Storing Fudge (2024)

FAQs

Storing Fudge? ›

To properly store fudge and maintain its quality, allow homemade fudge to cool at room temperature before placing it in an airtight container to prevent drying out. Keep it at room temperature in a cool, dry place for up to two weeks for short-term storage.

Ensure you have kept the leftover fudge in a sealable container in a cool, dark, dry place, such as kitchen drawers, cupboards, or a pantry. Fudge stored exposed at room temperature will last for a month or two but will start to show signs of hardening around the edges and a loss of its freshness.

When fudge is exposed to warm temperatures, it may become soft and melt, while low temperatures can cause it to become hard and lose its smooth texture. It is important to store homemade chocolate fudge in a cool, dry place to minimize the effects of temperature changes and extend its shelf life.

Here's how to do it: First, make sure that your fudge is completely cooled. Wrap the fudge tightly, first with layers of wax or parchment paper, and then an exterior layer of aluminum foil. Store the wrapped fudge in an airtight container, which will help prevent freezer burns and ice crystals from forming.

Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about three hours or overnight.

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.

After the chocolate has mostly melted, stir in the vanilla extract. Continue to stir until the chocolate is completely melted and the mixture is smooth and shiny. Pour into a prepared 8 x 8 inch pan. Let the fudge set at room temperature (covered) for at least four hours.

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.

Too cooked

This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge.

The fudge is ready when a candy thermometer reads between 112°C to 114°C (234°F to 237°F) or the mixture forms a soft ball in cold water.

Why won't my 3 ingredient condensed milk fudge set? ›

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).

If fudge experiences a change in temperature, it can melt or develop a slimy texture on the surface. If it is exposed to air, it can dry out and become hard. Specific add-ins to fudge have the potential to grow mold or give off a bad odor, and at that point, the fudge should be avoided.

Sweetened condensed milk has a longer shelf time due to its high level of sugar. Canned condensed milk can be shelved for up to a year even without refrigeration. However, after being exposed to air, canned condensed milk must be stored in the refrigerator, decreasing its shelf time significantly.

Place the fudge in an airtight container and separate the layers with wax paper so the pieces don't stick. Avoid storing fudge long-term in cellophane bags or tins, which aren't airtight and can dry out the fudge. Just transfer the candy to your preferred container when you're ready to gift it.

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

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.

No, fudge doesn't need to be refrigerated. Store it in an airtight container (with wax paper between layers) at room temperature for one to two weeks.

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight.

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).