7 Easy Ways to Fix Fudge - wikiHow (2024)

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IN THIS ARTICLE

1Can you fix fudge that seized?

2How do you make hard, crumbly fudge soft again?

3How do you fix fudge that is too soft?

4Can I fix grainy fudge?

5What happens if you don't beat fudge?

6What happens if you overbeat fudge?

7How do you harden fudge quickly?

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Co-authored byAmy BobingerReviewed byJennifer Levasseur

Last Updated: August 25, 2021References

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Fudge is smooth, creamy, and decadent—the perfect treat for chocolate lovers. But when you try making fudge at home, it's notoriously tricky to get that perfect texture. Your fudge might turn out too hard, too soft, grainy, or separated, and you might not even know why. Luckily, we have a few tricks that might help you salvage your sweet treat, so don't give up on your chocolatey dreams just yet!

  1. 1

    Add solid chocolate or fat if the chocolate was overcooked. If the temperature of your fudge gets a little too high, the sugars in the chocolate will clump up and separate from the fats. This creates a lumpy mess, but you may be able to save it. Put a few squares of solid chocolate into the bowl with the seized fudge and stir everything together until the solid chocolate melts. That could help reintegrate the fudge.[1]

    • You might also be able to add a little bit of cocoa butter or vegetable oil to the mixture. There aren't any exact measurements for this—start with maybe 14tsp (1.2ml) and work your way up from there. You may not get the same perfectly smooth fudge as you would have before, but it's better than wasting all of that yummy chocolate!
    • If the chocolate was scorched, it will have a burnt taste, so just throw it out.[2] Also, the next time you use that recipe, consider shortening the boiling time.[3]
  2. 2

    Make a fudge sauce if the chocolate seized from liquid or cold. Chocolate is finicky. If even a little bit of moisture gets into your bowl, the fudge will seize. The same thing will happen if the chocolate gets cold too quickly. In either case, there's not really anything you can do to save the fudge. However, you can still enjoy the chocolate by adding milk or cream to create a delicious fudge sauce.[4]

    • Place the fudge over low heat and slowly whisk in about 1UStbsp (15ml) of milk or cream at a time. Keep adding liquid and stirring until the fudge sauce is thick, glossy, and smooth.
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Question 2 of 7:

How do you make hard, crumbly fudge soft again?

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  1. 7 Easy Ways to Fix Fudge - wikiHow (6)

    Add 3–4UStbsp (44–59ml) of whipping cream and remelt the fudge. If you let your fudge get too hot, the sugars will start to concentrate and the fudge will be crumbly, dull, and hard.[5] To fix it, put it back into the saucepan and add about 3–4UStbsp (44–59ml) of 35% fat whipping cream. Stir the mixture as you heat it until the sugar in the fudge is melted. Then, stop stirring and let the fudge boil until it reaches 237–239°F (114–115°C).[6]

    • Once the fudge reaches the right temperature, take it off the heat and let it cool to 110–122°F (43–50°C), then beat the fudge as you normally would.

Question 3 of 7:

How do you fix fudge that is too soft?

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  1. 7 Easy Ways to Fix Fudge - wikiHow (8)

    Bring the fudge back to a boil with 1–2UStbsp (15–30ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2UStbsp (15–30ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again. Then, let the fudge come to a boil without stirring it at all. When it reaches 237–239°F (114–115°C), take it off the heat and let it cool to 110–122°F (43–50°C) before you stir it again.

    • Your fudge also might become soft if it's too humid in your kitchen. If you think that might be the case, add 1°F (1°C) to your cooking temperature.[7]
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Question 4 of 7:

Can I fix grainy fudge?

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  1. Maybe—try stirring in whipping cream over low heat. If your fudge came out grainy, there's a good chance that you didn't let it cool enough before you stirred it. Put it back in the pan over very low heat. Break the chocolate up with a spoon and add 2UStbsp (30ml) of whipping cream. Stir until the fudge is warm and slightly softened, then take it off the heat and beat the fudge again.[8]

    • When you beat the fudge while it's too warm, the chocolate develops large crystals—that's what gives it that grainy texture. Re-beating the fudge can help smooth those out, but it won't always work. It's worth a try, though!

Question 5 of 7:

What happens if you don't beat fudge?

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  1. It won't set correctly. When you beat the fudge, the sugar in the chocolate starts to crystallize. Letting the chocolate cool first creates small crystals, which is what gives fudge its smooth, creamy texture. However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set.[9]

    • If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened.
    • If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.
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Question 6 of 7:

What happens if you overbeat fudge?

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  1. 7 Easy Ways to Fix Fudge - wikiHow (14)

    The fudge will become hard. When you're beating fudge, watch for the chocolate to become thick enough that it can almost hold its shape when you drop it from your spoon. When that happens, it's time to stop stirring. Mix in anything you're adding to the fudge, like nuts, and pour it into the pan to set.[10]

    • If you accidentally overbeat the fudge and you notice it's starting to get stiff, take it out of the saucepan and put it onto a piece of wax or parchment paper. Knead it with your hands until you can easily shape it. Then, roll it into 1–2in (2.5–5.1cm) balls, or shape it into logs that you can slice into fudge rounds.

Question 7 of 7:

How do you harden fudge quickly?

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  1. 7 Easy Ways to Fix Fudge - wikiHow (16)

    Don't rush this process. Never put fudge in the fridge or freezer to cool quickly. It needs to cool slowly in order to develop that perfect texture. If you get the chocolate cool too fast, the crystals in the fudge will develop too early, and your fudge will be grainy and lumpy.[11]

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      About This Article

      7 Easy Ways to Fix Fudge - wikiHow (17)

      Reviewed by:

      Jennifer Levasseur

      Personal Chef

      This article was reviewed by Jennifer Levasseur and by wikiHow staff writer, Amy Bobinger. Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. This article has been viewed 42,975 times.

      29 votes - 69%

      Co-authors: 5

      Updated: August 25, 2021

      Views:42,975

      Categories: Fudge

      Article SummaryX

      To fix fudge, you can try a few simple things. If the chocolate was overcooked, try adding solid chocolate or fat. However, if you chocolate seizes because it either got too cold or there was too much liquid added to it, you might consider making a fudge sauce. If your fudge is hard and crumbly, add 3–4 US tbsp (44–59 ml) of whipping cream and remelt it. If your fudge is too soft, bring it back to a boil with 1–2 US tbsp (15–30 ml) of cream. You might be able to fix fudge that’s too grainy by stirring in whipping cream over low heat.

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      7 Easy Ways to Fix Fudge - wikiHow (2024)

      FAQs

      What is the secret to perfect fudge? ›

      Valuable tips for successful fudge
      • Don't stir during cooking. Fudge can be cooked on the stove or in the microwave. ...
      • Avoid crystallization. During cooking, sugar crystals can stick to the sides of the pan. ...
      • Let cool before beating. After being cooked, the sugar must crystallize again to create fudge. ...
      • Beat the mixture.

      How do I fix messed up fudge? ›

      To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.

      Can I fix fudge that didn't set? ›

      OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

      What is the key to successful non grainy fudge? ›

      The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

      Should you stir fudge while it's cooking? ›

      Don't stir!

      Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

      How to make fudge creamy and not grainy? ›

      If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

      What to do with failed fudge? ›

      My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more. It's all in your perspective.

      What happens if you over stir fudge? ›

      Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture.

      How do you harden fudge that is too soft? ›

      How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

      Why is my 3 ingredient fudge not setting? ›

      Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start.

      How do you revive fudge? ›

      You have one option to make it soft, which is you have to put the fudge pieces in a plastic bag along with the paper towel or a bread slice. Secure the bag and leave it overnight, next day you will get a softened fudge.

      Can fudge be melted and reset? ›

      Don't panic if your fudge is grainy, nothing is lost it just requires some more work. Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature.

      How to fix messed up fudge? ›

      The solution? A fudge do-over. Even though it set up properly, I threw it back into a saucepan with about 1 1/2 cups of water and gently heated the mixture to dissolve the fudge into the water. From there, I pretty much re-did the whole cooking process.

      How do you get fudge to soft ball stage? ›

      Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

      Do you put fudge in the fridge to set? ›

      Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.

      How to make fudge more solid? ›

      How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

      What does cream of tartar do in fudge? ›

      Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

      How long do you boil fudge to get to soft ball stage? ›

      How long does it take to make fudge:
      1. about 18 min to reach boiling.
      2. about 40 minutes to reach soft ball stage.
      3. 60 minutes to cool.
      4. 28 minutes to beat in a KitchenAid (your time for this may vary)
      5. 4 hours to set.

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