White Chocolate Fudge Recipe [Video] (2024)

FAQs

White Chocolate Fudge Recipe [Video]? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Chocolate uses elements of the cacao bean; even in creating white chocolate, cocoa butter from the cacao bean is the main ingredient. Fudge, however, is a confection made both with and without cocoa or other chocolate elements. You can substitute vanilla or peanut butter, for example, for the chocolate.

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

We'll say it again: resist stirring.

After the mixture raches the soft-ball stage, you want to let the fudge cool to about 115° without stirring. Potential grainy moment: If you stir your fudge before it cools to 115° F crystals can form. Take a deep breath. You can do it!

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.

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.

White chocolate is coagulated cocoa butter. Cocoa butter is the vegetable oil that comes from cocoa beans. White chocolate has no cocoa powder in it, which is why it tastes the way it does, and why it is white instead of brown like chocolate is.

Instead, the FDA referred to what people were calling “white chocolate” as “confectionery coating” or “white confectionery coating.” Chocolate peddlers often referred to it as white chocolate to better explain the product to the consumer, as it had a presentation and mouthfeel similar to milk and dark chocolate.

Fudge typically contains more sugar than chocolate, so it may not be the best choice for those looking to limit their sugar intake. On the other hand, dark chocolate is a good source of antioxidants and can provide health benefits when consumed in moderation.

What happens if you boil fudge too long? ›

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.

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

OPTION 4) If you think the reason it didn't set was because you didn't heat it to the right temperature, you could try putting it back into the pan and re-cooking.

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

Allow the fudge mixture to rest until the temperature registers between 150°-160°. Once the desired temperature is reached, beat the ever-loving stuffing out of the fudge. Two to three minutes of hardcore mixing (by hand). This is where you earn the right to eat half of the batch.

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

Cooking. Cooking is necessary to dissolve sugar crystals and to evaporate part of the water in the cream. The length of this step has a direct impact on the firmness of the fudge. As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F).

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. If you don't heat your fudge to a high enough temperature, you'll end up with a soft product.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Freezing your fudge is the key to a hardened result.