How can I get my pan of fudge to set?

Question

I made a recipe of fudge but it didn't get hard enough. It's too soft.

Answer 1

if it ain't set now, it's not prolly gonna set at all...

I've had hundreds of pans of unset fudge, which is like a sticky mess in your pan...

serve it on cake or icecream after melting it back down a bit...

get yourself a candy thermometer or cook a never fail fudge recipe with the sweetened condensed milk and baker's semi-sweet chocolate...

http://www.eaglebrand.com/detail.asp?rid=48

above is the recipe for never fail chocolate fudge...(I think recipes that call themselves fool proof are kind of insulting, that's just me though)

I make a French Canadian recipe, which is super simple, it is just getting it to the right soft ball stage...which is between 234 and 240 degrees F

over medium heat

place 3/4 cup of Carnation milk and 1/4 cup real salted butter in a medium sauce pan, on medium low heat...melt butter...add 2 cups firmly packed brown sugar and 1 cup and 3/4 of white sugar...cook til reaches soft ball stage or between 234 and 240...

in a glass bowl, have waiting a pinch of salt and a 1/2 tablespoon of vanilla

let your sugar mix cool for a full five minutes away from heat

when sugar mix is cool, add to bowl and beat til mix loses it's gloss and is just starting to form som epeaks in bowl...do not beat too much or it will be to hard to work with...

transfer to buttered glass dish and there you have it...

you can add 1/2 cup choc chips or half cup walnuts or 1/4 cup peanut butter for variation but get the general fudge perfected before trying a variation... I added some pop rocks to the chocolate fudge that I gave some friends and they thought it was awesome...you let it melt slowly in your mouth and it is pretty freaky! The fudge has to be almost cool before you add the pop rocks...

Answer 2

I used to make a lot of candy, including fudge, every week (to sell). The best way I found to thicken a pan of fudge was to beat icing sugar (powdered sugar) into it. Not sure how much you would need as I don't know how soft yours is. If it is soft but not runny, put it back into a mixing bowl. Beat about 1 cup icing sugar into it and see if it seems to be thickening up enough. If not, add some more. If it is runny, you can use 2 cups or so of icing sugar. You will have to beat it for a couple of minutes for the sugar to be well-blended.
For next time, cook the fudge until the color of it darkens slightly and the texture of the fudge resembles a bit caramel or chocolate sauce (depending on the flavor of fudge)rather than the thin mixture that you started with.

Answer 3

simple fudge recipie
3 bags of chocolate morsels
2 cans of sweetened condensed milk
vanilla extract


slowly melt chocolate morsels and sweetend condensed milk in a pot. when smooth remove from heat, add nuts if desired, then stir in a couple teaspoons of vanilla extract (you can also add a little cognac or whiskey to add some fun) Pour in to lasagna pan that has wax paper in it to help removal of fudge after cooling. This pan will make fudge 3/4 inch thick, use smaller pan for thicker fudge. Let it cool for 10 15 minutes then put in fridge for at least an hour.

Answer 4

Ive made it when it took quite a while to set but I agree if it doesnt, call it frosting or fudge sauce. I like to use the recipe on the marshmallow fluff. I think its just fluff, butter and melted choc or peanut butter chips. Cant mess it up and it tastes great.

Answer 5

I would make sure you are following the recipe to a T- if you don't cook it long enough or too much, then that'll make a difference on how it turns out. Otherwise, just put it in the fridge or freezer for a bit.

Answer 6

Don't know, would you be willing to experiment? You could try cooking it a bit more. Or you could bake a cake and call it fudge frosting.

Answer 7

leave it alone! It will still taste good! If you really do not like it make a brownie or cake and use this as frosting!

Answer 8

You can try putting it in the freezer.

Answer 9

try putting it in the chiller