Old fashioned vanilla fudge recipe full#

Overcooking or incorrect proportions of ingredients can lead to dry, crumbly fudge. Cook the fudge for a shorter time and at a controlled temperature. Too much evaporation due to overcooking can lead to rubbery fudge. Also, you can brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Avoid stirring the fudge once it starts boiling. Stirring the mixture too much after it starts boiling can cause this. Sugar crystallization is the main culprit. If it's already cooled and still soft, you can try recooking it, bringing it back to the right temperature. Make sure the mixture reaches the soft-ball stage. This usually happens if the mixture hasn’t been cooked long enough or didn't reach the correct temperature. What if my fudge is too soft or won't set? Next time, remove the mixture from heat as soon as it reaches the soft-ball stage. Use a reliable candy thermometer to monitor the temperature closely. Cooking it to a temperature higher than the soft-ball stage (234-240 degrees F) can cause this issue. Overcooking the sugar mixture often leads to hard fudge. Add-ins such as dried fruit or nuts can be added as it sets. You can use other flavor extracts in place of vanilla (peppermint, caramel, strawberry, coffee, etc). Store the fudge wrapped loosely in foil in the refrigerator.

Let cool slowly (do not rush the cooling process or it may not set up) then cut into squares when completely cooled. Quickly spread the fudge in the greased pan. Once cooled, beat the fudge with the wooden spoon until it thickens and has lost some of its glossiness. Just let the mixture sit until it has reached 110-120 degrees F. Add the butter and vanilla to the saucepan but DO NOT STIR.

Old fashioned vanilla fudge recipe full#

Once it is at a full boil, let it boil without stirring until it reaches 234 degrees F on a candy thermometer. Cook, stirring constantly, until the milk comes to a full, rolling boil. Using a wooden spoon (do not use a whisk), stir in the milk. Generously grease the foil with butter.Ĭombine the sugar, cocoa powder, and salt in a large, heavy saucepan over medium heat. Once the mixture is smooth and liquid again, you can increase the heat to medium-low and start from step 2.Line an 8 or 9-inch square pan with foil or parchment paper. Place the fudge back in the saucepan over low heat with 1/4 cup of milk.

If the penuche doesn't turn out right the first time, it is possible to start over (really, I tried).Or keep the fudge crumbles for an indulgent topping on a scoop of ice cream. If this does happen, check out the next tip. If you over-stir or overcook the penuche, it will turn grainy and crumbly.Otherwise, it may set in the saucepan, making it difficult to spread out in the mold.

After it has cooled and you stir the penuche, once you notice a change in the appearance and consistency-it's no longer shiny and thicker-act quickly.

Do not stir during cooking or after, until the mixture has cooled to 130☏ or below.

While cooking, stir only in the beginning to dissolve the sugar and incorporate the butter.

Nothing beats the accuracy and ease of a thermometer. It is possible to check if the penuche is ready by dropping a small spoonful in cold water to see if it has reached the soft ball stage.