I Can't Get My Fudge To Thicken

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I Can't Get My Fudge To Thicken

by Brenna
(Coarsegold, CA)

HELP I can't get my fudge to thicken.

I followed a recipe to the T, but it never thickened for set up. I used a lot of ingredients, and I just want to know if I can salvage what I've made somehow.

Here's the recipe and instructions. Please, tell me how I can thicken it and not destroy the flavor!

Can I just add corn starch??

Ingredients:
4 cups white sugar
1 cup light brown sugar
1/2 cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract

Directions:

Grease a 9x13 inch baking dish.

In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk.

Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted.

Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.

Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 50 Min

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I Can't Get My Fudge To Thicken

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Jan 27, 2010

MY FUDGE DIDN'T HARDEN EITHER
by: Tish

I just made the Hershey fudge recipe. It called for a candy thermometer, which I used and my fudge is like a dish of delicious syrup.

Has anyone anwered your question? Can we salvage this recipe by reheating the whole mixture?

Worse comes to worse I'll drizzle it over a cake.

Jan 30, 2010

wheres the answers?
by: Anonymous

no one knows or what

Jan 31, 2010

Fix Runny Fudge
by: Angie

Sorry to say, I haven't found a way to fix runny fudge after the cooking process is completed.

The best option I think is to use it as syrup if it is really runny (over ice cream, etc.) or use the runny fudge as frosting on a cake if it is sort of set, but just not firm.

Anyone else have any good ideas?

May 16, 2010

No more runny fudge
by: fudgyAddict

You might be using too much liquids. I make fudge with the baking chocolate squares melted with butter and mixing in sugar and few drops of vannilla. Its gonna come out thick (where its not pourable). Spread it evenly in pan and cool in fridge- voila! perfect fudge.

You can put chocolate chips or nuts or anything you like, but the milk and marshmellow cream are probably making it liquidy so you probably need to compensate with more chocolate, or bulk it up with fiber or protein powder.

Jun 07, 2010

Re-boil
by: Anonymous

I have fixed this by literally returning it to the pan and boiling it again! worked like a charm

Nov 22, 2010

How to thicken fudge after it had cooled
by: Anonymous

The next day after looking at Taffy for Peanut Butter Fudge, I poured mine back into the pan over med heat and boiled it another 5 min or so. I added about 3 tbs of Powdered Sugar and decided to throw in some Choc Chips. I could see while it was boiling it looked more like foam on top stirred it some pour and then poured it back into my pan. It was my best fudge yet! I did keep taking my spoon out while it was boiling to see if the fudge was begining to harden on the spoon too.

Dec 11, 2010

Failed Fudge Brownies
by: Anonymous

Author/Submitted by: "Oh, Fudge!" by Lee Edwards Benning
Servings: 1
Categories: Brownies / Chocolate / Desserts

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.

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

Dec 15, 2010

fixed the fudge good
by: Anonymous

I took the advice here about adding 10x sugar and more choclate chips. Well it worked like a charm as said. It is now harder than a brick!! lol
I used about 6oz of chips and 1/2 c of 10x sugar.
I was fixing the recipe from the marshmallow fluff it is the large batch. I am sure this idea would've worked had I not added so much sugar and chips. So melt it down and try again? I would need the evaporated milk which I don't have
Next year peanut brittle

Dec 20, 2010

Fantasy Fudge Mistake
by: Anonymous

I tripled the fantasy fudge receipe on the back of the kraft marshmellow jar... only to discover I used 3 12 oz cans of evaporated milk instead of 3 5 oz cans as per the receipe. Needless to say it has not hardened. Can anyone suggest how to fix?

Dec 20, 2010

Don't Double The Recipe (or Triple it) :)
by: Angie

I've discovered it's never a good idea to double my fudge recipes. I always make two separate batches (or more if needed) instead.

Wow! That's a lot of extra milk. The only thing I can think of to help you solve the issue is to take some of the advice above and pour it back into the pan and add powdered sugar and more chocolate, heating it until you get a consistency that will set when you test it (drop a blob into cold water to see if it firms up).

Instead of trying to rescue the whole triple batch at one time, why not tackle a third of it and see if you can salvage that first. Then go from there.

You're not going to end up with the exact taste as the Fantasy Fudge recipe, but you should still have some delicious fudge.

Let us know if you achieve success!

Dec 22, 2010

I fixed my taffy fudge too !
by: Cheri

Thank you , I saved my runny fudge by listening to your advise , I put it back in pan and added 4 to 5 big tablespoons of powder sugar did not even boil it .I just warmed to runny er stage,lol then adden only 1/2 cup of choc chips . soooo wonderful it was perfect. trust this advise.

Jan 23, 2011

wow
by: Anonymous

Wow Cheri that really worked! thanks just did it!

Jan 24, 2011

Fixed my first fudge
by: JUDY

I was making peanut butter fudge. Followed the receipe on the bag, but then I read here not to add the butter till last. I was an eager beaver too, I put it in the fridge to cool. When I cut it up this morning in the pan, (1st try) the edges were like glue, (cooled too quickly).I found this website and added powdered sugar through a sifter just before it was boiling again. I added 1/2 cup of powdered sugar and now it is cooling on a rack at room temperature, keep your fingers crossed for me :)

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I Can't Get My Fudge To Thicken

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I Can't Get My Fudge To Thicken