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Help! My fudge didn't set...

So I make fudge every year at Christmas and for some reason it didn't set this year. It's still cooling but it doesn't look like it's getting too hard, so I don't think it's going to work. I boiled it for the amount of time I always do and it was boiling so high that it was almost to the top of the pot, which seemed a bit unusual. If I put it in the refrigerator (or the freezer), will it set? Or is there something else I can do with it so that I can serve it tomorrow?

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( 15 comments — Leave a comment )
gf_girlie
Dec. 24th, 2011 03:43 am (UTC)
No idea but buy vanilla ice cream and voila! Hot fudge?

Good luck!
jadorelefromage
Dec. 24th, 2011 03:46 am (UTC)
what exactly were you boiling? every fudge recipe i've ever made just involved slightly heating a pot of chocolate chips and condensed milk or some sort of heavy cream mixture until melted then put into a pan..
aissi
Dec. 24th, 2011 05:31 am (UTC)
That's what my family always called "cheat's fudge". Traditional fudge is made by boiling sugar/corn syrup.
jadorelefromage
Dec. 24th, 2011 05:34 am (UTC)
ohhhh interesting!! i never heard of that method. well hopefully it will set if you leave it in the fridge overnight. good luck!
aissi
Dec. 24th, 2011 05:34 am (UTC)
I find that fudge doesn't set properly if it's too humid that day.
That's the only thing I can think of, sorry.
hardcore_pixee
Dec. 24th, 2011 08:23 am (UTC)
Did you heat it to 115 degrees C? Also you need to whisk it until it thickens, once you've taken it off the heat. I read that It'll set better if you wait until it cools to 110 degrees C before whisking.
Can you tell I just made fudge the other day!
rymrytr
Dec. 24th, 2011 01:59 pm (UTC)


THIS!

My old Mother (who just passed at age 88) often made Fudge when I was a kid and she always beat it with a Wooden Spoon. However, WHEN you beat it is important! Still, ther was times we ate it with a spoon. Humidity + Seattle Weather :o)

Here's a southern style, a lot like my Mom's.

kadevha
Dec. 24th, 2011 12:03 pm (UTC)
I don't have a candy thermometer but I will likely invest in one before too long. Until then, I boil the sugar/butter/milk solution to soft ball stage which has worked pretty well for me.

I agree with the fudge sauce idea, if it doesn't set!
winterraindrop
Dec. 24th, 2011 03:34 pm (UTC)
Just how soft is it? Mine (peanut butter) was like a fluff consistency, so I shaped it into balls and coated them in chocolate. They're in the fridge until I serve them, and I've just decided that they're basically extra-rich buckeyes.
spaceprostitute
Dec. 24th, 2011 04:07 pm (UTC)
It's not going to set. Sorry.

Fudge not setting up usually means one of two things...it didn't get up to the proper temp, it wasn't kneaded/creamed for the proper amount of time, or some combination of the two.

Generally, you can't go by time - only temperature either using a candy thermometer or testing in a bowl of ice water to see if it's at the right stage. If it was snowing or raining when you made it or otherwise humid, then you generally need to get it to a little higher temp to compensate for the extra moisture, too.

At this point, buy some ice cream and serve it with fudge sauce.
royalewcheeze
Dec. 24th, 2011 04:24 pm (UTC)
if you're taking it to a party, you could keep it warm in a little crock pot, and serve it either with ice cream or fruit. that sounds way yummier than fudge to me, anyhow!
kamaliitaru
Dec. 24th, 2011 06:21 pm (UTC)
If I were you, I'd taste it and see if it tastes grainy before I did anything. Sometimes, that happens when it wasn't heated high enough. If it's still hot enough and doesn't taste grainy, you can put it in a bowl and start beating it to see if it will get a better consistency. That may help. Barring that, depending on how runny it is, you can serve it like hot fudge, or mix in some melted marshmallows and melted chocolate and that will help with the consistency, but will pretty drastically affect the taste.

If it's grainy, it's pretty much history. My mom tells me it can be reheated with some corn syrup to soft ball, but I've never had much luck with that. I usually reheat it to soft ball and beat in some powdered sugar after it's partly cooled for fudge frosting if I'm not frustrated enough to toss the entire thing in the garbage.
Sue Sachs Hopfensperger
Dec. 16th, 2012 10:10 pm (UTC)
This happened to me this year and last year. I used the rrecipe off the marshmellow cream. I ued a candy thermometer and cooked to 234, however it was very humid today. The recipe said to boil 4 minutes or to 234. It was at 234 in one minute. I am so disappionted. This was going to be the only candy I made this year. Guess I need a new recipe. If anyone has one I don't care for the dark one. Thanks.
Stephanie Beireis
Dec. 24th, 2012 08:56 pm (UTC)
you can re cook it but make sure you add extra chocolate and marshmallows cause the flavor will cook out
Stephanie Beireis
Dec. 24th, 2012 08:56 pm (UTC)
you can re cook it but make sure you add in extra chocolate and other flavored ingredients at the end because it will cook out
( 15 comments — Leave a comment )

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