Thread: Chocolate Fudge too soft -- please help

On Thu, 21 Jul 2011 08:58:15 -0700 (PDT), Glanbrok <[email protected]> wrote:

>Hope some of you fudge-making experts can help me with this old standard recipe. I've made it twice and both times it ended up too soft. It comes out like a thick icing rather than a firm texture.
>
>1 cup powdered milk
>8 oz water
>2 lbs sugar
>1/2 tsp salt
>2 oz butter
>16 oz marshmallow creme
>12 oz baking chocolate
>2 tsp vanilla
>
>Heat water in saucepan. Add powdered milk and stir until dissolved. Add sugar and butter and stir until compmletely dissolved. Bring to boil. Cover and cook 6 minutes. Stir syrup into chocolate and marshmallow. Add vanilla.
>
>This recipe is posted on many web sites. Any guesses why it won't work for me?
>
>

You didn't cook it long enough, no need to cover, just make sure you stir it
constantly.

"Stu" <[email protected]> wrote in message
news:[email protected]..
> On Thu, 21 Jul 2011 08:58:15 -0700 (PDT), Glanbrok <[email protected]>
> wrote:
>
>>Hope some of you fudge-making experts can help me with this old standard
>>recipe. I've made it twice and both times it ended up too soft. It comes
>>out like a thick icing rather than a firm texture.
>>
>>1 cup powdered milk
>>8 oz water
>>2 lbs sugar
>>1/2 tsp salt
>>2 oz butter
>>16 oz marshmallow creme
>>12 oz baking chocolate
>>2 tsp vanilla
>>
>>Heat water in saucepan. Add powdered milk and stir until dissolved. Add
>>sugar and butter and stir until compmletely dissolved. Bring to boil.
>>Cover and cook 6 minutes. Stir syrup into chocolate and marshmallow. Add
>>vanilla.
>>
>>This recipe is posted on many web sites. Any guesses why it won't work for
>>me?
>>
>>
>
> You didn't cook it long enough, no need to cover, just make sure you stir
> it
> constantly.


Absolutely... stir, stir, stir! Never cover. Back when I used to make
fudge I'd use 12 oz semi-sweet chocolate chips rather than baking chocolate
for this recipe.

Jill

On Jul 21, 11:58*am, Glanbrok <glanb...@gmail.com> wrote:
> Hope some of you fudge-making experts can help me with this old standard recipe. I've made it twice and both times it ended up too soft. It comes out like a thick icing rather than a firm texture.
>
> 1 cup powdered milk
> 8 oz water
> 2 lbs sugar
> 1/2 tsp salt
> 2 oz butter
> 16 oz marshmallow creme
> 12 oz baking chocolate
> 2 tsp vanilla
>
> Heat water in saucepan. Add powdered milk and stir until dissolved. Add sugar and butter and stir until compmletely dissolved. Bring to boil. Cover and cook 6 minutes. Stir syrup into chocolate and marshmallow. Add vanilla.
>
> This recipe is posted on many web sites. Any guesses why it won't work for me?

You never cover candy while it's cooking. Evaporation is key when it
comes to candy making and if you cover the pot there's not going to be
any evaporation. As the water from the candy evaporates, the sugar
concentration goes up. This raises the boiling point. The
temperature at which you take the candy off the stove determines what
characteristic the candy will take on when it cools.

On Thu, 21 Jul 2011 08:58:15 -0700 (PDT), Glanbrok wrote:

> Hope some of you fudge-making experts can help me with this old standard recipe. I've made it twice and both times it ended up too soft. It comes out like a thick icing rather than a firm texture.
>
> 1 cup powdered milk
> 8 oz water
> 2 lbs sugar
> 1/2 tsp salt
> 2 oz butter
> 16 oz marshmallow creme
> 12 oz baking chocolate
> 2 tsp vanilla
>
> Heat water in saucepan. Add powdered milk and stir until dissolved. Add sugar and butter and stir until compmletely dissolved. Bring to boil. Cover and cook 6 minutes. Stir syrup into chocolate and marshmallow. Add vanilla.
>
> This recipe is posted on many web sites. Any guesses why it won't work for me?

My recipe using marshmallow cream say to cook longer for firmer fudge.
Or you could do the obvious. Use less water. Duh.

-sw

On 7/21/2011 5:58 AM, Glanbrok wrote:
> Hope some of you fudge-making experts can help me with this old standard recipe. I've made it twice and both times it ended up too soft. It comes out like a thick icing rather than a firm texture.
>
> 1 cup powdered milk
> 8 oz water
> 2 lbs sugar
> 1/2 tsp salt
> 2 oz butter
> 16 oz marshmallow creme
> 12 oz baking chocolate
> 2 tsp vanilla
>
> Heat water in saucepan. Add powdered milk and stir until dissolved. Add sugar and butter and stir until compmletely dissolved. Bring to boil. Cover and cook 6 minutes. Stir syrup into chocolate and marshmallow. Add vanilla.
>
> This recipe is posted on many web sites. Any guesses why it won't work for me?
>
>
>

I'd just go with a different recipe.

http://www.cooks.com/rec/doc/0,1610,...245205,00.html


EASY 5-MINUTE FUDGE
Printed from COOKS.COM
2 tbsp. butter
2/3 c. undiluted Carnation evaporated milk
1 2/3 c. sugar
1/2 tsp. salt
2 c. (4 oz.) miniature marshmallows
1 1/2 c. (6 oz.) semi-sweet chocolate pieces
1 tsp. vanilla
1/2 c. chopped walnuts
Combine butter, evaporated milk, sugar and salt in saucepan over medium
heat, stirring occasionally. Bring to full boil. Cook 4 to 5 minutes,
stirring constantly. Remove from heat. Stir in marshmallows, chocolate
pieces, vanilla and nuts. Stir vigorously for 1 minute (until
marshmallows melt and blend). Pour into 8" square buttered pan. Cool.
Cut in squares.

My son is really interested in making fudge. He's been making a lot of
batches. I've had Key lime fudge, caramel fudge, some kind of berry
fudge, Nutella fudge. I'm not sure what's up. He's on some kind of diet
and has lost a lot of weight. Maybe he's going loco. :-)

On 7/23/2011 2:36 PM, dsi1 wrote:
> On 7/21/2011 5:58 AM, Glanbrok wrote:
>> Hope some of you fudge-making experts can help me with this old
>> standard recipe. I've made it twice and both times it ended up too
>> soft. It comes out like a thick icing rather than a firm texture.
>>
>> 1 cup powdered milk
>> 8 oz water
>> 2 lbs sugar
>> 1/2 tsp salt
>> 2 oz butter
>> 16 oz marshmallow creme
>> 12 oz baking chocolate
>> 2 tsp vanilla
>>
>> Heat water in saucepan. Add powdered milk and stir until dissolved.
>> Add sugar and butter and stir until compmletely dissolved. Bring to
>> boil. Cover and cook 6 minutes. Stir syrup into chocolate and
>> marshmallow. Add vanilla.
>>
>> This recipe is posted on many web sites. Any guesses why it won't work
>> for me?
>>
>>
>>
>
> I'd just go with a different recipe.
>
> http://www.cooks.com/rec/doc/0,1610,...245205,00.html
>
>
> EASY 5-MINUTE FUDGE
> Printed from COOKS.COM
> 2 tbsp. butter
> 2/3 c. undiluted Carnation evaporated milk
> 1 2/3 c. sugar
> 1/2 tsp. salt
> 2 c. (4 oz.) miniature marshmallows
> 1 1/2 c. (6 oz.) semi-sweet chocolate pieces
> 1 tsp. vanilla
> 1/2 c. chopped walnuts
> Combine butter, evaporated milk, sugar and salt in saucepan over medium
> heat, stirring occasionally. Bring to full boil. Cook 4 to 5 minutes,
> stirring constantly. Remove from heat. Stir in marshmallows, chocolate
> pieces, vanilla and nuts. Stir vigorously for 1 minute (until
> marshmallows melt and blend). Pour into 8" square buttered pan. Cool.
> Cut in squares.
>
> My son is really interested in making fudge. He's been making a lot of
> batches. I've had Key lime fudge, caramel fudge, some kind of berry
> fudge, Nutella fudge. I'm not sure what's up. He's on some kind of diet
> and has lost a lot of weight. Maybe he's going loco. :-)

I saw my son today and he was casually micro planing some limes. He does
it quite slowly and carefully. My guess is that he does it to relax.
He's going to make a batch of Key lime fudge. Oddly enough, he says he
needs 1/4 cup of lime peel. Now that's a totally loco amount of lime
rind! I guess I'll go back downstairs and watch. :-)