Sometimes fudge just doesn't set. Short of using it for a syrup or spread, you may want to try to fix it and successfully get it to set. This is a guide about fixing fudge that didn't set.
I made fudge, but it will not set. What can I do to save it?
You might try these, Nordle: http://www.thriftyfun.com/tf66115322.tip.html, but I can tell you from years of experience making fudge for gifts, "find a better recipe."
Eagle Brand has an excellent one which never fails and doesn't need a candy thermometer (if you can't find it, message me and I'll send it to you. In the meantime, you have an excellent ice-cream topping which might also be fun as a fruit dip.
Having read all the posts answering this question, I decided to just put my unset mixture back in the pan and heat to 237 degrees. I was sure my mistake had been to remove it from the heat too early first time round. Anyway, after reaching that temperature and then beating it to a thick consistancy, back it went into the tin and after another 30 mins it set and was fantastic. This recipe was basically sugar, evaporated milk, water and butter and a bit of vanilla extract.
For the first time I made Jack Daniels fudge yesterday. It has been in the fridge for 24 hours and not set.
When the mixture was in the pan it got to the boiling point and was hot enough, so I put marshmallows in.
Can you give any advice on what I can do with this mixture? It had hardened on top, but is gooey underneath.
At Christmas I make Bourbon Balls and I'll tell you,the alcohol in it is the problem. It will practically melt the Chocolate when you're dipping them. I'm sure the problem has been solved by now but next time, whip up a dark chocolate cake mix and frost it with the fudge - similar to a Milky Way Cake.
Serve over ice cream?
Try making a Jack Daniels cake or cupcakes. Make a white cake (mix or from scratch), and stir the fudge in after making the batter. Bake at a 25 degrees lower temperature, and probably a few minutes longer than the cake recipe says, as the extra sugar may scorch at the higher temperature.
You can also try JDsicles. Mold the fudge into balls, put in a popsicle stick in each, freeze and then eat like a popsicle when frozen. Hope this helps.
My fudge is soft, what can I do?
My fudge didn't set either I figured because I used chocolate/ peanut butter chips. & marshmallow cream. Something I have never used before. I wasn't about to give up. I went and bought chocolate bark for use of candy. Put 4 chip of them in a bowl and re-heated and put in icebox.
What you can do to harden your fudge is difficult to answer as you have not included the exact recipe. The specific ingredients, cooking instructions, etc., also weigh in an answer.
My daughter has made some fudge that isn't setting. What can she add to thicken it? I thought of cornstarch, but we don't know how much or if it will change the flavor. I hope someone can help us out.
By Linda from Bloomington, IL
I think the only thing that might work is adding powdered sugar a bit at a time until it gets to the point that it will hold its shape. I did that once when I was making pecan logs and the center part just would not hold its shape. I added powdered sugar until it did and didn't waste a drop. It takes some work to mix it all in though.
I had that problem with the fudge that I made this afternoon. So this is the recipe that I have for fudge.
2 packages- semi-sweet baking chocolate chips
1 can condensed milk, 14-oz can
1 teaspoon vanilla
melt the chocolate chips with the milk on the stove top till chocolate is just about melted. Then add vanilla, stir till fully set. Line pan (8x8 aka 8" is a good size) with wax paper. Then pour into pan will set in 2 hours. Then cut into squares.
Well I did just as it had said but set it for 5 hours and never set. So I came online here and did the powder sugar, vanilla pudding instance mix and four jumbo Marshmallow then I had stir for 20 minutes or longer till it looked like it should be cake / brownie mix.
I have thrown out so many batches of gritty frosting until I did one simple step - put a lid on your pot for the slow boiling time. I even leave the lid on when I take it off the stove to cool ... worked perfectly - no grainy frosting! Hope this works for you.
My fudge won't set. It's soft and has set overnight. What can I do?
By ktjonas from Tucson, AZ
You can also add powdered sugar. Heat the fudge until it is very soft and almost liquid and add enough powdered sugar to stiffen it up.
Can I throw soft fudge into the oven to get it all to set?
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. Try your runny fudge over ice cream?
I made candy cane fudge, and it isn't setting! I substituted condensed milk for sweetened condensed milk, but I used an online recipe and added sugar for the condensed milk. Should I reheat it? Or add powdered sugar to it?
By Lily M
I am assuming that the milk substitution was not part of the recipe you followed. It sounds like you substituted evaporated milk for the condensed milk. If that is correct, you won't be able to get the fudge to set up no matter what you do. Evaporated milk and sweetened condensed milk are in no way the same product.
How can I repair a fudge recipe that didn't set up properly?
By Robin from Tobyhanna, PA
I don't know how to fix it; but I think I would put it in a jar and bill it as fudge sauce (for ice cream or chocolate fondue, or for on cake, etc.) (10/05/2010)
I am afraid if you tried to reheat it you would overcook it, but that would be your only choice. What have you got to lose by trying it. You would still have fudge, but instead of too soft it might be a little hard. You could perhaps work some powdered sugar into it until it is stiff.
This is only if you don't want that yummy syrup! (10/07/2010)
Use it to make truffles. Scoop into balls, dip in unsweetened cocoa, coconut or finely ground nuts. Keep in fridge and pull out when you want a nice piece of candy or when you have company. (10/07/2010)
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 boiled and added the fluff and put it in the pan to set and it has not set after 24 hours. Now what do I do?
By Bobbie from Dearborn, MI
I'm not sure it can be fixed. I think I would start over and maybe use the first batch as cake or ice cream topping. (11/28/2009)
Reheat it to a boil and then add powdered sugar, also known as confectioner's sugar a little at a time constantly stirring. I used my hand mixer because I was stirring so much my arm was getting tired. It turned out fantastic. I was making peanut butter fudge; 6lbs of it and there was no way I was going to toss it! Good luck and Merry Christmas! (12/20/2009)
I made a batch of chocolate fudge late at night that did not set. After checking for suggestions on how to fix it (I actually knew what I had done wrong, did not let butter/sugar,etc. mixture boil long enough plus, I believe a good pot makes a difference as well) I decided to try cooking the fudge longer and add in confectioner's sugar.
This was not part of the suggestions, but I also added approx. 1/2 cup of granulated sugar into the mixture as soon as I started reheating it. After the fudge started to boil, I added in approx. 1/2 cup of powdered sugar, mixing it thoroughly, while stirring constantly. After several minutes, it had reached the soft ball stage and probably a little beyond. I don't have a candy thermometer, but after a bit, I could tell from the shine and the way the fudge looked as I stirred it, that it was ready to pour into a pan. Based on my experience, 1/3 to 1/2 cup of powdered sugar should be enough to help set a normal batch of fudge. Adding too much will make it too hard. So don't throw that fudge away; try the confectioner's sugar fix! (01/20/2010)
I made fudge and it's not setting. I put it into the refrigerator and now I know not to do that. I took it back out and its still not setting. Its not grainy or liquidy, just soft enough that its like pudding. This is my Dad's favorite holiday treat so I'm desperate to fix it (that and I made a huge pan). Can someone please share their best knowledge on fixing this?
Beth from Sparta, TN
Sounds as though maybe you should just boil it longer so the sugar dissolves more and it thickens. Do you have a candy thermometer that you can keep in it so you can see when its reached the soft stage of boiling point? As you are boiling it longer just take a little of it on a spoon's end and drop into a cool glass of drinking water and if you see the candy flow down the water as a soft ball type appearance then it's ready to set again in your pan to cool. Hope that helped.
Merry Christmas. (12/19/2007)
I did this one time many years ago, and my problem was that I used low calorie margarine instead of regular. The fudge never did set, but I put it in pie shells and tried to pass it off as fudge pie. (12/19/2007)
I had problems with my fudge last year and I did the stupidest thing and threw out 2 batches in the garbage. So I literally threw money away.
Then I read that if your fudge doesn't harden the way it should, you can use the fudge to frost a batch of brownies. And no one will ever know the difference. (12/19/2007)
How about heating it up for a hot fudge sauce? Banana split night, here we come. (12/20/2007)
Mine use to turn out as taffy, until I figured out not only does fudge need to boil to the soft ball stage, but it should only be made on dry sunny days. Rain and humidity really effects the turn out of fudge. Give this a try. (12/20/2007)
I found this recipe on the internet. Best fudge I have ever had and so easy. It is made using Hershey or Nestles chips and a can of cake frosting. The directions are: using a microwaveable dish, spread the chips over the bottom of dish and cook for 90 seconds. Then put the whole can of frosting on top of the chips in the dish and cook that for 90 seconds. The frosting will be melted. Now stir it really well to mix and pour into a 8x8 inch pan that has been buttered. Cool and cut into squares and enjoy. (12/20/2007)
By Mary in FL
Like Noella when we about 13 my cousin and I made fudge. It never got hard, so we ate it with a spoon. Fudge is tricky if not cooked long enough. Best use whole ingredients. Best not cook on a rainy or humid day, since this can change the recipe. Most candy recipes will tell you to cook at a few degrees higher on rainy or humid days. Some candies like fudge do better on sunny days. (12/20/2007)
Try using powder sugar until it sets up. Just keep adding until it is firm enough. Adding just a small amount at a time.
Pat in GA (12/20/2007)
(Sent in by email)
I use to have the same problem with fudge sometimes it turned out and some time it did not and threw it away.
I then found this book, it is the best book I have ever bought. It tells you how to fix your fudge and there is also recipes, temperatures, testing, no fail fudge, and the list goes on. This book is a step by step book and easy to understand. I love my fudge and this book.
The book is called OH FUDGE BY Lee Edwards Benning.
You will love this book, too.
I think everyone has had this problem at one time or another. I was taught to cook fudge to the hardball stage. If it's soft in the testing cold water, it'll be soft when poured out. I'd change the test water and cook the fudge longer. When the ball in the water kept it's shape, it was done and I'd stir until it until almost set and pour it out into a buttered pan. Never failed to work. (12/21/2007)
I had a similar experience today. I have never made fudge until today, and I wanted to use an old fashioned Hershey's original fudge recipe, without marshmallow in it and without using any shortcuts. Just sugar, whole milk, butter, vanilla, and cocoa.
Of course, it was a damp and rainy evening. I'm always up for a challenge. I had let it go slightly above the soft ball stage the recipe called for, but once I went to whip it, it was not getting thick. Not knowing exactly what it was supposed to look like, I poured it in the pan anyway and then found that it just would not set. I even tried to set it in the freezer and when that did nothing, I took it straight from the freezer, scraped it back into a pot, this time a smaller pot than before and brought it back up to a boil. Yes, I did this even though the nuts and the vanilla had already been added.
This time, I brought it to just under hard ball stage and then instead of cooling it in the pot it cooked in, I poured it out of the pot onto a big cookie sheet that I had placed on a cooling rack which was on top of a towel to protect my countertop. I did not wait for it to cool, I immediately starting pushing it around and back and forth on the sheet using a wooden spatula until it began to thicken nicely. I poured it into the buttered 8 x 8 pan and it began to set immediately. It turned out great. So, though this may not be timely to help you, if anyone runs across this problem, well, don't give up. (12/23/2007)
Put all of the soft fudge into a double boiler with a bag of semi sweet chocolate chips. Cook and stir until all fudge and chips have melted together. Now put this all back into the pan and chill until firm. This worked for me. (12/24/2008)