Burnt Plum JamSlightly burnt taste and smell. Can I save by adding something?
Fixing Mulberry Jelly?I can't get my mulberry jelly to jell. It stays in a syrup form no matter what I try.
Fixing Wet Egg Salad?I put to much liquid in my egg salad and it is messy. What can I do to dry it out some?
Softening Brown Sugar?How to soften brown sugar that is hard?
Frozen Raw Cabbage?It was cold last night so I used my porch for a makeshift cooler. The cabbage I purchased yesterday is now frozen. Can I use the frozen cabbage in soup?
Baked Fudge Too Runny?I made baked fudge with cocoa, flour, sugar, eggs, and a little vanilla. I doubled the recipe and all ingredients. I then baked it in the oven sitting in a pan of hot water at 325 for 45 mins. It was super runny like still moving in the pan when I took it out of the oven. It was crusty on top, like the recipe stated it would be. It sat over night, in the fridge, but it's still runny.
Marie Biscuit Fudge Not Setting?I tried the Marie biscuit fudge. The recipe called for 3 eggs. I think it was too much. It won't set! What can I do to fix same? Will adding condensed milk and microwaving it work?
Fixing Burnt Soup?I made big pot of chicken rice soup and it tastes badly burnt. Can I make it not taste burnt or take that gross taste away?
Fudge Did Not Set Up?My fudge has good flavor, but it didn't quite set hard enough. Am I supposed to use condensed or evaporated milk, or does milk vary by recipe?
Fudge Not Setting?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?
Making Ice Cream Topping from Too Soft Fudge?My fudge is too soft. How can I make ice cream topping?
Fixing Burnt Chili?How can you get the smell out of burnt chili?
Reprocessing Runny Jelly?I made some jelly on Oct 14 of this year. I followed the directions and sealed my jars and let the stand for 24 hours. The mixture was runny. So I refrigerated it and I just opened the jars and poured the content in a bowl and covered it with plastic wrap.
Making Marshmallow Cream Frosting from Canned?Can you add marshmallows to canned frosting to make marshmallow cream frosting?
Fixing Runny Tomato Jam?My jam turned out runny. I followed the directions with Sure-Jell and redid it, but it is still runny. How do I thicken it? I don't know if it was because it was tomato jam.
Devil Chilli Dip Too Hot?I have some chilli paste (dip) made from devil chilies, vinegar, and other ingredients. It is unbearably hot. How can I temper it down?
Fixing Jam That is Too Thick?I made a peach and raspberry jam and a peach, raspberry, and orange jam and both are too thick. Is that fixable?
Fixing Runny Jam?How do I fix my runny jam? I made it 4 days ago, but I cut the sugar in half because it was so super sweet when I have made it before. Is it fixable or do I throw it out?
Fudge Not Setting Up?I recooked my fudge and it still won't set. Would more marshmallow help? What do I do next?
Fixing Scorched Plum Jam?Is the solution for my scorched plum jam the same as I read about all other preserves, throw it out?
My Ezy Sauce Relish Is Too Sweet?How do I fix my Ezy Sauce mixture? It is too sweet.
Fixing Tomato Relish that Is Too Sweet?I made relish and find it is too sweet. I used liquid mustard instead of powder so wonder if this is the problem. Is there any way I can reboil it and add something to take that sweetness away?
Softening White Sugar?How do I soften a bag of hardened white sugar?
Fudge Not Setting Up?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.
Fixing Sticky Irish Cream Fudge?After reading some of the comments I realized I had made a couple of mistakes. My fudge came out like taffy. I didn't melt the chips long enough, I used the double pan method with water. Also, I added too much Irish cream. Any suggestions what I can do with it?
Fix for Too Much Marshmallow Creme in Fudge?What happens if I add too much marshmallow creme to the recipe?
White Chocolate Fudge Did Not Set Up?I made white chocolate fudge and now it is gooey. What can I use to harden it up?
Brown Sugar Syrup Is Too Sweet?How can I reduce sugar in a brown sugar syrup? It tastes too sweet, but I am not sure how to reduce the sweetness and still keep the same consistency. I made it from recipes I found on line, but really need it to be less sweet.
Adding More Potatoes to a Cheesy Potato Casserole?I'm truly loving all the info on this site! I made cheesy potatoes and I''m sure I can add more potatoes to correct it, but how do I cook the sliced potatoes to add to an already cooked dish?
Green Pepper Jelly Too Hard?I used home grown peppers and followed a recipe exactly. The jelly set up so hard it's barely spreadable! Is there a way to fix? I used 1/2 pint jars and did not process in a water bath.
Fix for Salsa That Is Too Sweet?What to do when your salsa is way too sweet?
Peach Jam Not Setting Up?I made peach jam yesterday and it still has not set. I used Sure Jel pectin and followed the directions. Is there anything I can do fix it?
Fudge Did Not Set Up?I used evaporated milk instead of condensed and it doesn't set up. Is there any way to salvage it?
Ginger Cookies Too Cake Like?So I attempted to make ginger cookies from a website I found called, All Recipes. It is a step by step recipe that I followed to the T. I'm not sure where I went wrong, but I baked a few tester cookies and they all came out cake like instead of soft cracked ginger cookies.
Doctoring-up Canned Frosting?I'd like to know how to doctor-up canned frosting. I have beaten it up and it does increase the volume slightly, but I'm looking for something different.
Remedy for Pineapple Sheera That is Too Sweet?I have made pineapple sheera today and it is very sweet. How can I lessen the sweetness?
Snickerdoodle Cookie Dough Too Thin?How can I thicken the batter?
Fixing Brine Made With Too Much Sugar?Do I add kosher salt to fix adding to much sugar to brine? If so, how much?
Fixing Runny Instant Potatoes?I just made instant potatoes and used the last of the box, however I did not have enough flakes. Now my mashed potatoes are very soupy how can I fix this?
Fixing Salsa With Too Much Vinegar?What can I do about to much strong vinegar taste in my salsa?
Fixing a Homemade Cake That Is Too Sweet?I just baked a cake and it's too sugary what can I do now?
Microwave Fudge Not Setting Up?My mom taught me the very easiest way to make fudge in the microwave. This last time I did make it in the microwave, but it just won't set. It was even put in the freezer over night!
Fudge Not Setting Up?I am making old fashioned fudge 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?
Fudge Crumbly?I made Jet Puff marshmallow fudge, but when I cut it, it crumbled. What did I do wrong?
Softening Hard Sugar?How do I soften a 5 pound bag of hard sugar?
Making Peanut Butter Chocolate Fudge?The chocolate part was oily. I melted 2 cups of chips, 2 Tbsp. butter, and 1/2 can condensed milk. It seems the butter separated from the chocolate. I absorbed some with a paper towel after spreading it over the peanut butter. I just put it in the fridge. I don't know the end result yet.
Too Much Pepper in Turkey Soup?I had leftover turkey from Thanksgiving. I made a big pot of noodle soup with the leftover turkey. The turkey was already seasoned, but I added red pepper. How do minimize the pepper?
Fixing Runny Freezer Jam?I used the low-sugar Sur-Jel to make raspberry freezer jam. I followed the directions as in the box and it did not set after 24 hours. I then attempted to use the "remake" directions to remake the jam and it still has not set.
Runny Freezer Jam?How do I fix runny strawberry freezer jam?
Fixing Runny Strawberry Freezer Jam?My strawberry freezer jam jelled on the bottom, but my fruit came to the top and is not very thick, how can I fix this?
Fixing Too Much Sugar in Sweet Potatoes?How can I fix the problem when I put too much brown sugar in my sweet potatoes? Will salt work?
Softening Granulated Stevia?I have a package of loose Stevia that has gone hard as a board, and am wondering if anyone has any suggestions I could try to soften it. I have never had this happen in the shaker.
Runny Fudge?My son helped me make a batch of fudge. I told him to melt the butter and chocolate chips 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 and add half of a large can. He put in the entire can and the fudge is runny.
Softening Hard Powder Drink Mix?I have some powdered lemonade that is hard. Is there a way to get rid of the hardness?
Fudge Not Setting Up?I made fudge, but it will not set. What can I do to save it?
Softening Granulated Sugar?I have two 5 pound bags of white granulated sugar that is very hard. How can I soften it for use?
Canned Chili Too Spicy Hot?How do I tone down canned spicy hot chili? I didn't realize I had bought hot spicy canned chili and now I'm stuck with all these cans of chili that I can't eat due to stomach problems I have.
Gritty Fudge?I have read many of the posts, but have a few questions. Mine seems fine until I remove it from the heat and add the chocolate chips. Suddenly it becomes sandy/gritty and I have to try and save it.
Fixing Runny Fudge?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. It had hardened on top, but is gooey underneath.
Fudge Did Not Set Up?My fudge is soft, what can I do?
Changing a Veggie Lasagna?Can you add meat to an already prepared veggie lasagna?
Soft Fudge?Can I throw soft fudge into the oven to get it all to set?
Fix for Salty Marrow Squash Jam?Any suggestions as to how to turn salty tasting jam (the marrow was initially covered in salt, left for 24 hours then rinsed) into something edible again? It's had all the sugar added and boiled, but just tastes salty!
Too Much Sugar Added to Recipe?How do you counter balance when you have added too much sugar to a recipe?
Keeping Garlic and Onion Salts and Powders from Caking?Anyone have a real solution for keeping garlic and onion salts and powders from caking beyond use right after opening? I am careful to tighten tops, and only buy the small bottles.
Fixing Jelly That is Too Tart?I made cherry jelly with tart cherries. It is much too tart even with plenty of sugar. Would a little bit of baking soda ruin it or stop the pectin from working? Other ideas?
Apple Jelly Too Hard?My apple jelly came out more like rubber than jelly. What can I do with it? I don't want to throw it out, but can't spread it. It has good flavor.
Fixing Soup With Too Much Pepper?I made a big pot of vegetable soup using up leftovers. I peppered it twice, my mistake. Can I save the pot of soup? It is currently a bit hot to taste.
Candy Cane Fudge Not Setting?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?
Remedy for Too Much Salt in Beans?Can I remove salt from a pot of cooked dry beans?
Too Much Corn Starch in Gravy?I have a bad habit of adding too much corn starch or flour to my gravy. What could I do to eliminate the taste?
Apple Jelly Didn't Set?I have about 10 cups of juice from my apple jelly that will not set. How much "no sugar added" pectin should I add to get it to firm up? When I was making the jelly I used a package of pectin to 5 cups of juice, but it would not gel.
Burnt Chili Remedy?I was reheating a large pot of chili and got distracted by the kids. Now the chili tastes slightly burnt! Is there any way I can get rid of the burnt taste? Thanks!
Peach Jam Too Thick?How can I rescue peach jam that came out too thick?
Hot Fudge Sauce Turns to Sugar When Cooled?Why does my hot fudge sauce turn to sugar when it is cooled? Is there any way to fix some that already has?
Soften Hard Cookies?I would like to buy an Oreo type cookie and make it soft so that I can bite it. I am unable to wear my bottom dentures to chew hard food.
Fix for Muffins That Taste Like Baking Soda?I made some oat bran muffins that had baking powder and baking soda which I thought was weird, but I went ahead and followed the recipe. They taste horrible and taste like they have too much baking soda.
Too Much Basil in Spaghetti Sauce?I put too much dried basil in my spaghetti sauce. How can I fix it?
Icing Too Runny?Every time I try to make my own icing it seems fine in the bowl and fine as soon as I frost the cupcakes, but then I will look back and then frosting will be running down the sides of my cupcakes! What do I do to keep my frosting from doing this?
Sweet Tasting Vegetable Soup?I made a pot of vegetable soup using soup bones, carrots, potatos, okra, and onion. The spices were two bay leaves, a teaspoon of thyme, a tablespoon of chili powder, a tablespoon of salt, about a teaspoon of pepper, and a couple of squirts of Worcestershire sauce.
Homemade Fudge Tastes Sugary (Grainy)?My fudge seemed fine through all the steps, but ended up tasting quite sugary. It had boiled to 238 degrees F so it doesn't seem possible that the sugar didn't dissolve.
Fudge Too Chocolatey and Not Creamy Enough?I made fudge using dark chocolate chips. I did not use enough marshmallow cream. Is there any way to remake and add marshmallow cream?
Softening White Sugar?It's been in a glass container on my counter for several months and I rarely use it. Now it's hardened in the glass container and I can't get it out. What can I do without destroying the container?
Fudge Did Not Set?I used canned milk and my fudge did not set. It's gooey. How do I get it to harden?
Making Microwave Fantasy Fudge?Can you recook microwave fantasy fudge? I only cooked it for five minutes, it's soft and not setting.
Hog Maw Too Salty?The last couple times I made this, it was so salty, without me even adding any extra. What am I doing wrong? All I put in it is potatoes, fresh pork sausage, and pepper.
Food too Salty?I have made a crockpot dish and it is too salty. Is there anything I can do to improve the taste?
Stirring Oil Back into Peanut Butter?Does anyone have any really clever ways to stir the separated oil back into peanut butter?
Homemade Parsley Honey Crystallized?Has anyone any idea why every time I make parsley honey, once the jar has been opened it has started to crystallize and doesn't stop til fully crystallised in the jar. Each batch made turns out the same. Yes, everything is sterilised before hand.
Banana Cream Pie Watery?What causes the banana cream pie to turn watery?
Too Much Pepper in Soup?I put too much pepper in my vegetable soup. What can I do?
Green Tomato Relish Too Spicy?I have just made a batch of green tomato relish. Somehow it seems to be too spicy as in perhaps too much curry powder or mustard. Any help to make this relish less spicy would be appreciated.
Spaghetti Bolognaise Too Sweet?I added too much sugar to spicy spag bol. How do I spice it back up, and take the sweetness away?
Homemade Sour Cream Did Not Set?Just under a week ago, I tried to make homemade sour cream, but it did not ever thicken. It's been sitting out and now looks curdled and separated. I wanted to know if what I have from my first attempt is salvageable in any way.
Softening Hard Sugar?How do I soften a 10 lb. bag of hard sugar?
Fix for Chewy Fudge?I made my mom's marshmallow fudge. Instead of using MM creme I used whole marshmallows. The fudge set and tastes good, but is chewy and very dense which is not what I was going for.
Fudge Didn't Set?I made the same recipe with the semi sweets and sweet condensed milk. I followed the directions, cooking until melted smooth, then I added the nuts and vanilla. It has been in fridge for 5 hours and has still not set up. What did I do wrong and how do I get it set up now?
Mashed Potatoes Too Runny?Husband whipped up 5 lbs. of taters while I added 1 stick or 1/2 cup of butter resulting in yummy runny mashed potatoes.
Getting the Scorched Taste Out of Preserves?I was making pear preserves and I let them stick. Before I knew it they had scorched. I changed pans, but they taste a little scorched. How do you get the scorched taste out of pear preserves?
Caramel Sauce Sugaring?How do I keep my caramel sauce from sugaring?
Apple Jelly Won't Set Up?My apple jelly won't set. Can I recook it and will it work if I do?
Homemade Jam Too Thin?I put the sugar in before the pectin when making jam. Now it's too thin. Anyone know how to solve the thickening problem?
