Why did my fantasy fudge not set up?

March 5, 2021 Off By idswater

Why did my fantasy fudge not set up?

If your fudge didn’t set, it probably wasn’t heated hot enough. You can put the fudge back on the stove with 1 cup of water and heat until the candy thermometer reads 235 – 245 degrees F.

Why is my fantasy fudge dry?

1. If you boil the sugar/butter/milk mixture for too long, the resulting fudge will become too dry. Do Not boil the mixture longer than 7 minutes over medium heat.

How do you make fudge stiff?

Use powdered sugar. Instead of adding evaporated milk, add some powdered sugar and remix your fudge batter. The powdered sugar can help the fudge set and harden if it is resistant to doing so.

Can you use marshmallows instead of marshmallow creme in fudge?

Substitute marshmallows for marshmallow fluff by simply replacing the fluff content with whole marshmallows, mini or regular. This method is suitable for recipes such as fudge, where the marshmallows will be heated and melt down to fluff-like consistency on their own.

Do you Stir fudge while boiling?

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. The fudge is ready when a candy thermometer reads between 112 to 114 °C (234 to 237 °F) or the mixture forms a soft ball in cold water. Let the mixture cool before beating.

How many marshmallows equal a 7 oz jar of marshmallow cream?

According to Kraft-General Foods Inc., a 7-ounce jar of marshmallow creme may be used in place of 4 cups of miniature marshmallows or 40 large marshmallows when making Rice Krispies treats.

Is marshmallow fluff the same as melted marshmallows?

Technically speaking you can use marshmallows in place of marshmallow fluff but the texture will be considerably different. Marshmallows do not contain eggs or egg whites, as marshmallow fluff does.

Why did my fudge turn into caramel?

So, why did my fudge turn out more like caramel? Fudge often turns into a chewy caramel-like texture because incorrect temperatures were reached. The ideal temperature for the fudge to cook at is 232-234°F (111-112°C). Anything more or less will change the texture completely.

What do I do if my fudge doesn’t set?

In many cases, the sugar, butter, and milk mixture needed to be cooked longer or to a hotter temperature. That’s usually the culprit when fudge doesn’t set. You can try reheating your fudge mixture by adding a little more evaporated milk and bringing it slowly back to the boil.