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?
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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!
Thank you so much and a BLESSED new year to you too.
Did you use sweetened condensed milk or evaporated milk? I found a 3 ingredient chocolate fudge recipe (below), and I think your gooey problem is that you need to cut the fudge right from the fridge while COLD & FIRM. Hope this helps.
EASY CHOCOLATE FUDGE
This easy chocolate fudge recipe is made with just 3 ingredients and is full of rich chocolate flavor! A simple Christmas or holiday gift youll love.
Prep Time: 10 minutes Cook Time: 1 minute Total Time: 11 minutes Yield: 20-25 pieces 1x Category: Dessert Method: No Bake
INGREDIENTS
2 cups (12oz) semi sweet chocolate chips (do not use milk chocolate)
14 oz can sweetened condensed milk
1 tsp vanilla extract
INSTRUCTIONS
1. Line a 9×9 square pan with parchment paper that covers the sides of the pan.
2. Place the chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
3. Stir in the vanilla extract, then quickly transfer the mixture to the lined pan and spread evenly.
4. Refrigerate the fudge until firm, 2-3 hours.
I used sweetened condensed milk. and I made by melting 275g of semi-sweet chocolate chips and 397g of sweetened condensed milk, I had already cut it the day before yesterday and it has been stored in the refrigerator for 2 day now but it still looks gooey and like the batter.
I would cook it down on the stovetop. If that doesnt work, use it as an ice cream topping.
If it was properly prepared then I believe it should have been cut when removed from the refrigerator. Was there a reason you waited for 3 hours before cutting?
I cut it after waiting for three hours because it was written in the instructions I followed. And i had changed the amount of ingredient because I didn't have the same amount so is that why it is not becoming hard.
Hi - Happy New Year!
I think you have found your reason for the failure as when the final consistency of a food/dessert must be exact then your ingredients/instructions must be exact.
Fudge has to really get cold or freeze to a stiff set. It may be hard to start the process over without seizing this fudge. You could try melting slow and freezing it, to get a stiffer fudge. Meanwhile here is a link to hardening fudge recipe. www.livestrong.com/
Should I melt it again and then freeze it. And also I wanted to add nuts cause it tastes very plain just like chocolate if I can melt again it would be nice if you could recommend what I could put in this time.
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