent things from foaming up too much, use the wet pastry brush to wash the edges of the pan. You don’t want the sugar crystals to froth, nor do you want to mix the fudge at this point.

Now, you’ll want to continue heating the fudge at the temperature specified in the instructions. Normally, the temperature will fluctuate between 237 and 239 degrees Fahrenheit.

After the fudge is done, remove it from the heat source and chill it according to the directions. If you can chill and beat the fudge as directed at this stage, you may have just saved the fudge that didn’t come out properly the first time.

Remember to use a reliable candy thermometer when checking the temperature of the fudge. If you didn’t use a thermometer previously, that’s probably why you didn’t get the temperature properly.

What About Hard Fudge?

Another problem that many have while creating fudge is that it occasionally turns out too firm. Unfortunately, this is something that may happen if you make a mistake when cooking the fudge.

Most fudge gets hard when it is overdone, and there isn’t much you can do about it. If your fudge turns out excessively hard, you’ll either have to toss it away or accept it for what it is.

Many people find fudge that is a little too firm or gritty to be enjoyable, but your mileage may vary. Test the fudge for yourself to see what you think, and remember that if you have enough ingredients, you can always toss it away and try again.

Fudge may also go awry if it is not allowed to cool completely. The chilling process is considerably more critical for fudge than many people know, and failing to allow the fudge to cool as it should can result in poor results.

You may attempt the fudge fixing process described above if you like, although many people have experienced better results when the fudge hasn’t been cooked long enough. Follow the fudge recipe exactly, paying special attention to the temperature requirements and cooking time.

You should obtain decent results if you cook the fudge at the correct temperature and then allow it to cool correctly. Small errors might create problems, but most individuals don’t do it right the first time.

Don’t worry if you have a few failed attempts at creating fudge; you can undoubtedly improve. As you become accustomed to pacing things out and paying attention to the status of things, preparing fudge will become second nature.

Ingredient Mistakes

You should also be aware that ingredient errors might make a difference while making fudge. Even something as basic as miscalculating an ingredient might cause problems.

Keep in mind that the fudge recipe you’re using was meant to employ the ingredient measurements stated. If you accidently deviate from the recipe, you will most likely receive different results.

It can be a good idea to double-check your recipe to be sure you’re doing everything correctly. While measuring things, don’t attempt to hurry yourself because you want to get the measures perfect.

It should be simpler to get the fudge to work out properly if you take extra time to be precise about measuring. At the absolute least, check to see if you missed anything or made a mistake so you can fix it the next time you make fudge.

You Could Make Easier Types of Fudge

The instruction above is for the traditional fudge recipes that so many people adore. While standard fudge does not use condensed milk or marshmallow fluff, there are versions that do.

There are several fast fudge recipes that do not adhere to traditional fudge-making processes. If you choose a recipe that calls for marshmallow fluff or condensed milk, you will most likely have an easier time.

These types of fudge are not only faster to make, but they are also much easier to get right even if you don’t have much experience. Obviously, not all fudge connoisseurs believe that these fast fudge recipes are close enough to the genuine thing, but that is entirely up to you to decide.

There are many individuals who like fast fudge recipes that may be created more easily. If you dislike cooking fudge the traditional method, checking into fast fudge recipes is a good option.

Enjoy Your Fudge

You now understand a lot more about how to make fudge and what may go wrong. If you’re going to create old-fashioned fudge, make sure you obtain a nice candy thermometer so you can get it correctly.

If you find creating traditional fudge too time-consuming, consider a simpler version that uses marshmallow fluff or condensed milk. In any case, if you set your mind to it, you’ll be able to come up with a means to manufacture delightful fudge.

Creating fudge may be quite fulfilling when done correctly, and you now know more about what pitfalls to avoid. You should have a lot simpler time getting your fudge to set up correctly in the future.


What can you do if fudge doesn’t set?

If your fudge was excessively sticky or didn’t set when it cooled, it probably didn’t get hot enough. If you use a candy thermometer and cook the fudge to the temperature required in the recipe (typically between 234 and 239°F), you may easily avoid this error.

How do I get my fudge to harden?

The sugar, butter, and milk combination required to be cooked longer or at a higher temperature in many circumstances. When fudge does not set, this is frequently the cause. You may reheat your fudge mixture by adding a bit more evaporated milk and gradually bringing it back to a boil.

What to do if fudge is too liquidy?

Add a spoonful of cornstarch to a tablespoon of water and mix vigorously until the fudge thickens considerably. What exactly is this? Instead, use the soft ball technique, which involves dropping a little bit of hot fudge into a cup of cold water.

How long does it take for fudge to fully set?

How Long Should Fudge Be Cooled Before Cutting? The fudge will take around two to three hours to firm up. It’s hard to resist the desire to cut into the fudge, but try to wait until it firms up before cutting.

Can you redo fudge that didn’t set?

8 of your recipe’s quantity) and gently bring your fudge back to a boil, monitoring your candy thermometer often to prevent burning. Reheat with evaporated milk. If you followed the directions on your recipe and your fudge still did not set correctly, add a little amount of evaporated milk (start with 1 tablespoon).

Can you remelt fudge if it doesn’t set?

Yes! Remelting fudge is another method for repairing fudge that hasn’t set correctly or has turned out hard, brittle, or too gritty.

Do you refrigerate fudge to set?

Fudge keeps well at room temperature for 2 to 3 weeks when covered in its original wax paper. NEVER REFRIGERATE your fudge because it will lose moisture and become dry and crumbly.

When should I stop beating fudge?

The fudge should be warm, but not scorching. Cease pounding when the mixture’s surface becomes dull or matte. Pour immediately into a greased or parchment-lined mold and let aside to cool fully.

Will hot fudge harden?

The hot fudge will somewhat firm as it cools in the refrigerator. Warm it in the microwave in 30 second increments until the fudge becomes flexible and easy to pour. Enjoy!

How long does it take for fudge to set in the fridge?

Let the fudge to cool for 15 minutes at room temperature before putting it in the refrigerator, uncovered. Refrigerate for 2-3 hours (or overnight) until the fudge is hard before slicing and serving.

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