a recipe for homemade fudge for a diabetic

a recipe for homemade fudge for a diabetic

What makes fudge sugar?

If you continue to stir while the fudge is cooling, you increase the chances of seed crystals forming too soon. Seed crystals are what cause the sugar to crystallize in your fudge, thus making it grainy.

Should you refrigerate fudge?

Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

Why is fudge so expensive?

It has to do with the quality of the fudge, where you’re purchasing the fudge, and the ingredients that are being used in the fudge. If you go to a place that is well-known for its fudge, then it’s likely going to be a bit on the expensive side. There are many great fudge recipes online that you could try out.

What does cream of tartar do in fudge?

Many bakers use cream of tartar in their recipes to help set the fudge. The cream of tartar helps the fudge to set by breaking the sugar’s sucrose into glucose and fructose, thereby making crystallization of the fudge less possible. This helps the fudge remain soft and chewy.

What makes homemade fudge grainy?

A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. The more you stir, the more crystal seeds you get. But instead of getting a few huge crystals (and grainy candy), you get lots and lots of tiny crystals, which make for thick, smooth candy.

Why is my fudge hard and crumbly?

If you find that your fudge is crumbly and or lumpy, then chances are that it’s been overcooked. Overcooking your fudge can happen if you forgot to keep an eye on your oven or simply set it too high. On the contrary, fudge that hasn’t been cooked long enough will become too soft.

Why is my fudge like caramel?

Fudge often turns into a chewy caramel-like texture because incorrect temperatures were reached. The ideal temperature for the fudge to cook at is 232-234°F (111-112°C). Anything more or less will change the texture completely.

How thick should fudge mixture be?

Can you freeze fudge after you make it?

Yes, you can absolutely freeze fudge. But there is a right way and a wrong way to do it. My hope is to give you a step by step guide to freezing, preserving and thawing your fudge to ensure it tastes the same two months after it’s freshly made. Enjoy!

Can you freeze fudge made with evaporated milk?

Many fudge recipes use sweetened evaporated milk, which is canned and considered shelf-stable without refrigeration. It stands to reason then, that fudge can be safely frozen without any loss of quality. We suggest not stacking the fudge as it can stick together when thawing, so a small batch per bag works best.

Do you cover fudge while it sets?

Most fudge recipes call for the fudge to cool at room temperature. Fudge needs to cool slowly to avoid the sugar crystallizing too rapidly and affecting the texture. When you do put fudge into the fridge, whether you are trying to make it set or storing it, wrap it or cover it carefully.

How much should I charge for a pound of homemade fudge?

It varies in price here from $8 to $12 a pound depending of flavor. Plain chocolate is cheapest with the vanilla/cherry, hazelnut, penuche going for more. Hope this helps. The fudge recipe that I’ll be using (4 chip fudge) makes about 4 1/2 pounds of fudge and it’ll cost about $8-$8.50 to do the whole thing.

How many pieces of fudge are in a pound?

There are 4 pieces in a pound, 8 in two pounds and the pound or two-pound selection can be assorted.

Can you make money selling fudge?

Profit margins can range as high as 80%. Completely Customizable – Make it your own by creating a unique line of fudge. There’s a wide range of companies and organizations that can benefit by entering the fudge business because there are so many ways to sell fudge.

What happens if you overcook fudge?

Under- or overcooking the sugar The amount of time you cook fudge directly affects its firmness. Too little time and the water won’t evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won’t contain enough water, making it hard with a dry, crumbly texture.

How can you tell if fudge is soft ball stage?

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. If the mixture forms a thread as it sinks into the water then it needs cooking for a little longer.

Why is my fudge like toffee?

If you boil the fudge to a temperature lower than 232 F, your fudge will retain extra moisture, which can make it chewy or in extreme cases, prevent it from setting at all. If the temperature goes much beyond 234 F, the fudge’s final texture will be hard, dry and crumbly.

How long do you boil fudge?

Boil for approximately 5 minutes (stirring constantly) until the mixture has a temp of 234 F on a candy thermometer.

How long do you boil fudge for soft ball stage?

Combine sugar and milk in a small pot and cook over medium high heat. Stir continuously while the mixture boils for about 10 minutes. After 10 minutes of boiling, check to see if the ‘soft ball stage’ has occurred.

How do professionals make fudge?