Quick Fix For Fudge That Didn't Set Properly?

by Cheri

I have never made homemade fudge before and I thought I'd read up on it enough. However, this morning when I took it out of the fridge it was a gooey mess.

It tastes fantastic! It just can't be cut...Should I just give it to my neighbors in a bowl instead of the cute Christmas plates I bought? The recipe called for a bag of choc. chips, a can of evaporated milk, 3 cups of sugar, a cup of butter, marshmallows and vanilla.

I did the whole boiling thing for 10 min. before I added the chips and the marshmallows. Can it be fixed or should I pass out spoons?

Hi Cheri,

I'm sorry to say, for a long time I didn't know of any quick fix for fudge that didn't set properly.

In many cases, the sugar, butter, and milk mixture needed to be cooked longer or to a hotter temperature. That's usually the culprit when fudge doesn't set.

You can try reheating your fudge mixture by adding a little more evaporated milk and bringing it slowly back to the boil. This time be sure to test the mixture either with a candy thermometer, or with the cold water test, to see that you've reached the correct candy syrup stage for fudge, which is the soft ball stage (235 degrees F.).

Another suggestion made by one of our fellow fudge makers is to make a small mix of water and cornflour and add it to the fudge when heating to help thicken it (much like you would do when making gravy).

Finally, the suggestion that most people seem to report working well for them is to add some powdered sugar to the fudge and stir it through.

Whatever method you choose, you definitely want to stir, stir, stir, when it comes off the heat. Your arm may well feel like it's falling off, but it could be the difference of firm or soft fudge. The pain we endure for good fudge! :)

I'm glad at least your fudge still tasted good! :) If the fudge isn't too soft, and you don't want to try to revive it with one of the above suggestions, perhaps you could scoop the fudge into balls and enrobe them in melted chocolate or roll them in crushed nuts, etc.

Otherwise, as you suggested, pass out the spoons! :)

Merry Christmas!

***Edited to add more suggestions based on trial and error in an effort to help more fudge-makers achieve success. :)

Comments for Quick Fix For Fudge That Didn't Set Properly?

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Apr 09, 2022
I fixed my watery fudge mixture
by: TheRealZeeNkosi

OMG thank you so much ladies for your tips! I put my runny mixture in the fridge for about an hour, then saw these comments as I was searching for a solution online. Took my mix, threw it in the pan (I'd used a pot earlier) and added some Icing sugar, whisked the mixture heavily, at high temperature and BOOM it worked!!! I've put my mixture back in the fridge and I've decorated it. Thank you so much to this platform, fudge love to all of you sweeties xoxo

Jan 03, 2022
Turtle fudge NEW
by: Janine

My fudge hasn't set :(

I expected this in a way, as I usually use a different recipe (which always sets).. but I was feeling adventurous and tried my luck at turtle fudge..

The actual fudge is: Chocolate mixed with pecan nuts- and was used for the bottom and top layer. (The middle layer is Caramel)

PLEASE does anyone have suggestions for a 3 layered fudge - that did not set?

Jan 02, 2022
Don't Double Batch Fantasy Fudge NEW
by: Angie from Chocolate Candy Mall

Sorry to hear about your fudge fail, Nicole. Yes, it was the double batch that probably caused the problem. I have never been able to make a double batch and have it work. Next time you'll have success, I'm sure. :)

Dec 30, 2021
Not my Fantasy NEW
by: Nicole

My mom made the Fantasy Fudge recipe on whipped marshmallow jar for decades. She's gone now, and I tried to make fudge on her Christmas eve birthday. I made caramel peanutbutter fudge, and jiggly chocolate fudge. I tried the powdered sugar reheat to softball on candy thermometer on the chocolate fudge. It set. Boy, did it set. Like cement that crumbles into sand. Why didn't I pay more attention to what mom did?
I cut the peanut butter carmel :( into bits, and wrapped in waxed paper, called it pb caramels. It was passable.
I think she said never make double batches. Which I dud with both 🤔

Dec 25, 2021
by: Paula

Merry Christmas. Waking to unset fudge, I tried the method of adding a little at a time evaporated milk; reheated to 240; seemed gummy. Added 1/4 c powdered sugar, the glossiness left, the temp was correct and it was pulling from the sides of the pan nicely, so I removed it from heat-I added 1/4 more pecan and marshmallow for the rocky road effect. Seemed to be setting up, as it was fast getting hard. In the cooling stage it is the consistency of a soft silicone mold-feeling plastic. I pinched a little, and the sugar apparently crystalized.not sure it will set to cut. I will alternately roll in pecans or dip in chocolate. Disappointed in myself. First time, ever, in 50+ fudge-making years this happened.

Dec 19, 2021
Peanut Butter Fudge fail NEW
by: Leo Horishny

Well, not a fail, just not a success. Sat overnight, set in fridge after that, still it's not holding together.
I boiled it for 5 minutes when the recipe called for 2 minutes boiling, but after cutting it in pieces, I put them on paper and in a plastic bag in the freezer.
At least it tastes good anyway.

Dec 19, 2021
Messing up fudge and don't know what I'm doing wrong. Sorry no comment just question NEW
by: Mary J.

No comment just a question. I cook my fudge for quite a while. So as for not cooking at long enough. That can't be possible for me. Can you over cook fudge to where it won't Harden?? The very first time I made it it was perfect no. Now I've made it five or six times since then and without thinking some of it I ended up throwing out cuz I didn't know and wasn't thinking about Googling it. I know I used Frozen butter once and once I think I added something too late or after the fact oh, but the other four times I cannot figure out what I'm doing wrong

Dec 10, 2021
Quick fix for fudge NEW
by: Evelyn Clark

Cornstarch is good to use when retrying to thicken.

Nov 24, 2021
by: GiGi

Pour it over vanilla bean ice cream and say Yuuuumy!!

Nov 20, 2021
Re-inventing from a fudge fail NEW
by: Angie

I knew immediately that something was wrong. I forgot the butter! Since I'm a frugal soul I tried to re-cook it while brainstorming for ideas. It set fine but tasted 'cooked' and nothing like my usual fudge.
I had assorted seeds & nuts, chopped them and added to the mix, kneading it in. Then rolled into balls with wet hands and into coconut to coat. The taste is a delicious caramel nougat coconut truffle....well worth the risk and now at least I have gifts to give.

Oct 18, 2021
Chocolate chips NEW
by: Ada

I added less than 1/2 cup of semi sweet chocolate chips to warm fudge that wasn’t setting with very good results.

Jul 10, 2021
by: Debbie

I loved all the fixes, did not realize you could fix soft fudge. That said I loved some of the comments from the people that fixed their fudge & they are hilarious, the way describe what they did .I know these were old but, God Bless them & their fudge😃😀😆😂🤣

Dec 22, 2020
Turn it into hot fudge sauce.
by: ChristopherM

Go the opposite direction and make it into fudge sauce since it already tastes good. U have to cook that fudge a long time to get it to 240°. Just be patient.

Dec 09, 2020
Not firm fudge
by: Carole Finney

I made fudge with my regular recipe. I would not get firm, even in the fridge. What can I do ??

Jan 27, 2020
Fixing Failed Fudge
by: Angie from chocolate-candy-mall.com

When working with chocolate, substitutions don't usually work well. The fact that you used maple syrup and butter instead of condensed milk is probably the root of your problem. I don't really have any ideas of how you can fix this. Maybe adding more chocolate and beating it further? If you don't want to risk wasting more ingredients, that may not be an option. I hope you come up with a solution that you can be content with.

Jan 26, 2020
Nothing is working
by: M

Hi everyone, I tried to make what was touted as an 'easy' fudge recipe and it will not set no matter what I do.

Original recipe called only for condensed milk and melted baker's chocolate. I made my own condensed milk with maple syrup and butter, added the chocolate and put it in the freezer. It was basically liquid when I took it back out hours later.

Took it out, heated it again with some water and cream, let it boil for 10 minutes to the soft ball stage.

It now looks like cake frosting and still won't set when chilled. I'm so frustrated, what have I done wrong?

I don't have a candy thermometer not any desserts to top this with, nor do I really want to spend more money when I already specifically bought the ingredients to make this recipe.

Jan 20, 2020
Alternative for fudge that didn’t set
by: Lisa

Heat it up and use it as chocolate fondue! Dippers can be cut apple slices, marshmallows, banana slices, pineapple chunks...might even be better than fudge itself ;)

Dec 24, 2019
by: Pamela

Simply Science! I stuck with 240 degrees when I reheated. It turned out great. Thank you!

Mar 12, 2019
its simply science

Making fudge is simply following a formula. A saturated solution of sugar is boiled until almost all the water in the mixture has gone . Ignore the times all the recipes tell you to .boil your fudge. There is a critical temperature 240F degrees. You must achieve that.
Getting to the last forty degrees is a torment and you may have to boil for nearly an hour before you get there. Any lower temperature will result in a toffee or nougat "sticky" texture
but if you stick to this temperature you will get the correct soft texture of Fudge. Ignore recipe times, soft ball testing , just get the Temperature right.

Dec 26, 2018

My fudge didn't set. I added Maple Crown Whiskey to it to jazz it up but now it will not set even in the freezer. Help

Dec 13, 2018
Advice worked
by: MelfromFlorida

I was searching for what to do since my fudge didn't set. I took Angie's advice and made fudgeballs! I rolled it in powdered sugar and crushed pecans. I'm going to keep them in a container in the frig until my hubby takes them to work tomorrow! Now to go get the ingredients to try again...

Nov 18, 2018
by: Loretta Anastasia

For fudge to get firm, put in refrigerator after ingredients is melted and put in choice of container. I used 3 cups chocolate chips, 1 can condensed sweetened milk, 1 tablespoons of butter, 1 or 2 tsp of vanilla. You can top with chopped nuts, sprinkles or any small candies. Use condensed sweetened milk that has no type of oil in the ingredients. Target's brand has no oil. Too much oil may cause fudge not to get firm. I had several failed fudge until my sister n law told me the fudge has to be put in refrigerator after ingredients is melted together. Fudge turned out firm, ready to cut in squares.

Sep 01, 2018
In regards to Doubling and Substituting
by: JoJo

I noticed one person had said they doubled the recipe and had a soupy mess, and another asking about 2% milk. I'm going to address those two topics and add a family tip.

The old fashioned original Hershey Cocoa fudge recipe that used to be on the can is the one I use, but there are variables in measurements and I'll explain. One just makes more than the other.

It is recommended that you never double the recipe or substitute ingredients, so that's my advice too.

Original Recipe

3 cups sugar, 2/3 cup Cocoa or Unsweetened Baker's Chocolate, 1 1/2 cups Whole Milk (do not substitute), 1/8th tsp salt (optional), 1/4 cup Real Butter preferably or Margarine if you want to take a chance, 1 tsp Vanilla extract.

2nd Recipe, makes less (great for starters, wastes less)

2 Cups Sugar, 1/2 Cup Cocoa, 1 Cup Whole Milk, dash of salt, 3-4 Tbsp Real Butter, 3/4-1 Tsp Vanilla extract.

I recommend using the thermometer and go to 238 degrees, not just 234.

I put the cocoa and sugar in a sifter and a large corningware vegetable bowl, which helps with the lumps, but that's not necessary as the heat and rolling boil will take care of those. Newer versions of the above recipes recommend a tablespoon of white corn syrup, but I never add that myself, and powdered sugar is the best fix, but another option other than returning it to the stovetop is transferring it to a casserole dish and microwaving your gooey mess for 5 minutes and then go through the stirring process again.

Tips, Use an Deep Iron Skillet (Chicken Fryer or Dutch Oven), Use a Wooden Spoon, and when bringing it to a boil and stirring, don't scrape the sides too much.

Jan 25, 2018
What if you have added pecans already?
by: ALeecia

I can easily do the confectioners sugar route, but I am worried that since I have already added the pecans will it change the taste?

And my other mistake was the candy thermometer!
One reason I stick to the grilling main courses!
THanks in advance for any suggestions!

Dec 30, 2017
Fudge that did not set
by: Michele

I tried you're advice and it worked, the fugde is setting looks alot different than the first time I just didn't let it boil long enough and get to the temperture it needed to be at. Thanks

Dec 24, 2017
Fudge Fix?
by: Brenda

My mother made fudge, but it didn't set properly. It's very rich and tastes fine. I thought I might add a little milk, reheat it to make it more creamy and use it as cake frosting.

Any comments?

Dec 22, 2017
Fixed it!! Hurray!
by: Mary

Hi again, I got up this morning and my fudge was still a little soft after doing what I did in the above post. It had sat out all night so I put it in the fridge for a few hours and it didn't take long for it to harden to a nice texture. Thank goodness I was able to save it as I hated the thought of it not working out right for me. Hope this info helps. Good Luck!!

Dec 21, 2017
Measurements needed
by: Mary

Hi, I wanted to fix my chocolate fudge and saw all the suggestions on what to do. Since none had any measurements I decided to try this. 1/4 of a cup of evaporated milk, put this in the bottom of my thick bottom pot. Turn my heat on and added some of my soft fudge letting it melt slowly. Then I added it all since I saw things were going okay so far. This is when I got my potato masher and mashed the fudge like it was potatoes and it was all melted. Then I remembered about the icing sugar or powdered sugar part...that's when I sprinkled 1/4 cup over the top of the melted fudge still on the heat. It went in so nicely that I thought I'd just add another 1/4 cup. I stirred for about 15 minutes until soft ball stage. Next being brave I poured the lot it into my kitchenaid mixer with 1/2 cup of chopped walnuts and mixed on low speed for about 5 mins. It was still staying shiny...Mmm what to do? I filled the sink with cold water and sat the mixing bowl into it and beat it with a wooden spoon about 5-8 mins until it got hard to stir and was getting less shiny. It tastes good and it has set. Hurray!! I hope this helps someone. But please help by adding the measurements because I was lost without them and just fumbled my way along. Merry Christmas🎄

Dec 19, 2017
Swearing at fudge
by: Jean

My fudge is not setting up the way I expected...it is a little too gooey...I'm going to go the powdered sugar route...and give it chance. If it doesn't shape up, I'm going to swear at it. Thank you guys, for the ideas!!

Dec 14, 2017
soft fudge
by: bonnie

My fudge did not set firm and it happens every year (because I do not trust the candy thermometer, and turn off the heat too soon!) It tastes wonderful and is soft but can be handled so I plan on shaping it in small balls and coating with chocolate! Voila chocolate truffles.

Dec 11, 2017
Fudge fixed
by: Pam

Without my realizing it, my candy thermometer was not working properly. Consequently, I ended up with a goopy chocolate mess. I usually make really good fudge that I give away for gifts, so this was infuriating. After swearing at the fudge, I put it back in the saucepan (not without great difficulty) and cooked the life out it. I did add a small amount of confectioner's sugar and half and half. It worked! It's not my usual, but it will do. Good luck and Merry Christmas.

Dec 08, 2017
Peanut Butter Fudge
by: Jean

I made a double batch and it turned out soupy. I followed the above suggestions...added 1/2 cup powdered sugar and back on the stove. I allowed the temp to go a little above soft ball and used my mixer. It is perfect now. I just cut it and the form is lovely. My Chrisrmas boxes will be happy...as will be my friends. Thank you.

Dec 05, 2017
forgot white chocolate chips
by: Karen

All done- ??? THought it was perfect, until I turned around and spotted the bag of white chips- I forgot to stir them in. Fudge has set great, but when cut it is very grainy. Could it be reheated and then
stir in the chips until melted?

Nov 21, 2017
Fudge Fix
by: Sharon Jones

My chocolate fudge would not harden this morning. I tried the Confectioner Sugar fix and Presto ! The fudge tasted great still and is "cutable!" Thank you so much. Happy Thanksgiving !!!!

Nov 15, 2017
Adding powdered sugar
by: Peirock

I'm concerned if I add powdered sugar after reheating my soft fudge that crystallization will occur.

Sep 27, 2017
Set vanilla fudge but sticky
by: Jeannette

Could I dust in icing sugar

Apr 01, 2017
to harden gudge
by: Pam D

Make sure you use cane sugar-not beet sugar.

Mar 08, 2017
Quick Fix for Fudge that Didn't Set Up
by: Kate in Iowa

Hi Brian,

A good example of a rolling boil is at https://www.youtube.com/watch?v=Pjl6Vg148n

A good example of cold water test is at https://www.youtube.com/watch?v=lchea5BHbgs

If your recipe called for marshmallows and you left them out, you will have very good chocolate syrup but no fudge. My favorite recipe is made with cocoa -- http://www.aroundmyfamilytable.com/how-to-make-chocolate-fudge-without-sweetened-condensed-milk/2/. I whisk the sugar and cocoa completely together and add the milk very slowly while whisking. Otherwise, the cocoa tends to stay in little lumps and they take forever to break up.

Good luck with your fudge,


Feb 20, 2017
Me too.
by: Brian

Hi there,
Also having trouble with fudge not setting and the comments are grea help. I will definitely try reheating and adding in confectioners sugar.
Just wondering what the definition of a "rolling boil" and "cold water test" are, having never heard of these alien terms before. Explanations would be gratefully received.
Also, I did not add marshmallows as I am a vegetarian - Do you think that lack of mashmallows could be a reason the fudge did not set right?

Kind Regards,

Feb 06, 2017
Un set fudge
by: Hannah Powell

Ohmygosh! Thank you so much for posting this. I've tried fudge so many times for it to just turn to goop. I returned it to the stove and let it boil over again without stirring and removed from heat (I don't have a Canyon thermometer so I had to guess with a meat thermometer, and the cold water test. I added powdered sugar as I stirred my arm off and yaaay it saved my fudge!!!! Thanks again, this helped a lot!

Dec 23, 2016
Salvaging soft fudge
by: Phil

I guess most of you want fudge to be just fudge. I finally gave up, went to the store and got a block of chocolate coating, (or chocolate bark). Then I got messy rolling the soft goods into balls and freezing it..At least till a little firmer. I melted the chocolate in the microwave, pulled the near frozen balls out, and coated them with chocolate. I put tinfoil on a cookie sheet, sprayed lightly with veg oil, and dropped them on it. The chocolate solidifies enough you can pick up with fingers. My wife thinks they are great so I'm satisfied.

Dec 21, 2016
How MUCH powdered sugar?
by: Rachel

ok - going to reheat fudge - but several of you say add powdered sugar - how much? 1/2 a cup? 1/4 cup? what?

Dec 19, 2016
too soft fudge

i made the hershey fudge but it didnt harden i used a off brand cocoa and 2% milk could that b the trouble?

Dec 18, 2016
Fixed my toffee almond fudge!!!

Okay so i made fudge for the firts time and this morning when i took it out of the fridge it was gooey deliciousness. I hade my fudge in a 8x11 baking dish. So i put the oven temp at 320F and poured 2 cups chocolate chips and 1/2 a cup of toffee (i was making a toffee almond fudge) when i saw the chips were melted into the fudge, about 10 min. In the oven I pulled the pan out and dusted about 2/3 a cup of cocoa powder unsweetened. And after it cooled i put the fudge back into the fridge and it turned out great!

Dec 12, 2016
Peanut Butter Fudge Fix
by: Lili

Okay, after reading all the comments, I decided that we hadn't beaten the mixture enough. So we, my hubby and I, re-heated the peanut butter taffy that had been sitting in the fridge for four hours and beat that mixture till it died. I reheated until the mix was pliable and then gave it to my hubby to beat. About 10 minutes later it was matte and held the swirls. 1 hour later in the fridge and it was PERFECT! Thank goodness...Hope this helps!

May 13, 2016
Too small writing in the directions!
by: Debbie

YUP! I'm getting old. I thought the small print on the directions on the back of the marshmallow jar said 1 cup of sugar! So, I made my fudge and during the stirring it seemed that something was wrong. I had my friend read the directions and she started out with "3 cups of sugar." I said whoa! WHAT? She repeated the amount. So, I poured the fudge into the dish and we tasted the remnants of the pan and it's yucky! That was earlier this evening. Do you think it will work if I try the re-boil part and add the 2 cups sugar back in? Thanks for your thoughts!

Dec 23, 2015
peanut butter fudge
by: Peggy Reid

Will these work for peanut butter fudge?

Nov 04, 2015
Pumpkin Raisin Fudge
by: Geoff

So my first time trying to make fudge and I ended up with a very liquidy, delicious sauce. But being the stubborn (I prefer calling myself principled) man that I am, I did some reading online and decided to reheat it and cook it longer. Then I put the entire pot into a sink of cold water and began to stir. After what seemed forever, and a very sore forearm, I poured this into a tin foil lined spring-form pan and waited for it to set. 2 hours later, the center seemed a little firm but the rest was still wiggling around when I touched it, so into the fridge it went overnight.

In the morning when I checked it there was no difference so decided to try freezing it but this didn't help, so thawed it all out and worked hard to get the tin foil off of this sticky plate of goo. Now I have a very tasty, dark like toffee, raisin filled pumpkin slime sitting on my counter on a large plate and am contemplating life in the slow lane, or in this case in a lane that is moving nowhere.

What to do next? Hmmm, should I refreeze, cut it into squares and dip each one in dark chocolate to make chocolates that I can give out to my diabetic friends at Christmas? And hope I can dip it all before it thaws.

Should I add the icing sugar and see if it will set up this time? And when adding the icing sugar, do I need to reheat it again first?

Lastly, perhaps this might work well with the almond bark... after all, pumpkin and raisins would be divine in this mix and make for a very tasty treat.

Whatever I decide, I will not waste any of this and may just have a few spoonfuls with ice cream each night.

Mar 26, 2015
Mine didn't set either. :/
by: Amy

I just searched to see why my fudge didn't set and I'm pretty sure it's because it wasn't hot enough or cook long enough. I'm so impatient. Blah.
I'm too impatient to reheat it so I'll probably throw it away and make a new one.

Mar 12, 2015
Old wives tale
by: Mary

To frustrated, i made fudge for the first time last week, worked a treat and i was so proud of myself. I am making it for my sons cake and candy this week and it won't set. Now without going into too much information, i think your Granny might be right!!! I was so shocked by your post as whether its coincidence or not it is ringing true here.

Dec 18, 2014


Dec 11, 2014
Fudge won't set!!
by: Frustrated

O.K., I am making peanut butter fudge and using the same recipe that my family has used for years!!!! It will not set and my mother swears by the old wives tales! She says if you are having your period, your fudge will not set!!!!! This is crazy but I am telling you any time I have ever tried it, it will not!!!!!

Oct 20, 2014
Easy fix for fudge that won't set
by: Victoria

Assuming that you cooked the fudge to the soft-ball stage, but possibly for not quite long enough, you really just have to keep beating it with your mixer. It will go from being a shiny sauce to a matted, thicker mixture. It can take quite a long time (i.e. 30-50 min.), but it usually works. And it may be less involved than some of the other - albeit very tasty-sounding - solutions presented here.

Sep 26, 2014
fudge fix
by: mary

I just fixed my fudge that didn't set last nite.by putting it back in the pot..added 1/8th cup of brown sugar and some nuts, boiled again to 260 beat for a short time and PUFF it worked....

Dec 31, 2012
Great Ideas For Salvaging Fudge
by: Angie from chocolate-candy-mall.com

Hi Giglet,

Good save! Glad I was able to give you a little inspiration. You'll have to try that chocolate popcorn peppermint candy recipe with the popcorn next time. :) It's a nice mix!

Thanks for the other ideas you shared, too. Don't worry about writing too much. I love the interaction.

Sure, if you've got more ideas, you can add a new page for each of them using one of the categories on our add your favorites page.

I look forward to reading them!

Dec 30, 2012
hindsight is 20/20
by: giglet

I forgot about my choc covered raisins!
Had i remembered them, i would've saved myself a LOT of stress from the too-thick dipping chocolate!!

The recipe is: melt 1 Tbs coconut oil & 1 cup semi-sweet choc chips together, stir in 1 cup raisins, spread out on waxed paper, chill, then break apart if needed. Even easy enough for a midnight snack lol

I just read todays ezine for your peppermint popcorn, and decided to use that last bowl of
chocolate, add coconut oil to thin, and add candy canes (no popcorn in the house).
the only mold i have that isn't packed away is Lg. PB cups, so i'm gonna fill 1/3 to make round candy instead of bark.

here's 2 other what NOT to do's:
i boiled water in a microwavable plastic round bowl,
i melted my choc in a glass soup bowl and placed in over the water to keep it soft.
welp, somehow, they suctioned together - i thought permanently - until i finally got them separated along w/ a warm shower, and water everywhere

also, don't pack together your peppermint choc w/ other chocolates... they will ALL taste like mint.

to Cheri, thank you for your question, it helped me a lot. sorry i posted so much, i prolly should've started a new page?

Happy New Year's EVE eve! xo

Dec 29, 2012
Fudge Results
by: Angie from chocolate-candy-mall.com

Aww! You definitely have tenacity and I admire you for it! :) At least you have a lot of yummy treats for all your effort. So what if they don't look as good as they taste!

Fudge can be fiddly at times and the weather plays a part, too, in how it turns out, but it's so delish that it's worth the battle.

I hope you'll keep up your candy making (molded, fudge, etc.) and that you'll start taking photos and adding your creations here to the site. I always like to see and be inspired by other people's efforts, and I know everyone else does too.

Blessings for the new year,

Dec 29, 2012
PB pretzel balls- my new fave
by: giglet

Hi Angie :)

Funny huh? I shoulda snapped a pic after another 5 hours in the kitchen last night! Choking back tears, I finally finished - well, except for one last bowl of a hardened 'pile' of melted semi-sweet chips in the fridge.

I started to do the truffles (with the cherry/almond 'fudge') rolled & dipped in cocoa pwd but it was VERY soft to roll, and then I could NOT get ANY chocolate melted thin or soft enough to dip or pour. *sighs*

So I reheated the rest, added pwd sugar, a few more chips & spread it on waxed paper.

Here's the final outcome:

4 cherry/almond truffles LOL

about a dozen 'mock' peanut butter cups that are so ugly but taste great

a pound - 1/4 inch slab - of cherry/almond fudge that definitely looks homemeade, but cuts nicely and really tastes great - i hope nobody asks for the recipe coz i have absolutely no idea at this point.

and lastly, a double batch of PEANUT BUTTER PRETZEL BALLS from your most recent newsletter... AWESOME!
I shoulda just quadrupled it and quit there LOL, they're delicious!!!! (except they're only 1/2 dipped because i couldn't get the dipping choc soft enough)

When I lived on Long Island we had a great chocolatier/chocolate shop. I bought so many molds, different color choc discs, fillings, everything! For years I made lollipops and all kinds of choc for every holiday and for gifts- never made fudge though.

Thank you again, and a HAPPY SAFE HEALTHY NEW YEAR!! xo

Dec 28, 2012
Quick Fix For Fudge That Didn't Set
by: Angie from chocolate-candy-mall.com

Hi Giglet,

You really made me laugh as I can just picture your kitchen! :)

I'm glad you made the effort even though it was a bit messy. People may think we're crazy to melt perfectly good candy bars in order to make... candy bars! But there's just something really yummy and satisfying about our homemade creations.

You asked about re-heating the fudge before adding more powdered sugar to thicken it. I guess the answer depends on how soft your fudge really is. If you can stir it in without heating it again, that shouldn't be a problem, but you may need to heat it slightly just to loosen it up a bit so your arm doesn't fall off.

I hope you achieve a very happy result and that you won't let this exhausting experience put you off trying again in future. Fudge making (and candy making) really does get quicker and easier the more you practice.

Happy New Year!

Dec 28, 2012
Chocolate everywhere!
by: giglet

lol what a mess my kitchen is!
For 4 days now i've been trying to make some Xmas candy but i guess it's gonna be for New Years....or at the rate i'm going, Valentine's Day LOL

There's not a spoon left w/o chocolate on it, bowls of milk chocolate, semi-sweet chips, peanut butter, sticky milk, powdered sugar strewn across
the floor and counters....NEVER AGAIN! =:O

i didn't start out making fudge (i was going for a chopped almond & chopped maraschino cherry chocolate for my mom) but ended up w/ fudge that didn't harden (i guess the cherries added too much liquid, so i added other stuff). What was i thinking spending so much on candy bars to melt and make candy bars haha

Anyway, Thanks all, lots of helpful hints here!
i like oldmom's idea-i might try that one.
Janet's idea looks easier but do i have to reheat
the "fudge" to add the powdered sugar?

I LOVE Charmingly Chocolate & i ttly enjoy the newsletter. i didn't realize there was a HELP section til i searched bing!

Thanks again, have a great holiday weekend - (wish me luck?!)

Dec 22, 2012
by: Gina Gasior

I, myself have "fudged up" a batch of fudge and jumped on line to see how I might be able to salvage this costly fudge-like dough I have on my hands. This sounds like the perfect solution and I am off to buy Almond Bark! Hummmm....thinking a chai drink powder might be yummy too!!! Oh how fun it is to experiement! Thanks for the ideas!

Dec 10, 2012
Salvaging Failing Fudge
by: Angie from chocolate-candy-mall.com

Hi "Oldmom"

Great save! That's the perfect use for fudge that just won't set. Truthfully, they sound utterly fantastic and maybe even better than the original fudge. ;)

I'm sure everyone will adore them! Thanks for sharing your tips on salvaging failing fudge.

Blessings for the Christmas Season,

Dec 10, 2012
Fix soft fudge
by: oldmom

After many years of fudge making, I made a batch that simply will not set, no matter what I do. As I am not one to waste a 5 pound slab of what should be Christmas treats, I experimented with Almond Bark. After rolling the sticky fudge into little half inch balls and then in instant espresso or cocoa powder, I put them on a cookie sheet and then into the freezer for a couple of hours. Then, melted almond bark in small quantities (about half cup at a time)and used a couple of small skewers like chopsticks,and dipped each little frozen morsel in the hot chocolate, rolling it around to coat on all sides, then placed them on a sheet of wax paper to harden. Yea! Truffles!

Nov 18, 2012
Fixing Fudge
by: Janet

Just try powder sugar to fix fudge that didnt want to set it worked fast. Try just a little to begin start.Thanks for ideal Saved my fudge

Dec 29, 2011
re melt it!
by: Anonymous

Not a problem! My mom tends to have a 50/50 success with hers and I just remelt it all (marshmallows and all) with a little powdered sugar, and throw in about 4 of my frozen buckeyes...
DOn't ask, it's just something I tried one year and since it worked...
anyway, let the whole thing come to its boiling stage. THat's the idea for fudge.
roiling boil for a few minutes. Only stir enough to keep it from jumping out of your pot!
THen take it off the heat and put in a glass casserole dish ( very long) and let alone to cool... LEAVE ALONE!
when cool, then stir about to break up your crystals and put the whole thing covered in wax paper in the fridge overnight
by morning, will be perfecto!
good luck! sorry so late, just saw your post last night!

Dec 29, 2011
soupy fudge!
by: Anonymous

I have been making this recipe for years and years, It has never failed me, How about just using what you have for hot fudge sundaes? just heat up what you need in the microwave and pour over ice cream> yummy! Sorry your fudge didnt turn out for you though. try this! 1 stick of butter .5oz pet milk...3 cups sugar...heat to a rolling boil, let boil for about 3 min or so. then take off heat. add 1 jar of marshmalo cream, 1bag of choc, chips (12 0z) and a tsp of vanilla. mix till cream and choc are smooth. pour into a pan that has foil in it, let chill for a while, and then cut into pc. good luck to you! You can also use any flavor chips you want....peanut butter is great too.

Dec 18, 2011
fixing fudge that won't set
by: Joyce S

I also added too much evap milk. I added confectioners sugar. Presto!!

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