Softening hard fudge
If it’s hard, cracked and crumbly, it’s because the sugar syrup was overcooked and there was not enough liquid left for a semi-soft texture. To salvage it, break the fudge up and heat it in a saucepan with 3 or 4 tbsp (45 to 60 ml) of 35% heavy cream. Bring to a boil, stirring until the sugar has completely melted. Allow the mixture to boil without stirring until a candy thermometer reads 237° to 239°F (114° to 115°C)—no more! Then proceed with the recipe as usual.
Firming up soft fudge
It likely wasn’t cooked to a high enough temperature to concentrate the sugar. Return the mixture to the saucepan with about 2 tbsp (30 ml) of 35% heavy cream and bring to a boil, stirring until the sugar has completely melted. Allow the mixture to boil without stirring until a candy thermometer reads 237° to 239°F (114° to 115°C), which is the temperature for perfect results. Remember that crystallization can be finicky! Arm yourself with patience and some good old elbow grease: After cooling the mixture, you might have to stir for 10 to 15 minutes before the fudge starts to set.
Storing caramel properly
On average, homemade caramel sauce will keep for about three weeks in the refrigerator or one week at room temperature. If mould appears on the surface, or it’s showing signs of fermentation, toss it.
GOURMET GIFTS
Maple Fudge (The Best)
JAMS & SWEET SPREADS
Spiced Caramel
Looking for more tips and tricks for a successful holiday feast? Be sure to check out our handy guide:
