i made fudge last night and its too thin to cut into squares...can i scrape it back into a pan and reheat it to the soft-ball stage and hope it gets harder this time?
2007-12-21 03:01:33 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
If it's spreadable...put it into mini-mason jars and make a label for "Chocolate Butter"; tie a precious little ribbon around it too. It's great on a toasted bagel in the morning for a special treat and that way it doesn't go to waste!
2007-12-21 03:07:12 · answer #1 · answered by Anonymous · 0⤊ 0⤋
No
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.
2007-12-21 11:05:30 · answer #2 · answered by BlueSea 7 · 0⤊ 1⤋
I am a former chef and like hollandaise sauce it can be recovered, what you do is, boil some additional evaporated milk with a bit of sugar, get it going add the remainder of the old stuff, I would put it into a microwavable bowl melt it, then add it to the suagr/milk mix, boil it for 3-5 minutes and then it should reset.
With split hollandaise, you cook one or 2 eggs with a bit of water or wine, then slowly add the broken or split sauce, it can be done to with a mayo done the same way.
2007-12-21 11:09:04 · answer #3 · answered by The Unknown Chef 7 · 0⤊ 0⤋
Can you roll it into little balls, then roll it in powdered sugar or cocoa or chopped nuts. Then call it a "truffle"...
2007-12-21 11:09:42 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Maybe... give it a shot.
If it doesn't work, put it in jars and called it "Ice Cream Topping."
2007-12-21 11:05:26 · answer #5 · answered by Sugar Pie 7 · 0⤊ 0⤋
Get a big spoon and enjoy!!
2007-12-21 21:09:47 · answer #6 · answered by SisterMaryPugsley 1 · 0⤊ 0⤋
freeze it
2007-12-21 11:07:32 · answer #7 · answered by Michelle 3 · 0⤊ 0⤋