Experience has shown that you should beat the mixture when its temperature ranges from 43 to 45 ☌ (110 to 113 ☏), which normally occurs fifteen minutes after the pan is removed from heat. The result: crystals that form stay small. 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 fifteen minutes before beating it. The sugar should ideally form small crystals that are barely discernable on the tongue. This stage will determine the size of the sugar crystals. Secret # 2: 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. Secret # 1: don’t stir during cookingįudge can be cooked on the stove or in the microwave. The best way to check if it’s done is to measure with a candy thermometer or do a cold water test. Cooking time depends on the size of your pan – the bigger it is, the more evaporation will occur – plus the heat intensity or power level of the microwave. There are too many unknowns to set an exact time. Don’t rely on recipes that tell you to boil the fudge mixture for a specific amount of time. Must-have: candy thermometerįudge is difficult to make. This will ensure the fudge has the ideal concentration of water and sugar. A temperature of between 112 and 114 ☌ (234 and 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 melt in your mouth when you take a bite. Other ingredients can be added depending on the recipe you’re working with: icing sugar, maple syrup, corn syrup, evaporated milk, marshmallows… Ricardo even adds white chocolate.īut the real secret to successful fudge is not so much in the ingredients as in how you make it. 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.
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