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Why is my fudge not setting?
Soft, sticky fudge that refuses to firm up is a familiar problem, and the first things to check are the temperature and the beating. Here is why fudge stays soft, and what to check next time.
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Fudge is sugar, butter and milk boiled together, cooled, then beaten until it thickens. Unlike toffee, it is a crystalline sweet: its set and its creamy texture come from many tiny sugar crystals. Getting it to set means getting the temperature and the beating right: see how is fudge made?
It did not get hot enough
The temperature the mixture reaches decides the texture. Fudge is boiled to the soft ball stage. Below about 116°C, the fudge will not set as it usually would. As a syrup boils, water evaporates and the sugar becomes more concentrated, so a lower temperature means more water is left in it. Too hot, on the other hand, and the fudge turns out dry.
There is no single perfect number. Sources disagree about the soft ball stage, quoting anywhere from 112 to 118°C, and the right point also depends on your kitchen: humidity, altitude and the temperature of the day all make a difference. On a cooler day, fudge tends to reach the soft ball stage about a degree lower than usual.
It was not cooled, or not beaten
Classic fudge is not simply poured and left. The hot mixture is cooled to about 48 to 49°C, then beaten by hand until it becomes thick, creamy and less glossy. As it cools, the sugar begins to crystallise, and those tiny crystals give fudge its smooth, firm texture.
Testing the soft ball stage
Before sugar thermometers were cheap, cooks tested syrup by dropping a little into cold water. At the soft ball stage it forms a soft ball in the water. Sources even disagree on this test, describing the ball as either able or unable to be flattened when you take it out, so a thermometer is the more reliable guide.
Other ways to make fudge
Fudge can also be made in a microwave, which takes about 10 minutes and needs stirring every 2 minutes, and some recipes use condensed milk: see how to make fudge with condensed milk
Too firm or grainy instead?
If your fudge set, but came out gritty, that is a different problem, caused by crystals that grew too big: see why is my fudge grainy?
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Questions and answers
Why is my fudge still soft?
The first thing to check is whether the mixture got hot enough. Fudge is boiled to the soft ball stage, and below about 116°C it will not set as it normally would. Humidity and altitude also shift the right temperature, and on a cooler day it is about a degree lower.
Do you have to beat fudge?
Yes, for classic fudge. The mixture is cooled to about 48 to 49°C and then beaten until it becomes thick, creamy and less glossy. Beating makes the sugar form many tiny crystals, which is what gives fudge its set.
What is the soft ball stage for fudge?
A stage of boiling sugar syrup, named after the old test of dropping a little into cold water. Sources disagree on its exact range, quoting between 112 and 118°C, and on whether the ball should flatten when you take it out.
Sources
- Fudge, Wikipedia
- Candy, Wikipedia
- Candy making, Wikipedia
Keep reading
- Sweet tips and how toWhy is my fudge grainy?Good fudge is full of tiny sugar crystals. Grainy fudge has big ones, from stray crystals, stirring the boiling syrup or beating it hot. How to avoid it.
- How it is madeHow is fudge made?Fudge is sugar, butter and milk boiled to about 116°C, cooled to around 49°C and beaten until thick. Tiny sugar crystals give it a creamy texture.
- Sweet tips and how toHow to make fudge with condensed milkCondensed milk fudge is boiled to 113 to 115°C, stirring all the time, then beaten until thick. A classic method step by step, and the reasons behind it.
- Questions people askWhat is the difference between fudge and tablet?Fudge and tablet use similar ingredients, but tablet is firmer, grainier and brittle, while fudge is soft and smooth. The secret is how the sugar sets.
- Sweet tips and how toHow long does fudge last?Homemade fudge keeps about 2 weeks airtight, and one fudge maker dates its fudge 6 to 8 weeks ahead. Why the fridge dries fudge out, and freezing.
- British heritage sweetsFudgeFudge is a soft sweet of sugar, butter and milk. Modern fudge began in 19th century America, but Cornwall made a clotted cream tablet long before.