I had made fudge using chocolate and condensed milk and refrigerated it overnight but the next day, after keeping it out for more than three hours when I was cutting it, it was gooey and was not hard at all. How to harden fudge? And if I have to melt it again, how do I check the temperature without a candy thermometer?
You can reheat it on a very, very low flame until it gets softer (do not let it sieze) and mix in nuts, cereal (like Chex or shredded wheat), M&Ms, and pretzels. Coat everything, spoon out blops on to wax paper and refrigerate.
Or use it for milkshakes or dipping. I tell the story of a fudge recipe that was an epic fail as fudge but I loved it so much as an ice cream/cake topping that I now--when I get a hankering--make it wrong on purpose to use for milkshakes and dipping!!
Blessings and happy new year!
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I used 1 stick salted butter, 2 tablespoons cocoa, 2 cups sugar and a can of evaporated milk. I accidentally poured 12 oz evaporated milk in instead of 5 oz as called for.
It was cooked long enough according to candy thermometer but not setting up properly. Can I fix it?Try adding more of the other ingredients proportionally to the extra milk you used and re-cook the whole batch. That should thicken it all to the right consistency.
Usually adding more ingredients does not work very well when you have this much added liquid.
I would say to use what you have in drinks like milk or coffee or try just adding more milk to the fixture and chill or heat and enjoy!
Make a new successful batch by starting from scratch.
Can I use the reheat method if I used the condensed milk and marshmallow cream to fix my fudge that is not setting firm enough. It isn't holding shape. I made two trays and hate to throw away.
By Tammy from Republic, WA
You can melt it and then stir in some powdered sugar.
Or, you can melt it and stir in some additional hard chocolate.
Or, call it "spoon fudge" and serve it by the spoonful instead of cutting it in squares.
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. I let it sit over night, in the fridge. But it's still runny with a little water appearing. Can I fix this somehow?I have never had luck fixing fudge. I find it best to use it's is as a spread or syrup (heat it and let it get runny). You risk totally ruining it if you try. At least this way you get a yummy dip/treat!
I accidentally added 12 oz of evaporated milk to my fudge recipe calling for 5 oz. evaporated milk. I believe I cooked it long enough with 2 cups sugar, a stick of salted butter and two tablespoons of cocoa.
I even used a candy thermometer. When I added my vanilla, I stirred another 2 minutes off the heat. It's very creamy and delicious but not hard like candy. Can I do anything now to fix it?You will have to add the other ingredients in proportion to the extra milk you added to fix this.
Sorry to hear you are still having issues. I had commented on your other post that most of the time fudge is not fixable after it is made, but it can be a lovely dip or spread. Definitely DOES NOT have to go to waste.
Maybe it is time to find different recipe!
These two both use the whole 12 ounce cans of milk:
Hope you find one you like!
My fudge is too soft. How can I make ice cream topping?
Thanks.
Put it in a sauce pan on a very low heat with a little cream or milk stirred in. Or if you have a double boiler, that works too. Just add small amounts and stir until you get it the consistency you like.
Thin it out with a little milk or cream.
The best way I have found out is cooking it on the stove. You can add your ingredients to a pan and cook it on a very low heat on your stove. This should work for you.
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My fudge is too soft when I take it out of the refrigerator. Is it that I have used condensed milk instead of evaporated?
