Can you fix Fantasy Fudge?
Can you fix Fantasy Fudge?
It’s so quick and easy. Check out this Fantasy Fudge Recipe and see if you might want to give it a try. By the way, when your fudge comes out grainy, you can fix it by putting it back in the pot and adding a little evaporated milk to it and bringing it slowly back to the soft ball stage.
How do I fix my fantasy fudge that is too soft?
If your fudge will not set after heating and stirring, but it does not have a grainy texture, you have cooled your fudge properly, but you did not heat it to high enough a temperature during the cooking stage. To reset soft fudge, return it to the pot and add in 1 to 1 1/2 cups of water per batch of fudge.
What makes fantasy fudge grainy?
A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. The more you stir, the more crystal seeds you get. But instead of getting a few huge crystals (and grainy candy), you get lots and lots of tiny crystals, which make for thick, smooth candy.
What do you do with marshmallow fudge that is too soft?
You can melt it and then stir in some powdered sugar. Or, you can melt it and stir in some additional hard chocolate. Or, call it “spoon fudge” and serve it by the spoonful instead of cutting it in squares.
Should you Stir fudge while cooking?
Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. The fudge is ready when a candy thermometer reads between 112 to 114 °C (234 to 237 °F) or the mixture forms a soft ball in cold water. Let the mixture cool before beating.
Why did my fudge turn out gritty?
Many people overcook fudge because of faulty or broken thermometers. Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture.
What can I do if my fudge doesn’t set?
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.
What is the secret to making good fudge?
The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut.
What do I do if my fudge doesn’t Harden?