Fixing Fudge
I used too much canned cream in my fudge, and, of course, it did not harden. Can I bring it back to a boil, and add more ingredients?
By sweetie from Jermyn, PA
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By
12/22/2010
Try baking911.com. It's a safe site to use for a lot of cooking/baking questions and remedies.
By
12/21/2010
What I think is that you could, I guess, because that's what I usually do when I add a little bit too much of something.
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When making fudge, keep an extra stick of butter or margarine at the ready. If you overcook the fudge and it gets to thick, it can often be saved by quickly adding an extra stick of butter
By Nanalori
RE: Fixing Fudge
Since the evaporation of the liquid is what controls the temperature on the candy thermometer once it reaches the boiling point of 212 º, if you cook it too long, just add enough extra liquid to bring it down below the desired temperature, and let it cook until it again reaches the desired temperature. I have had luck doing this with fudge, peanut brittle, the syrup part of divinity, and also with the hard candies that are basically sugar, water and flavoring.
(11/28/2006)
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12/22/2010
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12/21/2010
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