Jerrelle Guy, the author of "Black Girl Baking," explains that fudge can crumble due to undercooking or improper stirring. To avoid this, it's essential to reach a specific temperature of 240 degrees Fahrenheit and allow it to cool slightly before stirring. For clean cuts, chilling the fudge and using a sharp knife is recommended. An alternative method to verify fudge readiness involves using iced water if a candy thermometer is unavailable. These tips enhance the fudge-making experience and ensure successful results with a smooth texture and perfect appeal.
"For a traditional fudge recipe, usually, it's crumbling because it's either undercooked or it was stirred too early," says Guy.
"Fudge needs to hit the right [temperature] on the stove and then cool slightly before stirring and letting it set."
"For the cleanest cuts, chill your fudge fully before cutting it, and use a sharp knife," explains Guy.
"If you don't have a candy thermometer...use a glass of iced water to help you approximate."
Collection
[
|
...
]