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Fixing Fudge That Didn't Set

22 Questions

Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.

December 15, 2019

My fudge has good flavor, but it didn't quite set hard enough. Am I supposed to use condensed or evaporated milk, or does milk vary by recipe?

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Bronze Feedback Medal for All Time! 196 Feedbacks
December 15, 20191 found this helpful
Best Answer

Every receipe is different. Most call for sweetened condensed milk, but there are others that call for heavy cream. The key, I have found is to follow the instructions to the letter. Watch it carefully, and enjoy! When it doesn't set, it makes great spread or apple dip!

 

Bronze Post Medal for All Time! 105 Posts
December 15, 20192 found this helpful
Best Answer

The recipe that I use is the one my grandmother used all her life. I have never had an issue unless I do not follow the recipe. If I do not cook it long enough or change an ingredient then I have an issue.

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If youre recipe calls for condensed or evaporated milk then you should use this and not whole milk.

 

Gold Post Medal for All Time! 677 Posts
December 16, 20191 found this helpful
Best Answer

Sizes of bags of chocolate chips have decreased. Make sure you are following the recipe using the correct ounces. Use this fudge as an ice cream topping or make truffles.

 
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December 23, 2014

My fudge is soft, what can I do?

By B

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December 30, 20140 found this helpful
Best Answer

My fudge didn't set either I figured because I used chocolate/ peanut butter chips. & marshmallow cream. Something I have never used before.

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I wasn't about to give up. I went and bought chocolate bark for use of candy. Put 4 chip of them in a bowl and re-heated and put in icebox.

 
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March 30, 2020

I tried the Marie biscuit fudge. The recipe called for 3 eggs. I think it was too much. It won't set! What can I do to fix same? Will adding condensed milk and microwaving it work?


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Bronze Feedback Medal for All Time! 196 Feedbacks
March 30, 20202 found this helpful
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I have never been able to do anything that works to get runny fudge to set. It either gets too grainy or it burns or it is otherwise ruined. I personally would not waste time or money trying to fix it.

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I learned long ago to go with it and turn the runny into a dipping sauce or spread. That way I get to enjoy the treat and not waste the ingredients. There is one recipe I have that I now intentionally make as a dip that is supposed to be a fudge recipe. Go figure!

Best to find a better (tried and true) fudge recipe and use it going forward. If I can find my grandma's recipe I will share it. It always set up great! I will look.

 
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December 24, 2011

My fudge won't set. It's soft and has set overnight. What can I do?

By ktjonas from Tucson, AZ

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December 29, 20111 found this helpful
Best Answer

You can also add powdered sugar. Heat the fudge until it is very soft and almost liquid and add enough powdered sugar to stiffen it up.

 
December 30, 20112 found this helpful
Best Answer

You need to cook your fudge longer so the sugar will 'set.'

 
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December 19, 2013

I made candy cane fudge, and it isn't setting! I substituted condensed milk for sweetened condensed milk, but I used an online recipe and added sugar for the condensed milk. Should I reheat it? Or add powdered sugar to it?

By Lily M

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December 20, 20131 found this helpful
Best Answer

I am assuming that the milk substitution was not part of the recipe you followed. It sounds like you substituted evaporated milk for the condensed milk. If that is correct, you won't be able to get the fudge to set up no matter what you do.

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Evaporated milk and sweetened condensed milk are in no way the same product.

 
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February 5, 2017

I am making old fashioned fudge. A penuche recipe. I let the syrup cool to 110 degrees and stir. But as the fudge cools down it does not lose its shine and remains more like a caramel like substance. I can't tell if I am over or undercooking it? Is it possible to get caramel like candy at 234 degrees or so?


Any pointers? I do the soft ball stage and all seems to be fine, but I get glossy caramel instead. I'm pretty sure I am over cooking, but not sure? Please help.

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Bronze Post Medal for All Time! 107 Posts
February 6, 20172 found this helpful
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One easy thing to do seems to be, to harden too-soft fudge, you need to reheat and re-beat the fudge to get it to the right consistency.

 
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December 3, 2014

Can I throw soft fudge into the oven to get it all to set?

By Krissie

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December 5, 20140 found this helpful
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I would think that storing it in the refrigerator in a covered vessel would work better at getting it to set up.

 
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December 29, 2015

My son helped me make a batch of fudge. I told him to put the chocolate chips and stick of butter in a large mixing bowl and melt it in the microwave. I then put ten marshmallows and two cups of sugar in a heavy skillet and asked him to open a can of evaporated milk. Since I only had tall cans I told him to only put half of can in there.

I put the sugar in the skillet and turned to get the milk, he had poured it in with the chips and butter. I tolded him we had to have the milk to melt the sugar and marshmallows. It doesn't take very long to cook the sugar once it starts bubbling. It's the first time I've cooked fudge on an electric stove. We let it cook about 15 minutes. Usually it cooks in 4 minutes. I told him to go ahead and pour it over the chips and butter. It so happened, I only needed 6ozs of milk, but he poured the whole 12 ozs in the bowl of chips and butter So it runs like syrup. How do I get it to set up?

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Bronze Answer Medal for All Time! 220 Answers
December 30, 20151 found this helpful

A recipe is a chemistry formula; changing the formula in any way will produce a different result. Some recipe errors can be corrected to produce a similar result to the original; most cannot.

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Try your runny fudge over ice cream?

 
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December 6, 2019

So I was making my fudge recipe that calls for 2 cups of sugar, 1/2 cup milk, 3/4 cup peanut butter, and a tsp vanilla. Well I accidentally doubled the peanut butter, but not the rest of the ingredients and the fudge is not hardening.

Can I fix it?

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