Easy Maltesers Microwave Fudge Recipe | Kitchen Mason (2024)

FAQs

Why is my microwave fudge not setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

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).

To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately. Alternatively, you can try to salvage chewy fudge by mixing it into ice cream or using it as a topping for desserts.

Solutions to Save Your Fudge:

You can start by gently reheating it and boiling or cooking it again, aiming to reach the correct temperature. Alternatively, using short bursts in the microwave and stirring between intervals until it thickens can also be an effective method to restore its texture.

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).

It's not brittle or crumbly, at least not unpleasantly so. By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture.

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.

​Harden the fudge:​ Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).

Don't Substitute One for the Other

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

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

Why did my fudge stay soft? ›

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.

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

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.

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

Yes, we do encourage you to always follow the microwaving instructions on the label for our Hot Fudge Topping and to be sure to store this product in the refrigerator after it has been opened. Please, if you have any additional questions, feel free to reach out to us at 888-550-9555, Monday-Friday, 8am-5pm, EST.

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.

Proper fudge will set after sitting at room temperature for about 4 hours. Understand that cooking the fudge properly is the skirmish before the war. The real test of your mettle will occur when you beat the fudge, and learn to master the fine art of turning and pouring. And if it doesn't work out it's okay!

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.

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.