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In order to save fudge that has become too soft put the mixture back into the pan and add a few tablespoons of cream to it. Get one of our How to fix fudge that is too hard recipe and prepare delicious and healthy treat for.
Simply scrape the fudge back into a saucepan and add 15 cups of water.
How to fix fudge that is too hard. To fix soft fudge or hard fudge simply follow these easy steps. Scrape the fudge back into a large saucepan and add 1 12 cups of water. Stir the fudge over low heat until it dissolves.
Carefully taste the mixture as the water probably diluted the flavor. Place the hard fudge in a plastic bag. Place a piece of bread or a damp paper towel in the bag.
Seal the bag closed and let the fudge set over night. The fudge will soften as it absorbs the moisture released by the paper towel or bread. 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. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted but the texture will be improved.
It can also become hard as a result of overcooking as the firm-ball stage for sugar is only 5 F higher than the soft-ball stage between 245 and 250 F. To soften hard fudge warm up the fudge in a pan adding in 1 cup of water and recook and re-beat your fudge. Take care to heat it to no more than the soft-ball.
Learn how to cook great How to fix fudge that is too hard. Get one of our How to fix fudge that is too hard recipe and prepare delicious and healthy treat for. In order to save fudge that has become too soft put the mixture back into the pan and add a few tablespoons of cream to it.
Begin to boil the mixture until it has reached a temperature between 237 and 239 degrees F. Overcooked fudge on the other hand will have a brittle consistency and will be much too hard to enjoy. For fudge to get firm put in refrigerator after ingredients is melted and put in choice of container.
I used 3 cups chocolate chips 1 can condensed sweetened milk 1 tablespoons of butter 1 or 2 tsp of vanilla. You can top with chopped nuts sprinkles or any small candies. Use condensed sweetened milk that has no type of oil in the ingredients.
Bad batches of fudge happen to everybody. At least thats what I tell myself. Ive made enough successful batches now that I sometime get a little bit cocky and try to take a shortcut or two.
Yeah never a good idea. You can probably tell from the photos above that this batch of fudge. If not made properly old-fashioned fudges can be too soft too hard or unpleasantly grainy.
Learn how to fix these fudge problems and avoid them in the futureAnswer. Fudge that is too soft retains its unfortunate texture even after having been refrigerated or. The soft ball stage is the point when the melted sugar in the fudge reaches 236 degrees.
Cooler than that it remains grainy. Without a candy thermometer you can test the cooked sugar with what is called a cold water method. Fill a small glass with ice and cover it with water until it is ice cold.
Simply scrape the fudge back into a saucepan and add 15 cups of water. Place it over low heat and stir until the fudge has dissolved and is blended with the water. Increase the heat to medium and bring it to a boil washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals.
Can you revive dried out fudge. Oct 16 2010 0343 PM 2. My sweet daughter gifted me with a large chub of chocolate fudge that she bought while driving cross country from MD to CA.
Unfortunately it was only stored in waxed paper bag and therefore dried out in transit. Heres a useful little articlewith some tips for fixing your fudge. Essentially you want to cook the syrup right up to 237 to 239 F thats 114 to 115 C in order to get the proper concentration.
I generally heat my syrup up to 235 F and let carry-over do the rest of the work. The recipe is 4 12 sugar one can evaporated milk boiled for exactly 4 12 minutes. I immediately add half this mixture to the chocolate mixture and stir until well blended and then add the rest.
It also calls for marshmallow fluff and Brazil nuts. The past few years I. To fix soft fudge or hard fudge simply follow these easy steps.
Scrape the fudge back into a large saucepan and add 1 12 cups of water. Stir the fudge over low heat until it dissolves. Carefully taste the mixture as the water probably diluted the flavor.
Also Know how long does it. Here are some tips to makes the perfectly soft and chewy fudge based on our experiences. Use a big deep pan to allow the evaporation process to occur faster.
Let the mixture cool down 15 minutes after cooking and before beating. By doing so it has time to thicken but not crystalize. You can put it in a sauce pan with a little bit of milkcream re-cook it.
It will take some trial and error as you will need to find the right consistency for it to setup without being too hard. A candy thermometer would be useful cook to around 232 degrees. Fixing Kraft Fudge by.
You may be able to salvage it if you add some evaporated milk and re-heat the mixture slowly returning it. Pour the fudge. After youve added the maple syrup pour the fudge mixture into your prepared container or mini muffin tins.
Place your container or tins in the fridge for two hours or in the freezer if you want it to set more quickly. Once its hardened cut the fudge into 12 pieces or remove it from the muffin tins.