How Do You Make Fudge That Doesn’t Crumble? Three Excellent Steps

Superb fudge is soft and crumbles in your mouth but not on the plate. Outstanding fudge should not only smell and taste good, but it should also look the part.

Cut into little squares or oblongs with crisp edges, and each piece should seem complete rather than like a mouse got to it first.

How to Cut Fudge So It Doesn’t Crumble

Fudge that has been properly prepared is not crumbly on the dish and will not crumble when sliced. It takes three steps to guarantee that your fudge does not collapse. First, cook it correctly in a well-protected pan with the exact component proportions. Second, wait until your fudge has cooled to room temperature before cutting it. Finally, cut the fudge into squares or rectangles using a sharp knife, wire, pizza wheel, or dough scraper.

Think Ahead–Prepare Fudge Properly to Aid In Cutting

Use the pan specified in the recipe.

If you’re creating fudge by the seat of your trousers, choose an eight- or nine-inch square pan since you don’t want to generate a brick that’s more than one inch thick, depending on how much fudge you’re making.

(The thicker the fudge, the more likely it is to develop issues that result in harder-to-cut-cleanly fudge.)

If you want to attempt my tip, disregard any directions in recipes that tell you to oil your pan.

Honestly, this adds unneeded fats, and since the only purpose of greasing the pan is to ease in the removal of the fudge once it has set, wouldn’t it be better to just line the pan with parchment paper?

If you use parchment paper, all you have to do is cut it to provide a consistent half-inch overlap. Since the fudge will be sitting on parchment paper, it will easily tip onto the cutting board.

At the same time, since you clipped the corners of the paper and created an overlap, you will be able to simply peel the whole piece of paper from the block of fudge without adding structural forces that may harm the delicate confection at this key stage.

Cooling the Fudge

If you attempt to cut hot fudge, you’ll learn some painful lessons, as my wonderful mother used to say. Hot fudge dislikes being tampered with.

Several recipe authors recommend putting your fudge in the fridge right away. I’m not sure whether these individuals are simply trolling or have fridges devoted to nothing except the occasional chilling of fudge, but almost all refrigerator makers advise you to never put hot items directly into the fridge.

Refrigeration is not a Hogwarts magical equipment, and its usage is subject to stringent guidelines.

If you put hot fudge in your refrigerator, it may warm up long enough to promote the development of salmonella and other deadly germs in other neighboring items.

In short, don’t put anything hot in your fridge. Let items to cool naturally before refrigerating them.

Most of the time, an hour or two will be enough to raise the temperature of newly prepared food to an appropriate level.

Nevertheless, hot (or even warm) fudge is soft and gooey (or, at the very least, it should be smooth and gooey).

If it’s hard and crumbly, I’d suggest you’ve got a lot of other problems to deal with, mate), and cutting it will be a difficult task involving sticky cutting instruments and bendy fudge that yields instead of cleaves asunder. What I’m saying is you’ll wind up wishing you hadn’t.

Cut the Fudge

Let the fudge to cool to room temperature before removing it from the pan using the parchment paper overlaps discussed before. Put the fudge brick on a suitable slab or cutting board.

Score the fudge with dental floss to make squares or rectangles (but please ensure youre using a non-flavored variety of dental floss; nobody wants peppermint mouthwash-flavored fudge, I imagine).

If you’re using an oblong-shaped pan, aim for blocks that are an inch or inch-and-a-half square, or even rectangular.

The goal is to create fudge chunks that are neither too enthusiastic nor too mealy-mouthed and miserly. Prepare to cut after scoring the brick!

Fudge-cutting Tools

Finally, the instrument you use to cut your fudge load is determined by the size of the bricks and the ingredients utilized. The thicker and larger the brick, the more robust the instrument you will be obliged to use.

The same goes for using nuts or other hard foods. But, if the instrument needs to cut over nuts, they will cause significant interference.

1. a razor-sharp knife

In general, use your thinnest, sharpest knife. Warm the knife’s blade in hot water before cutting, but make sure it’s completely dry before you begin.

If you have an epiphany and decide, “Well, I’ll skip the hot water and simply use an open flame instead,” don’t. When I attempted this, the outcome was scorched and cracked fudge where the hot knife was inserted.

2. A Fine Wire

Tiny wires that are ideal for garrotting people may also be used to cut fudge. I’m not sure how you’d know what size cables would be ideal for murder, but I assume you have your reasons.

Nonetheless, for the rest of us, thin piano wire should do the work. You’ll need hand and wrist strength to hold the wire taut; otherwise, it won’t cut correctly and you’ll wind up with a tangled mess on your hands.

3. A Pizza Cart

You might use a pizza wheel if your brick is just approximately three-quarters of an inch thick. I dislike this procedure because the wheel picks up sticky fudge and spreads it around unappealingly.

Before you start cutting, you’re supposed to spray the wheel with vegetable (or nonstick frying) oil, but who wants dollops of fresh vegetable oil on their fudge, dagnabbit?

4. A Dough Scraper with Metallic Finish

My actual go-to cutting tool in real life is a metallic dough scraper. I adore it because it makes my life so much simpler.

Keep it firm and gently rock the scraper back and forth to cut vertically across the scored lines for a perfectly straight edge, then flip the cutting board 90 degrees and repeat for the horizontal cuts, and voilà! Finely cut cubes of delectable fudge with no tampering with dangerous instruments.

Three Tips and Tricks for Making the Perfect Fudge

• Make sure the fudge is hot enough before pouring it, or it will be incredibly sticky. If you want objective feedback, use a candy thermometer to ensure that the fudge is between 235F and 240F.

• Beating the bejeezus out of fudge is a wonderful way to work out some microaggressions, plus it is required for creamy, smooth fudge. Nevertheless, if you beat hot fudge, it will not forgive you and you will end up with a crumbly catastrophe. Don’t start beating your fudge until it’s completely cool and the temperature has fallen to just over 110F or so.

Afterword: How to Cut Fudge So it Doesn’t Crumble

Crumbly fudge will crumble, and attempting to cut crumbly fudge so that it does not crumble is like to attempting to mow a lawn by cutting the grass. In a nutshell, it’s a pointless activity.

Frequently Asked Questions to How to Cut Fudge So It Doesn’t Crumble