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 42,602 times.

      28 votes - 71%

      Co-authors: 5

      Updated: August 25, 2021

      Views:42,602

      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

      7 Easy Ways to Fix Fudge - wikiHow? ›

      If you let your fudge get too hot, the sugars will start to concentrate and the fudge will be crumbly, dull, and hard. To fix it, put it back into the saucepan and add about 3–4 US tbsp (44–59 ml) of 35% fat whipping cream. Stir the mixture as you heat it until the sugar in the fudge is melted.

      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 secret to good fudge? ›

      Tips for Making Fudge
      • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
      • Avoid Stirring Once the Mixture Comes to a Simmer. ...
      • Beat Thoroughly.
      Mar 8, 2023

      Why won't fudge harden? ›

      The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

      Why did my fudge turn out chewy? ›

      Incorrect beating may make the fudge chewy.

      It could be because you began beating the mixture too fast (while it was still hot), resulting in hard, unappealing crystals and a chewy texture. Be sure to allow the mixture to cool completely before beating it to a sufficient length!

      What happens if you don't stir fudge? ›

      By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.

      Why won't my 3 ingredient condensed milk fudge set? ›

      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.

      Can I set fudge in the fridge? ›

      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.

      Can I fix my 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.

      Is evaporated milk or condensed milk better for fudge? ›

      Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

      Why won't my 2 ingredient fudge 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. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

      Can you fix over cooked fudge? ›

      For both problems, you'll need to melt the fudge back down to allow the sugar crystals to properly dissolve or to allow the overcooked fudge to soften up again. It may seem counterintuitive to cook overcooked fudge even more, but trust us, you just need to start the fudge over from scratch.

      What happens to overcooked fudge? ›

      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.

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