Is there any way to save a batch of maple fudge...

[judy-mass]

that should have been cooked up to 238° but because I was not so bright, I let it get to the line on my candy thermometer that had "soft ball" and turns out that was only 220°.

It is supposed to thicken and lose gloss as it is beaten after cooling to 110° and it is doing neither.

Can I put it back on the heat and recook to 238, or make a second batch and add this to it as it cooks?

Or is it headed for the trash?

 

[melissa-dallas]

I'm pretty sure you can recook it. What do you have to lose?

 

[charley]

sure, put it back and cook it to the right temp.

 

[pat-nocal]

At the link is a suggestion

by a former pastry chef and author of a candy-making cookbook to add water when returning it to a boil then cooking to the desired temperature. Have not tried that personally but certainly sounds worth a shot. Please let us know how it turns out for you. Good luck. smileys/smile.gif

https://www.thespruce.com/fix-overcooked-undercooked-fudge-520861

 

[judy-mass]

What I did

was to add a bit more cream ( I didn't measure, just poured) and reheated it to the correct temp.
I then followed the recipe which had me pour into a mixer bowl, wait until the temp was down to 110 and beat until it was thick and had loss the gloss.
The result is set fudge that is maybe a bit grainier than it should be, but it tastes good and will do fine for my sharing trays.

 

[pat-nocal]

Yay! So glad it worked out for you, Judy. May I send you my address?? LOL

 

[judy-mass]

Unless you have moved since 2008, I have it!

 

[marilynfl]

I love a happy ending.

 

[pat-nocal]

Still there. (or would that be here.) smileys/smile.gif