What did I do wrong fudge making!

nickinoodle_2

Hi, I made some fudge for the first time other day, using the recipe someone gave on here off the nestle site, and it set perfectly.
Everyone talking about maybe they arent whisking hard/long enough, but I was wondering if maybe it isnt being cooked for long enough, when I cooked mine did it for nearly 30mins, and it was really really thick and almost setting, so only whisked it for 10mins, and it set within about an hour or so.

I dont know, no expert on it, just thought might be worth mentioning

Aoife's_mum

Hi

forgot to include the link to that fudge science site - sorry! Here it is:

http://www.exploratorium.edu/cooking/candy/recipe-fudge.html

hth

daisy2002

Sorry it's taken so long to reply but i just wanted to ask the person who orginally gave me the recipe if it was ok to post their recipe here.

Here's the recipe

Either caster or granulated sugar may be used. When making fudge, stir the mixture to dissolve the sugar, then bring to the boil without stirring. Continue boiling until the correct temperature is reached, stirring occasionally to prevent sticking. When the required temperature is reached, the mixture is beaten with a wooden spoon to give the characteristic creamy texture. Immediately as the fudge thickens it should be pour into the prepared tin. Mark into squares just before it begins to set. A knife dipped in hot water makes cutting easier.

Vanilla Fudge (Makes 1 and 3 quarter lbs)

1lb(450g) granulated sugar
3 ozs (75g) butter or margarine
150 ml (quarter pint) milk
175g (6ozs) can evaporated milk
2.5 ml (half teaspoon) vanilla flavouring

1) Lightly oil a 7" (18cm) shallow square tin.

2) Put the butter, sugar, milk and evap milk in a heavy based saucepan and heat gently, stirring until dissolved.

3) Bring to the boil without stirring, then continue boiling until a temperature of 116 deg c/240 deg F is reached, stirring occasionally to prevent sticking.

4) Remove the pan from the heat, add the flavouring and beat with a wooden spoon until thick and grainy. Pour the mixture into the tin and leave until almost set, about 5-10 mins.

5) Using a sharp knife, mark the soft fudge into squares, then leave to cool completely before cutting and removing from the tin. Store for up to 2-3 weeks in an airtight container.

We have decided to make homemade sweets with the brownies in December. Looks like I will have to get practising too!

It really does make perfect fudge

oakdale_minx

I've done the Nestle ultimate fudge recipe this afternoon and it hasn't fully set.

It tastes absolutely amazing, but is only about 3/4 set. Not sure where I went wrong. I added some melted chocolate to the mix when I was stirring it, but I thought that would make it set even better than without it. Maybe I needed more butter?

It will go really well with desserts though !!!

jessicamb

I made fudge and it didnt set so chucked it back in the pan and boiled it a bit more - it was fine then

I think it needs to be really really stiff before it gets poured into the mould

janb5

oakdale_minx wrote:

I've done the Nestle ultimate fudge recipe this afternoon and it hasn't fully set.

Hi - did you use a cooking thermometer when you made this cos I found it took quite a while to come to the required temp. Otherwise the recipe works well tho` the mixing is quite tiring. I found it came out well.

Toxic_Lemon

If you reheat it and use the saucer test until it's setting at the right level, it will be fine.

oakdale_minx

I didn't use a thermometer, but I dropped a bit in water and it seemed ok.

I have a lovely batch of chocolate fudge fondant though now!

finc

I always use this recipe for fudge and have needed to reheat it many times as it's not set. It's always worked for me after re-heating and nobody died or got bad guts . Tasted great too!

I use an electric hand mixer to beat it as it seems to take ages by hand.

organic_wanabe

Well for the first time my fudge didn't set (had to happen some time I suppose). Still it didn't go to waste (though perhaps to waist!!!) - mixed it in with my bread pudding ingredients and it was really delicious - best ever in fact. So if this happens to anyone else, and you happen to have 8ozs of old bread handy you know what to do.