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Help my fudge won't set :(


My Aunt use to make the best old fashion fudge around, but sadly she's passed and took the recipe with her. I tried making some chocolate fudge last night from a recipe I got off line, but it still hasn't set and its bin well over twelve hours in the fridge. I did every thing it said to do, but for some reason its not working out. Can any one give me some tips as to what I should do? Should I maybe take it out of the pan and try recooking it, or just beating it more? Or should I just toss it and try again? I don't want a recipe that calls for marshmallows, or condensed milk like Eagle Brand, or Carnation. I want a real old fashion recipe like grandma use to make. If anyone out there can help me out with this I'd really appreciate it. Thanks ladies!
Aug 26, 2012 @ 11:27 am

8 Replies

Ali de Bold

I wish I knew

I've never made fudge before but maybe it's time I did! I'm going to investigate this one.
Sep 04, 2012 @ 08:48 am


The fudge recipe that I'm looking for sets hard. Its not a soft fudge at
all. My Aunt and one of my Grandma's use to make it. Neither of them
wrote the recipe down and both have passed on taking it with them. I've
looked and looked for a hard old fashion fudge recipe and no one seems
to know what I'm talking about. Bren thinks she might have one for me,
but its from a friend of hers that lives in England and I don't think
she spoken to her yet. Once you get this recipe down its to die for. I
did find out when making fudge the temp is everything. Get the temps
wrong at any stage and it won't work. That was my first mistake, so I
went out and bought a good candy thermometer the other day. Make sure
you have a good one before you try any fudge recipe. I thought I had it
the second time around, but only the top half set. That's when I tossed
my old thermometer.LOL

Let me know if you come up with anything close to what I'm looking for
and if its not a secret recipe, please pass it on to me before my hair
goes any grayer.LOL

Sep 05, 2012 @ 08:41 am


I have NOT tried this recipe but I found it in my British cookbook(You will have to find conversions.)

oil for greasing
300 ml milk
350 g caster sugar
100 g unsalted butter
1 tsp vanilla extract

Grease a square cake pan.

Put sugar,milk and butter in a heavy based saucepan.Heat slowly stirring often.Until butter is melted and sugar dissolved.

bring to a boil for 15 to 20 mins stirring the whole time.

when the mixture reaches soft ball stage 115 c on thermometer,remove and stir in vanilla.Let it cool for 5 mins.

Beat with a spoon for a few minutes until it starts to thicken and the gloss disappears.

Pour into prepared tin and let set at room temp(do not refrigerate)

once set cut into squares

Donna I am still waiting for a response from friends in England so I will post if I get another recipe :)

Sep 06, 2012 @ 10:56 pm

Thats me Donna

Im not sure why its posting me anonymous lol its Bren...
Sep 06, 2012 @ 10:57 pm

Caster Sugar

I'm wondering if the secret is using caster sugar?You don't see caster sugar to often in our recipes
Sep 06, 2012 @ 11:00 pm

Ok thanks

What is caster sugar and where in the hell would I buy it here.LOL I have to drive Mike to school, but I'll be back with in the hour. I hope!!LOL Oh and my email isn't working right again. I don't know if its just me, or across the city like it was the last time it was doing this. So if I don't answer you its because I never got your message.
Sep 07, 2012 @ 08:03 am

Caster Sugar

I have no idea where you can find it.Ask your local grocery store they will know or can perhaps bring some in...I think the large superstores have it...I have seen it here in Canada.

Caster Sugar is a superfine grain of sugar...I believe it can also be sold as being called superfine sugar...It melts quicker and this might be the trick to making fudge...Perhaps you can grind your sugar up in a food processor until its superfine but not sure about that...
Sep 07, 2012 @ 02:20 pm

fudge recipe

I know the type of fudge you're talking about and I have the recipe. I know this was posted 2 years ago but if you get this feel free to contact me
Oct 06, 2014 @ 04:57 pm

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