I made fudge and it won't set... how can I make it set?

Question

It's my first time making fudge and although its sticky it won't harden.. I've left it in the fridge for two hours now!

I have an idea what's caused it - I used too much butter & brown sugar and didn't whisk it enough... but tell me, how can i improve it? I don't want to throw it away!

Answer 1

you can't really fix it... put it in the fridge or freezer and try to get it to harden... if it won't, bake a cake and use it as frosting

Answer 2

The primary tip for good fudge is to follow the directions exactly: candy-making is the most precise of the pastry arts. Use an accurate candy thermometer and allow the mixture to reach the temperatures called for in the recipe before proceeding to the next step. Add each ingredient in the order listed by the recipe. Don't attempt to achieve smooth fudge with vigorous stirring after it's reached the soft-ball stage: stirring at the wrong time can actually promote crystallization of sugar into large grains. Small sugar crystals equal smooth fudge that melts on the tongue.


* Candy Making Tips

Answer 3

***If you used the recipe and measure the Ingredients correctly you could not have used too much of anything, you more likely did not cook the sugar long enough, did you us a candy thermometer? Did you cook it to softball stage? There is no way you can rescue a finished batch of Fudge, you can just turn it into a fudge sauce, you will have to start all over again this time make sure you measure your ingredients carefully and follow the instructions, here is the recipe I have never had failed on me but it does not have brown sugar in it

Marshmallow Fluff Fudge
4 Cups Sugar
1 Can evaporated milk
1 stick Butter
2-12 oz. pkg. chocolate chips
7 oz jar marshmallow crème
2 t vanilla and butter extract
1 sq. baking Chocolate

Cook sugar & milk until soft ball 240
add remaining ingredients & beat beater until firm
pour in to buttered 9x13 pan.

Answer 4

It won't set up mostly because you probably didn't boil it long enough. However, all is not lost. Add some cream, some butter, heat it up and serve it as a hot fudge sauce!

Answer 5

Try adding a 1/4 teapsoon of cream of tartar next time right at the begining of the process - it helps!

Answer 6

It sounds as though you didn't get the sugar content to a high enough temperature; recooking it and getting it to a higher temperature may work. You don't really need to beat it hard, just keep stirring it till it begins to thicken and set then pour it into a buttered tin and mark out in squares.

Answer 7

Need to boil it for longer at a higher temperature, but continue to stir to stop it sticking. Good luck next time

Answer 8

It wont set now, you didn't heat it to a high enough temp. It has to reach a soft ball stage before you take it off the heat.

Answer 9

CHOCOLATE-PEPPERMINT LAYERED FUDGE


1-¼ teaspoons butter, softened (no substitutes)
2 ounces cream cheese, softened
2 cups powdered sugar
3 tablespoons baking cocoa
1 teaspoon whole milk
½ teaspoon vanilla extract

Peppermint Layer:

2 ounces cream cheese, softened
2 cups powdered sugar
1-½ teaspoons whole milk
½ teaspoon peppermint extract
¼ cup crushed peppermint candy

Line 8” square pan w/foil; lightly grease foil w/butter & set pan aside. In small bowl, beat cream cheese. Gradually beat in powdered sugar, cocoa, milk & vanilla extract. Turn into prepared pan. Chill for 1 hour, or until firm. For peppermint layer, beat cream cheese in small bowl. Gradually beat in powdered sugar, milk & peppermint extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for 1 hour, or until firm. Turn fudge onto cutting board; peel off foil & cut into squares.

Answer 10

It is too late. You can not make bad fudge set, You will have to start over and try again.