Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I made fudge, but it will not set. What can I do to save it?
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.
Hi I made some fudge which didn't set. So I Googled for help. I ended up scrapping the fudge back into the pot with a cup of water. Heated it back up again. Done the drop of fudge into ice water then I poured fudge into the dish again to set.this time I stirred it until the shine on the fudge dulled which I didn't do the 1st time around as recipe didn't say to.
I know what I did wrong later that evening I called my mom and told her about my fudge not setting at all !! She asked me if I had used Eagle Brand sweetened condensed milk? Guess what? I ran through that same recipe she gave me and sure enough, I had chosen carnation evaporated milk instead of the right canned milk! Thanks for your answer Nordie you are awesome! The recipe is simple with right stuff lol!
Put 2 bags of choc chips (kind of chocolate is optional, I hear dark is also yummy too) and 1 full 14oz Eagle Brand Sweetened Condensed Milk (not opt, LOL) in a microwave safe bowl.
Cook in the microwave until melted, take out and check if ready!
Stir really well with a spoon.
Cover a square pan with a piece of wax paper and mold to the pan. Pour and wait for it to set.
When it's set, take a large dinner plate on top and flip the pan over onto the plate and pull off wax paper.
Cut and serve.
It's really fantastic fudge when prepared with the Right Ingredients. God Bless Yall!
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 from Bloomington, IL
If your fudge didn't set, it probably wasn't heated hot enough. You can put the fudge back on the stove with 1 cup of water and heat until the candy thermometer reads 235 - 245 degrees F.
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.
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.
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.
You need to cook your fudge longer so the sugar will 'set.'
I am making old fashioned fudge. A penuche recipe. I let the syrup cool to 110 degrees and stir. But as the fudge cools down it does not lose its shine and remains more like a caramel like substance. I can't tell if I am over or undercooking it? Is it possible to get caramel like candy at 234 degrees or so?
One easy thing to do seems to be, to harden too-soft fudge, you need to reheat and re-beat the fudge to get it to the right consistency.
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.
Can I throw soft fudge into the oven to get it all to set?
I would think that storing it in the refrigerator in a covered vessel would work better at getting it to set up.
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 white chocolate fudge and now it is gooey. What can I use to harden it up?
You may have to heat it longer. Be careful that the sugar doesnt burn.
Adding powdered sugar is one way to get fudge, cookies and other items to harden.
I am of the mind to start over and use what you made as a topping for ice cream or cake or cookies. I bet that white chocolate would be delish on top of a chocolate brownie...add a few crushed peppermint sticks and I am coming over for dessert! Or you could use it for dipping/spreading on fruit or pretzels.
My reason is that I have ruined too many pots of fudge trying to fix them and the ingredients are too expensive to risk it. Once I learned that it makes amazing toppings, I was hooked!!
Seasons greetings and have a blessed Christmas and New Year season!
I agree with Pghgirl about starting over and her suggestions on how to use what you have may make me "ruin" some white chocolate fudge of my own.
It is very difficult to repair damaged goods of this type and they very rarely turn out the way we wanted.
Just be sure you are following the recipe exactly when you start over or look for another recipe as everything has to be just like it says in the recipe or you will have problems again.
I make Creamsicle fudge every year. This year it didn't set up. Can I fix this? It has marshmallow cream and whipping cream in it.
Try reheating it to evaporate the moisture that is causing it to be mushy.
After reading some of the comments I realized I had made a couple of mistakes. My fudge came out like taffy, but super delicious. I didn't melt the chips long enough, I used the double pan method with water. For some reason I have problems melting chocolate in the microwave it gets too hard before completely melting. Also, I added too much Irish cream. Any suggestions what I can do with it? Since this first batch I have made several more and found that if I mix the condensed milk and the alcohol together first then add it to the melted chocolate it doesn't get super stiff and blends better.
You could add to plain milk for a delicious beverage. You could also top ice cream with it.
I recooked my fudge and it still won't set. Would more marshmallow help? What do I do next?
When making a white fudge I put in too much evaporated milk (didn't read carefully) and now it is too loose. Can I do anything to save it? I thought about layering it with brownie mix and baking.
Warm your frosting in the microwave, then stir in powdered sugar and a little melted butter. When cool, this should be thicker.
I used canned milk and my fudge did not set. It's gooey. How do I get it to harden?
By Sue S
Try warming it up a little, then stir in powdered sugar to thicken it up.
One possible reason your microwave fudge did not set is that it was not heated to the proper temperature initially. You can often reheat and it will set up. This is a page about microwave fudge not setting up.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
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)
How can I repair a fudge recipe that didn't set up properly?