What did I do wrong fudge making!

gizzie121

Verianna wrote: »

Traditional fudge isn't actually squidgy like you can buy in the shops, it is hard and grainy and you can feel the sugar grating on your teeth.

I made an AMAZING fudge today for the first time using marshmallow fluff.

Here is a link to the recipe

http://www.marshmallowfluff.com/pages/never_fail_fudge.html

It's smooth like the fudge shop fudges, and tastes like chocolate pudding! I left out the nuts.

gizzie121

floyd wrote: »

Does your recipe say to just throw in the choc chips or were they melted first? I have only ever seen chocolate fudge made using pre-melted choc that is mixed in before the beating stage while still warm so that it doesn't seize

With marshmallow fluff fudge, you don't need to melt the chocolate, you just throw it in when you take it off the hob. At 240F, it just melts in really quickly.

b_girl

Hi, hoping someone may know the answer to this

Yesterday I made a big batch of irish cream fudge from a recipe in the weekly aldi mags. I was planning to give these to people for Christmas gifts. Anyway, followed the instructions to the letter and poured the mixture into a tin to set. It has now been in the fridge all yesterday afternoon and all last night but is not set. It's like a sticky, creamy consistency.

So my question is...is there any way I can salvage this enormous batch of fudge? I really don't want to have to throw it!

Thanks

VfM4meplse

On the basis that the only other option would be to throw it away, I would suggest investing in a confectionary thermometer and boiling it once more. Do take due care that it doesn't burn though.

The set test is to throw a drop in a glass of water - if it sets rather than disperses it's ready. Hope this works out for you!

VfM

FairyPrincessk

Depending on the consistency, you could either roll it into slightly sticky balls, or add enough melted chocolate to make it thick enough for this. Then roll the balls around in powdered sugar, plain cocoa or nuts and call them "irish cream fudge truffles" sounds new and posh to me:)

b_girl

Thanks for the replies! I will try to boil it once more and if not try the truffles - they sound lovely!

dannie

Hi,

I am unsure how this would work, but often gelatine or jelly is useful to help set some recipes that have turned out unsatisfactory.

VfM4meplse

dannie wrote: »

Hi,

I am unsure how this would work, but often gelatine or jelly is useful to help set some recipes that have turned out unsatisfactory.

I wouldn't recommend it as fudge has a particular consistency and gelatine will turn it into a panacotta! If you do want to try this as a dessert rather than a gift, leaf gelatine will need to be soaked in cold water before adding to the reheated mixture and then whisked thoroughly. I'd be interested in the results.

Broomstick

Take care if any of the recipients of the 'fudge' are veggie if you do get the gelatine option to work. Although you can get veggie gelatine, it's usually of animal origin and non-meat eaters avoid it.

B x

Helenalyh

Soooo glad that someone had the same issue as me with the fudge!!

Just re-boiled mine...kinda burned it slightly...dont know how you could re-boil it without it burning slightly!! Its made the fudge a more toffee kinda colour...but still tastes yummy!! - Burnt tongue to prove it...haha!

Hopefully this will set, I watched a couple of YouTube videos to show me the "show ball" consistency...wish I'd have thought of that before I started cooking it in the first place.

Merry Christmas x