Why Does My Fudge Crumble When I Cut It?

Why Does My Fudge Crumble When I Cut It

When it comes to classic confection, there’s nothing better than a piece of fudge, especially when it has been made with tender love and care.

And while baking your own homemade fudge can be a fun and rewarding experience, this does not mean that the process is entirely easy.

Not only is baking fudge complicated, but you have to make sure that the batter is just right, otherwise, there is little chance you will end up with a perfect batch.

However, many of these issues only begin to show themselves when the fudge has been cooked, with some amateur bakers finding their fudge too soft or prone to crumbling.

But why does fudge crumble in the first place and how can you combat this problem without making more? Well, if you want to know the answers to these questions, then you have come to the right place.

In the following article, we have compiled some important information concerning fudge and why it crumbles after baking, as well as the various methods you can use to solve this issue and deliver a delicious batch.

We have also included our very own fudge recipe so that you can try making it yourself.

So if crumbling fudge is getting you down, this article has everything you need to fix the problem and get on with your candy making…

Why Does My Fudge Crumble When I Cut It?

If you consider yourself a fan of fudge, then chances are you know the correct consistency it needs to be, which is firm, smooth and not crumbly.

So if you have tried making your own homemade fudge from scratch as it has started crumbling, then this could mean that you have overcooked the batter.

Overcooking fudge is more common than you might think, as it can happen when you take your eyes off the oven or if the heat has been set too high.

On the contrary, fudge that has been undercooked will often take on a soft and mushy consistency, which can make it unappealing to consume.

How To Fix Crumbly Fudge?

If your fudge has turned out less than perfect, then there are several methods you can use to combat the problem and produce a delicious batch.

For example, if you know that your fudge has suffered from overcooking, then you can check the bottom to see if it has burnt.

If the bottom is black and crispy, there is little you can do to remedy the problem, which means you will need to either throw it out or eat it despite the burns.

However, if the fudge is still intact, then you can fix the problem by re-melting the fudge and cooking it again.

This involves scraping the fudge back into a saucepan and adding 2 cups of water before placing the pan over medium-high heat. During this process, you will need to make sure that you are tasting the fudge as you go.

While adding water can help to melt the fudge, it can also reduce the flavor, which is why you will need to be wary of the amount you are using. If you happen to overwater your batter, then you can add more flavoring to get it back on track.

After stirring the mixture, you will need to bring the temperature up so that the fudge starts to boil, which can be a somewhat messy process.

So to make sure you are safe, keep scraping the sides of your pan to reduce the risk of overflowing. Otherwise, you could end up producing sugar crystals, which will make the fudge more crumbly.

When a few minutes have passed, you can take the fudge off the heat and then leave it to rest until it is cool.

What Other Problems Are There?

When it comes to making fudge from scratch, there are countless problems that you could encounter, which go far beyond a crumbly batch. For example, many amateur bakers often find it hard to set their fudge, which can make it runny and unappealing.

Incorrect temperature

So if you encounter this problem at home, then it probably means that your fudge wasn’t able to reach the correct temperature that it needed to harden.

The key temperatures to note for making fudge are:

  • Fudge boiling temperature: 234 and 237 °F/ ​​112 and 114 °C
  • Fudge cooked ready to be beaten temperature: 109 to 113 °F/ 43 to 45 °C

Too much liquid

Another reason for this is that there is too much liquid in your fudge, which can make the mixture moist and incapable of settings. Fortunately, you can go back and remedy this or use your fudge as a topping for cakes and desserts.

The cooking environment

While it may seem like a strange notion, the weather can also have a significant impact on how your fudge turns out, as the humidity in the air can sometimes cause issues during the final bake.

In fact, these kinds of climates can cause the fudge to take longer to boil, which can cause severe damage to the composition of the bake.

So if you are keen to make fudge on a rainy day, you will need to boil your batter at a higher temperature than you usually would. For the best results, we recommend using a candy thermometer, as this will allow you to keep track of the heat and produce a delicious batch of fudge.

Using the correct equipment

When making your fudge, it is also important to use the correct pan, as this can also have a profound effect on the quality of the final bake.

This is because fudge is made by melting sugar, so you will need to use a pan with tall sides and a durable bottom to achieve an even melt. If you use a heavy-duty appliance, then you could risk burning the sugar and ruining your fudge.

So now that understand how to fix these problems, let’s take a look at our recipe for some of the best fudge you will ever make:

Easy Homemade Fudge Recipe

Prep Time: 15 minutes
Chilling Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 16 pieces


  • Semi-sweet chocolate chips (3 cups = 525 grams)
  • Sweetened condensed milk (1 can = 14 ounces)
  • Butter (2 tablespoons = 30 grams)
  • Chopped walnuts or pecans (1 cup = 125 grams)


  1. Take an 8-inch baking dish and line it with parchment paper or aluminium foil, while making sure to leave some overhang for easy removal.
  2. Set the dish aside and add chocolate chips, sweetened condensed milk and butter to a large saucepan and place over medium heat. Stir constantly until the chocolate is smooth and fully melted.
  3. Remove the saucepan from the heat and spoon the mixture into the pre-prepared baking dish, while making sure to spread it out in an even layer.
  4. Place the baking dish in the refrigerator for at least 3 hours until the fudge has chilled and firmed. Remove the fudge using the overhanging parchment or foil and slice it into 16 equal pieces.
  5. Kick up your feet and enjoy!

In Summary

And there we have it, that is why your fudge crumbles when you cut it. We hope that you found this article helpful and that you will refer to it the next time you want to make some homemade fudge.

Read our Ultimate guide to making fudge to troubleshoot fudge making errors.


Hi, I'm Sarah and welcome to Call Me Fudge! From a younger age I've always pottered about in the kitchen and even selling my fudge in the high school grounds. Cooking and baking to me is like second nature and I want to share this passion with you.

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