Problems Making Fudge?

Joan
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April 8, 20111 found this helpful

My Mother and I always just used any cheap pot that we had on hand.

For many years my Mother didn't even own a candy thermometer. She checked for the right degree of doneness by dropping a small dab of the batter in a cup with a little cold water in it. If the dab formed a soft ball that meant it was ready to take off the stove.

She then added some butter (never measured it, it looked like it might be about 1-2 Tbsps., you should also add vanilla to taste.)

Then she set the pan in some cold water, I don't remember for how long, and after a certain period of time she began stirring it until it lost it's gloss, then poured it into a greased pan.

When it was completely hard, it was cut into squares. I just checked in a church cook book and found a recipe that must be similar to the one my Mother used and I did get the directions right.

Megbwg47

December 18, 20160 found this helpful

About peanut butter fudge.Was. Ready and smooth but did not set.Can it be saved.And it's blonde in color not chocolate with peanut butter in it.

 

fallison2340

December 15, 20190 found this helpful

I made my fudge like this for 50years. Cooked it for 2 hrs beat it for 1 hr , and it was perfect . This year It was done in 2 minutes, no beating and crumbly and dry. what went wrong?

 

Marjorie
Silver Feedback Medal for All Time! 290 Feedbacks

April 8, 20111 found this helpful

I have one of the easiest fudge recipes, and it has always turned out perfect. I use my microwave oven to make it. I use a large Corning Ware dish with lid.

Easy Chocolate Fudge

• 2 cups (12 oz.) Semi-sweet chocolate morsels
• 1 1/4 cups (14 oz. can) sweetened condensed milk
• 1 cup chopped nuts
• 1 teaspoon vanilla extract

Directions

1. Combine morsels and sweetened condensed milk in heavy saucepan.
   
2. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla.
   
3. Spread evenly into foiled-lined 8 or 9-inch square pan.
   
4. Chill for 2 hours or until firm. Lift from pan; remove foil and cut into squares.

Denise

April 11, 20110 found this helpful

I have a perfect fudge recipe every time, no thermometer needed.

• 3 cups semi-sweet chocolate chips
• 1 14 oz. can sweetened condensed milk
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• a dash salt
• 1/2 to 1 cup chopped nuts
• 1 1/2 teaspoon vanilla

Directions

1. In a heavy saucepan, over low heat, melt chocolate chips with condensed milk and salt.
   
2. Remove from heat, stir in nuts and vanilla.
   
3. Spread evenly on a wax paper lined 8 or 9 in a square pan. Chill for 2 hours.
   
4. Turn fudge onto cutting board, peel off wax paper and cut.

Christina

October 4, 20152 found this helpful

I've been making this fudge for years and it has never failed. I have friends who eagerly wait for Christmas because this is when I make it. If you can tell time, you too can make this smooth, wonderful fudge.

Mix the ingredients below together in a very large bowl. Find something large that will handle the heat; then put in:

• 1 large bag Semi-sweet Chocolate pieces (I use 16 Oz)
• 1 cup Milk Chocolate pieces (or a large Hershey bar plus a row of another) so it equals 8 oz
• 4 cups mini marshmallows (Keep them in the fridge or a cool place until measuring time. If you leave them out, they might expand in the warmth of your home, and you won't get a
  good measurement.)
• 3 cups of chopped Pecans.

In a pot (with a bottom that displaces heat) mix:

• 1 can of Evaporated Milk
• 4 1/2 cups of Sugar
• 1 cup of Butter (cut into pieces)

Now, here's the trick to the recipe. At the first sign of it coming to a boil, start a timer set for 10 minutes, while continuing to stir constantly.

When the ten minutes is up, immediately add the milk, sugar, and butter from the pot to the chocolate mixture in the Tupperware bowl. Now add the 2 teaspoons of vanilla.

Using a large, wooden spoon or something that wont break, stir everything together until it is smooth and no little lumps of the marshmallows remain. Immediately, pour onto parchment paper in a 9" x 13" pan. Refrigerate and cut into small squares. Store in a cool space or in the fridge. Do not freeze.

Keeper
Gold Feedback Medal for All Time! 690 Feedbacks

April 8, 20110 found this helpful

Making fudge can be tricky if it's humid to.
Try:baking911.com.They have some get remedies for all sorts of cooking/baking. :)

Joan
Bronze Feedback Medal for All Time! 186 Feedbacks

April 9, 20110 found this helpful

MCW, that is how I have been making fudge for years, but it isn't the same as the real cooked fudge.

Stowellmark

April 11, 20130 found this helpful

I have just started making fudge, and as a chemist, I am upset that I can't seem to get it right. I've made it the cheating way, with morsels, and it comes out well, but sweeter than I want.

I've used the recipe on the Hershey's box (my Mom's old recipe) and it always comes out grainy. I am using a candy thermometer, and follow the directions to the letter, but I've never been able to cool a batch to 110 degrees without it setting up hard.

I've also seen directions for 175 degrees, but it even sets up at that temp, and can't be mixed. Last night I made sour cream fudge, but it set up before 175 degrees, so I had to reheat it in accordance with sites about "fixing" bad fudge. Now I've got caramel - ultimately sticky and can't be chewed.

Christina

October 4, 20150 found this helpful

I have a wonderful recipe for making GREAT fudge. I've made it for years and tell people if you can tell time, you can make this fudge that will top everything you've tried.

Dominos sugar is the secret to getting your candy to set.