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Problems Making Fudge

December 17, 2011

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?

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By Nofudge

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December 20, 20110 found this helpful
Best Answer

Put it back in the pan and cook it until it has thickened some more, then it should set up.

 
December 12, 20162 found this helpful
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Probably you used evaporated milk and not sweetened condensed milk. Happens all the time.

 
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December 20, 2011

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.

Any suggestions to repair this batch?

By Lynn N.

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Bronze Tip Medal for All Time! 86 Tips
December 20, 20111 found this helpful
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Oh do I have the best peanut butter fudge recipe for you. It is so unbelievably creamy and is foolproof. Comes out great every time. Never gritty or chewy.

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3 cups of sugar, 12oz. of Jiffy peanut butter ( I like Jiffy the best), 1/4 cup of clear Karo syrup, 1-7oz. jar of marshmallow cream, 1 teaspoon of pure vanilla extract (do not use imitation vanilla), 2 Tablespoons of butter, and 2/3 cups of evaporated milk. In a medium pan mix together the evaporated milk, sugar, Karo syrup, and butter. Stirring constantly until a rolling boil. Boil 3 minutes and only 3 minutes. If you cook it longer it is hard to stir in the pb and MM cream. Remove from heat and add the vanilla, marshmallow cream, and peanut butter. Stir until the marshmallow cream and peanut butter are melted and incorporated. Pour into a buttered pan. Cool and cut into squares and enjoy!

 
December 29, 20160 found this helpful
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I did the same thing and all I tasted was the powdery mini marshmallow in my fudge. On my second batch I discovered the trick of making marshmellows into marshmallow cream, and this time my fudge turned out much better! Truth is, you can never fudge, fudge! Everyone is still bound to eat it all up!

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For 7 ounces of mini marshmallow =1 and 1/8 cup add those to microwaveable bowl and be sure to add one Tablspoon of corn syrup, heat for 30 seconds, take out and stir with a silicone spatula! Bravo! You can even make your own marshmallows according to Anton from Food network! And That's about as from scratch as it gets!

 
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December 16, 2017

I put the milk, sugar, and butter in a double boiler and it won't boil! This has never happened before.


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Silver Post Medal for All Time! 255 Posts
December 17, 20170 found this helpful
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Either you don't have enough water in your double broiler, or the heat is not turned up high enough. You may have a faulty thermostat on your stove burner--try a different burner.

 
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December 21, 2010

I used too much canned cream in my fudge, and, of course, it did not harden. Can I bring it back to a boil, and add more ingredients?

By sweetie from Jermyn, PA

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December 21, 20100 found this helpful

What I think is that you could, I guess, because that's what I usually do when I add a little bit too much of something.

 
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December 4, 2017

This is a page about fixing grainy fudge. Grainy fudge is a common issue. Some recipes are more finicky, while others are more fool proof.

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Here are some suggestions if your fudge has turned out grainy.

Pieces fudge with nuts

December 11, 2012

I make fudge all the time. It is the recipe on the Hershey can with a little alteration. My question is, at times I make it sometimes it turns out perfectly, but other times when I cut it, it is crumbly. I make it on pretty days, but it still comes out crumbly at times. Other times it stays together nicely when cut. Weather is not the factor, but I don't know what is. I always measure carefully. Any answers out there?

By GR

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October 22, 2018

According to accomplished fudge makers, there are a couple of things that can cause gritty fudge, including not adding Karo syrup. This is a page about what can cause fudge to come out gritty.

Homemade fudge on a cutting board.

April 8, 2011

I have a batch of chocolate/ peanut butter fudge that did not harden. Does anyone know how I can salvage it?

 
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December 21, 2010

Can I fix my gritty fudge?

 
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December 20, 2010

How do I get my marshmallow fudge to set up?

 
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July 16, 2010

Fixing Fudge. How can I fix my fudge if I put in too much evaporated milk?

 
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December 21, 2009

What can I do to get my fudge to get hard on a rainy day?

 
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January 1, 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.

 
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December 23, 2006
Click to read more ideas from older posts on ThriftyFun.
 
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May 20, 2022

How can I salvage Peanut Butter Fudge that has not hardened?

April 8, 2011

When cooking fudge, do you have to have a pot that evenly distributes heat or will any pot do? Is there a secret to knowing how the fudge looks when it is ready? On two separate occasions, my thermometer did not read right. Thanks!

By Faith from Clyo, GA

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Bronze Feedback Medal for All Time! 186 Feedbacks
April 8, 20111 found this helpful
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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.

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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.

 

Silver Feedback Medal for All Time! 290 Feedbacks
April 8, 20111 found this helpful
Best Answer

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.

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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.
(Makes about 2 lbs. fudge)

 
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