Why is my Russian 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.

Can you freeze Russian fudge?

Yes, you can freeze fudge made with sweetened condensed milk—this is otherwise known as Russian fudge. Once the fudge is cooled and set, wrap it tightly before popping it into a freezer bag or airtight container, seal it and store it deep within your freezer.

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.

Where does Russian fudge come from?

Russian fudge is not actually Russian at all, but originated in Scotland and England. It is a chocolate-free fudge that relies mainly on sweetened condensed milk, butter, and golden syrup to achieve its smooth, fudgy consistency. A slightly harder, more sugary version — called tablet — omits the golden syrup.

How do you fix Russian fudge?

Fixing Fudge

1. Scrape the fudge back into a large saucepan and add 1 1/2 cups of water.
2. Stir the fudge over low heat until it dissolves.
3. Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals from forming.

Why is it called Russian fudge?

Russian fudge is not actually Russian at all, but originated in Scotland and England. It is a chocolate-free fudge that relies mainly on sweetened condensed milk, butter, and golden syrup to achieve its smooth, fudgy consistency. The flavoring in Russian fudge is typically golden syrup.

Why did my Russian fudge not set?

If your fudge didn’t set, it probably wasn’t heated hot enough. You can put the fudge back on the stove with 1 cup of water and heat until the candy thermometer reads 235 – 245 degrees F.

Is it better to use margarine or butter in fudge?

When making fudge, be sure to use good quality butter and do not substitute margarine. Margarine contains more water and can prevent the fudge from setting up properly. Also, be sure to use the quantity called for in the recipe, too much may prevent it from firming up properly.

Why has my fudge turned to caramel?

So, why did my fudge turn out more 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 do you make Russian Fudge?

This fudge is also known as Russian Fudge and is perfect for gift giving! Generously butter an 8×8 baking tin. Put sugar and milk into a saucepan, heat gently over a low heat, stirring constantly until sugar dissolves. Add condensed milk, butter, salt and golden syrup. Stir until butter has melted.

What is caramel fudge?

Full Disclosure Policy. A delicious Caramel Fudge, made with butter, golden syrup and sweetened condensed milk. This fudge is also known as Russian Fudge and is perfect for gift giving! Ohhhhh this stuff is so GOOD!

How long does it take for FUDGE to set?

Cool for 5 minutes then beat using an electric mixer until the fudge is creamy and thick and has lost its gloss (approximately 10 minutes). Pour into prepared tin and leave to cool, then refrigerate until set. Once set, use the paper to lift the fudge out of the tin and place onto a chopping board, then cut into small squares.

How do you make fudge with baking paper?

Grease a 20cm cake tin. Cut two sheets of baking paper the width of the tin, criss-cross the paper to line the tin making sure the sheets are long enough to extend over the sides (you can use the paper to lift the fudge out of the tin once it has set). Place all the ingredients except the vanilla into a medium, heavy based saucepan.