Bowl or measuring cup that is safe to put in the microwave. This healthier fudge recipe packs fiber and heart-healthy fats and will also give you the firm fudge consistency you're looking for. So I will probably have to scrap it all and probably not try again until next year. HELP I did try to freeze it hoping this would harden it, but that just made it a frozen sticky mess. I even took a little bit and made some peanut butter fudge for hubby. Combine first four ingredients. Traditional recipes require the use of a candy thermometer to heat the sugar to the perfect temperature, a process that's often more fuss than it's worth. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the I just made a new peanut butter fudge and mine was very soft and didn't thicken either. Where did I go wrong. I only use 2/3 c. evaporated milk. I made baked fudge with cocoa, flour, sugar, eggs, and a little vanilla. I can't put it back in pan as I can't get it off the foil. After reading all the comments, and especially liking the one with THE recipe for failed fudge brownies, I made mine into cookies: I didn't use enough chocolate as had run out so thought would be ok but nope. As we all know, a regular fudge recipe can be loaded with sugar. Good luck all, we should write to Kraft and tell them that saying a can of evaporated milk is misleading and the recipe should read 5 oz of milk. I used 3 cups chocolate chips, 1 can condensed sweetened milk, 1 tablespoons of butter, 1 or 2 tsp of vanilla. Heavy cream is necessary because it helps make the sauce rich and free-flowing. I reboiled mine and added the chocolate chips and powdered sugar. Variation IdeasNut Fudge: Add 1 1/2 cups roughly chopped toasted nuts into the fudge mixture right before putting it in the tin to set. When it … A temperature of between 112 and 114 °C (234 and 237 °F) must be maintained. I made fudge that the recipe said to line a pan with foil, well, the fudge never set properly and it is sticking to the foil. Microwave them for one minute, then stir to combine and let the residual heat do as much of the melting as it can. We are making a simple fudge recipe that has been updated to not include sugar in it. Is it a lost cause? lol, Author/Submitted by: "Oh, Fudge!" Well I accidentally doubled the peanut butter, but not the rest of the ingredients and the fudge is not hardening. Spread it evenly in pan and cool in fridge- voila! That is part of the fun of fudge making! I took the advice here about adding 10x sugar and more choclate chips. by Brenna Voila, it worked and I now have some very nice fudge for Christmas Day. Use condensed sweetened milk that has no type of oil in the ingredients. 9 Delicious Dessert Swaps to Satisfy Your Sweet Tooth, Easy 2-Minute Dessert Recipes to Make for the Holidays, Mayo Clinic: "Nuts and Your Heart: Eating Nuts for Heart Health", PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION. If fudge fails to harden, undercooking is the likely cause. This Chocolate Maple Almond Fudge, crafted by Christy Brissette, RD, president of 80 Twenty Nutrition, is easy to prepare and will give you the firm, fudgy consistency you're looking for. 2020 The time required varies according to room temperature and season, with shorter setting times in the winter. Almond butter packs heart-healthy mono- and polyunsaturated fats, which may help lower LDL or "bad" cholesterol levels, according to the Mayo Clinic. When mine failed again this time, I found your suggestion. It worked!!! You just totally helped me save my Christmas day fudge! I take it out as needed. I always use a basic recipe and cook it as my mother taught me. Sounds like your sugar crystallized, most likely from getting the temperature too high since you also have the problem of it being too hard. Whether you are for or against indulging in this special treat... Copyright© 2006new Date().getFullYear()>2010&&document.write("-"+new Date().getFullYear()); All Rights Reserved, Interested in building your own site for business or pleasure? How to Make Smooth Fudge. I had the same problem. I tripled the fantasy fudge receipe on the back of the kraft marshmellow jar... only to discover I used 3 12 oz cans of evaporated milk instead of 3 5 oz cans as per the receipe. When it is firm, cut the firm fudge intosmall squares. Join in and write your own page! But if you're struggling to get your fudge to harden just right, you may be missing one key step. I followed the recipe on YouTube exactly but it didn't set at all. What I'm I doing wrong?! Voila! Copyright © lol! I’m so glad this old thread remains - it is as relevant today as it ever was! It is 5 :00 am and I just "re-did" my fudge. Poured it into the foil lined (and buttered) pan. Allow the … please help? On humid days, the candy mixture can start reabsorbing moisture from the air. Thanks everyone for your feedback and if it turns out great I will let you know and if it doesn't I will let you know also. It's easy to do. perfect brownies - 3 more batches to go and I didn't waste my fudge- thanks. This will make your fudge softer than you would like it to be. Simply click here to return to Your Favorite Fudge . Since it is for a bake sale on Saturday. Gluten-free . perfect fudge. Spicy Mexican Chocolate Fudge: Add 1 tsp vanilla extract, 1/4 tsp of cinnamon, and a 1/4 tsp of cayenne pepper into the bowl with all of your ingredients before melting them all together. !, but I am done with this double batch. I thought of rolling it in powdered sugar first & then roll it in the almond crumbs, but I didn't because I didn't want that extra sugar. I could see while it was boiling it looked more like foam on top stirred it some pour and then poured it back into my pan. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse Thank you , I saved my runny fudge by listening to your advise , I put it back in pan and added 4 to 5 big tablespoons of powder sugar did not even boil it .I just warmed to runny er stage,lol then adden only 1/2 cup of choc chips . I used lightly salted almonds. The stuff on the spoon was yummy. With about 3 grams of fiber per 2-tablespoon serving, almond butter provides about 12 percent of your daily recommended fiber intake, according to the USDA. Must-have: candy thermometer. its been in the fridge about six hours and its still not hardened what should i do. I first put in what I had already made and cooked it again five minutes at a boil then whipped in the powdered sugar and then removed from the burner and added the chopped up chocolate. … Dust and air bubbles are the chief causes of early crystallization, so the fudge must remain undisturbed for the first part of the cool-down. I think maybe adding some white chips may work. 21 ratings 4.2 out of 5 star rating. For the stovetop variety, like the recipe below, you’ll heat your ingredients, cool slightly, beat with a spoon until the mixture thickens, then refrigerate until firm. Read more: Easy 2-Minute Dessert Recipes to Make for the Holidays. I didn't want to recook the fudge. My all time favorite being this – Microwave Indian Triple Chocolate Kalakand recipe and. I was an eager beaver too, I put it in the fridge to cool. Prepare a pan for pouring the fudge in when it is done. Yes, you can pretty much burn anything. I added 1/2 cup of powdered sugar and now it is cooling on a rack at room temperature, keep your fingers crossed for me :). I kept using the spoon method mentioned below...I dipped a spoon in the fudge and set it out to see how the fudge dried. My Ninja chopper & chopped the almond as fine as I can get it. Do not add any more milk, cream or marshmallows. How can I fix runny fudge? Knowing that the mixture will set-up very quickly be sure to plan ahead. Thanks and Merry christmas. Thank you sooo much for posting the icing sugar (powdered sugar) tip! The good news is that this recipe is rather simple to make. She completed her undergrad education at New York University in 2018. , It’s recommended that you make fudge on dry days when the humidity is low. Awesome. How? Thus, this is a great recipe to try when you are craving fudge. OOPS I thought all was lost forever, but thankfully I added more cocoa powder and more confectioners sugar and voila problem solved. Make our truffle fudge in mere minutes and box it up with pretty tissue paper for the perfect homemade gift. I added 1/2 cup of sifted confectioners sugar and 1/2 cup chips. Its gonna come out thick (where its not pourable). I know that's because I did something!! any of the products or services that are advertised on the web site. When I cut it up this morning in the pan, (1st try) the edges were like glue, (cooled too quickly).I found this website and added powdered sugar through a sifter just before it was boiling again. . I did what one comment said I reheated it and turned out perfect. I saved my goo -made a double batch of fantasy fudge but didn't boil it twice as long. For all you fudge lovers out there, this one’s for you. At least the spoon that I used hardened and tasted good. I have fixed this by literally returning it to the pan and boiling it again! … Method. ive made two batches of fudge maple and chocolate and i followed it step by step. Okay, I've tried to reheat and re-set my fudge twice, using the soft ball method and everything. (Coarsegold, CA). Also, the powdered sugar is another topping option. After thinking about this, I said to myself I really enjoy chocolate with almonds. My family seems to enjoy hard fudge instead of creamy fudge, here's my version. The butter adds flavor and richness. It uses just four ingredients and very little effort 7 mins . Hello, after reading all these comments, I realized that the recipe is written difficult to read and that I had used a whole can of 12 oz evaporated milk when I should have used 5 oz. I just made the Hershey fudge recipe. I too read the recipe wrong and added double the amount of evaporated milk. This time I also watched the candy thermometer and made sure it rose to the soft ball mark. I guess this is NOT a chocolate fudge recipe, since you don't mention any cocoa or chocolate at all. (must use your fingers to check) One that when it is picked up doesn't melt back down, Take off heat and quickly add 1 teaspoon vanilla and a heaping tablespoon of peanut butter (or tablespoon of butter) and stir quickly until it looses its shine and pour in buttered dish. By adding sifted powder sugar,some cornstarch and a little cocoa I think it may firm up. So, I believe several other people (like me) had also put in a whole large can instead of a 5 oz can To rectify that, I added 3 tablespoons of powdered sugar and two more six ounce packages of Bakers semi-sweet chocolate. Things You'll Need. For fudge to get firm, put in refrigerator after ingredients is melted and put in choice of container. Wow Cheri that really worked! Stir the fudge over low heat until it dissolves. It is darked in color now, but does not seem much thicker. Tomorrow I am going to try the cookie recipe and see how they turn out. Our secret! The next day after looking at Taffy for Peanut Butter Fudge, I poured mine back into the pan over med heat and boiled it another 5 min or so. Place a glass of cold water in the freezer (or in the fridge with ice cubes). Carefully taste the mixture, as the water probably diluted the flavor. The key to making smooth fudge is to understand that once the sugar mixture is removed from the heat and the additional ingredients are added the fudge will begin to set-up VERY quickly. I took them & using. This Christmas Fudge is easy, made with 3 ingredients and never fails! ;). Microwave or stove. Bring Sugar Syrup to a Boil. FABULOUS Sugar Free Fudge. Then put the chocolate chips and sweetened condensed milk into a large microwave safe bowl. To make fudge firmer, reheat the fudge in a pot & add powdered sugar & corn starch mixing until the fudge becomes thick. Can you burn fudge? Transfer the slightly cooled thickened fudge into a square pan pressing the fudge flat with a large spoon. To fix soft fudge or hard fudge, simply follow these easy steps: Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. milk, cook until when dropped in cold water forms a soft ball that holds its shape. Transfer the slightly cooled thickened fudge into a square pan pressing the fudge flat with a large spoon. Opting for a healthier recipe won't help your fudge harden any faster, but it can help you cut back on some sugar and calories. Fiber helps keep you feeling full for longer, according to the U.S. Food and Drug Administration (FDA), and can therefore help you lose weight. This is the fudge my mother made and it was always my favorite. Continue to boil without stirring until when tested in cold water forms a soft ball. To make fudge firmer, reheat the fudge in a pot & add powdered sugar & corn starch mixing until the fudge becomes thick. Spray the foil with butter flavored cooking oil or coat lightly with butter. I may try oreo crumbs, since I am an oreo addict, lol and I am afraid the ones you mentioned are a bit too adventurous for me and thanks for the replies. To harden too-soft fudge, you need to reheat and re-beat the fudge to get it to the right consistency. It should not be I always make two separate batches (or more if needed) instead. You can top with chopped nuts, sprinkles or any small candies. How? 3 cups sugar, 1 cup evap. Simply click here to return to. If you are not a Microwave fan , feel free to make them on the stove top. Make this fudge as a present for family and friends. advertisements are served by third party advertising companies. Learn from the best like I did, Join in and write your own page! Thanks to everyone my Carnation Famous Fudge has been saved. diagnosis or treatment. The omega-3 fatty acids in nuts (like almonds) may also help prevent irregular heart rhythms, which can be a contributing factor to heart attacks in some cases. worked like a charm. Very shiny.. I'm seeing all these solutions, but no one has mentioned using aluminum foil. If it doesn't work then back to the drawing board! I added too much liquid by mistake, so I added a teaspoon of cornflour and it worked like a breeze :), The failed fudge recipe is good, thanx, although 25min max on the brownies otherwise they will be scorched and desolate. Thanks to their smaller surface area, they'll help fudge harden much more quickly than if you pour it all into one larger container. A well-made fudge is rich, chocolaty, and smooth. After a lot of discussion about how to fix runny fudge, the consensus seems to be to reheat the mixture and add some powdered sugar and some more chocolate. Just be careful not to burn it. Corn syrup is really the secret ingredient to making the best hot fudge, because without it, the chocolate and butter would harden up as the sauce cools. I did keep taking my spoon out while it was boiling to see if the fudge was begining to harden on the spoon too. Learn from the best like I did, choose Solo Build It. To get fudge to its right consistency, you need to cook it to the soft-ball stage, which happens at 235 to 245 degrees Fahrenheit. It called for a candy thermometer, which I used and my fudge is like a dish of delicious syrup. Do not add any more milk, cream or marshmallows. used as a substitute for professional medical advice, I made the mistake of adding too much evaporated milk and trying to double the Fantasy Fudge (the marshmallow creme jar is much smaller than it use to be). Finishing cooling the fudge in the refrifgerstor. Vegetarian . Surprisingly, humidity can affect fudge making. The directions said it only had to be microwaved for 1 minute, then taken out add the rest of the mini candy bar pieces then microwaved for another 20 seconds. Oh how I love microwave for making quick and easy desserts. Perfect fudge. Using a mini muffin tin or silicon candy mold can also help produce firmer fudge faster. Preparing the perfect fudge will require some chilling time (and patience). Privacy Policy Read more: 9 Delicious Dessert Swaps to Satisfy Your Sweet Tooth. I added about 3 tbs of Powdered Sugar and decided to throw in some Choc Chips. and After all was said and done, I ended up adding over a cup of confectioners sugar! Line a 20cm/8inch square tin with baking paper. Laura Beth Drilling/Demand Media. Creamy, smooth and festive, this homemade candy is a must for the holidays. I wanted to write a Christmas story using candy. Finishing cooling the fudge in the refrifgerstor. I just have more to give away, but that's okay. Interested in building your own site for business or pleasure? Use a glass or aluminum pan and line with foil. I let the chocolate syrup sit in the fridge overnight, then the next day reboiled it until it reached 240 degrees on my thermometer AND it met the soft ball stage by dropping some of the syrup into cold water. Almond butter will also add some fiber into your fudge, which butter doesn't supply. Continue to cook the sugar and water and bring it to a full boil. It's so wonderful. If you prefer harder fudge, leave it in the freezer for longer, which will give you a harder dessert in less time, Brissette says. I then baked it in the oven sitting in a pan of hot water at 325 for 45 mins. I generally heat my syrup up to 235° F and let carry-over do the rest of the work. I make fudge with the baking chocolate squares melted with butter and mixing in sugar and few drops of vannilla. The two most popular ways to make fudge are on the stove and in the microwave. Soft-Ball Stage. by Lee Edwards Benning. And this is what I came up with. thanks just did it! It was super runny like still moving in the pan when I took it out of the oven. Terms of Use thanks for the tips. I will let the dog eat it if it doesn't work out or share with all my christian sisters at our next social! Well I made runny eggnog didn't set at all. soooo wonderful it was perfect. Luckily, there are several 3-ingredient fudge recipes out there that promise to make the fudge-making … Avoid making fudge on a humid or rainy day. Perfect soft ball! I've discovered it's never a good idea to double my fudge recipes. Brisette's dessert also trades refined sugar for maple syrup, which will provide the sweetness your fudge needs with some added health benefits: Maple syrup contains some important nutrients, including potassium, manganese and magnesium, and packs fewer grams of sugar than refined forms of the sweet stuff. what can I do to fix my fudge and make it thicker? Well it worked like a charm as said. Leaf Group Ltd. I read a receipe wrong and added 2 cans of evaporated milk because I thought the receipe read 21 ounces, but with closer observation I saw it was 2.1 ounces. Copyright Policy I followed the directions exactly, and it never set up. Use of this web site constitutes acceptance of the LIVESTRONG.COM And the corn syrup adds body, sheen and it keeps the sauce from hardening. Boil witout stirring, to 234 degrees F. on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water.) You might be using too much liquids. Essentially, you want to cook the syrup right up to 237° to 239° F (that's 114° to 115° C) in order to get the proper concentration. I would use it on a cake. Stir the mixture continuously, until all the chocolate has melted and the mixture is very thick and … I used two cups of failed fudge- heated it to soften more, put one egg in 1/2 cup milk and whipped it - added it to fudge and then stirred in 1/2 cup flour. Bojana Galic is the staff writer for and is currently finishing her NASM personal training certification. Mine was runny so I put it back on the stove to thicken and I think I burned it. When fudge is undercooked, it cannot form the sucrose crystals required to give it a solid structure. Can anyone suggest how to fix? Enjoy! Can I reheat it on top of the stove, or do I have to try to re-microwave it? Yes, you can reheat on the stove and see if that solves your problem. What can you do when your fudge won't get thick? I'm so happy!!! Grab a 9×9 inch pan and line it with parchment paper and set that aside. It was my best fudge yet! This will ensure the fudge has the ideal concentration of water and sugar. Chocolate Easter Candy adds a touch more fun and excitement to one of the most exciting holidays of the Christian calendar. I was making peanut butter fudge. Fudge won't harden? We’ve rounded up our top-rated fudge recipes, made with all kinds of chocolate and mix-ins galore. trust this advise. Some people even mix in a bit of cayenne or another spice like Cinnamon or nutmeg, etc., if you want a little something more exotic. How to Make Old-Fashioned Fudge I did have a problem. It's still a runny liquid. Fudge. and I am happy to report it is setting up nicely. Freezing your fudge is the key to a hardened result. Still poured into pan. Needless to say it has not hardened. Thank you! Bring to a bubbling boil while stirring occasionally. I was determined to make this work and it finally did. You should use the 5 oz container of milk ok. My mother did the very same thing and I caught the mistake. It is now harder than a brick!! Along with my Rolo Pretzel Bites and the Christmas M&M Cookies, this fudge is a perfect holiday treat to make and share! Some Halloween Recipes revolve around chocolate (of course), but there are other yummy Halloween treats that you can thoroughly enjoy, too. I started collecting the Disney Cake & Sweets and in the 2nd issue fudge is one of the recipes so I give it a go and I have followed the directions and measurements to the T and all I have 1 and 1/2 hour later is running fudge that has thickened slightly! used 12 oz instead of 5. tried adding (1/2 cup at a time) 1.5 cups powdered sugar after putting liquid fudge, lol, back in pan over medium heat, and added (1/2 cup at a time) 1.5 cups semi-sweet chocolate bits. Then I reheated the whole thing in a bigger pan, and poured it into two pans instead of one. I made fudge, very carefully following the recipe, stirred it constantly until it came to a rolling boil per recipe instructions, and continued heating it to the 238 degrees the recipe said to, set the pan into a large bowl of ice water, stirred until I though my arm would fall off until it lost its sheen, poured it into my foil lined pan (buttered the foil before I started cooking the fudge), and after several hours of sitting, it was lovely chocolate syrup over the vanilla ice cream we had in the freezer. Then I took the soft fudge, rolled a ball out of the fudge about an in & then rolled it in the almond crumbs. It is cheese fudge & 1 recipe called for 1 cup milk & then I found the right recipe & it didn't have milk in it, so now its runny what can I do? I freeze fudge all the time. Definitely! I have a pan of fudge syrup in my fridge. It's firm enough to hold its texture but soft enough to melt in your mouth as you eat it. I even made a soft ball in cold water. I started to remedy after reading this site by pouring my fudge back into a pan and heating it up on medium heat. It might be too hard like an Elly Mae Clampett fudge, but I don't think so! So I used the inspiration from other stories I read online. Followed the receipe on the bag, but then I read here not to add the butter till last. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. Don’t rely on recipes that tell you to boil the fudge mixture for a specific amount of time. Crystals are desirable after fudge cools to 110 F, though, because the sucrose molecules form tiny, imperceptible bonds that make it smooth and creamy. Here's a useful little article with some tips for fixing your fudge. If you use the whole can it won't harden. I added another 1/2 cup to get the right consistency and then poured it into a 8x8 and baked for 40 minutes - NUM! So I was making my fudge recipe that calls for 2 cups of sugar, 1/2 cup milk, 3/4 cup peanut butter, and a tsp vanilla. Follow the recipe, but the fudge turns out too hard, is flakly and crystalizes. I also make a maple fudge and that turns out awesome.