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fudge help?

15 years ago

today I made the carnation 5 minute fudge. 2/3 cup carnation milk, 2 TB butter, 1/2 tsp salt, 1 2/3 cup sugar. Boil for 4 or 5 minutes. remove from heat and add 1 1/2 cups marshmallows and 1 1/2 cups semi-sweet chocolate chips, 1 tsp vanilla and nuts if you want. I followed the recioe the way it was supposed to be and it will not set up the way it is supposed to. I always made this recipe andit always worked for me but I think my recipe didnt call for the butter. Can someone please help me in what to do to fix it?

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Comments (9)

User
15 years ago
Can you cook it a bit longer?
Here is the recipe I found.

CARNATION 5 MINUTE FUDGE

2/3 c. Carnation milk
2 tbsp. butter
1 1/2 c. white sugar
2 c. miniature marshmallows
1/2 c. chopped nuts
1 c. chocolate chips
1 tsp. vanilla

Put milk, sugar, butter in saucepan, heat to boiling(238 ÃÂºF on a Candy Thermometer). Cook 5 minutes, stirring constantly. Remove from heat. Add marshmallow, nuts and chocolate chips and vanilla. Stir until marshmallows are melted and smooth. Pour into buttered platter or pan. Cool, then cut into squares.
Cooks Note: A Candy Thermometer is recommended for best results
soxxxx
15 years ago
When this happens to me I scrape it back into a pan and cook a little more.

It will finally set up but will be sugary.

If the weather is high humidity when you make fudge (and some other sugar based candy) it often will not set.
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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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Here's mine: 1 box conf sugar 1/4 cup milk 1/3 cup cocoa 1 stick margarine 1 tsp vanilla Dump in mixing bowl, cook 2 minutes on hi, stir until all is melted and blended and heated. Add vanilla and nuts. FOR PEANUT BUTTER, omit the chocolate and add 1 CUP peanut butter. Pour into greased 8x8 pan, refrigerate and cut into squares when chilled. NICE TO SEE YOU JO MO!
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kayjones
15 years ago
Put it back on the stove, heat it up and add 1/4 tsp. of Cream of Tartar, put it back in the pan, set it in the refrigerator and it should set up.
bengardening
Original Author
15 years ago
ty I will try your suggestions.
tami_ohio
15 years ago
If it doesn't set, you can use it for icecream topping!
nanaofmany08
15 years ago
i make fudge with canned frosting any flavor & semi sweet chips any flavor ... melt the frosting in a pan on the stove add the chips then the nuts or anything you want then turn into a buttered or sprayed with pam dish refrigate till hardened yummy
cwnev
15 years ago
The only fudge recipe I ever use is the sweetened condensed recipe.It never fails. Never gets "grainy" or chalky. Just smooth creamy chocolately fudgyness. And only takes 5 minutes to make too. My mom used to try all kinds of fudge recipes and some worked but most didn't. Even tried the velveeta fudge ..... didn't care for that one.

We had a friend that used to describe most fudge recipes as having comet in them.... they were grainy. He liked mine when he tried it and said, hey. No comet! Took me a minute to figure out what the heck he was talking about.
wildchild
15 years ago
I use the microwavable Fantasy Fudge Recipe that used to come on the back of Kraft Marshmallow Cream.

The secret is to beat it well before the sugars can cool and crystalize. Also never scrape down fudge as that part is cooked more than the rest.
Marilyn Sue
15 years ago
nanaofmany, I made your frosting fudge today and it was really good and simple. I used vanilla frosting, vanilla chips and English walnuts. Very rich though, but really good.

Sue

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