Fudge failure / what to do with this giant pan of chocolate!

[#2ontheway]

So, I attempted to make fudge over Christmas and it totally didn't work. This was the recipe I used: https://www.verybestbaking.com/recip...-famous-fudge/. I've never made it before and I'm not sure what I did wrong, other than I skipped the marshmallows and maybe that was the problem? I also didn't use nuts and sort of assumed the marshmallows, like nuts, were optional (I don't really like them and didn't have any on hand) but maybe they help it to set properly?

Anyway, I basically wound up with a pan of yummy chocolate goo. It's sugar, evaporated milk, butter and chocolate chips. In my freezer at the moment. What can I do with it, other than just eat it with a spoon? Would love some ideas.

[Philly Mom]

Yes. Skipping the marshmallows was the problem unless you used fluff instead. You don't taste marshmallows after they are mixed in. You taste fudge .

I would make chocolate hot sauce with what you have and pour over ice cream.


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[DietCokeLover]

Yep, marshmallows provide the structure to make the fudge set up.

You could use the chocolate over ice cream, biscuits, pound cake, etc. you might even mx some into warm/ hot milk for hot chocolate.

[wellyes]

"What to do with the giant pan of chocolate" is the easiest question of 2015 so far. Eat it!!

[#2ontheway]

Ahh... lesson learned about the marshmallows! For now, indeed, this is a lovely problem to have.

[petesgirl]

Ooh, pouring it over ice cream sounds delicious!

[Gena]

I use a fudge recipe that is just sweet condensed milk, semi-sweet chocolate chips, baking chocolate, and vanilla extract (nuts are optional, but I never add them). Easy and fast - and turns out perfect every time. It's an old WWII recipe (Soldier's Fudge) that ships well and uses no granulated sugar, since sugar was rationed at that time.

http://recipecircus.com/recipes/gija...39S_FUDGE.html

[liz]

I use a fudge recipe that is just sweet condensed milk, semi-sweet chocolate chips, baking chocolate, and vanilla extract (nuts are optional, but I never add them). Easy and fast - and turns out perfect every time. It's an old WWII recipe (Soldier's Fudge) that ships well and uses no granulated sugar, since sugar was rationed at that time.

http://recipecircus.com/recipes/gija...39S_FUDGE.html

This is similar to Giada DeLaurentis (sp?) recipe that I use. I have used marshmallow in my fudge and it always came out terrible-- no idea why. Also, the recipe I used calls for a double boiler to get ingredients to melt and just come together. Super easy.

Here's the recipe (I omitted the cinnamon) :
http://www.foodnetwork.com/recipes/g...ge-recipe.html

[pomegranate]

I learned to make fudge this Christmas. Marshmallows are not optional, but the nuts are. Even if you didn't skip the marshmallows, the fudge might not have set either since the directions say to cook for 4-5 minutes, which might not be enough time. Best to get a candy thermometer and make sure the correct temperature (usually around 235) is reached.

As for your dilemma, I'm no expert but couldn't you just heat up your mixture, boiling to 235, then continue with the recipe and add marshmallows, stir, and pour into pan?