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The Kitchen Table

help with fudge

14 years ago

Made a batch of fudge yesterday with the marshmallow fluff recipe, and I must have done something wrong, because it will not stay in squares when I cut it. Just kinda lays down----lol!!! Is there anything some of you fabulous cooks out there know to get it to stay in shape???? Hate to waste so much good stuff!!! Thanks!!

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Comments (15)

caroline94535
14 years ago
I don't have a clue as to how to "fix" it.

Could you get some of the tiny premade phyllo crusts or graham cracker tart crusts, fill them with the reclining fudge and call them Fudge Tarts or "gourmet chocolate mini-pie?
glenda_al
14 years ago
Why not buy graham crackers and have it for a spread?????

I made pb fudge last nite.

Anyone with suggestions how to cut and make the edges pretty?
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I think I'd "melt" it a bit by bringing it to room temperature, then adding a few drops of milk or butter to soften the consistency. I think it's going to be very thick and very rich frosting and I'd love it. It might make a good filling for sandwich cookies too. Deanna, I'm not sure about turning that stuff into brownies, I think I'd turn it into ice cream topping or hot chocolate. Annie
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Well, the fudge saga continues. I told my boss yesterday that after two attempts, I was still having trouble with the fudge being grainy. To add insult to injury, the person that gave her the recipe told her how easy it was! Unfortunately, that person is out of town, otherwise she would be making this "easy" recipe. I'm going to give it another go using Carol's suggestions again tonight. I think if I can get the sugar totally dissolved before I start boiling the fudge, I may be okay. This has definitely been a learning process for me! Oh, and Carol, I live in western Tenn. where humidity is a way of life. I probably shouldn't even attempt it today as we are expecting thundershowers later on today, but the party is tomorrow! Thanks again for all the help!
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Chi, No, they are both very similar. Very smooth and creamy. Not at all sugary like some homemade fudge. The condensed milk just replaces the sugar and cream. The texture and flavour are almost identical. I came up with the condensed milk substitute one day when I wanted to make fudge and was out of heavy cream. BUT, my favourite is my White Chocolate and Toasted Walnut. White Chocolate and Toasted Walnut Fudge 1 cup white sugar 1 cup brown sugar 1 cup cream 1/2 cup of butter Pinch of salt 1/4 cup of white Corn Syrup 6 to 8 ounces Callebaut White Chocolate Walnuts 2 teaspoons vanilla Add the two sugars, butter, cream, corn syrup and salt into a sauce Pan. Place over medium heat. Stir while bringing to a boil. Lower the Heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You Want it to form a soft ball. (about 235ÃÂ°F to 238ÃÂ°F on a candy thermometer) When it reaches soft ball stage, remove from the heat, and let rest for about 10 minutes. After 10 minutes, add the vanilla and the white chocolate and stir until the white chocolate melts. You will notice the the fudge starts to thicken almost immediately. Stir another minute or two or until the fudge starts to lose its shine. Quickly add the walnuts and pour into a buttered dish.
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donna_loomis
14 years ago
I have noticed that my fudge is firmer if I really put some muscle into it when beating with a wooden spoon, not just mixing until the ingredients are blended. Some recipes specify to mix/beat until the shine kind of goes away. If it is still soft enough, maybe you can try some heavy handed mixing.
maybee_gw
14 years ago
Add some powdered sugar to firm it up?
jafralady
Original Author
14 years ago
Thanks---great ideas. as usual....Was thinking of chocolate pie, but just saw "The Help" and decided not to!! LOL!!!
If you've seen it, you'll understand!!
wildchild
14 years ago
My friend and I saw The Help months ago and we still giggle like a couple of teenagers when chocqlate cream pie is mentioned. LOL
carol_in_california
14 years ago
I made microwave fudge today......it is very easy, very quick (less than five minutes) and it always comes out great.
You can mix your fudge with ice cream.....sounds good to me.
patti43
14 years ago
Glenda, they say if you line the pan on all 4 sides with parchment paper or plastic wrap you can just pick it up for cutting. Also, spray your knife with a little Pam.

Don't ask me if the above work, because I forgot to try the saran wrap trick :-(

I love Caroline's idea. Let us know what you did (I personally would grab a spoon and go for it. LOL!
glenda_al
14 years ago
I followed the old recommendation of cutting brownies with a plastic knife and I did with my fudge. success!
ravencajun Zone 8b TX
14 years ago
this is how I have made it forever and it always turns out great and firm.

FOOLPROOF DARK FUDGE
3 CUPS SEMI-SWEET CHOCOLATE CHIPS
1 14 OZ EAGLE BRAND ORIGINAL FAT FREE SWEETENED
CONDENSED MILK
DASH SALT
1/2 TO 1 CUP CHOPPED NUTS
1-1/2 tsp VANILLA EXTRACT

FOIL AN 8X8 BAKING DISH

IN HEAVY SAUCE PAN OVER LOW HEAT MELT CHIPS, EAGLE
BRAND, AND SALT. REMOVE FROM HEAT ADD VANILLA AND
NUTS.
SPREAD EVENLY IN A 8X8 FOIL LINED BAKING DISH. CHILL 2
HOURS. TURN FUDGE ONTO CUTTING BOARD AND PEEL OFF
FOIL.
CUT INTO SQUARES. STORE LOOSELY AT ROOM TEMP. THIS
MAKES 2 LBS OF FUDGE.
jafralady
Original Author
14 years ago
Carol---Will you share your recipe for microwave fudge? Thanks....Patti--I've already eaten a couple of spoonfuls!!
Ha Ha I'm going to try the Pam on the knife or then use
it as chocolate sauce for ice cream I guess...
glenda_al
14 years ago
carol, me, too, on microwaving fudge.

Always have forever!

I made peanut butter fudge last nite. Sooooo good!
carol_in_california
14 years ago
Microwave Fudge

3 cups chocolate chips
1 14 ounce can sweetened condensed milk
2 Tbsp. room temperature coffee
1 tsp. cinnamon
1/8th teaspoon salt
1 tsp. vanilla extract
1 cup chopped nuts if desired

I use a four cup Pyrex measuring cup, add the three cups of chocolate chips, add the coffee and cinnamon and salt.I pour the sweetened condensed milk on top and microwave on high for 1 1/2 minutes.
Remove from microwave and stir in vanilla. Stir it vigorously until it becomes smooth. I add nuts before I add the vanilla.....about a cup of chopped walnuts.
Pour into a foil lined 8X8 pan which has been buttered and refrigerate for two hours.
I used a 9X9 pan and non stick foil.
There is a recipe using white chocolate chips, sweetened condensed milk, 2 Tbsp orange juice and orange zest. Pretty much the same instructions and it is really good, too.
carla35
14 years ago
jafralady, haven't seen it, but I read it, so I understand! LOL
jafralady
Original Author
14 years ago
Thanks Carol---Will try your recipe for sure....Merry Christmas to you and yours and all the wonderful folks at
the kitchen table...

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