What happens if you undercook fudge

It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water from the butter and milk comes out of solution as the mixture cools and forms crystals. Temperature is your proxy measurement for the concentration of sugar - if you don't hit the right temperature, the concentration will be off and your fudge won't set properly.

Here's a useful little article with some tips for fixing your fudge. If it's overcooked resulting in grainy fudge or undercooked resulting in poor setting all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again. My favorite uses are as hot fudge topping or dissolve it in water or milk for luxurious hot chocolate.

I had an issue with my fudge coming out after setting overnight the same consistency as what you put over an ice cream sundae. Here's how I fixed it:. I added more sweetened condensed milk that's all, nothing else and microwaved it with the "syrup" I made that was supposed to be fudge.

After the first 2 minutes I stirred it really well and stuck it back in for 2 more minutes. Stirred it again and stuck it in for 3 minutes.

All on high. After removing it that third time, I let it sit on the counter not stirred for 10 minutes to cool and settle. Then I started stirring. And stirring and stirring. And then I stirred some more. I started out with liquid and the consistency from there went to that of frosting, then to cake batter.

As I picked up the bowl it was in to get a better stir, I noticed the bottom of the bowl was still quite hot. I then had this brainstorm: I was using my middle sized mixing bowl so I thought, What if I put this middle sized bowl inside the larger bowl with some refrigerated water in it?

You can only put about 1 inch of water in the larger bowl or it will come up over the top of your bowl of fudge and mess that all up so do not put more than one inch of very cold water in that larger bowl. 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. Cook it to the proper temperature specified in the recipe, and carefully taste the mixture—you might want to add more flavoring, as the old flavor will be diluted. Once it reaches the proper temperature you can follow the instructions for cooling and beating the fudge as before.

Let it cool completely to room temperature before placing it in a refrigerator. You can reuse fudge for many things: chocolate sauce for ice cream, icing for cakes and cupcakes, or a drizzle for cookies and other pastry desserts.

If your fudge failed to set, there are a few other uses for it. Your fudge is useful in recipes that call for melted chocolate. Fudge can be used in pudding cakes, regular cakes, and cupcakes, replacing melted chocolate directly.

Develop and improve products. List of Partners vendors. Super Easy Homemade Chocolate Fudge. Featured Video. Read More. Your Privacy Rights. To change or withdraw your consent choices for thespruceeats. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page.