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8 Common Fudge Mistakes and How to Fix Them

Homemade fudge can be a little fussy, but it's easy to make if you avoid these common fudge mistakes.

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fudge mistakes A cast iron pan with foaming butter and sugar, chef has add cream to make a caramel sauce and is stirring it vigorouslyurbancow/Getty Images

Using a thin pot

If your pot heats unevenly, chances are good the sugars will burn, giving fudge an unpleasant, acrid taste that’s impossible to fix. Instead, invest in a heavy-bottomed, stainless steel pot to set yourself up for success.

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Boiling Syrup Of Sugar In Copper Pan With Thermometer And Big Spoon. Brown Colour Because Of Evaporation.CatherineL-Prod/Getty Images

Stirring the sugar

Does your fudge have a gritty or grainy texture? The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

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Candy Thermometer In Modern Metal Pot With Red Handles With Boiling Apple JellyToscaWhi/Getty Images

Not reaching the proper temperature

If your fudge turned out super sticky, or it didn’t set as it cools, 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). By the way, here’s how to make microwave fudge.

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Saucepan With Thermometer, Sugar, Honey And Inverted Sugar Syrup For Making Turron, Elevated ViewWestend61/Getty Images

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. Pay attention to the timetable specified in the recipe, and you’ll get the hang of it after a batch or two.

(Here’s how to make homemade fudge step by step.)

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Letting it get too hot

Fudge is basically an emulsion between sugar, butter and milk. If the butter gets too hot, it can separate, causing the fudge to become oily on top. This is easy to prevent by monitoring the temperature with a candy thermometer, but separated fudge can also be fixed.

To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.

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Melting Chocolate Chips In The Cooking Pot To Make Macadamia Nut Fudge.arinahabich/Getty Images

Beating the fudge while it’s too hot

It’s important to beat the fudge ingredients to develop the right texture, but you won’t get smooth, creamy fudge if you beat it when it’s too hot. Instead, wait to pick up the spoon until the fudge drops to between 110 and 113°F (about 15 minutes).

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Bavarian Mint Fudge Exps Ft21 29117 F 0107 1 4Taste of Home

Overbeating the fudge

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

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Almond Cherry FudgeTaste of Home

Making it too complicated

Fudge-making requires time and attention to detail, but some of our favorite fudge recipes use a shortcut: sweetened condensed milk. These recipes don’t require a candy thermometer or any specialized equipment, so they’re perfect for beginners or anyone running short on time.

Lindsay D. Mattison
After years of working in professional kitchens, Lindsay traded her knives in for the pen. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family.