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.
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.
My fudge is soft, what can I do?
By B
My fudge didn't set either I figured because I used chocolate/ peanut butter chips. & marshmallow cream. Something I have never used before.
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?
Every receipe is different. Most call for sweetened condensed milk, but there are others that call for heavy cream. The key, I have found is to follow the instructions to the letter.
The recipe that I use is the one my grandmother used all her life. I have never had an issue unless I do not follow the recipe. If I do not cook it long enough or change an ingredient then I have an issue. If youre recipe calls for condensed or evaporated milk then you should use this and not whole milk.
Sizes of bags of chocolate chips have decreased. Make sure you are following the recipe using the correct ounces. Use this fudge as an ice cream topping or make truffles.
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.
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?
I have never been able to do anything that works to get runny fudge to set. It either gets too grainy or it burns or it is otherwise ruined. I personally would not waste time or money trying to fix it.
I learned long ago to go with it and turn the runny into a dipping sauce or spread. That way I get to enjoy the treat and not waste the ingredients. There is one recipe I have that I now intentionally make as a dip that is supposed to be a fudge recipe. Go figure!
Best to find a better (tried and true) fudge recipe and use it going forward. If I can find my grandma's recipe I will share it. It always set up great! I will look.
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 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.
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?
You may have to heat it longer. Be careful that the sugar doesnt burn.
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.
