Fixing Fudge

RE: Fixing Fudge Post By Beth (Guest Post) (12/18/2007) I made fudge. Put it into the refrigerator (now I know I shouldn't have) but regardless it still hasn't completely set. Its soft, not grainy or liquidy. What can I do to get it to set? Its my Dad's favorite holiday thing so I'm desperate to fix this! RE: Fixing Fudge Post By Vicky (Guest Post) (12/17/2007) I also recently made fudge (actually pralines - same thing only plopped individually) and it came out grainy and soft. I just took all of them, tossed them back into the pan, slowly melted them and re-boiled them back to temperature. When they came out this time, they were not grainy and they set hard. Grainy fudge is the result of the sugar not completely dissolving (not boiling long enough to the right temperature) or re-crystallizing too early (from crystals forming on the sides then starting a chain reaction, or from agitating the mixture or introducing some foreign substance during cooling). Grease the sides of the pan before you start and be careful during cooling. RE: Fixing Fudge Post By Madonna (Guest Post) (12/01/2007) I made fudge last night , the one on the back of the fluff jar. I have made it for years, but last night it set gritty. Should I re cook it? RE: Fixing Fudge Post By Tina (Guest Post) (12/30/2006) add the other ingredients called for until it looks like it should. Good Luck RE: Fixing Fudge Post by sjackie2000 (72) | (12/29/2006) Profile | Contact I've done this myself on occasion. Just add some more confectioner sugar to it and stir until it thickens. RE: Fixing Fudge Post by Harlean from Arkansas (315) | (12/28/2006) Profile | Contact If the problem is too much liquid, it will just take longer for it to reach the correct temperature. Just keep stirring so it doesn't scorch on the bottom. Harlean from Arkansas Request: Fixing Fudge Post by lewis_admin (1139) | (12/23/2006) Profile | Blog! | Contact 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 Feedback: 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) By Harlean from Arkansas