OK, I've have a problem with my fudge harding up before it is properly mixed with the butter and vanilla. This leaves me with a big lump of junk hardend on a spoon. Now the house was very cold while making this. Is the fudge harding to fast because the house is cold or because its over dunn.I used a candy thermometer to soft ball.
@barronredneck You may be boiling it too long or need to cut the corn syrup by 1/2. Don't rely on the candy thermometer for soft ball stage - readings vary. Watch how softball looks in the video - this is the critical step - boiling too long: candy is hard; boiling too little, it's syrup (either way it's still good for something). Try boiling 12 minutes - that's usually the right amount of time. Practice with your burner & heat level; electric burner: med-low; gas: low flame just above simmer.
@dorothysue1 It probably is the same receipe - it's straight from a 1950's Betty Crocker's cookbook. Try using Mexican Vanilla (double strength) and gourmet chocolate like Callebaut for incredible flavor.
thank you for this recipe, the only problem is when i made it, the final product was really sticky, like caramel, could you explain what i did wrong? i followed all of your instructions....but when it was time to stir, it didn't stir that well and most of it stuck to the bottom of the pan. thank you =)
@PunkDX55 When that has happened to me, I have had the burner on too high and/or cooked it too long. This seems to be more a problem with electric burners. Gas burners allow more flexibility. Try adding the milk first so it covers the bottom of the pan, then very gradually melt the chocolate in & stir constantly. If using an electric burner try lo-medium heat. Experiment with your stove, if you need to have a slightly "softer" soft ball. Extra hard candy - melt it & pour it over ice cream.
@PunkDX55 Don't get discouraged - it takes lots of practice. You have to experiment with your ingredients & your stove. If the fudge was sticky, try reducing the corn syrup to 1/2 a teaspoon. A lower heat for melting the fudge & having the milk go in 1st may help it not stick to the bottom of the pan. Try a lower temp & take more time for it to come to a boil. Also, try (before it boils), briskly scraping any solid choc off the bottom of the pan & stir it in really well with the milk.
I make chrystal type firm (not hard) fudge better than soft mucky fudge.. for this I don't use corn syrup and I put all the ingredients in and slowly heat (VANILLA add w/fudge in bowl) When it is boiling, I keep on a heat between medium and low and stir the whole time for around 35 minutes. I start testing on the plate like I mention in my last comment and I never have fudge that isn't awesome. I don't use ingredients I just put sugar, cocoa, half can evap milk(CARNATION) + Homo milk Equal parts
For people who have fudge that doesn't thicken or gets too hard.. what I do is put a dab on a plate and stirr with a toothpick. After stirring if it doesn't thicken then keep cooking.. When it thickens to how I like it I pour it into a bowl and stir.
@deathwanderer999 Often people use marshmellows or corn syrup to make a "quick" fudge. These receipes don't give you mouthwatering, melt in your mouth delicious fudge. "Real" fudge just means the original method where the cooking process leads to the right type of very small sugar crystals which give fudge it's incredibly unique texture and distinct flavor. Fudge is not the same as chocolate candy.
@taurus26m Don’t use sweetened condensed milk. You can use evaporated milk if you “unevaporate it” by adding water to the evaporated milk. You won’t burn the sugar by boiling the fudge. For the entire cooking time, keep the burner on a low -medium heat. This gently brings the milk, choc. sugar, corn syrup to a boil so the mixture won’t scorch the bottom of the pan. Be sure to stir very often until it boils. Once it starts to bubble up into a boil, stop stirring or you will get grainy fudge.
@XILUVBX I use an ice cream spatula in the video. Your question is a good one because many other kinds of spoons are not strong enough to handle the final stirring after the fudge has cooked and cooled. The handles would break or the spoons wouldn't be broad enough to stir efficiently. When I found this mostly flat, broad ice cream spatula I thought it would be the perfect tool for stirring the fudge and that turned out to be completely true.
Does this fudge have any after taste of sugar. I'm looking for a creamy fudge that melts in your mouth with no sugar taste or grainy on your tongue. I've tasted rocky mountain fudge and I am trying to make mine like that. I've cooked my fudge to the soft ball stage and trying different techniques but it comes out slightly grainy. If anyone has any suggestions, please feel free to post. I want to add some marshmallow cream to mine to get that smooth velvety texture and taste. Thanks
@new2knitting If your fudge is grainy, you may be stirring it when it has already started to boil. Stirring once fudge has started to boil or stirring it before it has cooled enough will give you grainy fudge. If you stir as constantly as you can before it starts to boil, then don't stir at all once it starts to boil, that will help you get very, very tiny crystals - then it won't taste grainy. Wikipedia explains the chemistry of the crystals if you want more information. Good Luck!
@rebekahchoi969 Fake fudge is fudge made with shortcuts like using marshmellows or is chocolate candy that wasn't cooked to softball stage and then when cool stirred to make it thick. There is a chemical change in the sugar crystals through the process of boiling, cooling then stirring that gives fudge a unique texture and flavor. Wikepedia has good information on the history, chemistry, etc. of real fudge.
Just one question...when you add the butter and vanilla...how do you add it without stirring. DO you just drop it in ....sorry if this seems like a stupid question but I am a novice when it comes to cooking.
@stinkingdog101 It's not a stupid question at all. When the fudge is at softball stage, remove it from the burner and immediately drop in the butter without stirring - it will melt. AFTER the fudge has cooled to 100 degrees F, add the vanilla and then start stirring - a bit slowly at first so the melted butter and vanilla don't "slop" out of the pan. Once they are integrated with the fudge, you can speed up your stirring. Good luck!
Yummmmmmm!!!!!!
I have to try this
Trund27 4 days ago
OK, I've have a problem with my fudge harding up before it is properly mixed with the butter and vanilla. This leaves me with a big lump of junk hardend on a spoon. Now the house was very cold while making this. Is the fudge harding to fast because the house is cold or because its over dunn.I used a candy thermometer to soft ball.
barronredneck 2 months ago
@barronredneck You may be boiling it too long or need to cut the corn syrup by 1/2. Don't rely on the candy thermometer for soft ball stage - readings vary. Watch how softball looks in the video - this is the critical step - boiling too long: candy is hard; boiling too little, it's syrup (either way it's still good for something). Try boiling 12 minutes - that's usually the right amount of time. Practice with your burner & heat level; electric burner: med-low; gas: low flame just above simmer.
MomMadeIt 2 months ago
Thank you for this recipe. It seems as close as to the one my Mom used to make.
dorothysue1 2 months ago
@dorothysue1 It probably is the same receipe - it's straight from a 1950's Betty Crocker's cookbook. Try using Mexican Vanilla (double strength) and gourmet chocolate like Callebaut for incredible flavor.
MomMadeIt 2 months ago
thank you for this recipe, the only problem is when i made it, the final product was really sticky, like caramel, could you explain what i did wrong? i followed all of your instructions....but when it was time to stir, it didn't stir that well and most of it stuck to the bottom of the pan. thank you =)
PunkDX55 5 months ago
@PunkDX55 When that has happened to me, I have had the burner on too high and/or cooked it too long. This seems to be more a problem with electric burners. Gas burners allow more flexibility. Try adding the milk first so it covers the bottom of the pan, then very gradually melt the chocolate in & stir constantly. If using an electric burner try lo-medium heat. Experiment with your stove, if you need to have a slightly "softer" soft ball. Extra hard candy - melt it & pour it over ice cream.
MomMadeIt 5 months ago
@MomMadeIt ok i will try this, thank you =)
PunkDX55 5 months ago
@PunkDX55 Don't get discouraged - it takes lots of practice. You have to experiment with your ingredients & your stove. If the fudge was sticky, try reducing the corn syrup to 1/2 a teaspoon. A lower heat for melting the fudge & having the milk go in 1st may help it not stick to the bottom of the pan. Try a lower temp & take more time for it to come to a boil. Also, try (before it boils), briskly scraping any solid choc off the bottom of the pan & stir it in really well with the milk.
MomMadeIt 5 months ago
I make chrystal type firm (not hard) fudge better than soft mucky fudge.. for this I don't use corn syrup and I put all the ingredients in and slowly heat (VANILLA add w/fudge in bowl) When it is boiling, I keep on a heat between medium and low and stir the whole time for around 35 minutes. I start testing on the plate like I mention in my last comment and I never have fudge that isn't awesome. I don't use ingredients I just put sugar, cocoa, half can evap milk(CARNATION) + Homo milk Equal parts
adrahaxxen 5 months ago
For people who have fudge that doesn't thicken or gets too hard.. what I do is put a dab on a plate and stirr with a toothpick. After stirring if it doesn't thicken then keep cooking.. When it thickens to how I like it I pour it into a bowl and stir.
adrahaxxen 5 months ago
Hi. What did you mean by "real fudge"? Are most of the fudge people making real or are you using a buzzword?
deathwanderer999 5 months ago
@deathwanderer999 Often people use marshmellows or corn syrup to make a "quick" fudge. These receipes don't give you mouthwatering, melt in your mouth delicious fudge. "Real" fudge just means the original method where the cooking process leads to the right type of very small sugar crystals which give fudge it's incredibly unique texture and distinct flavor. Fudge is not the same as chocolate candy.
MomMadeIt 5 months ago
does it matter if you use condensed milk or evaporated milk? and do you really need to boil the mixture? Im worried about burning the sugar... thanks
taurus26m 8 months ago
@taurus26m Don’t use sweetened condensed milk. You can use evaporated milk if you “unevaporate it” by adding water to the evaporated milk. You won’t burn the sugar by boiling the fudge. For the entire cooking time, keep the burner on a low -medium heat. This gently brings the milk, choc. sugar, corn syrup to a boil so the mixture won’t scorch the bottom of the pan. Be sure to stir very often until it boils. Once it starts to bubble up into a boil, stop stirring or you will get grainy fudge.
MomMadeIt 8 months ago
Thank you for showing us!
Tinkeroftime 9 months ago
@XILUVBX I use an ice cream spatula in the video. Your question is a good one because many other kinds of spoons are not strong enough to handle the final stirring after the fudge has cooked and cooled. The handles would break or the spoons wouldn't be broad enough to stir efficiently. When I found this mostly flat, broad ice cream spatula I thought it would be the perfect tool for stirring the fudge and that turned out to be completely true.
DrChristineAdams 9 months ago
Does this fudge have any after taste of sugar. I'm looking for a creamy fudge that melts in your mouth with no sugar taste or grainy on your tongue. I've tasted rocky mountain fudge and I am trying to make mine like that. I've cooked my fudge to the soft ball stage and trying different techniques but it comes out slightly grainy. If anyone has any suggestions, please feel free to post. I want to add some marshmallow cream to mine to get that smooth velvety texture and taste. Thanks
new2knitting 10 months ago
@new2knitting If your fudge is grainy, you may be stirring it when it has already started to boil. Stirring once fudge has started to boil or stirring it before it has cooled enough will give you grainy fudge. If you stir as constantly as you can before it starts to boil, then don't stir at all once it starts to boil, that will help you get very, very tiny crystals - then it won't taste grainy. Wikipedia explains the chemistry of the crystals if you want more information. Good Luck!
MomMadeIt 10 months ago
what's fake fudge?
rebekahchoi969 1 year ago
@rebekahchoi969 Fake fudge is fudge made with shortcuts like using marshmellows or is chocolate candy that wasn't cooked to softball stage and then when cool stirred to make it thick. There is a chemical change in the sugar crystals through the process of boiling, cooling then stirring that gives fudge a unique texture and flavor. Wikepedia has good information on the history, chemistry, etc. of real fudge.
TuxedoCatTales 1 year ago
@TuxedoCatTales oh thx
rebekahchoi969 7 months ago
Just one question...when you add the butter and vanilla...how do you add it without stirring. DO you just drop it in ....sorry if this seems like a stupid question but I am a novice when it comes to cooking.
stinkingdog101 1 year ago
@stinkingdog101 It's not a stupid question at all. When the fudge is at softball stage, remove it from the burner and immediately drop in the butter without stirring - it will melt. AFTER the fudge has cooled to 100 degrees F, add the vanilla and then start stirring - a bit slowly at first so the melted butter and vanilla don't "slop" out of the pan. Once they are integrated with the fudge, you can speed up your stirring. Good luck!
DrChristineAdams 1 year ago