Fudge FAIL!!!
My grandmother could practically make a batch of fudge with her eyes closed and one hand tied behind her back. If my first attempt at using her recipe is any indication, I did not inherit those fudge making talents.
This is a photo of my first batch of fudge. Looks good, doesn’t it? Nicely set up, nicely cut into squares. It even tastes good — chocolaty, buttery and sweet. But when you bite down on a piece, the problem becomes pretty evident.
CRUNCH! As one co-worker put it, it’s “sandy.” Yes, it is gritty. According to my mother (whose name is Sandy but her fudge is not), I didn’t let it hold a rolling boil long enough and the sugar crystals did not break down — or something like that. Look, it’s all chemistry and I’m no chemist. It probably does not help that I’m trying to eyeball the stuff instead of using a candy thermometer, which, with any luck, will show up under the Christmas tree for me (Dad? Hello, Dad?).
I have always believed that in order to really succeed in the kitchen, one must fail at first. So I’ll be writing about this unsuccessful fudge attempt in my column next week, when I will also examine some other techniques for candy making. I know a lot of folks make candy during the holidays, so I’m interested to hear whether any of you have much experience making candy?
December 10, 2009 - 10:42 AM
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When it comes to candy making, your best friend is a thermometer! If you don’t receive one as a gift, get thee to your fav discount store and buy one directly. It will really help you get good results. Accurate measuring is another must; candy making is, as you said, chemistry and accuracy counts in chemistry. Once you’ve used your themometer a few times, you’ll have a better idea for how long to cook candy on YOUR stove in YOUR pots, etc. Keep in mind that all stoves heat differently and all pans conduct heat into your candy differently. You are a great cook Lindsey, I am confident you will soon be turning out perfect fudge just like your Grandma!
I am totally inept at making fudge. Sometimes it turns out WONDERFUL and sometimes it turns out something between syrup and taffy, and I DO have a candy thermometer. This “soft ball in water” stage is also beyond me. I think fudge takes so long to get to the right temperature that I get impatient and quit too soon. A friend of mine makes wonderful fudge in her microwave, but I haven’t even attempted that. My mother made fudge with cooked pudding mix. I haven’t tried that, either. I’m sure whatever “no fail” fudge recipes are out there could be easily FAILED by me. Suggestions would be appreciated. At least with a candy thermometer, you can blame it on a bad reading. I’ve used that before. I admit, I just am not a fudge maker!! My mom made “sandy” fudge, too, and I thought it was delicious. Guess it’s all in what you like and dislike. I’ll be interested to read the comments. I raise goats and have a great recipe for goat-milk fudge which I have made successfully once or twice. Last time, it failed… miserably. Was good on ice cream, tho.
The secret is Practice, Practice Practice , and a good thermometor. But after a while you will be able to eyeball it without a thermometor. You can also use the old fashioned glass of water soft ball/ hard ball test. Any GOOD cook book like Joy will give you that instuction.
I’ve tried fudge a couple of times and it has never really turned out. I have had people tell me that they all use a cast iron skillet though. I however, now prefer the microwave method:)
The secret is, when you’re cooking your butter and sugar mixture, when you can drop it into a cup of cool water and it forms a ball, it’s ready to add the other ingredients. I never used a candy thermometer.
Lindsey, I have a great, easy recipe for fudge that works every time. I had tried a more complex recipe from a family friend and always got the gritty texture. Then I came across a recipe on the back of a can of evaporated milk at a Dollar Tree and gave it a whirl. It worked beautifully. I’ll have to go to the house to get the right times and quantities (and to post the requested hot cholocate recipe), but basically you combine evaporated milk, sugar, and a pinch of salt into a small pot and heat over medium to combine the sugar and liquids. Once the sugar is disolved, you bring it to a rolling boil for about 5 minutes then remove from heat. You then add vanilla, and stir in mini marshmallows and semi-sweet chocolate chips (a little at a time for both)and stir to combine them. As soon as they are melted completely, you pour into a buttered pan and smooth, and let cool. I’ve made this many times and always gotten a very smooth fudge. You could easily add nuts to it, or add in other ingredients to make custom batches…but we just like straight chocolate fudge. Beyond that, we don’t make any other candy-like things…it’s basically baked goods like pies, cookies, cakes, brownies, cupcakes, muffins, and other things.
I am familiar with the cold water test method and that’s how I made pralines successfully a couple of weeks ago. I’ll be writing more about that method in the column. I don’t know why I didn’t try that last night; I guess I just got overly confident!
I have a recipe for no-fail fudge that I will post in just a bit. It calls for marshmallow cream.
I guess I just get lucky when I cook, I will measure out my ingredients when I start, and track the times for baking and other stuff, but I eyeball a lot of things and sometimes just wing it, and it almost always turns out ok. I did forget to mention the butter though, that’s part of the milk/salt/sugar mix. I think the only time I really goofed badly on a recipe was when I was really tired and groggy one morning. I accidentally used baking soda instead of baking powder for a batch of biscuits. They turned out horrible, flat, dense, and tasted awful. I tossed them and was more awake for the second batch, and got those right.
Recently had a Fudge Fail too. I seriously need a candy thermometer. My grandma makes the best fudge in the world and swears by hers.
One of my great uncles always made the best fudge. I could never get mine to set. We usually ended up eating it with a spoon! My uncle later told me to never make fudge when it was humid or raining outside because the humidity in the air would affect the candy and it wouldn’t set.
Aww hell. I can’t make anything that requires a thermometer. I just bypass all of those recipes and let other people shower the goods on me.
You get an E for effort on this one, Lindsey. I’m sticking to my chocolate chip shortbread. I can’t seem to screw up that stuff.
Trying to make fudge without a thermometer is equivalent to trying to bake a cake without a measuring cup. How much flour? Oh, I’ll just dump some in…
I’ll give you credit for effort. I did the same thing once. Once. It’s hard enough to make good fudge with all the tools. I’ve had it turn out too gritty, like yours, too soft – never really solidified, and other variations, too. My success rate seems to be about 10%.
If you want an even more difficult holiday candy challenge, try making ‘seafoam’, a version of divinity. You not only need to have more kitchen tools than Alton Brown, you need to have the meteorological expertise of a Robin Reed or Kevin Myatt.
Enjoyed the article!
I have never turned out a good batch of fudge and I’ve given up trying! However, I love to make butter mints, peanut brittle, hard candy, peppermint bark, and cookies galore at Christmas time. I’m going to start my baking and candy making next week and I cannot wait!
I’ve always heard the same thing about making Preacher Cookies… don’t make them when it’s raining or humid. Mine always turn out just fine, except for one time when I tried making them during a camping trip. They did not set up then and I don’t know if it was due to making them over gas instead of electricity or due to the weather conditions.
I feel so much better knowing I’m not the only one who has trouble with fudge. I think when I get together with my mom and dad this Christmas, I’ll see if one of them can make it WITH me so I can see how they do it. And then, of course, the thermometer will help.
Mrs. Hull, did you think it was hard to make peanut brittle the first time you made it? I would think brittle could be difficult. Seems like if you get the temperature off, it would be too chewy or too hard or something.
Abdnva, I think I’ll pass on the seafoam candy. I’ll leave that to Kevin Myatt. Hahaha!!
Oh, and several people have mentioned that humidity can affect candy. It’s true.
Oh Man, My wife made cookies and cream fudge(OMG GOOD)
And they are weight watchers!
Ok, here is the fudge recipe that I’ve always had success with:
Butter an 8″ square pan
Combine 2 tablespoons butter, 2/3 cup undiluted evaporated milk, 1-2/3 cup cugar, and 1/2 teaspoon salt in a saucepan over medium heat, stirring occasionally. Bring to a full boil, cooking for 4-5 minutes stirring constantly to combine and melt the sugar crystals.
Remove from heat and stir in 2 cups mini marshmallows, 1-1/2 cups semi-sweet chocolate chips (I have also done half/half between semi-sweet and milk chocolate, and that turned out really good too), and 1 teaspoon vanilla. Stir well to throughly melt and combine chocolate and marshmallows. Optional: can also add 1/2 cup chopped nuts.
Stir until well combines and then pour into pan. Let cool completely and then cut into squares.
Enjoy!
I’ve never used a candy thermometer for this, and never had any grainy fudge when I’ve made it, so maybe this can help!
My mom always made the best fudge ever. She never had a thermometer, always used the soft ball trick. I remember standing at the stove and licking the too soft tests off her finger. She also insisted on a wooden spoon, rather than metal. After reaching the right stage of ballness she removed the pot fron the stove, added the vanilla and stirred and stirred and stirred.The fudge got thicker and thicker. As a young man, I remember how hard it was to stir that stuff. I’ve broken many spoons making her fudge. Here is the most important step of all. As it gets thick, watch the sheen on the fudge. It will turn from dull to glossy. At that point, you have seconds to get it into a waxed paper pan. Or just pour it onto waxed paper, it will not run.
Hi,
Has any one ever made or heard of a chocolate raspberry swirl fudge. It might have been done at the American Frontier Culture Museum in Staunton,VA. It is a chocolate fudge with a raspberry fudge swirled into it. Would love to try it.
Thanks.