5 Tips for Successful Fudge

by in Food Network Magazine, February 13th, 2012

chocolate fudge
1.    Pick the right day: Avoid making fudge on humid days. It can actually absorb the extra moisture in the air, making fudge softer.

2.    Test your thermometer: It’s important your candy thermometer is accurate. Testing this is simple: Place your thermometer in a pot of boiling water (be careful not to let the bulb touch the bottom of the pan); it should read 212 degrees F or 100 degrees C. If the thermometer is off, be sure to add or subtract the difference while cooking.

3.    Use the right pan: Be sure to use a heavy-bottomed pan to prevent scorching while cooking. It’s also important to use the size pan specified in the recipe.

4.    Beware of lingering sugar: Even the smallest granule of undissolved sugar can spoil a whole batch of fudge. Make sure all of your equipment is sugar free before using, and that your mixture doesn’t boil over during cooking (sugar stragglers can stick to the side of the pan while cooking).

5.    Have patience: Remember that making fudge is a labor of love and may take a long time. Turning up the heat or beating too quickly won’t pay off in the end.

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Comments (4)

  1. Playful2012 says:

    The tips are fantabulous!!

  2. Christina says:

    Thanks for sharing. Good to know! Happy V-day Foodnetwork!

    Come check out the chocolate mousse I made for today! http://becauseofmadalene.blogspot.com/


  3. When I first saw this title 5 Tips for Successful Fudge | FN Dish – Food Network Blog on google I just whent and bookmark it. Whats up. Very nice web site!! Man .. Excellent .. Wonderful .. I will bookmark your web site and take the feeds also…I’m glad to locate so much helpful information right here in the article. Thanks for sharing..

  4. Wilbur says:

    Regarding your warning about "beating to quickly", what is the negative result we should expect to see from fast stirring speed, and, what is the correct stirring speed?

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