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Old 10-28-2015, 12:27 PM   #1
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How to Make Fudge Softer & Crumblier?

Hi. I have a long and wearisome history of failing to persuade fudge to be like it is in the shops: light, claylike and borderline crumbly.

What can I add to a basic vanilla fudge recipe to make it behave itself instead of being impossibly chewy and impossible to cut up? That's to say, which ingredient needs to be either included or increased/decreased? Is there an ingredient which is specifically responsible for lightness in fudge?

I've experimented with cooking times and when I reduce the time it just doesn't solidify properly. If I increase the time, it sets like glass. Yet when I steer a middle course time-wise and do the 'soft ball' test in some cold water, the result always suggests that the end product will be okay. But it never is.

Can anyone advise me before I jump under a bus? Many thanks.

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Old 10-28-2015, 12:32 PM   #2
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Most of the shop fudges use marshmallow cream.
Now on most candy making. Bright sunny day. Very little humidity. Oh and a good candy thermometer.
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Old 10-28-2015, 02:49 PM   #3
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Save your time, energy and money on ingredients.................... and buy some! Enjoy
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Old 10-28-2015, 02:54 PM   #4
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Hi, Welcome to DC.

What is the recipe you are currently using? Hard to comment if we don't know the pariticulars. Thanks.
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Old 10-29-2015, 02:22 PM   #5
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Basically I was only wondering what ingredient (other than fluid or butter) results in fudge being soft as opposed to chewy.

I'm ignorant, see.

Thanks.
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Old 10-29-2015, 03:25 PM   #6
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I suspect either you're not letting it cool to tepid before you begin beating it, or you're not beating it til it's thick and glossy.

There is no magic ingredient. Sugar-butter-cream-flavor-salt. Some add a bit of corn or other inverted syrup to reduce crystalization. And don't make fudge on a humid day.
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Old 10-29-2015, 04:05 PM   #7
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Quote:
Originally Posted by cinisajoy View Post
Most of the shop fudges use marshmallow cream.
Now on most candy making. Bright sunny day. Very little humidity. Oh and a good candy thermometer.
I think cinisajoy is right about the marshmallow cream. I know that See's candy shops use it for their best ever fudge. There are many copy cat recipes on line for See's Fudge.
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Old 10-29-2015, 06:04 PM   #8
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Old fashioned fudge can be temperamental.

I agree with Silversage about beating the fudge to improve the consistency/texture of the finished product.

These days I would go with a modern recipe that uses marshmallow cream or sweetened condensed milk.

This recipe for vanilla fudge will give you a creamy texture similar to a truffle, it is expensive compared to the old fashioned recipes but it is pretty much foolproof.

Creamy White Fudge
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Old 10-29-2015, 06:16 PM   #9
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How to Make Fudge Softer & Crumblier?

I've made chocolate fudge with sweetened condensed milk, it had a nice texture. I used the recipe on the back of the can.
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Old 10-29-2015, 06:20 PM   #10
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I've made fudge with sweetened condensed milk, it had a nice texture. I used the recipe on the back of the can.
We used to make a batch of the chocolate fudge with walnuts from the recipe on the label as part of our Christmas cookie tray!

Foolproof Chocolate Fudge
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