I USED A BAKERS CHOCOLATE COOKBOOK TO MAKE THE FUDGE. I USED THE HERSHEYS COCOA POWDER & OIL VERSION OF 3TBS.COCOA,1 TBSP. OIL=1 SQUARE BAKING CHOCOLATE. IT ALSO ASKS FOR MARGARINE, & MARSHMELLOW TOPPING, WELL IT WAS MORE LIKE UNDERCOOKED CHOCOLATE PUDDING THAN FUDGE. I'VE ADDED MORE SUGAR,COCOA,COCONUT, IT'S GOTTEN BETTER, BUT NOT FIRM YET. WHAT DO I DO ?
2006-12-17 05:41:49 · 3 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
With fudge you need to follow the recipe exact especially if you are using an old-fashioned recipe. One reason for fudge not to set up is the humidity. Fudge for some reason appears to be sensitive to high humidity and will not set as a result.
2006-12-17 06:07:24 · answer #1 · answered by ocean waters 1 · 0⤊ 0⤋
If the recipe requires cooking, you can cook it longer Sounds to me like you didn't let it reach the correct temperature. I can't remember the degrees, but it needs to be a soft ball.
I find this by filling a coffee mug two-thirds full of cold water. I drop a little of the candy mixture in the water. A soft ball will hold its shape when you make ii into a ball in the water but it is sort of squishy. If this doesn't work, your only choice is to start all over.
2006-12-17 13:52:54 · answer #2 · answered by ? 6 · 0⤊ 0⤋
Soften it in the microwave, add a bit more milk to it (whisk it in), and pronounce it a marvelous ice cream topping!
2006-12-17 13:44:48 · answer #3 · answered by Sugar Pie 7 · 0⤊ 0⤋