I made fudge and it's not setting. I put it into the refrigerator and now I know not to do that. I took it back out and its still not setting. Its not grainy or liquidy, just soft enough that its like pudding. This is my Dad's favorite holiday treat so I'm desperate to fix it (that and I made a huge pan). Can someone please share their best knowledge on fixing this?
Beth from Sparta, TN
Sounds as though maybe you should just boil it longer so the sugar dissolves more and it thickens. Do you have a candy thermometer that you can keep in it so you can see when its reached the soft stage of boiling point? As you are boiling it longer just take a little of it on a spoon's end and drop into a cool glass of drinking water and if you see the candy flow down the water as a soft ball type appearance then it's ready to set again in your pan to cool. Hope that helped.
Merry Christmas. (12/19/2007)
I did this one time many years ago, and my problem was that I used low calorie margarine instead of regular. The fudge never did set, but I put it in pie shells and tried to pass it off as fudge pie. (12/19/2007)
I had problems with my fudge last year and I did the stupidest thing and threw out 2 batches in the garbage. So I literally threw money away.
Then I read that if your fudge doesn't harden the way it should, you can use the fudge to frost a batch of brownies. And no one will ever know the difference. (12/19/2007)
How about heating it up for a hot fudge sauce? Banana split night, here we come. (12/20/2007)
Mine use to turn out as taffy, until I figured out not only does fudge need to boil to the soft ball stage, but it should only be made on dry sunny days. Rain and humidity really effects the turn out of fudge. Give this a try. (12/20/2007)
I found this recipe on the internet. Best fudge I have ever had and so easy. It is made using Hershey or Nestles chips and a can of cake frosting. The directions are: using a microwaveable dish, spread the chips over the bottom of dish and cook for 90 seconds. Then put the whole can of frosting on top of the chips in the dish and cook that for 90 seconds. The frosting will be melted. Now stir it really well to mix and pour into a 8x8 inch pan that has been buttered. Cool and cut into squares and enjoy. (12/20/2007)
By Mary in FL
Like Noella when we about 13 my cousin and I made fudge. It never got hard, so we ate it with a spoon. Fudge is tricky if not cooked long enough. Best use whole ingredients. Best not cook on a rainy or humid day, since this can change the recipe. Most candy recipes will tell you to cook at a few degrees higher on rainy or humid days. Some candies like fudge do better on sunny days. (12/20/2007)
Try using powder sugar until it sets up. Just keep adding until it is firm enough. Adding just a small amount at a time.
Pat in GA (12/20/2007)
(Sent in by email)
I use to have the same problem with fudge sometimes it turned out and some time it did not and threw it away.
I then found this book, it is the best book I have ever bought. It tells you how to fix your fudge and there is also recipes, temperatures, testing, no fail fudge, and the list goes on. This book is a step by step book and easy to understand. I love my fudge and this book.
The book is called OH FUDGE BY Lee Edwards Benning.
You will love this book, too.
I think everyone has had this problem at one time or another. I was taught to cook fudge to the hardball stage. If it's soft in the testing cold water, it'll be soft when poured out. I'd change the test water and cook the fudge longer. When the ball in the water kept it's shape, it was done and I'd stir until it until almost set and pour it out into a buttered pan. Never failed to work. (12/21/2007)
I had a similar experience today. I have never made fudge until today, and I wanted to use an old fashioned Hershey's original fudge recipe, without marshmallow in it and without using any shortcuts. Just sugar, whole milk, butter, vanilla, and cocoa.
Of course, it was a damp and rainy evening. I'm always up for a challenge. I had let it go slightly above the soft ball stage the recipe called for, but once I went to whip it, it was not getting thick. Not knowing exactly what it was supposed to look like, I poured it in the pan anyway and then found that it just would not set. I even tried to set it in the freezer and when that did nothing, I took it straight from the freezer, scraped it back into a pot, this time a smaller pot than before and brought it back up to a boil. Yes, I did this even though the nuts and the vanilla had already been added.
This time, I brought it to just under hard ball stage and then instead of cooling it in the pot it cooked in, I poured it out of the pot onto a big cookie sheet that I had placed on a cooling rack which was on top of a towel to protect my countertop. I did not wait for it to cool, I immediately starting pushing it around and back and forth on the sheet using a wooden spatula until it began to thicken nicely. I poured it into the buttered 8 x 8 pan and it began to set immediately. It turned out great. So, though this may not be timely to help you, if anyone runs across this problem, well, don't give up. (12/23/2007)
Put all of the soft fudge into a double boiler with a bag of semi sweet chocolate chips. Cook and stir until all fudge and chips have melted together. Now put this all back into the pan and chill until firm. This worked for me. (12/24/2008)
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