FUDGE **Frequently Asked Questions**

  Posted on   by   116 comments

Are you wanting to make your first slow cooker fudge but have some questions?
Made one already but something went wrong?
Sick of seeing everyone else’s fudge turn out so good but not sure what to do to make sure yours is a success too?
Already a fudge expert and think you can share some advice with others to ensure they have the same success?

Then please help us to help each other!!

I will list here FAQ and answers but I can’t possibly think of them all.
So please use the comment box at the bottom of this page and add your questions or tips and I will have them all added to this page for you and everyone so we can share our fudge success around 🙂

BASIC FUDGE RECIPE

Preparation Time: 5 mins
Cooking Time: 90 – 120 mins


Ingredients

  • 500g of chocolate
    1 tbs butter
    1 tbs vanilla essence
    1 x 395gm can condensed milk

Instructions

Place all ingredients into slow cooker
On Low – lid off
Stir every 15mins or so for 2hrs (some slow cookers need only 90mins) – use a metal spoon to stir

Pour into lined tin to refrigerate till set

When set firm cut into squares and store in fridge


Now let’s get into the questions ….

Q: What type of chocolate can I use?
A: Any type.  Change the flavour of the chocolate to change the taste of the fudge.  Eg milk chocolate, white chocolate, hazelnut chocolate, cookies and cream chocolate etc etc.  The options are unlimited?  Members are using cooking chocolate also but some say the taste/consistency changes so personal choice which you use.  Cooking chocolate does tend to melt at higher temperatures so regular chocolate is ideal for the lower temp of the slow cooker.  If using white chocolate increase the amount you use up to 700g.  Using chocolate that has a liquid type filling, eg caramello etc, you will need to increase the chocolate amount also to account for this 🙂

Q: Can I add different chocolate/lollies into my fudge
A: Yes.  You can decorate/top your fudge with anything you like.  Make the base fudge then stir through whatever you may like to add then pour into the lined tin to set.  Eg you could add chopped up nuts, lollies, biscuits, mars bars, candies or lollies … whatever you like.  Or pour your fudge into your try to set then decorate the surface with these types of toppings.  Again the options are endless

Q: Is the butter really needed.  What does it do?
One of our member’s Nicole sent us this great link which explains this topic > https://answers.yahoo.com/question/index?qid=20100213113459AA2JwdM

Q: How do I actually cook it?  Do I need to stir it?
A: Break up the chocolate and place it in your slow cooker. Pour over the condensed milk and add the butter and vanilla.  LEAVE THE LID OFF your slow cooker and turn it on low and walk away.  Every 10-15mins just pass by it and give it a stir.  It’s that easy.  As you near the end of cooking time you may need to keep a closer eye on it but really it’s just the odd stir along the way and there is nothing else to do.

Q: Can I use any spoon to stir?
A: It’s ideal to use a metal spoon when stirring your fudge.  A wooden spoon can absorb some of the liquid from your fudge so it’s best not to choose a wooden spoon.  Not to mention the fact a metal spoon is a little nicer to lick clean 😉

Q: My fudge is seized – how can I fix it?
A: If your fudge has seized, as in gone all hard and weird like instead of glossy melted chocolate, there are a few options our members use to fix this.  It can occur from water getting into the fudge – remember no lid for fudge to stop condensation drips. Also the use of a wooden spoon can do the same – remember use a metal, plastic or silicone spoon for fudge rather than wooden. Firstly stir the living daylights out of it to bring it back to glossy.  Others will add a little splash of milk or condensed milk or even a bit more chocolate to melt into it then stir like the clappers to bring it all back together 🙂  All is not lost.  This is fixable – stir stir stir 🙂

Q: How do I know when it’s done?
A: Everyone’s slow cooker can take a different amount of time to cook.  Simply being melted is not enough.  When you are stirring you will see a slight crust type form on the surface as you stir and it kind of comes away from the edges a little.  This is the best sign that its done.  Some larger (hotter) machines may achieve this in half an hour.  My 1.5L small cooker that I use for fudge takes more like 90mins to achieve this.  You will get to know yours 🙂

Q: What do I do with it once it’s cooked?
A: Stir through any extras you may want to add then pour your fudge into a slice tray/tin that is lined with baking paper.  You can use silicone moulds instead if you choose.  Smooth surface down to flat and decorate with any additions if you are adding any.  Eg I add peanut butter M&M’s on top when I make choc peanut butter fudge 🙂  If nothing is being added then simply place your tray in the fridge until set – usually around 4hrs is plenty of time but I personally just leave mine overnight then cut the next morning.  When ready to cut I use the baking paper to lift fudge from the tray.  Remove paper and work quickly to cut.  Dipping your knife into hot water first can help cut clean.

Q: I don’t have baking paper what else can I use?
A:  You can set your fudge in silicone or paper cupcakes cases.  Some members have also successfully lined their trays with cling wrap if they don’t have baking paper.  Novelty chocolate moulds work fine too eg Christmas shapes etc

Q: Storing your fudge/How long with it keep?
A: Store your fudge in a sealed container in fridge (make it one that isn’t see through if you want to have any chance of making it last longer and save it from being gobbled up by the fudge fanatics in your home *wink*).  The fudge will keep up to 3-4wks in a fridge.  It can also be frozen for up to 3 months.

Q: My fudge didn’t set?  What did I do wrong??
A: Please review the above tips.  One of them is most likely the reason your fudge did not set.  Double check the amount of chocolate you used. Some recipes say 2 blocks, some say 440g instead but we find that increasing the chocolate to 500g is the sure way to ensure there is enough to set firm.  You also return your fudge to the slow cooker, reaheat to remelt and add more chocolate.

Q: Any suggestions for what types of fudge I can create?
A: Yes.  We have an entire fudge category for you with over 130 versions to choose from.  When you visit the category you will see 12 at a time.  Then choose the ‘Older Posts >>‘ link below these 12 and it will take you to the next page of 12, then the next page etc etc.  Keep scrolling until you’ve seen them all!  Or simply type what you want into the website’s search bar (top right of any page) and try to find what you are looking for directly 🙂

What other questions or tips do you have? Please comment below and I will gladly add them to this list for you 🙂

 

 

Categories: Blog, Featured, FudgeTags: ,

116 comments

  1. Trish says:

    how ,long does the fudge generally take to set please

  2. julz says:

    Can i use rum in fudge and how much per batch……i dont drink so i dont know how to use alcohol…….please help……

    • Claire says:

      IVe used jack Daniels, orange liqueur, mint liqueur, pretty much any alcohol goes, and as a non drinker I use a standard measure for a bit of flavour and double if I want impact. It does seem to make the fudge take slightly longer to set but worth the wait

    • Carole Curtis says:

      I constantly make Baileys fude, just add 6tabs butter 12oz cchipsx2 melt add to 3 cups icing powder 1 cup bailey’s mixed well I also add Lavendar crushed pcs. Mix everything well spread in pan . Refrigerate for a few hours, a sure hit…my dentist loves it..

  3. Lacey says:

    I make Jack Daniels fudge for hubby all the time-I have learnt this tip : if adding alcohol you need approx. 200gms more chocolate per 15-20 ml of alcohol. If wanting to ‘cook out’ the alcohol but keep the taste add it during the cooking process. If wanting to keep the alcohol effect add after, stir briskly and thoroughly before putting to mold/tray to set. This tip of course will vary with other recipes and processes. 🙂

  4. Cheryl says:

    Can you use skim condensed milk please?

    • Lacey says:

      You can but you may need to adjust your recipe as it is the fat content which creates the consistency of the fudge. Experiment.

  5. Amanda Heyne says:

    The cookie and cream fudge for the Christmas fudge separated, can you please advise what you can do to fix this so I can save the fudge?

    • Lacey says:

      May we know what recipe you used please? If it contains white chocolate you may have overheated it and split the cocoa butter 🙁

  6. vicky says:

    What size tray do you use to set the fudge in please?

  7. Teenymac says:

    Can you overcook fudge? First timer and want to make sure I’ve really cooked it! (it’s not burnt)

  8. Could Admin post what the measurements/meanings are in different places? I live in CA…don’t know what g is…like 500g of chocolate? Or lollies? Maybe have a page that converts or explains word meanings. Thank you.

  9. I had trouble with mine setting so I rolled them into little balls and then rolled them in chocolate sprinkles. Yummy

  10. sarah says:

    Has anyone done Mars

  11. Sharon says:

    I have a slow cooker that doesn’t have the low setting it just cooks to the time I set and then it goes onto keep warm setting. Any suggestions on how I can cook the fudge with this slow cooker?

    • Lacey says:

      Trial and error? Add your ingredients and time as you go. Make sure to stir every 15mins or so. once the whole ‘mess’ is combined to a slick satin glob (not shiny but satin) then its ready to pull out and set. 🙂 Once you know the time for YOUR machine make sure you write it down for future reference 🙂

      • Sharon says:

        Thanks for the help, I ended up cooking on the sc setting and turning it off for 15 minutes every now and again and stirring every 15 minutes, it worked a treat, this is an awesome recipe!!

  12. Janette Zink says:

    What are the ingredients for caramel fudge

    • There are 5 caramel fudge recipes.
      You need only click on the link above for the fudge archives.
      Or use the search box and type in caramel fudge and hey presto you have five to choose from 🙂

  13. kate says:

    My attempt turned out like a chewy toffee-ish like stuff. It was yumm but not fudge. What did I do wrong? Overcooked perhaps?

  14. Kell says:

    Will it still work if you don’t have vanilla essence?

  15. Hi, could I cook the basic fudge recipe in a pot on the stove…( slow cooker out of action ). If so do I just put it all in on a low heat? Thank you

  16. Susan says:

    I want to do a chocolate peanut butter fudge, the one in the recipe page says to add the peanut butter after and marble it through.
    Could I add it during cooking time and mix it through so it’s combined and not marbled?

  17. Bec says:

    I have an 8ltr slow cooker so I was wondering if I double the fudge recipe will it still turn out the same or will it not work? I’m assuming it should be fine but wanting people’s feedback who have tried it, also do I adjust the cooking time?

  18. Div says:

    Hi there, once the chocolate mixture is melted in the slow cooker, do we wait until it’s cool down before we set it in the fridge, or do it straightaway?
    Thanks!

  19. Fiona says:

    Hi, how thick are people pouring it into the trays to set?. I’m guessing 2.5cm high?.

  20. Erin says:

    Hi I’ve made fudge before and I prefer the butter less option, that I thinks basically chocolate & condensed milk. Can i please have the recipe for plain milk choccy fudge please?

  21. Jamie says:

    i have a big bag of big chocolate buttons i want to use up, i haven’t got any scales to weigh 500grams so how many cups of the buttons do you think i would need?

  22. Nerida says:

    Do you have to use chocolate in the fudge or can someone send me a choc free recipe please?

  23. Val Whild says:

    Can you use coconut oil instead of butter??

  24. Graeme Barber says:

    making jaffa fudge with chico’s and it is really really thick help please

  25. Nicole Bazzacco says:

    BUTTER OR NO BUTTER? that is the question! The link below explains it & i hope this helps 🙂

    https://answers.yahoo.com/question/index?qid=20100213113459AA2JwdM

  26. Tashelle Sullivan says:

    Van you put vodka I the fudge? I have a triple distilled vodka and really wanna try it with white chocolate and milk freddo choc (:

  27. Claire says:

    Does anyone have a dairy free receipe?

  28. Bec Longley says:

    I’m making a fudge with marshmallows, red lollies and maltesers and it’s very oily and gluggy. Do I just need a good stir or is it ruined?

  29. Megan says:

    Hi apologies if I have missed the answer!! How long does fudge keep ? Do you need to keep it in the fridge ?
    Thank you

    • As Above:
      Q: Storing your fudge/How long with it keep? A: Store your fudge in a sealed container in fridge (make it one that isn’t see through if you want to have any chance of making it last longer and save it from being gobbled up by the fudge fanatics in your home *wink*). The fudge will keep up to 3-4wks in a fridge. It can also be frozen for up to 3 months.

  30. Admin, given the amount of questions about the stages of fudge (‘does this look right’) a great addition to this page might be a couple of time lapse photos showing the stages 🙂

  31. I made my first fudge yesterday with Cadbury choc buttons, butter & condensed milk. It cooked in half the time. I stirred. It didn’t look how you say it looks but very thick I could hardly stir it so I got it out. It is a bit bland even though I put in macadamias. It taste more like just hard chocolate. Should I have put in more butter or why wasn’t it moister like everyone elses? It didn’t even have a grainy consistency. I used 3 bags buttons.

    • These were the melting type not the type meant to keep their shape?
      How much weight would you say the choc was?

    • Emma Lee says:

      I don’t know if this helps but I found that dairy milk chocolate doesn’t taste very chocolatey once melted. I tried using it wasn’t keen. I tried Tesco own brand and that worked far far better

  32. Tracey says:

    hello to you all.
    Is it possible can anyone tell me where to buy the Gel colouring as I can only find the little bottles of colours ?

    also if I double all the ingredients for the basic fudge will it still be as good as the regular recipe ?…

    thanks for any replies.

  33. Sharon Uslu says:

    Hello, can I use ordinary full fat milk as I can’t get condensed milk where I live. Thanks

  34. Maria says:

    what does tbs mean in the recipe?

  35. What can I do if the fudge seems to be too thick when cooking.

  36. Kelsey says:

    Hi, do you have a christmas eggnog recipe for the slow cooker?

  37. Ellen Hehn says:

    Can I exchange carob for chocolate, 1 on 1 in recipe? So many carob recipes are odd or for dairy free. I just can’t have chocolate, life’s cruel joke on me. Glad to have found your site. thank you, Ellie

  38. Steph says:

    Has anyone just used half quantity? I only have a 200g block of chocolate and girls want to make fudge. Can I make up the rest with cooking melts?

  39. Amy says:

    This is probably really stupid, but is it okay to eat fudge before it is fully cooled if you don’t need to bake it?

  40. Margaret Falk says:

    How deep pan do I use a pan for the fudge

  41. Jenny says:

    I made a blackforest fudge using the basic recipe with Cadbury blackforest chocolate. It tastes good but is really sticky. I did put in a tablespoon of butter and tablespoon of vanilla along with condensed milk and 500g chocolate. Is there anything i can do to make it less sticky? Thanks in advance.

  42. Alice says:

    Hi I only have a 5.5L slow cooker
    , will this still work and do I need to double the quantities
    Thanks

  43. Emma says:

    I have made fudge quite alot but always followed the recipe exactly. Just wondering if it will work the same if I double it? Obviously with a longer cooking time.

  44. Sharon says:

    Im making the caramel fudge and it looks a little oily on top. Should I be concerned? thank you for any advice.

  45. Amy Rihari says:

    You will get a higher yield from using chocolate buttons as opposed to blocks of commercial chocolate. Good luck everyone!

  46. Doreen says:

    can I use a tin of condensed milk that has been made to caramel and 700gms white chocolate to make caramel flavour fudge and do i add butter?

  47. Can anyone tell me if I can double the fudge recipe?

  48. Becci says:

    My Nans favourite is plain fudge or salted caramel fudge. She’s a vegetarian who doesnt drink, or eat chocolate or cocoa of any sort on ethical grounds & doesnt enjoy peanut butter. Can someone help me to find a suitable recipe? I’ve browsed the section a bit but almost all of them are white chocolate based. Thanks!

  49. Emma Lee says:

    Hi all. I have a fudge question that I just can’t seem to understand. I’ve made fudge loads of times in my slow cooker. Each time comes out absolutely perfect. I’m doing a market stall on Saturday so need to make mass quantities. So I borrowed another 2 slow cookers so I can have 3 on the go at once. For some strange reason the fudge only seems to come out perfectly in my slow cooker, not the other 2? I’m doing everything exactly the same but the other two slow cookers it seems to be slightly wrong. It sets fine, tastes fine but has wrong texture. It’s too smooth and slightly chewy, it seems bendy? Does anyone have a clue as to why please.

    • That’s unusual and while I don’t know the exact answer I do know that all slow cookers tend to cook different. My only guess could be that the others cook at a different temp which is affecting it’s end result? 🙂

      • Emma Lee says:

        Yes I thought it very strange too. I think you might be right. I just need to try and work out if my slow cooker cooks at a lower temperature or higher temperature then I can try and adjust the other two accordingly. I’ve only ever made it in my own slow cooker because I’ve only made it for special occasions but am doing a market stall at a charity event so need to make lots of it.
        Thank you so much for your reply x

  50. Elizabeth says:

    does this fudge end up having a soft or hard texture? Also, if I wanted to add a thin layer to the top or bottom of a pie or something can I pour the finished mixture into a baked pie crust?

  51. Carol says:

    Hi everyone…I made fudge for the first time today and when I took it out of the fridge and the tray it felt like it was melting is this normal or have I done something wrong…thank you

  52. Jody Bayntun says:

    With the Rocky road fudge, when do you add all the extra bits in to the chocolate?

    • The recipe says: Once chocolate is completely melted I turned the SC off so it was still hot but not going to melt the stuff I am adding in next.
      Add everything else into the slow cooker and mix together well
      So after cooking the fudge and just before pouring it out onto the tray to set 🙂

  53. Jade says:

    I made this recipe but i used 70% dark chocolate and it didn’t set, I added more chocolate and reheated and it still didn’t set.

    What would be the reason for this not setting?

  54. Barb Stafford says:

    After setting the pans of fudge on the porch to cool, I realized I forgot the vanilla extract in the last double batch of peanut butter fudge. Is it ruined?

  55. Lianne says:

    If I double the ingredients do I also double the cooking time?

  56. Karina says:

    Sorry if someone already asked, but I made a batch today and it split. Lots of oily liquid came out. It didn’t seem to matter how much I mixed it the liquid stayed there. Did I do something wrong? How could I fix it?

  57. Sandra says:

    Is it real chocolate or compound chocolate that you use.

  58. Sally says:

    My son is lactose intolerant. I already started a recipe using full fat coconut milk before finding this site. Hopefully it’ll turn out, I’ll let you know. I used coconut milk and some coconut oil. I’ll post amounts used soon.

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