Storing Fudge (2024)

FAQs

Storing Fudge? ›

Keep it at room temperature in a cool, dry place for up to two weeks for short-term storage. For longer storage, refrigerate the fudge for up to three weeks or freeze it for up to three months using appropriate wrapping. Always use clean utensils to handle fudge and check for any signs of spoilage before consuming.

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!

Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

While refrigerating chocolate fudge can extend its shelf life and prevent melting, it may also affect its flavor and result in a firmer texture. On the other hand, storing fudge at room temperature provides a more traditional and softer consistency, but it can shorten its shelf life.

The ratio of chocolate to condensed milk needs to be just right, otherwise you might end up with fudge that is too soft or too hard. Do not freeze the fudge to set it. Best way is to just be patient for a couple hours and set it in the fridge. If your fudge hasn't set, then you've gone wrong somewhere else.

Fresh homemade fudge typically lasts for about 1 to 2 weeks when kept at room temperature. It's essential to store it in an airtight container to prevent exposure to air and moisture, which can hasten spoilage.

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.

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. That's why we recommend investing in a sugar thermometer.

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.

Too cooked

This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge.

What is the secret to perfect fudge? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

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. The fudge is ready when a candy thermometer reads between 112°C to 114°C (234°F to 237°F) or the mixture forms a soft ball in cold water.

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.

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

Put parchment in between the layers of fudge to prevent the pieces from sticking together. Can also be frozen for up to 3 months. Thaw the fudge overnight in the fridge.

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.