How to Fix Fudge

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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!

Fixing Seized, Crumbly, Grainy, or Runny Fudge

  • Fix seized fudge by adding a few squares of solid chocolate into the bowl and stirring until the solid chocolate melts. If that doesn’t work, add ¼ tsp (1.2 ml) vegetable oil.
  • Fix crumbly or hard fudge by adding in 3-4 US tbsp (44-59 ml) whipping cream and remelting the fudge in a saucepan.
  • Fix overly-soft fudge by stirring in 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Then, let the fudge work back up to a boil without doing any stirring.
  • Fix grainy fudge by stirring in 2 US tbsp (30 ml) of whipping cream over low heat.
Question 1 of 7:

Can you fix fudge that seized?

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    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 1 ⁄ 4   tsp (1.2 ml) 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 1 US tbsp (15 ml) 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. Watermark wikiHow to Fix 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 3–4 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. 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. Watermark wikiHow to Fix Fudge
    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 1–2 US tbsp (15–30 ml) 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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    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 2 US tbsp (30 ml) 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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    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. Watermark wikiHow to Fix Fudge
    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 1–2 in (2.5–5.1 cm) 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. Watermark wikiHow to Fix Fudge
    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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      References

      1. ↑ https://www.greatbritishchefs.com/how-to-cook/how-to-fix-seized-chocolate
      2. ↑ https://food52.com/blog/14453-what-to-do-when-your-chocolate-seizes
      3. ↑ https://www.chicagotribune.com/news/ct-xpm-2008-04-23-0804210321-story.html
      4. ↑ https://www.greatbritishchefs.com/how-to-cook/how-to-fix-seized-chocolate
      5. ↑ https://www.chicagotribune.com/news/ct-xpm-2008-04-23-0804210321-story.html
      6. ↑ https://www.ricardocuisine.com/en/articles/food-chemistry/400-for-successful-fudge-every-time
      7. ↑ https://www.latimes.com/archives/la-xpm-1992-02-13-fo-2727-story.html
      8. ↑ https://www.latimes.com/archives/la-xpm-1992-02-13-fo-2727-story.html
      9. ↑ https://www.latimes.com/archives/la-xpm-1992-02-13-fo-2727-story.html
      1. ↑ https://www.latimes.com/archives/la-xpm-1992-02-13-fo-2727-story.html
      2. ↑ https://whatscookingamerica.net/Q-A/fudge.htm

      About This Article

      Article Summary X

      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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