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Table of Contents:
- What do you do with marshmallow fudge that is too soft?
- How do I fix marshmallow fudge that didn't set?
- Why is my marshmallow fudge grainy?
- Why does my fantasy fudge get grainy?
- How do you keep fudge from getting gritty?
- Why is butter added to fudge?
- Why is my fudge sugary?
- Why won't my peanut butter fudge Harden?
- What do you eat with chocolate fudge?
- How long does Fudge last out of the fridge?
What do you do with marshmallow fudge that is too soft?
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.
- Stir the fudge over low heat until it dissolves.
How do I fix marshmallow fudge that didn't set?
I generally heat my syrup up to 235° F and let carry-over do the rest of the work. 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.
Why is my marshmallow fudge grainy?
A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. ... Most marshmallow fudges don't really need careful attention to the cooling stage like fudges made without marshmallow.
Why does my fantasy fudge get grainy?
The short of it is, the candy won't set properly. It's imperative to leave the fudge alone while it sets up. When it's hot, it's a supersaturated solution of unstable sugar crystals. Moving it around and agitating it will cause crystallization to occur, resulting in grainy, coarse-textured candy.
How do you keep fudge from getting gritty?
It is also important to prevent stray sugar crystals from "seeding" your mixture and bringing crystals out of your supersaturated solution prematurely and creating a grainy fudge - people usually control for this in one of three ways: by buttering the sides of the cooking pan, by briefly covering the boiling mixture so ...
Why is butter added to fudge?
Use corn syrup and butter Both interfere with sugar crystallization, so adding them to the fudge prevents the crystals from growing too large. Butter should be added only after the boiling is done. If added before boiling, it coats the crystals and keeps them from dissolving, resulting in grainy fudge.
Why is my fudge sugary?
– There are a number of reasons why the fudge was grainy. It might be that you haven't dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn't enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn't beaten long enough or hard enough.
Why won't my peanut butter fudge Harden?
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.
What do you eat with chocolate fudge?
Fresh fruit is always a winner. I love anything in season when it's flavor is at it's peak. Other than that, any kind of fruit works great; strawberries, raspberries, blueberries and pineapple are a few of my favorites.
How long does Fudge last out of the fridge?
7 to 14 days
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