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.
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.
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.
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.
To Freeze: Cool completely then store this easy hot fudge in a freezer safe jar or bag for up to 3 months. Allow it to thaw overnight in the refrigerator then reheat slowly in the microwave, stirring every 30 seconds. Be careful not to let it get too hot or burn.
Reheat and Stir: If you find your fudge to be runny, attempting to salvage it is an option. You can start by gently reheating it and boiling or cooking it again, aiming to reach the correct temperature.
Yes. Fudge can be frozen and most fudge recipes will freeze and thaw well. The texture of the fudge matters here; fudge with a denser texture tends to freeze better than fudge with a lighter texture. Freezing fudge can be a good option for long term storage as opposed to refrigeration.
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.
Put parchment in between the layers of fudge to prevent the pieces from sticking together. Can also be frozen for up to 3 months. Thaw the fudge overnight in the fridge.
Q: How Do I Thaw the Fudge Out? A: Thawing your fudge out will take a full day. Just unwrap your fudge completely and place on your counter to thaw out. Once it is thawed out completely make sure you wrap it back up in either wax paper, saran wrap or place in a zip lock bag.
Use the size recommended in your recipe, otherwise a larger pan produces thinner pieces of fudge, and a smaller pan produces thicker pieces. To keep the fudge from sticking to the cooling pan, line it with non-stick foil or parchment paper, or coat it with cooking spray, butter, or a neutral oil.
Make Ahead and Freezing Instructions: Prepare chocolate fudge as instructed and, once cooled, wrap bricks of fudge in plastic wrap, and then aluminum foil. Store in the fridge for a few weeks, or in the freezer for 3-6 months.
You have one option to make it soft, which is you have to put the fudge pieces in a plastic bag along with the paper towel or a bread slice.Secure the bag and leave it overnight, next day you will get a softened fudge.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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