Millionaire Fudge {Granny's Recipe Revisited} (2024)

FAQs

Can you remake fudge? ›

To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves.

Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained. This will ensure the fudge has the ideal concentration of water and sugar.

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.

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

In the microwave - microwave in short increments with a glass of (warm) water, which creates steam for the fudge to absorb, until the fudge no longer feels/looks dried out.

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

To fix soft fudge or hard fudge, simply follow these easy steps: Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. Stir the fudge over low heat until it dissolves. Carefully taste the mixture, as the water probably diluted the flavor.

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

What is the secret to smooth fudge that is not gritty? ›

To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush. A big compont of what makes grainy fudge grainy is over cooking. The ideal temperature for fudge is 234.

It could be that you didn't dissolve all the sugar before boiling the Fudge mixture. Maybe it's because there wasn't enough liquid or fat to help the sugar dissolve. It could even be because the fudge wasn't beaten long or hard enough.

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

freeze it. otherwise, just melt it down & use it as a cake filling, melt it & add more cream to make fudgy icing, chop it up & mix into icecream, chop it up & mix it into cookies, chop it & mix into cake batter. possibilities are near endless.

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.