Why won t my microwave fudge set?

The most common culprit behind unset fudge is inaccurate temperature control . If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

What happens if you beat fudge too soon?

It's important to beat the fudge ingredients to develop the right texture, but you won't get smooth, creamy fudge if you beat it when it's too hot. Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge .

Why is my fudge so soft in the microwave?

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.

What is the secret to good fudge?

Tips for Making Fudge Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ... Avoid Stirring Once the Mixture Comes to a Simmer. ... Beat Thoroughly. Mar 8, 2023

Can you fix fudge that didn't set?

It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again .

What is the secret to smooth fudge that is not gritty?

While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking . The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

Can you reboil fudge that hasn't set?

Don't panic if your fudge is grainy, nothing is lost it just requires some more work. Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature.

How do you fix fudge that did not set?

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

How do you fix fudge that is too soft?

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream . If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

What causes fudge to be too soft?

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 112°C to 114°C (234°F to 237°F) must be maintained. This will ensure the fudge has the ideal concentration of water and sugar. Fudge is difficult to make.

How do you fix crystallized fudge?

Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using . Some people skip the water and just add cream to the mixture to reheat.

Retro Recipe: Microwave Double-Chocolate Fudge (2024)

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By Heather Baird

Created January 10, 2017

Five ingredients, plus five minutes equals delicious double-chocolate fudge!

I collect vintage cookbooks, so I was over the moon when I found a copy of the Betty Crocker Microwave Cookbook, published in 1981. The technology was relatively new back then, so the book is written with fresh enthusiasm about its convenience. I was surprised at how lengthy the book was too; it has chapters of main dishes, appetizers, cakes and breads. I quickly realized that most all of these recipes are still relevant today—there are so many I have bookmarked to try!

The candies in the “Snacks” chapter caught my attention immediately. There are quite a few recipes that only take minutes to make. One of the best recipes I’ve tried so far is the Double Chocolate Fudge. It takes about five minutes to put together, and after a short time in the refrigerator it’s ready to cut and serve.

Most of the ingredients are staples for the home cook, so you may have everything on hand already. You’ll need a can of sweetened condensed milk (not to be confused with evaporated milk), a 12-ounce bag of chocolate chips, 1 1/2 cups nuts (about 8 oz.), 1 ounce of unsweet baking chocolate and a teaspoon of vanilla—that’s it!

Mix the two chocolates and the condensed milk together in a 2-quart microwave-safe dish.

Microwave for 1 minute at full power (100%).

Stir the mixture well. Most of the chocolate will have melted, but you’ll notice some lumps of un-melted chocolate still floating around in the dish. Microwave again for 1 minute at full power.

Stir the mixture well. If it isn’t completely smooth after stirring, microwave again for 1 minute.

Stir in the vanilla extract. The chocolate might steam a little with this addition, so be careful.

Stir in the nuts. I used roasted salted almonds because I love the salty sweet combination.

Pour the mixture into a buttered dish. The recipe calls for an 8 x 8 x 2 dish, but I used a 10 x 7 x 2.

Cut the fudge into 1-inch pieces and serve. These look especially nice displayed on a tray in little condiment cups or candy papers.

Retro Recipe: Microwave Double-Chocolate Fudge (2024)

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FAQs

Why won t my microwave fudge set? ›

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References