This is where it all started. On my other blog, I wrote a post entitled ‘What DO you do about fudge that hasn’t set?’. That post ended up having the highest number of views out of all my posts. Months after I posted it, visitors were finding their way to that post every day in search of solutions to their fudge setting problems, and thus the idea for this site was born. These were the tips I gave on that post…

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream.

OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed. Cross your fingers and hope that the chocolate sets firmly before the fudge starts to thaw, and later impress your friends as you present them with your soft-centred chocolates.

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

OPTION 4) If you think the reason it didn’t set was because you didn’t heat it to the right temperature, you could try putting it back into the pan and re-cooking.

How to make sure you get it right next time:

– Follow the recipe exactly. Cooked fudge, like any candy-making, is a pretty exact science, so ensure you measure ingredients carefully, add them in the right order, and heat to the right temperature (don’t guess, use a candy thermometer).

– Use a heavy based pan to prevent it burning on the bottom, and heat the mixture up to the required temperature nice and slowly.

– Once it has reached the required temperature, keep it on a rolling boil until it reaches the soft ball stage (a small amount dropped into cold water turns into a pliable ball).

– When you remove it from the heat, leave it in the pan to cool by a couple of degrees before stirring it or pouring it out.

If everything fails:

Give up on making cooked fudge, and search online for the many delicious recipes for no-cook fudge available. Yes, I could have posted some of those here, but I’m not going to do ALL the work for you.

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PHOTO CREDIT:

Kasey Albano – http://superfloss.deviantart.com/

Sourced from – http://www.sxc.hu/