This is where it all started. On my other blog, I wrote a post entitled ‘What DO you do about fudge that hasn’t set?’. That post ended up having the highest number of views out of all my posts. Months after I posted it, visitors were finding their way to that post every day in search of solutions to their fudge setting problems, and thus the idea for this site was born. These were the tips I gave on that post…
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream.
OPTION 2) Freeze it overnight. Cut it into squares. Cover eachsquare thickly in melted chocolate, ensuring no part of the fudge is exposed. Cross your fingers and hope that the chocolate sets firmly before the fudge starts to thaw, and later impress your friends as you present them with your soft-centred chocolates.
OPTION 3) Sieve together somepowdered sugar and cocoa powder, and gradually work this into your unset fudge until it reachesthe consistency of dough, then roll out and cut into squares, or shape into balls and then roll inpowdered sugar (roll the balls in icing sugar, not yourself).
OPTION 4) If you think the reason it didn’t set was because you didn’t heat it to the right temperature, you could try putting it back into the pan and re-cooking.
How to make sure you get it right next time:
– Follow the recipe exactly. Cooked fudge, like any candy-making, is a pretty exact science, so ensure you measure ingredients carefully, add them in the right order, and heat to the right temperature (don’t guess, use a candy thermometer).
– Use a heavy based pan to prevent it burning on the bottom, and heat the mixture up to the required temperature nice and slowly.
– Once it has reached the required temperature, keep it on a rolling boil until it reaches the soft ball stage (a small amount dropped into cold water turns into a pliable ball).
– When you remove it from the heat, leave it in the pan to cool by a couple of degrees before stirring it or pouring it out.
If everything fails:
Give up on making cooked fudge, and search online for the many delicious recipes for no-cook fudge available. Yes, I could have posted some of those here, but I’m not going to do ALL the work for you.
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PHOTO CREDIT:
Kasey Albano –http://superfloss.deviantart.com/
Sourced from –http://www.sxc.hu/
FAQs
OPTION 4) If you think the reason it didn't set was because you didn't heat it to the right temperature, you could try putting it back into the pan and re-cooking.
Can I fix fudge that didn't set? ›
OPTION 4) If you think the reason it didn't set was because you didn't heat it to the right temperature, you could try putting it back into the pan and re-cooking.
How to fix fudge that is too runny? ›
To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately.
Can I reboil my fudge? ›
OMG My fudge is grainy, what do I do? -
Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.
Can I freeze fudge to make it set? ›
We like to set this fudge in the freezer to make it quicker! Once you add the fudge to your pan it will need just 30 minutes in the freezer to set.
What can I do with unset fudge? ›
As for what you can do with it if you don't want to start over: My favorite uses are as hot fudge topping or dissolve it in water or milk for luxurious hot chocolate.
Can you fix dry fudge? ›
You have one option to make it soft, which is you have to put the fudge pieces in a plastic bag along with the paper towel or a bread slice. Secure the bag and leave it overnight, next day you will get a softened fudge.
Do you put fudge in the fridge to set? ›
Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.
How long should fudge take to set? ›
Swirl the chocolate through the mixture once using a spatula or the handle of a wooden spoon. Leave the fudge to set overnight. Take the fudge out and cut it into squares. It'll keep for up to 2 months in an airtight container.
How do you thicken hot fudge? ›
Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens.
Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe.
What happens if you boil fudge too long? ›
Too cooked
The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).
How do you salvage hard fudge? ›
Grab the saucepan that you initially used to cook the fudge and toss the fudge back in along with 1 ½ cups of water and a splash of cream. Adding some cream of tartar is a helpful way to keep the sugar crystals at bay as well — it's not essential, but if you have some, definitely pour a little in.
Why won't my 3 ingredient condensed milk fudge set? ›
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
Does homemade fudge go bad? ›
Final Notes On How Long Fudge Lasts and How to Store It
Typically, homemade fudge can last 1 to 2 weeks at room temperature, 2 to 3 weeks in the refrigerator, and up to 3 months in the freezer when stored correctly.
What happens when fudge is cooling? ›
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals.
Why did my fudge stay soft? ›
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
How long does it take fudge to set in the refrigerator? ›
Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.
What happens if you don't stir fudge? ›
By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.
