Fudge Won't Set

by Kelly
(Houston, TX)

I made Fantasy Fudge yesterday, but my fudge won't set.



I think my first mistake was making a double batch. Did the rolling boil for well over 4 minutes and more like 10.


When I took it off the burner and mixed the choc chips it took forever for them to melt and some never really did.


Added everything else and poured into prepared pyrex. It still hasn't really set..Very soft. Any way to fix this? I've been making this fudge for almost 20 years and never had this happen.








Hi Kelly,

Yep, doubling the fudge recipe can lead to problems. I made the same mistake several years ago when I tried it, so now I only make one batch at a time.


You can try re-heating the fudge and cooking it a bit longer (add a little evaporated milk if needed). Remove from heat and place the pot over cold water while stirring until you feel it getting thick.


Hope that helps.
~Angie

Comments for Fudge Won't Set

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Feb 12, 2011
Re Tempor
by: Anonymous

Reheat it and mix 2 tbs corn starch with 1/2 cup of water and stir in. Let it cook until thermometer shows 237 degrees F then cool and stir and put in a buttered pan. It will set up fine.

Nov 21, 2011
Fudge Will Not Harden
by: Marylou Falco

My microwave butterscotch fudge will not harden, even when put in freezer.

Nov 21, 2011
Fudge Won't Harden
by: Angie

Hi Marylou,

You can try rescuing your butterscotch fudge by using one of the methods suggested above. Reheat it slowly and add either a little evaporated milk (or the cornstarch and water suggestion).


You want to be sure that you stir it long enough after removing it from the heat, too. Sometimes it feels like your arm can't take any more, but that long stirring process really helps the fudge to set.

Nov 24, 2011
fudge not setting
by: Anonymous

what can youdo to avoid the fudge from not setting .

Nov 25, 2011
Making Sure Your Fudge Sets
by: Angie

Apart from being sure to follow the instructions and ingredient amounts, be sure to cook your fudge to the right temperature and also stir it plenty before you pour it out to set.

Dec 18, 2011
Fudge Didn't Set
by: Gina

Fudge Didn't Set - Is there a fix?

I made a batch of fudge using Toblerone chocolate (it's a very expensive recipe). I must have taken it off the heat a minute too early and now it won't set. The only ingredients are cream, butter, sugar & the chocolate. Can I fix it? And how?


On the subject, will this "fix" apply to all prepared fudge that have a butter/sugar/cream base?
Thank you!

Dec 19, 2011
Fixing Failed Fudge
by: Angie

Gina,

The usual consensus is that there's no fixing failed fudge, but I don't believe it after the number of people who have reported that one of the fixes suggested above and elsewhere on the site have worked successfully for them. :)

Probably the easiest fix for soft fudge is to beat in some powdered sugar (confectioners sugar/icing sugar) and beat it well till it gets firm.

Don't overdue it with the powdered sugar or you'll end up with dry, crumbly fudge, of course. :)

But for your fudge, you may just want to try re-heating it and beating it a bit more when it cools down some.


Dec 17, 2012
Thanks for the help!!
by: Debbie

This was exceptionally helpful. My fudge did not set and was grainy. This was the first time this ever happened to me. The recipe always seemed fairly foolproof. I'm not sure what went wrong - I have a feeling it was because I used a fat free evaporated milk, but am not sure. I added 1/2c fat free evaporated milk and a bit more chocolate chips. I brought the temp back up to 234 degrees on the stovetop. So far so good. It appears to be setting great. Thanks.

Dec 24, 2012
fixed--thanks!
by: shrina

I made a regular fudge and double batched it (bad idea) I ended up with a roiling boil that went all over the place --and ended up separating the batches mid boil. One pan turned out, the other didn't. Usually, I would have just given up, but...I decided to go looking for a fix. (You can fix bread that doesn't rise--why not fudge?)The heat it again fix and stirring it over cold water while it starts to set seems to be working rather well. Thanks for the help!!!!!!
Shrina

Dec 26, 2012
Fudge too grainy or won't set
by: Anonymous

I, too, have made this fudge for years, starting when I was a teenager and really not very careful in the kitchen! In the past couple of years I have noticed that the fudge is either too grainy or will not set. No matter how careful I am having everything ready, constant stirring, checking temperature, etc. it just fails.

I am wondering why Kraft changed the recipe from chocolate chips to Bakers squares. Is there something in the chips that is making the fudge not set? Also, someone else suggested that a ceramic cook top stove might not be hot enough, but that doesn't make sense if you are using a thermometer.

I will probably never make this recipe again. :(

Dec 26, 2012
cheap chips?
by: Donna

I had a pan of fantasy fudge not set for me as well. I was thinking I had cooked it too hot (I dropped the thermometer into the pan and couldn't read it after it was fished out), but there wasn't any indication of scorching. I used a bag of 'store brand' chips which may be the reason? Going to try to salvage it, eating it with a spoon is getting ridiculous.

Dec 20, 2013
Me too!
by: Cheryl

I have been making this fudge for 30years and this year is first failures. I too was not even that careful before. It has to be the marshmallow fluff.

Dec 22, 2013
Fudge that would not set
by: Nannie

I like many others have been sharing my fudge as Christmas gifts for years. Today I doubled my recipe and wow what an expensive mess. I too do not understand why Kraft would take a great recipe and mess it up. Chips have always works..not squares. Parkay maragine. Kraft Marshallow Cream and Milk Choc. Chips ( My preference)5oz of canned milk and good ole vanilla...and the perfect fudge. Today was the exception to the rule. I have until 5:00 tomorrow to fix my mess or eat it with a spoon...I have Sunday School teachers counting on me.
Think I may cook mine a little long and then try the cold water. What do I have to lose?

Dec 22, 2013
Don't Panic
by: Angie from chocolate-candy-mall.com

Hi Nannie,

I hope your rescue mission works on the fudge. It's never a good idea to double a fudge recipe. For some reason it always seems to fail when the recipe is doubled.

Divide the mixture in half and try the "fix" suggestions above. You should succeed in salvaging your fudge. Let us know. ;)

Blessings,
Angie

Dec 22, 2014
fudge Salvaged
by: Imelda


I actually did exactly what was suggested. I placed it back in a
pot on the stove on medium. I added about a fourth cuo of evaporated milk, brought it to a rolling boil, stirring constantly until it reached 245 . Then I continued to stir for about 5 to 8 minutes. I could actually feel it harden. I poured it back into the glass dish and put it In fridge. Within an hour it had set
Beautifully. Everyone loved the fudge!!!!!

Jan 09, 2015
Don't even second guess IT WORKS!
by: Debra

I too have used fantasy fudge recipe-(which for 30 years thought was my mom's)-last two times failed to set even though I still used the chips. Went looking for a cure and found it on this site. But I cheated a little: 1st let me explain, my original batch I had divided into three parts, 1 into a 3x5 Pyrex glass dish,no nuts. 2 also into a 3x5 w/3 TBLS.of peanut butter. 3 into an 8x8 w/pecans(this portion of fudge set),probably set since it was last and the additional stirring helped. Now to the other 2 -THE CHEATING BEGINS-plain batch: placed container(after coming to room temperature) into micro for 30 seconds, gave quick stir, additional 30 seconds, stirred for one minute before adding powder ed sugar- which I used a small sifter and sprinkled a very light layer on top then stirred with the container over a very cold surface.* I repeated sugar/stirring 3x, stirring 1 full minute each time. The process taking all of 5-6 mins tops. Used maybe 1/2 TBLS powder sugar; This will very on each recipe depending on amount. The peanut butter potion~NO HEATING UP~ all I did was the sifting of the powdered sugar 2x - light layer each time (all together= maybe 1/2 tsp), stirring 1 min before deciding if needed more. You'll know by then if it needs more sugar or just keep stirring to set. Time to fix both batches less than 15 mins. THANK YOU!
*cold surface-try at your own risk- 30 degrees outside- placed dish on metal tool box material on my truck.

May 09, 2015
Geesehood
by: Nanny swaim

Any of you ladies over 50? I think that has something to do with it. I can't seem to cook anything right anymore since I'm 52 now. I was a cook on my job for 20 years. Had no problems then.😊

Dec 07, 2015
Fudge wont set up
by: Cindy

Like all of you, have been making the fantasy fudge for as long as I can remember......firm to touch on top, but when I cut it, what a mess. I agree has to be the marshmallow fluff. Was thinking of using a scoop and roll out little balls in nuts or cocoa, but think I will try reheating and adding the cornstarch. Seems like less work LOL
Hope whatever seems to be the problem with this recipe it gets fixed!!!! Hate wasting anything and wont give as gift looking like this.

Dec 19, 2015
fantasy fudge not setting up
by:

I so totally agree with all of you. Been making Fantasy fudge for over 40 years and now the past couple of years not setting up. I am glad I found this site and am re-boiling the fudge and then will add some powdered sugar and beat, beat, beat. I agree, Kraft changed their marshmellow fluff,creme. I should have known as I have had nothing but problems this past year trying to make rice krispie bars with it - and I've been making them for years and no problems.

Apr 24, 2016
Microwave fudge
by: Jennifer

My microwave fudge was cooked according to instructions , stirring after each minute , for ten minutes , after the initial 2 minutes . It hasn't set well although can be cut - it will just have to be labeled as caramels ! I haven't time to re cook and stir for ages now .
Oh for an infallible recipe .

Nov 15, 2016
Amen it works! NEW
by: Heidi

Followed suggestion of 1/2 c. Evaporated milk, reheat, cool water till thickens. Looks better, setting better. I did very gradual reheat of e5 minutes from low to medium since its been 2 days since originally made fudge. Nearly an hour of constant storing increasing heat so slowly, but my fudge is setting and looks beautiful. So pleased. Thank you for helping to save my fudge!!

Nov 16, 2016
Not fuge, its Caramel now NEW
by: Heidi

So I posted that it works too soon. It did set nice, but the next day when I took it out of the fridge to taste, its caramelized. It still tastes good, but its more like a very Carmel turtle. Mostly carmel, then also the chocolate and pecans. I wanted fudge. It still tastes good so I'll give it away, but I won't be enjoying any as Carmel makes me very sick. Maybe I boiled too long, swong to the opposite pendulum???

Dec 20, 2016
OMG @ Over 50!! NEW
by: Julie Olea

A previous conment raised the question if anyone was over 50, then went on to say that she was 52 and since turning 50, she was having cooking difficulties...

WE ARE TWINS! I am 52 and this is my 3rd year of 'fudge failure'!! 30+ years of fudge successes, then "WHAM!" at age 50 I suddenly have fudge failure that has repeated now for 3 Christmas Seasons.

Why? Why? Why?... :( I am not a happy camper.

Nov 22, 2017
My fudge won't set. Help NEW
by:

So I tried to get creative last night with the kids. And made two batches of fantasy fudge . Pure recipe on marshmallow fluff.. but I tried to get fancy and added some egg nogg. Which gave it this yummy flavor but would take set now . How do I save it.??

Dec 07, 2017
Soft ball stage NEW
by: Dcr

Always dropped a tiny bit of the cooking fudge in ice cold water. If you cans make a soft ball it's ready. If it can hold the ball shape it's kinda like taffy then it is carmelized.Caramel. Basically you are checking the consistency before it is completely cooled. If you do this you will now for sure the end result before you stop or continue cooking.

Dec 11, 2017
Over 50 NEW
by: Mel

YES! I too am over 50. 57 to be exact and absolutely feel that I can't cook anymore. What's up with this? You'd think we'd get better wouldn't you? Had trouble like everyone else with fantasy fudge setting up and wondered why they changed recipe. Used Bakers semi-sweet chocolate chips that didn't want to melt and noticed that fluff wasn't as thick as it use to be. Kraft definitely tried to fix something that wasn't broke.

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