***UPDATE, JANUARY 2013 – FOLLOWING THE POPULARITY OF THIS PAGE, I HAVE SET UP A WHOLE SEPARATE SITE ABOUT FUDGE, AND ALL THINGS SWEET! VISIT HERE… http://sugarness.com/ ***
Today’s post is brought to you as a public service. I am aware that this post might displease my regular followers who come here for mindless drivel and not useful information, but sometimes we all have to make sacrifices for the greater good.
Back in March I did a post entitled Just Another Morning where I described a rather manic, but typical, morning I had experienced. One of the things I mentioned in the long list of mishaps was that the fudge we made for my daughter to take to school hadn’t set. Since then, when I look at my blog stats, I notice a significant amount of people ending up on my blog after using search terms along the lines of ‘why hasn’t my fudge set’. They come here looking for a solution to their non-setting fudge, and all they find are my manic ramblings!
I’ve been feeling bad for all those people who may think they have been brought here under false pretenses, and I have therefore done some research, and I offer below some solutions to the fudge problems…
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.
Hope this information was helpful to any of you fudge visitors, do come back and visit any time! Oh, and bring fudge samples.
And for my regular visitors – normal service will resume shortly, thank you for your patience.