Easy Freezer Fudge (2024)

FAQs

Does homemade fudge freeze well? ›

Freezing Fudge

however, if you plan on keeping it past the 3 week shelf life then you can freeze your fudge for up to a year by following this simple process. Wrap your fudge in an air-tight container. Several layers of saran wrap, vacuum seal, Tupperware should all keep the moisture locked in pretty good.

Once you add the fudge to your pan it will need just 30 minutes in the freezer to set.

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe.

Once fudge is firm you can cut into 15 squares. Sometimes you have to wait a few minutes before cutting into. Store fudge in a freezer safe container in the freezer for up to 3 months.

Wrap the fudge tightly with plastic wrap or aluminum foil, ensuring there are no air pockets. Place the wrapped fudge in an airtight container or freezer-safe bag to prevent freezer burn. When thawing frozen fudge, allow it to defrost slowly in the refrigerator or at room temperature for the best results.

Place the entire plastic bag in the refrigerator to thaw. If you don't want to thaw all of the fudge at one time, place the desired portion that you want to thaw in a plastic bag and place in the fridge. It will take the fudge about 2-3 hours to thaw. Some fudge may take longer, depending on the thickness.

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. Everything must be completely melted before it is transferred to the pan to cool.

Why has my Fudge not set? The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft.

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

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. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

What is the best pan to make fudge in? ›

Saucepan: Choose a heavy, straight-sided metal saucepan that holds about twice the volume of your fudge recipe.

So to recap, it's best to store proper fudge at room temperature. Keeping it in the fridge takes out all its moisture, drying it out. Homemade fudge is best in the fridge. No matter where you store it, the goal is to protect the fudge from exposure to the elements so airtight containers are best!

Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture. Pay attention to the timetable specified in the recipe, and you'll get the hang of it after a batch or two.

If you prefer harder fudge, freeze it for about 1 or 2 hours after pouring it in a container, Brissette says.

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

Make Ahead and Freezing Instructions: Prepare chocolate fudge as instructed and, once cooled, wrap bricks of fudge in plastic wrap, and then aluminum foil. Store in the fridge for a few weeks, or in the freezer for 3-6 months.

Condensed milk fudge will last about 2 weeks at room temperature in an air tight container and about a month if refrigerated.

To Freeze: Cool completely then store this easy hot fudge in a freezer safe jar or bag for up to 3 months. Allow it to thaw overnight in the refrigerator then reheat slowly in the microwave, stirring every 30 seconds. Be careful not to let it get too hot or burn.