09
Dec
In many cases the sugar butter and milk mixture needed to be cooked longer or to a hotter temperature. Conversely cook it too long and fudge wont contain enough water making it hard with a dry crumbly texture.
When not stored in an airtight container it will take on moisture and turn into hard chunks.
Why is my fudge so soft. To get fudge to its right consistency you need to cook it to the soft-ball stage which happens at 235 to 245 degrees Fahrenheit. At this point the sugar concentration is roughly 85 percent and when dropped in cold water the candy forms a soft malleable ball. Why is my fudge so soft.
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. To reset soft fudge return it to the pot and add in 1 to 1 12 cups of water per batch of fudge. Many people overcook fudge because of faulty or broken thermometers.
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. As you beat the fudge pay attention to color and texture.
Once the fudge loses its sheen and thickens put down your spoon. Why is my fudge so soft and sticky. Fudge must be cooked to a full boil until the mixture reaches 242 F.
Therefore it is helpful to have a candy thermometer. Or use it for milkshakes or dipping. I tell the story of a fudge recipe that was an epic fail as fudge but I loved it so much as an ice creamcake topping that I now–when I get a hankering–make it wrong on purpose to use for milkshakes and dipping.
Blessings and happy new year. Under- or overcooking the sugar. The amount of time you cook fudge directly affects its firmness.
Too little time and the water wont evaporate causing the fudge to be soft. Conversely cook it too long and fudge wont contain enough water making it hard with a dry crumbly texture. Grease a 9x13 inch baking dish.
In a medium saucepan over medium heat combine sugar brown sugar butter and evaporated milk. Bring to a boil stirring constantly and boil for 7 minutes. Stir in marshmallow creme until well incorporated and melted.
In many cases the sugar butter and milk mixture needed to be cooked longer or to a hotter temperature. Thats usually the culprit when fudge doesnt set. You can try reheating your fudge mixture by adding a little more evaporated milk and bringing it slowly back to the boil.
Try some tylose powder to make it into a gumpaste. Have a container that has 12 tylose and 12 powered sugar and sprinkle that onto fondant to make it a little more stiff. Conversely if the cooking time is too brief and there is not enough evaporation too much water will remain and the fudge will be too soft.
A temperature of between 112 and 114 C 234 and 237 F must be maintained. This will ensure the fudge has the ideal concentration of water and sugar. Fudge is difficult to make.
The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup and cool the mixture properly so the texture of the fudge turns out smooth and firm but soft enough to cut. Heres how to make fudge on your stovetop and in your microwave. Once the fudge has melted stop stirring and let it cook until the mixture reaches 240F on a candy thermometer.
Mine says soft ball on it at this line. Then remove the pan from the heat and immediately stir in the vanilla extract. Let the fudge sit without heat for about 5 minutes until the bubbles start to subside.
In very hot water a little less than boiling put a spoon or so of your baking powder in this water. If it bubbles for a few seconds very vigorously like a mad science experiment its fine If its pretty much dead -very little bubbles or weak bubbles this is probably your problem. Soft peanut butter fudge is one of my favorite Christmas treats and this recipe comes together super fast with just 4 ingredients.
I remember my grandma best when Im in the kitchen. I mean Ill never forget how she used to listen to me complain about the stresses of school or offer advice after my. Using room temperature ingredients also creates a uniform texture so that the cake is soft and fluffy throughout from the crust to the center.
So when a recipe like this one calls for room. When not stored in an airtight container it will take on moisture and turn into hard chunks. When you go to measure it you are actually measuring the sodium hydroxide water so you will be short.
Be sure to close up your sodium hydroxide immediately and make sure it is. Cook stirring continuously until fudge reaches 234-236F 112-113C. Once fudge reaches temperature immediately remove from heat and add your peanut butter butter vanilla.