You can’t beat deliciously smooth, creamy fudge. However, if you’re making fudge from scratch, it can sometimes become crumbly and dry.
No matter what you try, you have no idea why it has become crumbly and dry, not the smooth, creamy fudge that you were after. But why does it do this? And is it possible to fix crumbly and dry fudge?
Today, we’re going to take a look at why your fudge is crumbly and dry. We’re also going to give you a few hints and tips as to what you can do to fix it!
Let’s take a look at everything you need to know about crumbly and dry fudge down below.
Why Is My Fudge Crumbly And Dry?
There are several reasons as to why your fudge is crumbly and dry. Chances are that if your fudge has ended up crumbly and dry, it’s because of one of the reasons below.
Take a look at the these factors to figure out where exactly the cooking process is going wrong for your fudge.
One of the reasons that your fudge is crumbly and dry is because it has been overcooked. It can be tricky to get the hang of making creamy fudge if you don’t use an accurate candy thermometer.
This is because you will need to get your fudge to within a certain temperature range so that it can form the correct texture (this may range from 234 and 237 °F/ 112 and 114 °C).
If you were to overcook your fudge, this will mean that there isn’t enough liquid in the mixture to form the syrup that holds everything together.
The sugar will also become too concentrated, which will leave you with a crumbly, dry mess. Chances are the fudge will become brittle and hard, too.
Too Much Beating
One of the main reasons that your fudge is crumbly and dry could be because it has been beaten too much towards the end of the process. There is a fine window where your fudge will become absolutely perfect.
This will be when the fudge starts to thicken up and loses its shine. However, if you were to continue beating, the fudge will become rock hard, crumbly, and way too dry.
Not Enough Moisture
If your fudge is crumbly and dry, chances are this is because there isn’t enough moisture in it. During the cooking process, the ingredients such as butter, sugar, and milk start to evaporate.
So if the fudge mixture was allowed to boil for too long, this will cause the liquid mixture to become lost through steam.
When there is no liquid left from the butter and milk, the sugar crystals are all that’s left over. These aren’t even the sugar crystals that you need to make smooth and creamy fudge. So the mixture will become crumbly and dry as a result.
The cooking process is very important when it comes to making fudge, so if this isn’t followed properly, it can alter the flavor profile and texture of your fudge.
So if you were to accidentally interrupt the cooling process, this can make your fudge crumbly and dry. Your fudge will need to be allowed to slowly cool on its own without interruption until it reaches 109 to 113 °F/ 43 to 45 °C.
Disrupting this cooling process will cause something known as seed crystals. This is where your sugar molecule has attached itself to either an air bubble, dust, or any sucrose molecules. These then start to grow larger during the cooling process, which will leave you with crumbly and dry fudge.
It’s important to remember that temperature is a key part of the fudge making process. Your fudge will need to reach the temperature range of between 234 and 237 °F/ 112 and 114 °C when you are cooking it.
If you don’t allow your fudge to reach this temperature, this will of course mean that your sugary treat won’t reach the smooth and creamy consistency that you’re after.
To ensure that your fudge is reaching the right temperature, you will need to use a candy thermometer.
How Do You Fix Crumbly Fudge?
The good news is that it’s super easy to fix your fudge if it has turned crumbly and dry. All you will need is a clean saucepan, your crumbly fudge, and some fresh water. If you are unsure of which saucepan is best for making fudge, then why not check out our informative guide.
Place the clean saucepan over a medium heat – around the 234 and 237 °F/ 112 and 114 °C range – and allow this to slowly get to temperature.
While you are waiting for the pan to get up to temperature, place your crumbly and dry fudge into the saucepan. Next, you will need to pour roughly one and a half cups of water over it.
Now you will need to allow your fudge to heat up to the proper temperature until it has softened. You should use your candy thermometer to ensure that it has reached the optimum temperature that you need.
Now you can follow the usual cooking process for fudge, making sure to avoid some of the common mistakes that we’ve highlighted above. This should allow you to make the smooth, creamy fudge that you’re after.
It’s best to use paper towels to wipe down the sides of your saucepan to stop any sugar crystallization from happening.
So there you have it! Your fudge could be crumbly and dry because of any number of reasons.
However, the most common reasons as to why your fudge is crumbly and dry is because it has been overcooked, it has been beaten too much towards the end of the cooking process, there isn’t enough moisture left in the fudge mixture, the cooling process has been interrupted, or the fudge hasn’t reached the temperature it needs to reach to get to the softball stage.
The good news is that you can easily fix your crumbly and dry fudge! Simply place it in a clean saucepan along with a cup and a half of water, then allow it to soften up.
Next you will want to repeat the cooking process so that the fudge can follow all of the steps it needs to in order to become smooth and creamy.