Gayle_MO -- or any fudge maker out there! Can you make it much in advance?

C

cheezz

Well-known member
I've never made fudge more than a couple of days in advance. If so, would you keep it uncut? Can it be frozen, or is it best to just keep refrigerated?

 
It can be frozen, but I've never done it...

Wrapped well it will keep for weeks in the freezer, but I imagine wrapped in Saran and in a tight tin, it would last at least a week in the fridge.

I'd love to hear what others have done...I make 3 or 4 batches during the holidays.

 
My opinion.....for what it's worth..lol

I wouldn't freeze it. I'd refrigerate it. If it's in a tin or wrapped tightly it keeps great.

(Thanks, Marsha!)

 
PS

You would want to keep it uncut as much as possible. But I sometimes have it that I've cut rows off of because I make boxes up and use it as I need it. The main thing is to make sure it's airtight.

 
In fudge shops, the fudge sits out for days... never in a cold case. That's why Ii thought

that refrigerating it or freezing it would not be good.

 
It might not hurt.....but..

Who knows what preservatives 'they' put in theirs. I worry about nuts going rancid, etc. Wouldn't happen quickly and fudge rarely lasts that long!

I know there's a big taste difference in the fudge shops I've tried and what I make.

Of course I live in Missouri and my garage is probably 30-40 degrees right now. The biggest refrigerator one could ask for! smileys/smile.gif

 
fudge

I make 30 pounds of fudge each Christmas, 5 lbs at a time, and it keeps for a month (refrigerated) in zip-locks, or in a tin.

 
Agree, Barb....I think it would be good close to 5-6 weeks if it's airtight and refrigerated.

I've forgotten fudge in my extra fridge in the garage and found it in the spring and my DH ate it!!
He said it was good. (but this is a man who'll eat anything I make!) haha

 
Fudge storage review.... counter, fridge and freezer trials.

Well, I made Gayle's yummy Chocolate Buttercream Fudge then I wrapped 3 samples tightly and left one on the counter, one in the fridge and one in the freezer. After a week, I brought them all to room temp and tried them. There was hardly any difference, although the one left at room temp eeked out a small lead for retaining more creaminess - but you'd only know that with a side-by-side taste test

 
Thanks cheezz, I love to see results like this posted. It helps to know

about storing in the freezer, fridge or room temp. Thanks for posting!

 
DItto! For longer periods I'd really refrigerate, though. With so much

Butter in it I would worry. Maybe not. What thinketh ye? smileys/wink.gif

 
Well, I don't know. Other things made with butter aren't a problem, but of course, no preservatives!

I'm going to keep a couple pieces in the freezer for a few weeks longer and see what happens (yeah, right... as long as I can forget they are there, otherwise all bets are off *g*)

 
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