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!
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?
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.
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?
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!
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!
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
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.
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Request: Problems Making Fudge
Archived on 01/01/2007
I have made fudge 2 years in a row, and each year I make it I put in the refrigerator like it suggests and it turns out gooey in the pan, not like little squares. Can you help me?
Thank you,
Susan
Answers:
RE: Problems Making Fudge
How are you making fudge? With marshmallow Fluff? If you are making it the old fashion way on days that are high in humidity it must be cooked to a full soft ball stage. A candy thermometer will help. Don't put it in the refrigerator. Cook to soft ball stage, then add nuts if you want to and beat until it gets dull. Have wax paper laid out to drop on or butter a dish to setup in. Hope this helps. (12/08/2004)
By nette27533
RE: Problems Making Fudge
Are using evap milk in a recipe that calls for condensed milk. They are not interchangeable. Use a candy thermometer, and don't make candy on a wet day. Humidity in the air will affect it. (12/08/2004)
By
RE: Problems Making Fudge
I have always used the recipe on the hershey cocoa box with one addition, I add two tablespoons of flour, it always comes out really good. Always sets up, never have to put it in fridge, (12/08/2004)
By Joyce
RE: Problems Making Fudge
I believe that you are not boiling the fudge long enough. A drop of the mixture must make a ball that you can pick up easily from a little cold water before it is ready to take off the stove. Then, it should be beaten until the mixture stuck to the sides of the pan is "setting" before pouring quickly into a buttered dish. (12/08/2004)
By Mary
RE: Problems Making Fudge
I had that problem when I didn't beat the fudge long enough. (12/09/2004)
By Shirl
RE: Problems Making Fudge
Fudge is such fun at Christmas but there are some tricks to remember when making any candies at any time. Don't make candy on a rainy or snowy day because most won't set up. Never add extracts IE vanilla until the very last step. Extracts will make your candy stay soft if you haven't cooked it to the correct stage before adding extract. Let your fudge cool in a cool room rather than in the refrigerator and see if this will help. Often fudge needs to completely cool before refrigerating. Also follow the recipe exactly as it is printed. So many different recipes but these tricks are the big ones I learned years ago and have had good success if I follow them.
Happy holidays (12/10/2004)
By Julie
RE: Problems Making Fudge
I made some fudge at the holidays and followed the recipe almost exactly. I just doubled the recipe and cooked it a little longer because of the added volume... but it came out hard as a brick and as heavy as one. Could I have fixed in in any way by recooking it or melting it and mixing with evaporated milk or marshmallow or a mixture of both? (01/12/2005)
By Cyndie
RE: Problems Making Fudge
I tried to make fudge following a recipe. Now I'm not a candy maker, but I thought that I would try to make simple fudge. Kids are making it all the time so why shouldn't I be able to do the same. After mixing the ingredients as directed, I commenced to begin the boiling of the mixture. I stirred the mixture constantly, and heated it until it reached the candy thermometer temp specified in the recipe. Then I turned off the heat, and continued to stir the mixture. But something was wrong. It wasn't setting up like I expected. I decided to let it cool down some, and then I would try to stir it again. This didn't help at all. The cooler it got - the thichker and harder it got. Soon I had a pot of street repair material. Do you suppose I could patent my technique and then sell it to construction companies so that they could patch and repair the local streets? (05/20/2005)
