Fudge won't set
- Thread starter LilliBeth
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
middie
Chef Extraordinaire
melt it and pour it over ice cream?
Dove
DC Grandma
Eat it with a spoon.. 
Haggis
Sous Chef
Body Butter. BODY BUTTER!!! Then lick it off.
kitchenelf
Chef Extraordinaire
oh LilliBeth - you did get the memo that we were all just full our selves and fun didn't you??? lol - Let's see:
If the heat was too low the final product will be too soft
If you stir at the wrong time the final product will be too soft
I know there are other reasons but here is a recipe with what to do with failed fudge:
Ingredients:
2 cups Failed fudge, see notes
1 Egg
1/2 cup All-purpose flour
1/2 cup Milk
Directions:
Mix egg, milk, and flour together until mixture is smooth, then stir into fudge mixture. Bake in buttered 8x8-inch pan in preheated 325F oven for 40 to 45 minutes. A cake tester inserted around the edge should come out clean; center will obviously still be soft. Place on rack to cool.
NOTE - Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, 1/2 cup all-purpose flour, and 1/2 cup milk. If fudge is soupy, halve the milk (to 1/4 cup). If fudge is as thin as bouillon, eliminate the milk.
If the heat was too low the final product will be too soft
If you stir at the wrong time the final product will be too soft
I know there are other reasons but here is a recipe with what to do with failed fudge:
Ingredients:
2 cups Failed fudge, see notes
1 Egg
1/2 cup All-purpose flour
1/2 cup Milk
Directions:
Mix egg, milk, and flour together until mixture is smooth, then stir into fudge mixture. Bake in buttered 8x8-inch pan in preheated 325F oven for 40 to 45 minutes. A cake tester inserted around the edge should come out clean; center will obviously still be soft. Place on rack to cool.
NOTE - Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, 1/2 cup all-purpose flour, and 1/2 cup milk. If fudge is soupy, halve the milk (to 1/4 cup). If fudge is as thin as bouillon, eliminate the milk.
