Problems Making Fudge

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RE: Problems Making Fudge

My fudge came out oily and grainy. What did I do wrong?

Post By S HALL (Guest Post)

RE: Problems Making Fudge

I added my vanilla at the wrong time! Is there any hope for my fudge?

Post By kathy (Guest Post)

RE: Problems Making Fudge

I had a similar problem, my fudge wouldn't set correctly and I put it back on the stove, heated it up and added 1/4 tps of Cream of Tartar, put it back in the pan, set it in the refrigerator and voila, it set just fine!

Post By Judy AT housewarmingparty.com (Guest Post)

RE: Problems Making Fudge

How can I salvage fudge that has not set up? It is choc/marshmallow. Taste good but has not set up and gotten hard. Is there any going back and saving this or is now forward with choc sauce?

Post By Jolene (Guest Post)

RE: Problems Making Fudge

I made fudge with "fluff" and it didn't set up correctly. Is there any way to salvage the mess? I made it using the cocoa powder conversion of 3TBSP + 1 TBSP oil and fluff.

Post By Angela (Guest Post)

RE: Problems Making Fudge

I made some fudge and it won't get hard what shell I do? Maybe mix it with a cake batter please let me know. ljackson8605 AT comcast.ent

Post By Loretta Jackson (Guest Post)

RE: Problems Making Fudge

I work in a fudge shop and your never supposed to put fudge in the refrigerator.

Post By Allison (Guest Post)

RE: Problems Making Fudge

Is there anything you can do with it if it DOESN'T set up? I made Pumpkin fudge this morning, which is a cook it recipe. I put it in the pan, and in the fridge, and it is still gooey! I am wondering if I didn't beat it enough. The recipe doesn't say how long to beat it. It is still a little glossy. What do you think about re-beating it?

Post By Carol (Guest Post)

RE: Problems Making Fudge

My sister says when her goodies don't turn out right, no one needs to know. She just makes it into a dessert sauce to serve over ice cream, pound cake, etc. & topped with a dollop of whipped topping & garnish as you please. This way no big waste of money & it all gets eaten up!

Post by badwater

RE: Problems Making Fudge

I lived in Arkansas where on any given day the humidity is above 60%. My recipe called for 1 cup of whole milk (only making fudge would I use it)
I cut it down to 3/4 cup and it came out perfect
I have one recipe and it came from my Grandma.
Old Fashion Peanut Butter Fudge from a Hershey Can in the 50's

I also had a dehumidifier I used when cooking or it was raining to keep the inside of my house from 'sweating'
(we didn't have an airconditioner)
I know you'll be getting lots of info on here and these suggestions I posted are what worked for me.
I moved to the desert so now I use a humidfier!

Post by SweetCali40

RE: Problems Making Fudge

I have a few little tricks for making fudge.

I get it all mixed up and start to boiling, then clean something. I come back to it and stir it occasionally. I use the drop test, dropping a little bit of fudge in tap water and if it makes a ball it is nearly ready. I usually let it cook a few more minutes, then remove it from the stove and stir it for a bit. Personally, I don't want to wear my arm out, so I put some water in the sink and set the pot in it and stir it a minute or so, then find something else to do for a bit and come back to it shortly and stir it some more. When it starts to be grainy, I pour it into a buttered dish and let it sit, out of the fridge and by the time it is completely cooled, it cuts into little squares.

If you want the recipe, let me know....no marshmellow cream and no chocolate chips. Completely home made.

I have a good peanut butter fudge recipe also.
Tina

Post by trbrown22

RE: Problems Making Fudge

My recipe uses only peanut butter, butter and confectioners sugar. I can make this during any weather and not have any problems. I found out long ago that whatever kind of candy you're making, the house needs to be COOL. The cooler the house the better.

Post By Amy (Guest Post)

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