Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
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?
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.
Can I throw soft fudge into the oven to get it all to set?
By Krissie
I would think that storing it in the refrigerator in a covered vessel would work better at getting it to set up.
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?
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.
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?Some people claim they can fix this by just adding in the rest of the ingredients and recooking it, but I have found this makes the fudge very grainy (big yuck).
I bet it tastes amazing as it is. Why not just use it as is as a topping for ice cream, pound cake, or to dip apples?
It's like making lemonade from lemons...you make dip/sauce from runny fudge! This is my solution because I don't like wasting ingredients and never had luck with any fixes.
It's been a few years, but for a while I was intentionally making a Hershey dark chocolate fudge recipe wrong and using it as ice cream sauce. Why did I stop? Let's just say, it became a bit of an addiction and I went up a pants size because of it :) It was that good!
I would not try to fix it. You can use it to make frosting, use it to make sandwich cookies or a fruit dip.
This is not an easy fix because the other ingredients were cooked before and recooking them again will make them horrible. I do not think you have any other option but to start over again.
This would be hard to fix, maybe use as a topping for something else! Good luck!
I made white chocolate fudge and now it is gooey. What can I use to harden it up?
You may have to heat it longer. Be careful that the sugar doesnt burn.
Adding powdered sugar is one way to get fudge, cookies and other items to harden.
I am of the mind to start over and use what you made as a topping for ice cream or cake or cookies. I bet that white chocolate would be delish on top of a chocolate brownie...add a few crushed peppermint sticks and I am coming over for dessert! Or you could use it for dipping/spreading on fruit or pretzels.
My reason is that I have ruined too many pots of fudge trying to fix them and the ingredients are too expensive to risk it. Once I learned that it makes amazing toppings, I was hooked!!
Seasons greetings and have a blessed Christmas and New Year season!
I agree with Pghgirl about starting over and her suggestions on how to use what you have may make me "ruin" some white chocolate fudge of my own.
It is very difficult to repair damaged goods of this type and they very rarely turn out the way we wanted.
Just be sure you are following the recipe exactly when you start over or look for another recipe as everything has to be just like it says in the recipe or you will have problems again.
Happy Holidays....
I make Creamsicle fudge every year. This year it didn't set up. Can I fix this? It has marshmallow cream and whipping cream in it.
Try reheating it to evaporate the moisture that is causing it to be mushy.
I am of the mind to start over and use what you made as a topping for ice cream or pound cake or cookies. It also sounds like it would be yummy as a pretzel dip too.
I have never had luck trying to fix fudge and when I used to try, I ruined it and had to throw it away which made me sad.
Blessings for a lovely season!!
After reading some of the comments I realized I had made a couple of mistakes. My fudge came out like taffy, but super delicious. I didn't melt the chips long enough, I used the double pan method with water. For some reason I have problems melting chocolate in the microwave it gets too hard before completely melting.
Also, I added too much Irish cream. Any suggestions what I can do with it? Since this first batch I have made several more and found that if I mix the condensed milk and the alcohol together first then add it to the melted chocolate it doesn't get super stiff and blends better.You could add to plain milk for a delicious beverage. You could also top ice cream with it.
If it is taffy like, can you cut it into little chips and use it as a topping for ice cream or use the chips to decorate cupcake icing?
It sounds yummy! I am amazed how many fudge fails turn into even better dessert items.
Post back what you decide.
I recooked my fudge and it still won't set. Would more marshmallow help? What do I do next?
Add 1 1/2 cups of water and cook it again.
When making a white fudge I put in too much evaporated milk (didn't read carefully) and now it is too loose. Can I do anything to save it? I thought about layering it with brownie mix and baking.
By Cathy
Warm your frosting in the microwave, then stir in powdered sugar and a little melted butter. When cool, this should be thicker.
I used canned milk and my fudge did not set. It's gooey. How do I get it to harden?
By Sue S
Try warming it up a little, then stir in powdered sugar to thicken it up.
One possible reason your microwave fudge did not set is that it was not heated to the proper temperature initially. You can often reheat and it will set up. This is a page about microwave fudge not setting up.
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I realized too late that I added too much evaporated milk to my fudge (after it didn't set and I reread the recipe and saw 5 oz. not 15 oz.).
I made fudge and it's not setting. I put it into the refrigerator and now I know not to do that.
How can I repair a fudge recipe that didn't set up properly?