For the longest time color has been my thing. When I first started this website in my neighborhood I became the chick that worked from home, if you can call taking pictures of her shoes in the grass in front of her house, work, in the tie-dyed shirts. I straight up had more wildly colored shirts I had made myself in my wardrobe than anything else. Every spring, when it was finally warm enough that I could go outside to rinse the shirts because I had a terrible bathroom dyeing incident with a pair of sheets made for Christmas one winter, I’d buy package after package after package of white men’s undershirts and just dye them up. I’d experiment trying to figure out something new but most of what I’d do were the old trusted and true spirals plus lots of interesting folds and pleats along with a significant number of bullseyes.
I’d dye them all up, toss them in bags, giddily wait overnight and then spend hours rinsing them out with the water hosewhile my dog would zip around prancing next to the horses in the back lot and taking sips out of the hose when she ran near me. Each shirt that was rinsed was then hung on my clothesline until all FOUR of the cables were filled, side to side with nothing but tie-dyed tees. Sure, not all of them were for me, but it was close :) I’d make special requests for friends and family members and when the boys were young enough to not really care what they wore I’d make them the brightest, most colorful tees you’d ever seen and they’d rock ’em around town with me. We must have looked like somecrazy technicolor bunch when we ran around town :)
As much as I’d wear my shirts, and since they became a uniform for my craft blogging, really, the shirts would get torn up pretty quickly. They’d get plaster dried in the weave that wouldn’t want to come out or some crazy glue that made a scratchy place that made a tee uncomfortable to wear. And since I don’t have that big clothesline in the backyard, anymore, so rinsing things outside doesn’t really work so I haven’t made any tie die for ages. Just the other day I realized that I am down to 3, yes, only 3 tie-dyed shirts left, and one of them is a souvenier Rob bought for me atBuc-ee’slast summer. Meh.
Taken over by the spirit of tie dye I bought several packages of white shirts and a whole mess of dyes in lots of super pretty colors, deciding that this summer would be the year that I got out there and replenished my wacky, wild tee shirt collection. But, alas, I just haven’t gotten around to it quite yet. Sad about that fact and with a desperate sweet tooth bumping I decided to try and tie-dyefudge. Yum, right?
Now, this is my tried and true white chocolate fudge and you can totally forgo the crazy colorings and everything and just. make. white. fudge. I won’t judge you :) but I figured this recipe would be great for swirling and twirling colors together because when everything is melty it’s really nice and liquid. You know how sometimes fudge is really thick right from the get-go and you have to kind of smear it into the pan? Not this recipe. It’s smooth and velvety and pours from bowl to pan like nobody’s business. The flavor? It’s like this creamy, buttery white chocolate that you just can’t get enough of. This recipe begs to be added to, so feel free to get in there with a few mix-ins like nuts, fruit, chopped up cookies or other kinds of candy!
Wantmy rainbow tie-dye white chocolate fudge recipe?
15-Minute Microwave White Chocolate Fudge Recipe (for Tie Dye Fudge)
Because I like to keep things simple I tend to do my best to work with ingredients as they come in packages so that I don’t have to measure out 2 cups of this and then have half a cup left over that I don’t know what to do with, you know what I mean? As such, this produces a softer and more creamy fudge than you might be used to. Feel free to add up to 12 additional ounces of white chocolate for a more firm fudge.
- Line a casserole dish with foil and lightly spritz with cooking spray. For this recipe I use my LYCKAD oven dish from IKEA, it’s a perfect size.
- In amedium microwave-safe bowl, microwave your butter for 15-20 seconds or until about half melted. Add chocolate chips and heat about a minute, or until the chips begin melting.
- Stir the butter and white chocolate mixture allowing the heat to continue melting chocolate. This prevents us from overheating and burning the chocolate.
- Once mostly liquid, fold in your marshmallow fluff and condensed milk. Microwave another 30 seconds until and stir until the mixture is well incorporated.
- Add mix-ins or colors, and pour into your prepared pan. Refrigerate several hours to allow to set.
- Remove from pan, peel away the foil and cut into 1-inch squares.
FAQs
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Why won't my condensed milk fudge set? ›
Fudge Didn't Set
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
What to do if fudge doesn t harden? ›
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
What happens if you don't beat fudge? ›
However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set. If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened. If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.
Why didn't my white chocolate fudge set? ›
White chocolate doesn't set up like dark does, so you need to use a lot more of it -usually double the amount of dark that you'd usually use.
Is there a way to fix fudge that didn't set? ›
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
What makes fudge firmer? ›
Cooking is necessary to dissolve sugar crystals and to evaporate part of the water in the cream. The length of this step has a direct impact on the firmness of the fudge. As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F).
What happens if I use sweetened condensed milk instead of evaporated milk in fudge? ›
Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.
Why does homemade fudge get hard? ›
Too cooked
This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.)
What is the secret to good fudge? ›
Tips for Making Fudge
- Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
- Avoid Stirring Once the Mixture Comes to a Simmer. ...
- Beat Thoroughly.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
How do you fix dry fudge? ›
You have one option to make it soft, which is you have to put the fudge pieces in a plastic bag along with the paper towel or a bread slice. Secure the bag and leave it overnight, next day you will get a softened fudge.
Should I stir fudge while boiling? ›
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
What happens if you stir fudge too early? ›
Don't stir!
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
What can I do with ruined fudge? ›
If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.
How do you fix crystallized fudge? ›
Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using. Some people skip the water and just add cream to the mixture to reheat.
Why is my fudge a little soft? ›
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
Should you stir fudge while it's boiling? ›
Avoid Stirring Once the Mixture Comes to a Simmer
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Can you put fudge in the freezer to set? ›
We call it freezer fudge because the freezer helps it set quick so you can eat it quicker. We like to cut it into squares and keep it in the freezer for when you need a little chocolate fix.
