What are the ingredients for fudge?
What are the basic ingredients for fudge? The basic ingredients required for old-fashioned fudge are sugar, butter and milk, which is then heated to the soft-ball stage. Quick fudge, like this recipe, typically includes marshmallow fluff or condensed milk.
What is the secret to making fudge?
To sum up six tips to successful fudge Use a heavy pan that distributes heat well or the mixture may stick during cooking. 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.
How do you fix fudge with condensed milk?
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.
Can I use evaporated milk instead of condensed milk for fudge?
It is more stable than regular milk and it can be cooked at high temperatures without curdling, a real benefit to fudge. Unfortunately, there is no substitute for it in a fudge recipe. Also, be sure you do not confuse evaporated milk and sweetened condensed milk, as they are two entirely different products.
Does fudge have flour in it?
The short answer is that fudge is probably gluten-free in most instances. The raw ingredients for fudge are typically sugar, butter, and milk (so those are gluten-free) but fudge can quickly become non gluten-free when it is flavored (chocolate, peanut butter, maple, etc.).
How do you make fudge set?
Use powdered sugar. Instead of adding evaporated milk, add some powdered sugar and remix your fudge batter. The powdered sugar can help the fudge set and harden if it is resistant to doing so. Add a mixture of water and cornstarch.
How long do you boil fudge?
Boil for approximately 5 minutes (stirring constantly) until the mixture has a temp of 234 F on a candy thermometer.
Why is my fudge like caramel?
Fudge often turns into a chewy caramel-like texture because incorrect temperatures were reached. The ideal temperature for the fudge to cook at is 232-234°F (111-112°C). Anything more or less will change the texture completely.
What does butter do to fudge?
Fudge is basically an emulsion between sugar, butter and milk. If the butter gets too hot, it can separate, causing the fudge to become oily on top. This is easy to prevent by monitoring the temperature with a candy thermometer, but separated fudge can also be fixed.
Why is my fudge gooey?
Sometimes old-fashioned fudge never sets, even after hours in the refrigerator. You wait patiently, only to discover that its still a sticky, gummy mess. Fudge usually behaves this way when its not cooked to a high enough temperature (due to oversight or a faulty candy thermometer).
Why is my fudge hard and crumbly?
If you find that your fudge is crumbly and or lumpy, then chances are that its been overcooked. Overcooking your fudge can happen if you forgot to keep an eye on your oven or simply set it too high. On the contrary, fudge that hasnt been cooked long enough will become too soft.
Why does my fudge taste grainy?
Fudge is one of the rare exceptions to the rule that sugar crystals are not desirable in candy. Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
Is fudge better with condensed milk or evaporated milk?
Unfortunately, you cannot use evaporated milk instead of condensed milk in fudge. You can substitute evaporated milk for regular milk in many instances, but it will not give the same rich, creamy taste that you get from the sweetened condensed milk.
What is difference between condensed and evaporated milk?
Evaporated milk is sweetened condensed milk without any added sugar. Both these shelf-stable products are made with milk thats had about 60 percent of its water removed, with sweetened condensed milk beingyou guessed itsweetened.
What can I use if I don t have condensed milk?
Just mix a cup of nonfat dry milk powder with sugar, margarine, and boiling water, and youve got a thick, sweet condensed milk substitute that has the same dairy richness its known for (via Allrecipes).
Why is it called fudge?
Before 1886, the origin and history of fudge is unclear, but Fudge is thought to be an American invention. Most believe the first batch was a result of a accidental fudged batch of caramels, hence the name fudge. Fudge became a new confection after word spread to other womens colleges of the tasty delight.
Does fudge need to be refrigerated?
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.
Does condensed milk have gluten?
There are a few varieties of Sweetened Condensed Milk, and all of them at this time are gluten free.