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.
———————————————————————
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 to fix fudge that is too runny? ›
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.
Will fudge harden in the fridge? ›
If fudge is left unwrapped or accidentally put in a cold area/refrigerator then the result can be hard fudge. It is possible (but not guaranteed) to reverse this process by wrapping up your fudge in several layers of clear wrap. This allows the moisture to re-permeate into the fudge & make it soft again.
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.
Should you stir fudge while it's boiling? ›
You should mix the cream, butter, and sugar when making your fudge, but put down the spoon once it has reached its boiling point. Stirring while your sugar mixture is boiling will only form sugar crystals and make your fudge crunchy rather than silky smooth.
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.
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.
How long should fudge take to set? ›
After the chocolate has mostly melted, stir in the vanilla extract. Continue to stir until the chocolate is completely melted and the mixture is smooth and shiny. Pour into a prepared 8 x 8 inch pan. Let the fudge set at room temperature (covered) for at least four hours.
Why is my fudge not setting in the fridge? ›
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer.
How to make fudge firmer? ›
Harden the fudge: Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).
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.
What to do if fudge won't set? ›
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
What happens if you put fudge in the freezer? ›
If you're hoping to keep your fudge tucked away for quite some time, storing it in the freezer is a great option. Fudge properly stored in the freezer will last for 2 to 3 months. Some fudge can last up to a year in the freezer.
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.
How to fix dried out fudge? ›
In the oven - wrap the fudge in foil with a tiny bit of water, perhaps 2-3 teaspoons and bake at a low temperature (120-140C or 248-284F) for 10-20 minutes, or until the fudge no longer feels/looks dried out.
Why does fudge not melt? ›
There are two main reasons. First, we use ingredients not prone to melting. Specifically, we use heavy cream instead of butter. Second, we slice our fudge while still warm so that each slice forms a firm outer shell.
How do you keep fudge from crumbling? ›
Follow the recipe to a tee when cooking the sugar
If it doesn't boil, your fudge will end up too mushy, and if it cooks for too long, you'll end up with a dry, crumbly mess. This is why many recipes recommend using a candy thermometer, so you know exactly when to remove your mixture from the heat.
