Can I use the reheat method if I used the condensed milk and marshmallow cream to fix my fudge that is not setting firm enough. It isn't holding shape. I made two trays and hate to throw away.
By Tammy from Republic, WA
Here are the recent answer to this question.
By Coleen 12/27/2010
You can melt it and then stir in some powdered sugar.
Or, you can melt it and stir in some additional hard chocolate.
Or, call it "spoon fudge" and serve it by the spoonful instead of cutting it in squares.
Or, melt it and use as a hot fudge topping on cake or ice cream.
By Jill 12/27/2010
You might also consider rolling the fudge into small balls, rolling the balls in assorted things such as: crushed peppermints, ground nuts, cocoa powder, sprinkles, etc., and calling them truffles!
By Keeper 12/27/2010
Go to:baking911.com and look up fudge.
Hope this helps.
Thrifty Fun has been around so long that many of our pages have been reset several times. Archives are older versions of the page and the feedback that was provided then.
My fudge is too soft when I take it out of the refrigerator. Is it that I have used condensed milk instead of evaporated?
By Lisa from Dorset, UK
It is important to use a candy thermometer though and elevation can greatly effect how quickly it boils and the temperature it will rise. So if you are using a recipe that says "boil 5 min" that is probably the problem.
Another thing (we are retired military so have lived all over the 'States) and I noticed in very humid or moist areas like N Carolina, Alabama that instead of adding marshmallow creme the fudge turned out better if I substituted regular marshmallows. Keep the oz. the same. :) I would not put candy in refrigerator, good luck. (03/16/2010)
Condensed is even more concentrated than evaporated, so even though they are both milk, they are usually used differently, and are not interchangeable for cooking.It is sweeter, partly because of the concentration, which concentrates the milk sugar in milk, but I think sugar is added as well. Condensed is usually used for desert type recipes.
I can't say why your recipe didn't work well, because I don't know the recipe, but if it indeed called for the milk you actually used, probably didn't get cooked long enough, if it was the cooking kind of fudge. I would also think moisture/humidity of the air the day you made it might have affected it.
I love fudge, could eat a pound all by myself, but have never had much luck. (03/17/2010)
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