Freezing your fudge is the key to a hardened result.
Image Credit: pamela_d_mcadams/iStock/GettyImages
If you're struggling to get your fudge to harden just right, you may be missing one key step. Preparing the perfect fudge will require some chilling time (and patience).
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This Chocolate Maple Almond Fudge, crafted by Christy Brissette, RD and president of 80 Twenty Nutrition, is quick to prepare and will give you the firm, fudgy consistency you're looking for.
Line your container: Line a medium glass or ceramic food storage container with parchment paper. You can also line mini muffin tins with muffin liners if you want to keep your serving sizes small.
Combine the ingredients: In a small saucepan over low heat, combine your almond butter and coconut oil. Once the oil melts, stir in the cocoa powder, vanilla and salt. When the mixture looks shiny and smooth, stir in the maple syrup.
Pour the fudge: After you've added the maple syrup, pour the fudge mixture into your prepared container or mini muffin tins.
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).
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Can You Freeze Fudge?
If you prefer harder fudge, freeze it for about 1 or 2 hours after pouring it in a container, Brissette says.
Using a mini muffin tin or silicone candy mold can also help your fudge firm up faster. Thanks to their smaller surface area, they'll help fudge harden much more quickly than if you pour it all into one larger container.
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Storing Fudge in the Freezer
Fudge can last you about 7 days in the fridge — but it's best stored in the freezer because the fat (from the coconut oil) helps prevent a crystallized consistency, according to the USDA.
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Fudge can last about 2 to 3 months in the freezer, per the USDA. Just make sure to store it in an air-tight container.
This upgraded fudge recipe swaps butter for almond butter and coconut oil, which not only makes this a plant-based recipe but also gives you a little more healthy, unsaturated fat and protein.
Almond butter packs heart-healthy mono- and polyunsaturated fats, which may help lower LDL or "bad" cholesterol levels, according to the Mayo Clinic.
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Almond butter also adds some fiber to your fudge, which regular butter doesn't supply. With about 3 grams of fiber per 2-tablespoon serving, almond butter offers about 12 percent of your daily recommended fiber intake, according to the USDA.
Brissette's dessert also trades refined sugar for maple syrup, which adds sweetness plus some important nutrients, including potassium, manganese and magnesium, and packs fewer grams of sugar than refined forms of the sweet stuff.
To store fudge in the freezer, first, wrap it in waxed paper.Then, wrap it in aluminum foil or plastic wrap to be sure the elements can't reach it.Store the wrapped fudge in an airtight container or freezer bag.
If you're looking to store your homemade chocolate fudge for an extended period, freezing is the best option. Wrap each piece of fudge tightly in wax paper or aluminum foil, and place them in an airtight container or freezer bag. Label the container with the date to ensure you know when it was frozen.
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).
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over.Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
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.
Typically, homemade fudge lasts about 1 to 2 weeks at room temperature, 2 to 3 weeks in the fridge, and up to 3 months in the freezer when stored in an airtight container.
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.
however, if you plan on keeping it past the 3 week shelf life then you can freeze your fudge for up to a year by following this simple process. Wrap your fudge in an air-tight container. Several layers of saran wrap, vacuum seal, Tupperware should all keep the moisture locked in pretty good.
Wrap the fudge (whole block or cut into individual pieces) in plastic wrap. If you are wrapping multiple individual pieces of cut fudge in a stack, place wax or parchment paper between each layer. Storing individual portions is great if you want to thaw a few pieces at a time.
I suggest sticking with the regular version and skipping the fat-free kind. Make sure that you grab a can of sweetened condensed milk and NOT evaporated milk. Sweetened condensed milk is thick and sweet and will give you the proper consistency for this fudge.
We keep it in the freezer, where it remains just soft enough to be able to scoop out a portion or two to zap in the microwave for 15 or 20 seconds That's all it takes to become hot and bubbly, perfect to pour over ice cream or profiteroles.
Freeze until firm, about 30 minutes-1 hour. Once fudge is firm you can cut into 15 squares. Sometimes you have to wait a few minutes before cutting into. Store fudge in a freezer safe container in the freezer for up to 3 months.
Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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