Easy Maltesers Microwave Fudge Recipe | Kitchen Mason (2024)

FAQs

Why won t my microwave fudge set? ›

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).

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. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.

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).

The fudge needs to be cooked at a vigorous boil and needs to get to a minimum of 116C/240F, so you may need to increase the heat slightly. This is the soft ball stage and if you drop a little of the mixture into a glass of cold water then it should form a firm ball that you can still squeeze between your fingers.

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).

Why Is My Fantasy Fudge Too Soft? If your fudge is too soft or too liquidy, it means that you didn't boil it for long enough. That means that you either didn't boil it at a high enough temperature to reach a rolling boil, or you didn't boil it for the full five minutes. A lined tray of individually cut pieces of fudge.

My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.

Using cornstarch: Mix a small amount of cornstarch with cold water to form a slurry, then add it to the fudge mixture while it's cooking. This can help thicken the fudge without affecting the taste too much.

Don't Substitute One for the Other

Thus, using condensed milk in a recipe that requires evaporated milk will yield an overly sweet dish.

In the oven - wrap the fudge in foil with a tiny bit of water, perhaps 2-3 teaspoons and bake at a low temperature (120-140C or 248-284F) for 10-20 minutes, or until the fudge no longer feels/looks dried out.

Should you put fudge in the fridge to set? ›

NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

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. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

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.

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.

If you do not want your fudge to be overly sweet, you can combine 1 tbsp corn starch with 1 tbsp water and slowly mix into your fudge mixture. This should allow your fudge to thicken, because cornstarch is a thickeneing agent in desserts.

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) 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 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

We like to set this fudge in the freezer to make it quicker! Once you add the fudge to your pan it will need just 30 minutes in the freezer to set.

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.

Corn syrup is really the secret ingredient to making the best hot fudge, because without it, the chocolate and butter would harden up as the sauce cools. If you prefer not to use corn syrup, try golden syrup, which is made from cane sugar and works just as well.