How long do you boil fudge for soft ball stage?

Soft ball stage is 112-115c (234-240c). You can also test for soft ball stage by using a glass of cold water. When the fudge has boiled for about 10 minutes start to test by dropping a little of the mixture into a glass of cold water.

How do you make soft ball stage fudge?

Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage. Drop a little of this syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.

How do you know when fudge is ready?

The fudge is ready to remove from the heat when a candy thermometer reads between 237 and 239 °F. If you don’t have one, cook to the “soft ball” stage.

How can you tell if fudge is at the soft ball stage?

Remove the ball from the water and check its consistency with your fingers. For perfect fudge, the syrup should form a soft ball that can be picked up, but easily flattened. If the syrup is undercooked, drops of syrup will sink to the bottom of the glass in threads or simply dissolve.

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What causes fudge not to harden?

In many cases, the sugar, butter, and milk mixture needed to be cooked longer or to a hotter temperature. That’s usually the culprit when fudge doesn’t set. You can try reheating your fudge mixture by adding a little more evaporated milk and bringing it slowly back to the boil.

How long should you boil fudge?

Place the candy thermometer into the pan. Boil until the mixture reaches 234°F on a candy thermometer. Stir gently throughout the entire boiling time. Note: If you do not have a candy thermometer, allow the mixture to boil for 7 or 8 minutes but do not exceed 9 minutes.

What happens if you boil fudge too long?

Candy that isn’t cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.

Can I bake fudge that didn’t set?

What Should You Do If Your Fudge Didn’t Set? … Bring the fudge back to boiling temperature (212 F). Cook at the temperature specified at the recipe again and then take it off the heat. Repeat the steps of cooling the fudge and then beating it until it has lost its sheen.

What happens if you put too much butter in fudge?

If the butter gets too hot, it can separate, causing the fudge to become oily on top. This is easy to prevent by monitoring the temperature with a candy thermometer, but separated fudge can also be fixed.

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Should you put fudge in the fridge to set?

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. Make sure to use the parchment paper to line your pan otherwise it might be quite tricky to remove the fudge.

What temperature do I cook fudge to?

Cool Correctly

When your fudge reaches 236–238 degrees F/113–114 degrees C, it’s done; you should remove the pan from the heat so it won’t continue to cook. If your recipe calls for adding butter, you can place it on top of the fudge now so it can start melting, but do not stir.

How many minutes does it take to get to soft ball stage?

The recipe I use takes about 45 minutes to reach soft ball stage. First off I have 2 candy thermometers. One lists soft ball temp at 240 and one lists it as 234.

How do you harden fudge?

Put your fudge in the refrigerator for 30 minutes or so, and then freeze it for a couple hours. You can also store your fudge in the freezer to keep it fresh. Be sure to use an airtight container and take it out a few hours before you want to eat it (unless you like it cold and hard).

Is 240 degrees soft ball stage?

Soft-ball stage (234 to 240 degrees F): When the ball of candy is removed from the cold water, the candy instantly flattens and runs over your finger. Firm-ball stage (244 to 248 degrees F): When the ball of candy is removed from the cold water, it is firm enough to hold its shape, but quickly flattens.

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