It's usually sweetened condensed milk, so you probably didn't have enough sugar in the mix. You really need a sugar boiling thermometer to stop it at the right temperature too (though testing a drop in ice water works, too)
Here's a good 'un:
http://www.eaglebrand.com/detail.asp?rid=57
And lots of different ones to try! (Mashed Potato Fudge, anyone?)
http://www.geocities.com/georgiamom7/Fudge2.html
2006-10-25 05:15:18
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answer #1
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answered by Owlwings 7
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Most recipes call for sweetened condensed milk, and I suspect that was part of the problem. Other factors include cooking to the right temperature (I rely on a candy thermometer instead of the cold water test) and the humidity. Too much humidity and the fudge won't set up properly. Also, if the recipe requires beating the candy by hand, did you really put some elbow grease into it and beat it until it lost that glossy appearance?
The good news is that you now have yummy fudge sauce for ice cream, cakes, and dessert toppings. The even better news is that you have almost a month before Thanksgiving to perfect the recipe! Good luck with everything!
2006-10-25 05:18:01
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answer #2
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answered by Wolfeblayde 7
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Use the sweetened condensed milk. Also, a lot of how fudge thickens is about temperature and cooking time. Too cold or undercooked - runny fudge. Too hot or cooked too long, and the fudge is too hard. You might use a candy thermometer to check the temp when you are cooking it. Other than that, it will take a little experimentation.
2006-10-25 05:24:12
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answer #3
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answered by sloop_sailor 5
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Well, you don't say what your receipe is, so hard to tell. My receipe is simple. Put 3 Cups Sugar in your pot, add 1 1/2 stick butter (I use Imperial); 2/3 cup evaporative Milk. Let it come to boil (Stirring constantly). After it comes to boil, let it boil 5 minutes. Turn off. Add 10-12 ounce bag of Chocolate, Butterscotch or Peanut Butter Semi-Sweet chips, One jar of Marshmellow creme (small jar) and one tea spoon of Vanilla Extract. STIR and then STIR some more. Pour in whatever you use. I pour mine in glass rectangle containers. If you want it to harden faster before cutting, put it in the freezer for 30 mins or so. That's it. It will harden.
2016-03-18 23:54:33
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answer #4
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answered by Anonymous
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Hmmm did you boil it long enough? Was there enough vanilla in it? Enough Salt?... Try making it again..I'm sure it's costly but, maybe you didn;t do something long enough... I have a fudge recipe that is so easy and so good if you want to try it?.. Tho Im sure you wanna get your family recipe down pat ..Good luck let us know what happens..
2006-10-25 05:20:18
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answer #5
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answered by Rain32 4
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I'm not sure of what recipe you used, but the one I have used consisted of melting chocolate with sweetened condensed milk. I don't think evaporated milk would help stiffen the fudge up.
2006-10-25 05:14:04
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answer #6
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answered by moma 5
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You might want to try a different recipe. Believe it or not, the one on the jar of Kraft Marshmallow Fluff is awesome. I've tried other recipes and had the same thing happen. Not sure why.
2006-10-25 05:14:22
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answer #7
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answered by francesfarmer 3
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Did the temperature get up high enough?
2006-10-25 05:12:41
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answer #8
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answered by trainman996 2
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condensed milk is the way to go
2006-10-25 05:19:15
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answer #9
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answered by whatev3r 3
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