My wife made fudge - just plain fudge, no nuts. She’s made it before, but this time it has the consistency of Silly Puddy (for those who remember that product). She admits, it may have to chill a little longer. Do you think this will help it firm-up, or what else might have gone wrong?
Silly Putty is already very stiff.
Shouldn’t need to chill fudge to make it firm up.
She might not have reached the proper temperature when cooking it. I’m not sure it can be repaired.
Put it in a jar and use it on ice cream.
You have to reach a soft ball which is 235 F.
I always used the Marshmallow Fluff fudge recipe. No refrigeration needed. Just let it cool in the pan for an hour. I do freeze some of the candy. It’s extremely rich and a little goes a long way.
What was the weather like when she made it? When you make fudge on a rainy day, it’s a lot more difficult to solidify.
Just checking in… Good thoughts, all. We’ll look into it. (I can’t recall the weather conditions while baking…good to know about rainy days.)
Arms of Steel, Leg of Jello replied: “Silly Putty is already very stiff.” While Silly Puddy has some stiffness (enough to hold its shape), still if you recall, it is soft enough to be malleable. OK, so one could argue fudge is also malleable, right? Well, the fudge should be stiffer than SIlly Puddy in my opinion. 
Depends on the ingredients. I use a fudge recipe that calls for powdered sugar but – being diabetic – substitute sucralose. The result needs to be kept in the freezer or it’s very messy.
Reminds me of the “Eternal Fudge” my father made for us during one summer vacation trip. The cabin didn’t have a candy thermometer, but he said ‘no problem’, we can do the drop a bit into cold water test instead.
Uh huh.
The fudge tasted delicious, though a bit soft, but heck, we were kids who never had enough patience to wait for the fudge to fully cool.
The surprising thing was, the next morning the pan of fudge was again FULL, even though we’d eaten a couple of rows of pieces the previous night. Yup, overnight the fudge had flowed back to fill in the empty space in the pan. It did the same the next couple of days, after which all of it had been eaten.
It’s just that the pieces kept getting thinner and thinner and thinner…