Why Won't My Fudge Harden?

by Melanie

Why won't my fudge harden, and how can I fix it?

I'm using the Fantasy Fudge recipe on the back of marshmallow cream container and following the instructions listed there.

The fudge recipe calls for Baker's chocolate, marshmallow cream, sugar, butter, sweetened condensed milk, and vanilla.

The problem I'm having is that the fudge won't set! It has even been in the freezer for over a day and it's like a taffy fudge. It's still very tasty but won't set.

I NEVER had a fudge not set. The only thing I did different is putting it in one of those pampered chef bar pans that aren't glass like I usually use. Would that make any difference?

I don't really think it is a humidity problem because it's a nice clear day.

Any suggestions on what I can do to salvage this fudge?

Hi Melanie,

The question, "Why won't my fudge harden?" has been asked so many times by so many disappointed fudge makers - even by me! :)

You didn't mention whether you used the microwave method of preparing the Fantasy Fudge or whether you cooked the fudge on the stove top.

It sounds like the fudge mixture was not cooked to a high enough temperature and that's why it isn't setting up properly the way it normally would.

Oh, another thought - did you double the recipe by chance? I've never had success doubling that recipe. I've always had to make two separate batches if I wanted double the amount.

How can you fix the fudge? I would try reheating the fudge slowly over the stove top and stir in either a bit of evaporated milk OR make a little mixture of corn starch (cornflour) and water to create a paste to stir through the heated melted fudge.

If you have a candy thermometer, insert the thermometer and try to bring the fudge to about 240 degrees F. before removing it from the heat and then stirring it like crazy.

I know my arms get so tired when I am stirring fudge. I do my best to talk my husband into stirring for a few minutes when I can, but this part mustn't be skipped. The more you stir, the stiffer the fudge should get and then you should have no trouble with the fudge setting up nice and firmly.

Let us know how the fudge rescue effort turns out and what method did the trick for you.

Blessings,
Angie

Comments for Why Won't My Fudge Harden?

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Dec 22, 2019

Fantacy Fudge. NEW
by: Jo Ann

My mom always made this recipe and I've had very good luck until today. I think my problem could be either my new stove and not heating high enough although it's a rolling boil. Another reason is that it's been raining here all day. Mom always said not to make fudge if it's raining.

I noticed that one person that used this recipe used sweetened condensed milk. It calls for 5 oz. evaporated milk. Hope this will help.

Nov 20, 2018

Marshmallow Fluff Fudge NEW
by: Angie from chocolate-candy-mall.com

Not true, Michelle. We've been doing it for years with great success. :) It may not be the method everyone uses, but Marshmallow cream (Fluff) makes wonderful fudge.

Nov 18, 2018

Why your fudge never turned out right NEW
by: Michelle

That recipe you got off the back of the marshmallow fluff container never turns out. You cannot add marshmallow to make fudge. Another no no is using evaporated milk instead of condensed. If you use these ingredients your fudge will always fail, period!

Dec 29, 2014

When fudge won't get firm... NEW
by: Angie

If anyone else is having this problem, you might want to check on some of the suggestions on the page about getting your fudge to thicken.

Dec 24, 2014

fudge didn't set NEW
by: brenda goodspeed

Marshmellow fudge did't set so I reheated it without results. just have a sticky mess.

Dec 18, 2011

Powdered Sugar might help, too. NEW
by: Angie

Good catch! I didn't even notice that Melanie said sweetened condensed milk instead of evaporated milk. :)

Melanie, I did think of something else that may thicken up your fudge successfully and that's mixing in some powdered sugar. It will change the flavor slightly, but it should absorb the excess moisture and give you a firmer result.

As for making them into balls, that's a great idea. You could then roll them in cocoa powder, crushed nuts, or coconut. Another option is to simply dip them in melted chocolate to give them a firm outer shell. They'll be your own unique version of truffles! :)

Hope you can salvage your fudge and get a good result!

Dec 18, 2011

Evaporated milk, not sweetened condensed NEW
by: Anonymous

The recipe actually calls for Evaporated Milk vs. Sweetened Condensed, so that might be part of the problem, too.

Dec 08, 2011

Thank you NEW
by: Melanie

Thank you so much. and yes I did double the mixture and usually I don't, so that could be the problem. I have thought about rolling them into balls and dipping them in what I don't know but still.

I may try to warm it back up like you suggested and just watch it closely. I think I may have some more evaporated milk. I guess I should have boiled it for double the amount of time since I doubled the batch. I will just make two separate ones next time.

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