Tricks to Fix Fudge That Is Too Soft

Most fudge is chocolate based.

Fudge is about as decadent as it gets when it comes to desserts. Chocolate, sugar, milk and other ingredients, from corn syrup to marshmallow, combine to send your sweet tooth into cardiac arrest. Making fudge is a simple process, as long as you have the right tools. The most important of these is a candy thermometer, which can tell you the precise time that your fudge is ready to set. If you have made a batch of fudge that refuses to set and is soft and gooey, there are a number of tricks you can employ to correct any mistakes and make a perfect batch of fudge.

Cook Longer

The most likely culprit causing your fudge to not set properly and appear soft is that it did not cook long enough. This often occurs when attempting to make fudge without using a candy thermometer, which is a big no-no. Remove the gooey fudge from the baking dish and add it back to a saucepan on the stove. Add a small amount of condensed milk or chopped chocolate to the mix to allow it to reach a slight boil over medium heat. Insert a candy thermometer into the fudge mixture, without touching the bottom of the pan, and let the mixture boil for another 3 to 5 minutes, until the temperature reaches between 236 and 238 F on the candy thermometer. Pour and scrape the fudge back into your baking dish and allow it to set at least two hours and up to overnight.

Tweak the Recipe

If you continue to have soft fudge, you may need to adjust your recipe slightly. If using marshmallow fluff, back off on the amount of marshmallow 1 or 2 teaspoons. If using strictly chocolate, add 1 or 2 more ounces of chocolate to the mix. Another quick fix is to add confectioner's sugar to the batch, which not only sweetens the fudge but adds structure through the corn starch added to the sugar, which will also absorb a small amount of moisture. Play around with your recipe until you reach the consistency you desire.

Add Stabilizers

As mentioned, confectioner's sugar can be used to both add sweetness and structure to your fudge. However, some cooks may not want the added sweetness to the fudge. Adding starch, such as corn starch or arrowroot -- which would be a better choice because it has virtually no flavor -- can add stability to your fudge. In a worst-case scenario, you can even add flour, mixed with evaporated milk in a 1-to-1 ratio, such as 1/4 cup each, which can be added to the fudge prior to boiling and will not affect the flavor of the fudge. Do not add too much flour, as it will turn the fudge into a brownie-like consistency.

Use for Something Else

If all else fails, don't throw the soft fudge away. It can be used as toppings for other desserts, such as iced cream. Runny fudge also makes a tasty frosting that can be used on cakes and cookies. You can also incorporate the fudge into a batter and make fudge brownies. The beauty of mistakes made in the kitchen is that, except in rare cases, such as overcooking, the mistakes can still be eaten.

References

• "Pittsburgh Post-Gazette": Oh, Fudge! It's Tricky, But It's So Good
• Food Network.com: Fabulous Fudge