Millionaire Fudge {Granny's Recipe Revisited} (2024)

FAQs

Why does my fudge not get hard? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer).

To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves.

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).

Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start.

By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.

For perfect fudge, the syrup should form a soft ball that can be picked up, but easily flattened. If the syrup is undercooked, drops of syrup will sink to the bottom of the glass in threads or simply dissolve. If the syrup is overcooked, the ball will be hard and difficult to flatten with your fingers.

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

Soft ball stage is 112-115c (234-240c). You can also test for soft ball stage by using a glass of cold water. When the fudge has boiled for about 10 minutes start to test by dropping a little of the mixture into a glass of cold water.

What to do with unset fudge? ›

You can bring it back to a boil with a bit of water, cooking it to the proper temp this time, and go from there. You can melt it with a bit of additional cream and make hot fudge sauce. Serve it over scope of peppermint ice cream set atop a brownie. Sprinkle with crushed candy cane.

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

You have one option to make it soft, which is you have to put the fudge pieces in a plastic bag along with the paper towel or a bread slice. Secure the bag and leave it overnight, next day you will get a softened fudge.

Proper fudge will set after sitting at room temperature for about 4 hours.

Apart from the incorrect temperature, chewy fudge could result from inadequate beating. When it has cooled to 110 to 113 degrees F (43-45 degrees C), beat until it is creamy and smooth. The process could take between 20 and 30 minutes. The mixture should begin to lose it's gloss and become more matte.

Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.

We like to set this fudge in the freezer to make it quicker! Once you add the fudge to your pan it will need just 30 minutes in the freezer to set.