"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Candies and Chocolates
Reply
 
Thread Tools Display Modes
 
Old 10-16-2007, 09:03 AM   #1
Assistant Cook
 
Join Date: Oct 2007
Posts: 1
Overcooked Fudge - Can I rescue it?

Hi there

I'm just starting to experiment with fudge-making. First batch I made was a little too sugary (I think it wasn't brought to a high enough temp) so I bought myself a confectionaer's thermometer and had a go at chocolate fudge to the following recipe:

1/2 pint milk
800g granulated sugar
100g butter
2 teaspoons vanilla essence
100g plain chocolate
  • Melt choclate in milk
  • Bring slowly to boil
  • Add sugar and butter stirring until dissolved
  • Bing to boil, cover 2 mins
  • Uncover, boiling steadily until 240 degrees F reached continue to boil for 10-15 mins
  • Remove from heat, stir in vanilla, leave to cool 5 mins
  • Beat until loses its gloss and is thick and creamy
I let the temp raise to approx 260-270 degrees F by mistake, so when I beat it it went very flaky

Can it be rescued - i.e. re-melted with anything added to bring it back???

If not it'll be nice sprinkled on Ice Cream so all is not lost!!!

Many thanks for any suggestions

Dan

__________________

__________________
Dan Hughes is offline   Reply With Quote
Old 10-26-2007, 04:27 PM   #2
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Quote:
Originally Posted by Dan Hughes View Post
Hi there

I'm just starting to experiment with fudge-making. First batch I made was a little too sugary (I think it wasn't brought to a high enough temp) so I bought myself a confectionaer's thermometer and had a go at chocolate fudge to the following recipe:

1/2 pint milk
800g granulated sugar
100g butter
2 teaspoons vanilla essence
100g plain chocolate
  • Melt choclate in milk
  • Bring slowly to boil
  • Add sugar and butter stirring until dissolved
  • Bing to boil, cover 2 mins
  • Uncover, boiling steadily until 240 degrees F reached continue to boil for 10-15 mins
  • Remove from heat, stir in vanilla, leave to cool 5 mins
  • Beat until loses its gloss and is thick and creamy
I let the temp raise to approx 260-270 degrees F by mistake, so when I beat it it went very flaky

Can it be rescued - i.e. re-melted with anything added to bring it back???

If not it'll be nice sprinkled on Ice Cream so all is not lost!!!

Many thanks for any suggestions

Dan
Place in a double boiler with a little milk and re-melt. It should make a great hot fudge sauce for icecream...
__________________

__________________
Jeff G. is offline   Reply With Quote
Old 11-16-2007, 01:48 PM   #3
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
I used to work in a chocolate store and made fudge every day. (Tough job!)

1st make sure your thermometer is calibrated, check w/ boiling water.
Also we only cooked to about 232-234 degrees.
When it begins to boil and again at about 210-215, take a brush and some water and brush the sides of the pot, the sugar can crystallize on the sides and affect the whole batch, making crunchy fudge.
The temp also depends on the weather, so you may have to try a few batches to find the right place.
Hope this helps.
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 11-16-2007, 02:17 PM   #4
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
oops I forgot!!

You can also take a bit of the over cooked each time you make fudge and melt it into the new batch. Just throw it in at the start, it will boil down. Not all of it though, the chocolate can scorch easily. And keep stirring.
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 12-03-2007, 07:01 PM   #5
Assistant Cook
 
carolily531's Avatar
 
Join Date: Dec 2007
Location: Fayetteville, North Carolina, USA
Posts: 13
Wink A rescue for failed fudge.

I too messed up when making fudge. I think there were multiple problems, but the upshot was that my fudge, including the butter, vanilla and nuts, was a sugary mess. I threw the whole lot back into the pot, added about 1/3 cup cream and melted it down again. I cooked it to about 235 degrees F, when I began to smell scorch, and cooled it to 110 degrees F. I put the new concoction into my prepared pan, and voila!!! I now have a delicious chocolate caramel. Every one likes it very much.
__________________
carolily531 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:36 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.