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 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 each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
How can I fix runny fudge? ›
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
How to soften fudge that is hard? ›
Keep a bowl of water inside the microwave along with the fudge to create moisture for the pieces to inhale. Next, microwave the fudge pieces for just 10 seconds. So it will become soft but it won't have the correct consistency as before.
Can 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 do you bring fudge back to life? ›
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.
Can you save fudge that didn't set? ›
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.
Why isn't my fudge setting? ›
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. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained. This will ensure the fudge has the ideal concentration of water and sugar.
Why is my fudge drying out? ›
Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.
Why is my fudge sticky and chewy? ›
Apart from the incorrect temperature, chewy fudge could result from inadequate beating. When it has cooled to 110 to 113 degrees F (43-45 degrees C), beat until it is creamy and smooth. The process could take between 20 and 30 minutes. The mixture should begin to lose it's gloss and become more matte.
Why is some fudge hard and some soft? ›
If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.
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. Alternatively, you can try to salvage chewy fudge by mixing it into ice cream or using it as a topping for desserts.
What is the secret to perfect fudge? ›
We'll say it again: resist stirring.
Fudge is a lesson in chemistry—and also a lesson in patience and restraint. After the mixture raches the soft-ball stage, you want to let the fudge cool to about 115° without stirring. Potential grainy moment: If you stir your fudge before it cools to 115 ° F crystals can form.
How do you rescue unset fudge? ›
To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.
How to soften fudge that has hardened? ›
Put the fudge in a plastic bag add a piece of bread or a damp paper towel close the bag completely leave it overnight it will soften . For small amounts just heat at half power for ten seconds intervals until soft.
How to keep fudge soft? ›
Keeping fudge in a cool, dry place free of light is crucial to keeping it fresh. Storing it in the fridge works in a pinch, but the fridge can be fickle. Leaving fudge in the freezer for long-term storage is sure to keep it tucked away and stored properly for best results.
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.
How long does it take for fudge to thicken? ›
Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.
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.
How do you thicken hot fudge? ›
For a thicker chocolate sauce, truer to the consistency of hot fudge, use heavy cream, whole milk, or half and half in place of water.
