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.
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.
How can I repair a fudge recipe that didn't set up properly?
Can I throw soft fudge into the oven to get it all to set?
By Krissie
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.
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.
By Cathy
I used canned milk and my fudge did not set. It's gooey. How do I get it to harden?
By Sue S
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 made fudge and it's not setting. I put it into the refrigerator and now I know not to do that.
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.
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.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.
So I was making my fudge recipe that calls for 2 cups of sugar, 1/2 cup milk, 3/4 cup peanut butter, and a tsp vanilla. Well I accidentally doubled the peanut butter, but not the rest of the ingredients and the fudge is not hardening.
Can I fix it?I made white chocolate fudge and now it is gooey. What can I use to harden it up?
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.
By Lucy
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.