I Can't Get My Fudge To Thicken

by Brenna
(Coarsegold, CA)

What can you do when your fudge won't get thick?

What can you do when your fudge won't get thick?

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??

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


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


Any help or advice you can offer is much appreciated so that I can try to salvage this mess.


Comments for I Can't Get My Fudge To Thicken

Click here to add your own comments

Dec 30, 2020
I need to thicken my fudge.
by: Sonya

Well, I used evaporated milk instead of condensed. The recipe called for 14 oz condensed. I used 14 oz evaporated.

A friend recommended marshmallow to thicken, but I see powdered sugar recommendations.

Anyone know which is best and if so how much for my recipe Which contains 14 oz evaporated milk and 2 cups of semisweet chocolate chips and 1 tsp vanilla.

Thanks in advance

Dec 25, 2020
Peanut butter fudge not thickening NEW
by: Aunty

Will marshmallow cream thicken my peanut butter fudge?

Nov 30, 2020
Runny Fudge
by: Rhonda

Thanks to everyone my Carnation Famous Fudge has been saved.
I really thought that I had followed the recipe exactly. I read and re-read it and still couldn't figure it out. Finally after reading these comments I realized that I too had used a whole 12 oz. can of evaporated milk instead of the 2/3 cup (5oz) of the can. I recooked the failed fudge to 210 degrees, added 3 tbsp. of powdered sugar, 1 tbsp. of cocoa and 12 oz. of chocolate chips. it smells and tastes so much more chocolatey and has a good shine on it.
Thank You everyone for saving the Fudge

Jan 26, 2020
Does anyone actually know how this works? NEW
by: M

Okay, I've tried to reheat and re-set my fudge twice, using the soft ball method and everything. It's still a runny liquid.

All the advice online seems to contradict itself. Do I stir vigorously over the heat, or will that make it gritty? Do I let it boil over medium without touching it, or will it get scorched? Do I add cream and/or water to the mix, or do I add powdered sugar? Do I stir after cooling, or put it right into the fridge? This is all to fix a recipe that was supposed to be the 'easy way' (just condensed milk and melted chocolate) and wouldn't set at all.

Why is there so much conflicting advice here? It makes me want to resign my work and money to the bin and not bother trying again.

Nov 10, 2018
It works! NEW
by: Katie

I’m so glad this old thread remains - it is as relevant today as it ever was!
I didn’t have a sugar thermometer but went for it anyway, under pressure from my child. I hadn’t made fudge before so followed the recipe exactly, diligently stirring and using an electric mixer to do ten minutes of beating. I did the cold water test - I didn’t have iced water, tried a cold beer first (because it was there 😉) then just cold water. I thought it oooked ok, it wasn’t exactly a ball but it didn’t dissolve... anyway. I was left with a thick fudge sauce that would NOT set.
So... google led me here and I thought I’d try the rescue remedy. And it worked! It was a sticky awful mess getting the sauce off the greaseproof paper back into a pan, but I got there in the end. Added some powdered ginger and a bit of cornflour, less than a tablespoon. And I stirred vigorously over a medium heat. THIS time the mix went a few shades darker than before and when I did the cold water test, the piece remained smooth to the touch rather than a tacky blob. I then beat the mix until I could barely move the spoon through it and my arm was about to drop off. I had to spoon rather than pour the mix into the tin, then flattened it using another piece of greaseproof paper on top until I had a smooth square slab. It is sitting on the side cooling and setting as I write. So pleased, thank you everyone 😀

Mar 26, 2017
Reboiling My Fudge Syrup Worked NEW
by: Kate

I made fudge, very carefully following the recipe, stirred it constantly until it came to a rolling boil per recipe instructions, and continued heating it to the 238 degrees the recipe said to, set the pan into a large bowl of ice water, stirred until I though my arm would fall off until it lost its sheen, poured it into my foil lined pan (buttered the foil before I started cooking the fudge), and after several hours of sitting, it was lovely chocolate syrup over the vanilla ice cream we had in the freezer. I let the chocolate syrup sit in the fridge overnight, then the next day reboiled it until it reached 240 degrees on my thermometer AND it met the soft ball stage by dropping some of the syrup into cold water. Perfect soft ball! Poured it into the foil lined (and buttered) pan. Voila! Perfect fudge

Dec 22, 2016
fudge NEW
by: mikayla

ive made two batches of fudge maple and chocolate and i followed it step by step. its been in the fridge about six hours and its still not hardened what should i do.

Dec 21, 2016
Fixing watery fudge NEW
by: Mary

To make fudge firmer, reheat the fudge in a pot & add powdered sugar & corn starch mixing until the fudge becomes thick. Do not add any more milk, cream or marshmallows. Transfer the slightly cooled thickened fudge into a square pan pressing the fudge flat with a large spoon. Finishing cooling the fudge in the refrifgerstor. When it is firm, cut the firm fudge intosmall squares

Jun 06, 2016
Runny Fudge NEW
by: Gela. B.

I use cocoa, sugar and fresh milk, cook until the candy thermometer reads 225, then add butter and vanilla after removing it from the stove.
It has always worked great until I misplaced my candy thermometer and had to guess. Ouch, runny fudge.
Saved it by looking at your postings and opted for the addition of sifted cocoa and powdered sugar, adding walnut pieces for good measure.
Aside from ending up with more fudge than planned it turned out well enough that nobody would suspect a mishap.

Dec 24, 2015
Fantasy Fudge Recipe, did not set up NEW
by: Carol

Hello, after reading all these comments, I realized that the recipe is written difficult to read and that I had used a whole can of 12 oz evaporated milk when I should have used 5 oz. So, I believe several other people (like me) had also put in a whole large can instead of a 5 oz can To rectify that, I added 3 tablespoons of powdered sugar and two more six ounce packages of Bakers semi-sweet chocolate. I first put in what I had already made and cooked it again five minutes at a boil then whipped in the powdered sugar and then removed from the burner and added the chopped up chocolate. Voila, it worked and I now have some very nice fudge for Christmas Day. Awesome. Good luck all, we should write to Kraft and tell them that saying a can of evaporated milk is misleading and the recipe should read 5 oz of milk.

Dec 23, 2015
fudge not turning dull. NEW

I did what one comment said I reheated it and turned out perfect. Thanks and Merry christmas

Dec 23, 2015
Fudge stuck to foil NEW
by: Nadine

I made fudge that the recipe said to line a pan with foil, well, the fudge never set properly and it is sticking to the foil. I'm seeing all these solutions, but no one has mentioned using aluminum foil. I can't put it back in pan as I can't get it off the foil. HELP I did try to freeze it hoping this would harden it, but that just made it a frozen sticky mess. Is it a lost cause?

Dec 14, 2015
Fantasy fudge hardening NEW

I only use 2/3 c. evaporated milk. If you use the whole can it won't harden.

Dec 12, 2015
Reheat the fudge on the stove NEW
by: Angie from chocolate-candy-mall.com

Yes, you can reheat on the stove and see if that solves your problem. Just be careful not to burn it.

Dec 10, 2015
runny microwave fudge NEW
by: Kathy

I followed the directions exactly, and it never set up. I have a pan of fudge syrup in my fridge. Can I reheat it on top of the stove, or do I have to try to re-microwave it? The directions said it only had to be microwaved for 1 minute, then taken out add the rest of the mini candy bar pieces then microwaved for another 20 seconds. Where did I go wrong.

Dec 03, 2015
eggnog fudge NEW
by: Rae

Well I made runny eggnog fudge...it didn't set at all. I followed the recipe on YouTube exactly but it didn't set at all. Tomorrow I am going to try the cookie recipe and see how they turn out. Since it is for a bake sale on Saturday.

Dec 01, 2015
maybe oreo crumbs NEW

I may try oreo crumbs, since I am an oreo addict, lol and I am afraid the ones you mentioned are a bit too adventurous for me and thanks for the replies.

I was pretty mad at myself since I have been making this fudge for for years and then messed it up today.

Dec 01, 2015
Freezing Fudge NEW
by: Angie from chocolate-candy-mall.com

Definitely! I freeze fudge all the time. I take it out as needed. Also, the powdered sugar is another topping option. Some people even mix in a bit of cayenne or another spice like Cinnamon or nutmeg, etc., if you want a little something more exotic. ;)

Dec 01, 2015
follow up to Angie NEW
by: susan

Thanks Angie.

Actually it firmed up fairly well, and is soft but fudge like. After refrigerating all night I will see if I can cut into squares, if not perhaps I can try balls of fudge. do you think rolling in powdered sugar will work? it has enough chocolate taste from all the bits, lol

what about freezing? that should be fine? for future eatoing/sharing?

Dec 01, 2015
What to do with soft fudge... NEW
by: Angie from chocolate-candy-mall.com

Hi Susan,
Definitely don't scrap it. That's a waste of yummy ingredients. :) You may discover that once the fudge has cooled that it sets up fine. Pour it into a tray and pop it into the fridge for several hours. If it doesn't firm up enough for fudge, use a scoop to form balls and roll the balls in coconut, cocoa powder, or chopped nuts. You will probably have delicious truffles as a result. :)

Dec 01, 2015
too much evaporated milk NEW
by: susan

used 12 oz instead of 5. tried adding (1/2 cup at a time) 1.5 cups powdered sugar after putting liquid fudge, lol, back in pan over medium heat, and added (1/2 cup at a time) 1.5 cups semi-sweet chocolate bits. It is darked in color now, but does not seem much thicker. Still poured into pan. So I will probably have to scrap it all and probably not try again until next year.

Nov 20, 2015
Too much milk NEW
by: Sue

You should use the 5 oz container of milk ok. My mother did the very same thing and I caught the mistake.

Oct 07, 2015
Burning Fudge NEW
by: Angie from chocolate-candy-mall.com

Yes, you can pretty much burn anything. :) When you reheat your fudge you want to keep the temp low and stir frequently to avoid burning the fudge.

Oct 07, 2015
Burned fudge NEW
by: Tracy

Can you burn fudge? Mine was runny so I put it back on the stove to thicken and I think I burned it

Dec 27, 2014
Billy's Hard Fudge NEW
by: Bill Kane

My family seems to enjoy hard fudge instead of creamy fudge, here's my version.

3 cups white sugar
3 tablespoons corn starch
2 tablespoons Hersey Cocoa
1/2 cup whole milk
1 pinch of salt
4 tablespoons margarine or butter
1 teaspoon vanilla

mix dry ingredients to a powder so there is no lumps later. then mix the rest.

Bring to a hard boil for 3.5 minute to 4.5 minutes stirring the whole time. under cooking will make syrup, over cooking will make chocolate sugar cubes.

remove from heat and keep stirring just to the point of the mixture hardening. pour into buttered pan

if you don't keep stirring as it cools it might not harden.

I have never used a Thermometer before and I might try it some time to make a more consistent batch. If it doesn't harden I've found reheating doesn't work so well. Boiling closer to 4.5 minutes seems to work best. Oh NEVER make fudge on a rainy day....

Dec 25, 2014
my peanutbutter fudge is soft NEW
by: Tamara

please help? what can I do to fix my fudge and make it thicker?

Dec 24, 2014
Failed fudge NEW
by: Nana

It is 5 :00 am and I just "re-did" my fudge. and I am happy to report it is setting up nicely. The stuff on the spoon was yummy. I even took a little bit and made some peanut butter fudge for hubby. Very shiny.. I know that's because I did something!!!, but I am done with this double batch. thanks for the tips.

Dec 23, 2014
Thank you for advice NEW
by: Charleen

I made the mistake of adding too much evaporated milk and trying to double the Fantasy Fudge (the marshmallow creme jar is much smaller than it use to be). By adding sifted powder sugar,some cornstarch and a little cocoa I think it may firm up. At least the spoon that I used hardened and tasted good.
Thankful I found this website!

Dec 19, 2014
fudge problem NEW
by: Jeri Heady

How can I fix runny fudge? It is cheese fudge & 1 recipe called for 1 cup milk & then I found the right recipe & it didn't have milk in it, so now its runny what can I do?

Aug 21, 2014
Changed fudges state NEW
by: Sally

I didn't want to recook the fudge. After thinking about this, I said to myself I really enjoy chocolate with almonds. I used lightly salted almonds. I took them & using. My Ninja chopper & chopped the almond as fine as I can get it. Then I took the soft fudge, rolled a ball out of the fudge about an in & then rolled it in the almond crumbs. I thought of rolling it in powdered sugar first & then roll it in the almond crumbs, but I didn't because I didn't want that extra sugar.

Jul 25, 2014
Chocolate and Dogs
by: Angie from chocolate-candy-mall.com

Hi Darleen,

Do let us know how your "fix" works out for you, but I just wanted to let you know that it would be best not to give the fudge to your dog if it fails. Chocolate is not good for dogs (even though they will scarf it down) and in many cases can kill them. Just wanted to tell you in case you end up thinking you're giving your dog a treat and poison it by mistake. ;)


Jul 24, 2014

I did have a problem. I read a receipe wrong and added 2 cans of evaporated milk because I thought the receipe read 21 ounces, but with closer observation I saw it was 2.1 ounces. OOPS I thought all was lost forever, but thankfully I added more cocoa powder and more confectioners sugar and voila problem solved. The mixture was very thick and I added it back into the pan. Boy did I feel like an idiot after realizing my error because I knew it was only supposed to be 3 teaspoons or tablespoons of evaporated milk. If it doesn't work then back to the drawing board! It might be too hard like an Elly Mae Clampett fudge, but I don't think so! Thanks everyone for your feedback and if it turns out great I will let you know and if it doesn't I will let you know also. I will let the dog eat it if it doesn't work out or share with all my christian sisters at our next social! Our secret! lol!

Jul 06, 2014
Failed peanut butter fudge
by: Hollie

After reading all the comments, and especially liking the one with THE recipe for failed fudge brownies, I made mine into cookies:
2c. Failed fudge
1 egg
1tsp baking soda
2 3/4 c flour

I added the egg to the failed fudge and mixed. Then the baking soda and flour. Baked at 375 for 10 minutes.

May 08, 2014
runny fudge
by: sarah

I didn't use enough chocolate as had run out so thought would be ok but nope.
Also I only waited until chocolate melted and then transferred to fridge. After five hours there was still a lumpy go,so i came on here and it said to add more chocolate so i got milk and white in there now and bring to boil.since doing that my fudge has turned out fab. Thanks ladies xx

Oct 23, 2013
Failed Peanut Butter fudge
by: Anonymous

I'm glad I found your Web site, as I have been keeping some failed peanut butter fudge (semi-firm, not runny) in my freezer for a month hoping to find a suitable use for it.

I had hoped to make the fudge for my two grand daughters but had misplaced my recipe (using marsh mellow cream). I followed some peanut butter fudge recipe (which, at first glance seemed similar to mine) while searching the internet. That was a mistake!

I didn't recognize the "red flag" until it was too late.

The instructions said to add the marsh mellow cream to the sugar mixture at the beginning of the cook cycle rather than at the end of it.

I did so thoughtlessly and straight away realized the error. The mixture began to swell and overflow the sauce pan. I actually had to transfer the mixture into a bigger pan while it still cooked!

Tomorrow I plan to defrost the fudge and reheat it, adding some powdered sugar. Hopefully it will set up. If not, I figure that I can use it as a filling between cake layers.

Sep 25, 2013
Disney Cake & Sweets Fudge Recipe Fix
by: Angie from chocolate-candy-mall.com

I guess this is NOT a chocolate fudge recipe, since you don't mention any cocoa or chocolate at all.

That's okay! We're not fudge biased. :)

If your thermometer is accurate and you got the mixture hot enough, you should still be able to get your fudge to thicken by continually stirring it (till it feels like your arm will fall off!).

If that just doesn't work, you can fix it by adding some powdered sugar into it to help it thicken. Start with a smaller amount 1/2 cup or so and add more as needed.

Hope that helps!

Sep 25, 2013
Disney Cake & Sweets Runny Fudge!!!!
by: Anonymous

I started collecting the Disney Cake & Sweets and in the 2nd issue fudge is one of the recipes so I give it a go and I have followed the directions and measurements to the T and all I have 1 and 1/2 hour later is running fudge that has thickened slightly!
The ingredients are:
75g butter, 400g caster sugar, 5FL oz of both full fat milk and evaporated milk, 1 table spoon of golden syrup which you heat until everything has melted then you boil until it reaches 140f, then add the 1 tablespoon vanilla essence mix it in, then leave to cool for 5 mins before beating it with a wooden spoon until it loses its gloss and thickens. How on earth can I make it thick enough so it will set it says in the book it takes 20 mins to do!!!!!

May 13, 2013
The trick to setting runny fudge
by: Anonymous

I had the same problem. I added too much liquid by mistake, so I added a teaspoon of cornflour and it worked like a breeze :)

May 08, 2013
Failed Fudge brownies
by: Anonymous

The failed fudge recipe is good, thanx, although 25min max on the brownies otherwise they will be scorched and desolate

Jan 20, 2013
by: Jane in Italy

This is the fudge my mother made and it was always my favorite. When mine failed again this time, I found your suggestion. I reboiled mine and added the chocolate chips and powdered sugar. This time I also watched the candy thermometer and made sure it rose to the soft ball mark. I even made a soft ball in cold water. It worked!!! It's so wonderful. Thank you! Mille grazie!

Dec 23, 2012
Icing sugar works to thicken!!!!
by: Clare nz

Thank you sooo much for posting the icing sugar (powdered sugar) tip! You just totally helped me save my Christmas day fudge! I'm so happy!!!

Dec 17, 2012
How I fixed a runny fudge recipe
by: Anonymous

I discovered I added a 12 oz can of evaporated milk instead of a 6 ounce can, so the next night, I just added the marshmallows, the chocolate chips, and the vanilla and salt again. Then I reheated the whole thing in a bigger pan, and poured it into two pans instead of one. I just have more to give away, but that's okay.

Dec 16, 2012
It worked!
by: Diane

I too read the recipe wrong and added double the amount of evaporated milk. I started to remedy after reading this site by pouring my fudge back into a pan and heating it up on medium heat. I added 1/2 cup of sifted confectioners sugar and 1/2 cup chips. I kept using the spoon method mentioned below...I dipped a spoon in the fudge and set it out to see how the fudge dried. After all was said and done, I ended up adding over a cup of confectioners sugar! I was determined to make this work and it finally did.
I did not continue to add chocolate chips, just the sugar. It tastes great and is successfully setting up now. Phew! I would have hated to have to start all over. Good luck!

Dec 04, 2012
thicken fudge
by: Connie

I just made a new peanut butter fudge and mine was very soft and didn't thicken either. I also make a maple fudge and that turns out awesome. I think maybe adding some white chips may work.

Dec 02, 2012
Fixing Kraft Fudge
by: Angie from chocolate-candy-mall.com

Sounds like your sugar crystallized, most likely from getting the temperature too high since you also have the problem of it being too hard.

You may be able to salvage it if you add some evaporated milk and re-heat the mixture, slowly returning it to the boil. For full instructions, check out the page on grainy fudge.

Hope that helps.

Dec 01, 2012
my kraft fudge is too hard
by: Anonymous

Follow the recipe, but the fudge turns out too hard, is flakly and crystalizes. What I'm I doing wrong?!

Nov 29, 2012
thank you!
by: Penelope

I saved my goo -made a double batch of fantasy fudge but didn't boil it twice as long. I used two cups of failed fudge- heated it to soften more, put one egg in 1/2 cup milk and whipped it - added it to fudge and then stirred in 1/2 cup flour. I added another 1/2 cup to get the right consistency and then poured it into a 8x8 and baked for 40 minutes - NUM! perfect brownies - 3 more batches to go and I didn't waste my fudge- thanks.

Sep 23, 2012
Traditional Fudge
by: Anonymous

I would use it on a cake. I always use a basic recipe and cook it as my mother taught me. 3 cups sugar, 1 cup evap. milk, cook until when dropped in cold water forms a soft ball that holds its shape. (must use your fingers to check) One that when it is picked up doesn't melt back down, Take off heat and quickly add 1 teaspoon vanilla and a heaping tablespoon of peanut butter (or tablespoon of butter) and stir quickly until it looses its shine and pour in buttered dish.

Feb 17, 2012
Thicken Fudge
by: Angie

Hi Mattsmom,

Sorry to hear you're having trouble getting your fudge to thicken properly.

It sounds like on this last attempt you may have heated the mixture to a temperature that was too high and so it changed the candy to another candy stage (beyond fudge).

I'm not sure why the original solution of adding some powdered sugar and chocolate isn't working for you.

Sometimes beating (after you remove it from the heat) is enough to make the difference.

Feb 17, 2012
my fudge didn't set
by: mattsmom

I tried the advice of heating it back in the pan and adding powdered sugar and chocolate chips. It thickened a little bit after 3 hrs in the ref. But not enough for me to cut in into squares. So again, I heated it, added powdered sugar and chocolate. To be sure that it hardens, I heated and stirred it continuously until my arms hurts (about 15). Something different happened. It seemed like the oil of the chocolate separated and the texture is sticky and elastic like a Tootsie roll. It was not good.

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 :)

Jan 23, 2011
by: Anonymous

Wow Cheri that really worked! thanks just did it!

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.

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 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 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 11, 2010
Failed Fudge Brownies
by: Anonymous

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

2 cups Failed fudge, see notes
1 Egg
1/2 cup All-purpose flour
1/2 cup Milk

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

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.

Jun 07, 2010
by: Anonymous

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

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.

Jan 31, 2010
Fix Runny Fudge
by: Angie

After a lot of discussion about how to fix runny fudge, the consensus seems to be to reheat the mixture and add some powdered sugar and some more chocolate.

If that doesn't work for you, 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?

Jan 27, 2010
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.

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Your Favorite Fudge .

Search our Site:

Sign up for our FREE newsletter,
Charmingly Chocolate

E-mail Address

First Name


Don't worry -- your e-mail address is totally secure. I promise to use it only to send you Charmingly Chocolate.

Some of our delicious Site Sponsors

chocolate club

Chocolate Candy Mall Thank You