Myth or Fact? The weather impacts the outcome of yourHomemade Fudge.
As strange as it sounds, it is a fact that weather affects fudge making. This is because when the weather is damper with an increased humidity level your Homemade Fudge Recipe will take longer to boil. When making Fudge on a damp, humid day it will need to boil to a higher temperature in the pan and when it's left to cool and set it will be a little softer.
That doesn’t mean you can’t make Fudge on a damp, humid day! You can make Fudge all year round. You just have to add a few simple steps to your Homemade Fudge Recipe to keep your Fudge tasting and looking as great as it normally does.
How do you make Fudge on a damp, humid day?
All you have to do is add in a few steps to your Homemade Fudge Recipe which should consist of:
1. Lining a square tin with baking paper
2. Combine all your Fudge ingredients - Fudge mainly consists of sugar - in a heavy-bottomed pan. This part’s really important, especially when making Fudge on a humid day as you will need to boil your Fudge higher than to your normal temperature.
3. Heat gently until your Fudge ingredients have melted and then you’ll want to turn up the heat!
4. Normally, you’d stir continuously and heat your pan until it reaches the temperature suggested in your Homemade Fudge Recipe. However, on a humid day you will need to ensure you boil your Fudge to 0.5 degrees higher than the normal temperature.
5. You should expect the previous step to last a little longer and before you take it off the heat to cool, use a slightly lower heat on the pan base as this will reduce the possibility of the Fudge boiling over. However, once your fudge is at the correct consistency, remove the pan from the heat and leave to cool slightly.
6. Then you’ll want to beat the fudge with a wooden spoon until set.
Don’t fancy making fudge on a damp, humid day?
Why not buy some instead! We have over 25 flavours available all year round. Shop Now
We hope you enjoyed our first blog in the Homemade Fudge mini-series. Leave a comment below to let us know your thoughts.
FAQs
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
Why is my 3 ingredient fudge not setting? ›
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. Everything must be completely melted before it is transferred to the pan to cool.
Does the weather affect making fudge? ›
Just as altitude can create complications when baking, high humidity in the kitchen can lead to significant setbacks when making fudge. Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible.
How do you know when fudge is beaten enough? ›
After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.
Should you stir fudge while it's cooking? ›
Don't stir!
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
What ingredient makes fudge hard? ›
Too cooked
At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.)
What to do with failed fudge? ›
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.
Can you reboil fudge that hasn't set? ›
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.
What is the secret to smooth fudge that is not gritty? ›
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.
What not to do when making fudge? ›
Avoid Stirring Once the Mixture Comes to a Simmer
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Perhaps you heard your grandmother complain that “you can never make fudge when it's raining.” No mythical urban legend here. High humidity alters the cooking properties of sugar. Fudge can take three times as long to set up, if at all. Sugary meringue absorbs humidity.
Why does my fudge fall apart when I cut it? ›
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
Why is my fudge still runny? ›
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.
How to know when fudge is done without a thermometer? ›
To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling. When the fudge cools to 110 degrees F/43 degrees C, beat the mixture vigorously with a wooden spoon until it's no longer glossy.
What is the soft ball test for fudge? ›
The cold-water test for soft ball stage is this: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a soft ball in the water that flattens when removed, it is at soft-ball stage.
How to make fudge more solid? ›
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.
Why hasn't my fudge set properly? ›
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.
What does cream of tartar do in fudge? ›
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
