condensed milk fudge too soft

To reset soft fudge, return it to the pot and add in 1 to 1 1/2 cups of water per batch of fudge. I made two trays and hate to throw away. As you probably know - they are not the same. ThriftyFun is one of the longest running frugal living communities on the Internet. The mixture should reach 113-115°C on a sugar thermometer if you have one. Fudge, specifically old-fashioned fudge, needs to be cooked to a certain temperature, and with the ingredients correctly mixed in, to have that smooth, creamy, solid-soft consistency it’s known for. If you're having trouble with your fudge, you're probably following a recipe for old-fashioned fudge—candy cooked to a specific temperature, cooled, then beaten until thick. :) I would not put candy in refrigerator, good luck. In addition to a Bachelor of Arts degree, she holds a diploma in classic culinary arts from the French Culinary Institute. Once the fudge loses its sheen and thickens, put down your spoon. ), but it usually works. As you probably know - they are not the same. My fudge is too soft when I take it out of the refrigerator. Hi Lisa: Yes, I am sure its because you used condensed milk instead of evaporated. Or if you have a double boiler, that works too. I have never had luck fixing fudge. It was super runny like still moving in the pan when I took it out of the oven. In a Microwave safe bowl heat up condensed milk for 1 minute. They aren't interchangeable. Definitely use a candy thermometer and watch it closely. If you’re making traditional fudge, too soft fudge (or too crumbly fudge, which is too hard or dry) happens with imprecise heating and stirring and cooling. By using The Spruce Eats, you accept our, Old Fashioned Fudge With Shredded Coconut. https://www.everynookandcranny.net/soft-creamy-vanilla-fudge (03/17/2010), Hi Lisa:Yes, I am sure its because you used condensed milk instead of evaporated. Place it in boiling water to make sure that it registers 212 F. If it doesn't, you should calibrate it or invest in a. 30-50 min. Of course, if your fudge has a distinctly burnt or scorched flavor, you'll have to start over with a fresh batch. Add more flavorings if necessary. Sometimes old-fashioned fudge never sets, even after hours in the refrigerator. It will go from being a shiny sauce to a matted, thicker mixture. Baltimore Sun: For Fudge That's Not Grainy, Make Sure Sugar Has Dissolved, A Web Experience brought to you by LEAFtv, How to Make Fudge Soft Again After it Gets Hard. My fudge is too soft. You can melt it and then stir in some powdered sugar.Or, you can melt it and stir in some additional hard chocolate.Or, call it "spoon fudge" and serve it by the spoonful instead of cutting it in squares.Or, melt it and use as a hot fudge topping on cake or ice cream. If you've encountered one of these problems, don't worry—you can probably save your fudge. Cook it to the proper temperature specified in the recipe (most likely between 237 F and 239 F). Fudge that is too hard once it is set — either because it is old or because it was over-beaten — can sometimes be softened. If you continue to beat the fudge, it will go from “perfect” to “rock hard” in minutes. Condensed milk has too much sugar for fudge… Old-fashioned fudge can be fussy, especially on your first or second attempt. When making easy At least this way you get a yummy dip/treat! Easy fix for fudge that won't set by: Victoria Assuming that you cooked the fudge to the soft-ball stage, but possibly for not quite long enough, you really just have to keep beating it with your mixer. How can I make ice cream topping? Carefully taste the mixture, as the water probably diluted the flavor. I then baked it in the oven sitting in a pan of hot water at 325 for 45 mins. Read on to see the answers provided by the ThriftyFun community or ask a new question. Rachel has worked professionally as a chef and writer on food since 2010. Do not stir the fudge. Try it again with evaporated milk and I'm sure you will be successful. If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. You wait patiently, only to discover that it's still a sticky, gummy mess. Once the sugar has dissolved and the mixture has come to a boil, do not stir it. It should become a soft, pliable ball you can squash with your fingers when To get fudge to its right consistency, you need to cook it to the soft-ball stage, which happens at 235 to 245 degrees Fahrenheit. You risk totally ruining it if you try. If you don't you can drop a little mixture into a bowl of ice cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready. The Spruce Eats uses cookies to provide you with a great user experience. She has an active interest in wine, fine dining and sustainable agriculture. (03/17/2010) By susan winship. And it may be less involved than some of the other - albeit very tasty-sounding - … Fudge that has been stirred too long can become too hard, as the sugar crystals become too fine. They aren't interchangeable. (03/18/2010). Microwave white chocolate chips and the sweetened condensed milk together on high for 1 minute, stirring every 30 seconds until chocolate is completely melted. At this point, the sugar concentration is roughly 85 percent and, when dropped in cold water, the candy forms a soft, malleable ball. Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. Old-fashioned fudges do not use marshmallows or condensed milk to help them set and solidify, so they are trickier to prepare. But don't despair or throw out the entire pan of fudge: You can probably remedy the situation. Put it in a sauce pan on a very low heat with a little cream or milk stirred in. Reheat your fudge until it reaches the soft-ball stage. Stir the fudge over low heat until it dissolves. I find it best to use it's is as a spread or syrup (heat it and let it get runny). Carefully taste the mixture, as the water probably diluted the flavor. As you beat the candy, remember that the mixture should lose its sheen and thicken before you pour it into the pan. It isn't holding shape. If you do, the sugar can crystallize, giving your fudge a gritty texture. I love fudge, could eat a pound all by myself, but have never had much luck. To harden too-soft fudge, you need to reheat and re-beat the fudge to get it to the … Stir continuously for roughly 20 to 25 minutes after adding any extracts to flavor your fudge. Old-fashioned fudges do not use marshmallows or condensed milk to help them set and solidify, so they are trickier to prepare. However, there is a sweetened form in one of them. Take it off the heat, and follow the recipe's instructions for cooling and beating the fudge. Similarly, trying to force-cool your fudge mixture — by putting it in the fridge or setting the pot in an ice water bath — will also create a grainy texture. Fudge, specifically old-fashioned fudge, needs to be cooked to a certain temperature, and with the ingredients correctly mixed in, to have that smooth, creamy, solid-soft consistency it’s known for. Condensed milk has too much sugar for fudge, especially if the recipe already called for sugar. This will loosen it up a bit. Keep the oz. To fix soft fudge or hard fudge, simply follow these easy steps: A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making. Looking to make the best desserts ever? If your fudge will not set after heating and stirring, but it does not have a grainy texture, you have cooled your fudge properly, but you did not heat it to high enough a temperature during the cooking stage. There is "fudge repair' though you can try - All you do is add the liquid ingredients to a heavy pan and then the fudge - be it too hard or too soft and then recook it. 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 from forming. As you beat the fudge, pay attention to color and texture. Stir the fudge over low heat until it dissolves. Condensed is even more concentrated than evaporated, so even though they are both milk, they are usually used differently, and are not interchangeable for cooking.It is sweeter, partly because of the concentration, which concentrates the milk sugar in milk, but I think sugar is added as well. (03/17/2010), Condensed milk is sweetened, evaporated isn't. These are archives of older discussions. Condensed milk is sweetened, evaporated isn't. Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). 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.

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