So I made a total of 9 different types of fudge this xmas. Its the first time I’ve ever made fudge, I tend to do things until I can do them really well. Of the 9 trays only 5 actually set up and worked, so my friends and family all received peanut butter chocolate, chocolate, pomegranate, funfetti, and orange. I was left with gloopy trays filled with oreo, chocolate peppermint, lemon and pumpkin fudge.
My first thought was that there must be a way to recover fudge that didn’t set all the way, there were actually a few articles about how to fix bad fudge – I headed in and failed miserably at this. Essentially I think the theory may work for recipes in which the last stage of the recipe is to heat to the soft-ball stage, BUT when the recipe heats first and then adds in a bunch of stuff (like marshmallow fluff) after removing the heat – its impossible to go backwards.
I poured my melty fudge into mason jars and let them sit for a couple days while I consulted my elders (Nana) on what to do to with the mess, I just couldn’t bring myself to waste THAT much sugar, chocolate, etc… Nana’s suggestion was to make ice cream toppings.
Today I attacked the chocolate peppermint while the kids napped. I adapted a recipe for syrup from the Ball website to get processing time and heated the fudge to boiling to mimic the same temp/conditions of the recipe. To get the correct consistency for the fudge sauce I added about 3/4 cup of soymilk and very slowly heated the mixture to try to make the whole thing more smooth and allow the peppermint chunks time to melt.