Fudge FAQs | Old Danish Fudge Kitchen (2024)

FAQs

How to know if fudge is bad? ›

Signs That Your Fudge Has Gone Bad

While fudge has a relatively long shelf life, it's important to know when it's past its prime. Signs of spoilage include a dry, crumbly texture, discoloration, and an off smell or taste.

Absolutely! Weather greatly affects our fudge. Cold weather and/or low humidity makes the harder outer shell more pronounced and the fudge less moist. Hot and/or humid weather makes the shell less effective and the interior of the fudge more creamy.

To defrost, unwrap for at least two hours in a cool, dark place. Let your fudge thaw in a cool environment, unwrapped and standing on its greaseproof sheet. If at first a shiny stickiness appears on the surface, this will clear in time, but it helps if it is not in a hot or humid atmosphere.

Typically, homemade fudge lasts about 1 to 2 weeks at room temperature, 2 to 3 weeks in the fridge, and up to 3 months in the freezer when stored in an airtight container.

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.

Too little time and the water won't evaporate, causing the fudge to be soft. 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.

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.

What Are The Signs That Fudge Has Gone Bad? For most pastries, mold and rot are telltale signs of spoilage. These two don't really show up in fudge unless you make something like a dark chocolate and raspberry-flavored one or any other variety that calls for extra ingredients like chopped nuts, dried fruits, or jam.

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals.

Should you cool fudge in the fridge or at room temperature? ›

Beware the recipe that tells you to chill the fudge to ensure it sets. Proper fudge will set after sitting at room temperature for about 4 hours.

Ensure you have kept the leftover fudge in a sealable container in a cool, dark, dry place, such as kitchen drawers, cupboards, or a pantry. Fudge stored exposed at room temperature will last for a month or two but will start to show signs of hardening around the edges and a loss of its freshness.

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

If fudge experiences a change in temperature, it can melt or develop a slimy texture on the surface. If it is exposed to air, it can dry out and become hard. Specific add-ins to fudge have the potential to grow mold or give off a bad odor, and at that point, the fudge should be avoided.

Pour Fudge into Prepared Pan

Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about three hours or overnight.

The fudge should be warm but not burning hot. Stop beating when the surface of the mixture starts to look dull or matte. Pour immediately into a mould that has been buttered or lined with parchment paper and let cool completely.

Good fudge should be firm, but should yield to pressure. You should be able to pick up a good chunk of it without it deforming it in any way, but if you press on it you should get an indentation. I often find that fudge in chain stores tends to be on the hard side.

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.

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.