Fudge - Whats wrong this time?

Question

I just made a batch of fudge as per the recipe here http://www.recipezaar.com/122457 - it hasnt set anywhere near a fudge type substance and is just squishy in the pan. This is for my sons teachers as gifts and i'm really annoyed its not worked out.. what did i do wrong? The recipe does not say to heat to any certain degree it just says heat gently. Hmmf!

Answer 1

Yea I have had some crummy luck with fudge in the past too. I give it as gifts also. I'm not a professional but I think it has to do with a slow careful heat. I always do it over the stove top.. and here is the recipe I use...

http://www.marshmallowfluff.com/pages/never_fail_fudge.html

Did you put it in the fridge? It sets up faster in the fridge. Then keep it refridgerated.

Answer 2

Years ago I decided to conquer fudge, through much trial and error, I now make fudge that is requested by friends and family all the time. The ONLY recipe I follow is

Put 5oz of evaporated milk and 2 1/2 cups of sugar in a heavy sauce pan, turn heat on high and let it get going, in the meantime I cut a stick of butter into chunks (1/2 cup) and begin to add a few at a time to the sugar/milk (the slurry) mix. YOU MUST HAVE A CANDY THERMOMETER! You want this slurry to come to a boil and reach a temp of 235 degrees. I do slowly stir mine during this process and DO NOT SCRAP THE SIDES, that sugar up there has crystalized and it will ruin your fudge.

IN a large bowl you should have 1/2 bag of semisweet chocolate chips along with 1/2 bag of milk chocolate chips, one jar of marshmallow fluff and one tsp of vanilla. (if you want nuts, put them in here and if you want to use other flavorings this is where they go)

When the slurry hits 235 immediately pour it in the large bowl of chocolate, etc.. stir and mix well.

Pour this into your prepared pan which should be lined with foil that overlaps generously. Let the fudge come to room temperature and then I stick mine in the fridge to set.

Answer 3

Different kind of recipe huh? I notice there's only chocolate chips in it for it to harden. Maybe the liquor did something to it. Most fudge has powder sugar in it.
The best fudge recipe I've found ever has cheese in it. YES, cheese! You don't taste it but it comes out sooooo good.
Cheese Fudge:
1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners' sugar
1/2 cup cocoa powder

Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.
In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve candy, cut into squares

Answer 4

Lol, I don't know and I'm known for my fudge.

My trick is to use good chocolate chips as a starting point. Makes sense, right. The better the chocolate, the better the fudge.

So here is what I do (Its so easy, its shameful)

Melt 2 bags Ghirardelli Semi-Sweet Chocolate Chips (Any good chocolate will do)
Add 3 can Sweetend Condensed Milk (Eagle is my fav.)
Stir till mixed

Spread out on wax paper (I do it on a cutting board so it is ready for cutting). Let harden (you can use fridge if you need.)

Cut and you are done.

Add in anything you want, nuts, a splash of vanilla, etc etc. The irish cream sounds yummy. Next time I may try a little. (but only a touch).

Answer 5

Fudge does take a while to set up...give it time, put in the fridge...and hopefully that will work.!!