ISO: ISO: BobbiJoAZ - loved the "Triple Layer Fudge" but need some help making it a bit more firm

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deb-in-mi

Well-known member
I made this today and it was delicious (I made two semisweet layers and one milk chocolate layer). However the consistency of the fudge ending up being VERY creamy. Excellent for taste - but a bit messy when picking it up to eat. Any idea how to make it a bit firmer?

Triple Layer Fudge

Basic ingredients:

1+1/2 cups granulated sugar

5-oz. can evaporated milk

2 Tbs. butter

1/4 tsp. salt

1+1/2 cups miniature marshmallows

1 cup (6 oz.) semisweet chocolate chips

1+1/2 tsp. vanilla

greased 9” X 13” baking pan

Chocolate Fudge Layer:

Combine sugar, milk, butter and salt. Bring to a boil over med. heat, stirring constantly with wooden spoon. Remove from heat and stir in marshmallows until melted and well blended. Add chocolate chips and vanilla. Stir about 6 minutes until smooth and slightly thickened. Spread in baking pan.

Peanut Butter Layer:

Reduce granulated sugar to 3/4 cup; add 3/4 cup packed brown sugar. Omit butter and chocolate. Cook as above. Stir in marshmallows until smooth. Mix in 1/2cup creamy peanut butter and stir until smooth and slightly thickened. Spread on top of chocolate layer.

White Fudge Layer:

Substitute white chocolate chips for semi-sweet chocolate chips. Prepare as chocolate layer and spread on top of peanut butter layer.

 
Two ideas.... Anyone else with another suggestion?

(1) perhaps instead of cooking for 6 minutes, maybe try 8 minutes.

or

(2) cool it in the refrigerator for a little while. I always thought this was a problem here because of the warm climate--that cannot be your problem in MI.

Maybe someone else has a better suggestion.

 
It reduces the amount of liquid in the solution.

Only the water will boil off. This keeps all the flavors while thickening the product.

 
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