It will thicken as it cools, so when you beat the mixture, sugar molecules will have a tough time clinging to one another (it’s like trying to swim in molasses!). To achieve this, let the mixture cool for 15 minutes before beating it. The sugar should ideally form small crystals that are barely discernible on the tongue. This stage will determine the size of the sugar crystals. Let cool before beatingĪfter being cooked, the sugar must crystallize again to create fudge. To work around this issue and dissolve all crystal traces, brush the sides of the pan with a brush dipped in water at the beginning of the cooking process. If you stir the mixture, these crystals could fall in and crystallize a part of the sugar again. Avoid crystallizationĭuring cooking, sugar crystals can stick to the sides of the pan. Sugar crystallization causes a chain reaction: If a crystal is present in the mixture, other sugar molecules will attach to it and the mixture may seize and become grainy. In both cases, sugar and cream must be brought to a boil by gently stirring, then-and this is very important-refrain from stirring again throughout the rest of the cooking process. The advantage of using a microwave is that the mixture will not stick to the bottom of the pan during cooking. Don’t stir during cookingįudge can be cooked on the stove or in the microwave. Online store Silicone Thermometer Spatula Valuable tips for successful fudge 1. This will ensure the fudge has the ideal concentration of water and sugar. A temperature of 112☌ to 114☌ (234☏ to 237☏) must be maintained. 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. If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100☌ (212☏). The length of this step has a direct impact on the firmness of the fudge. CookingĬooking is necessary to dissolve sugar crystals and to evaporate part of the water in the cream. Cooking, and beating after cooking, is the key to successful fudge. It’s the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. What do you look for in a piece of fudge? It should hold together well without being too hard and, above all, has to be melty and silky in your mouth. Other ingredients can be added depending on the recipe you’re working with: icing sugar, maple syrup, corn syrup, evaporated milk, marshmallows. A bit of vanilla or maple extract for flavour, nuts if you desire, and you have that sweetest of sweet treats found in so many Canadian homes. “Real” fudge is nothing more than white sugar, brown sugar and, you guessed it, cream.

Fudge recipe sugar salt milk vanilla