Bugger my fudge has gone wrong! Anything else i can do with the mixture or to rescue it?

[TitsalinaBumsquash]

I don't think there is any way to rescue it

I made it last night, usually my fudge works a treat but the combination of my hob being so shite and unpredictable temperature wise and crippling Carpal Tunnel Sybdrome making the stirrinf a bit dodgey has left me with sticky non set fudge.

The Mixture is nice tasting, it tastes like fuge but it just isn't set it's all gooey and crap.

Anything i can use it for, possible ice cream sauce?

Or any wonderous thing i can do to rescue it?

Luckily my Coconut Ice worked beautifully!

Do excuse the typing errors my brain works quicker than my fingers.

I don't know, but 'bugger my fudge' is an interesting concept !

I think sauce might be your best bet or perhaps a fudgey ice-cream?

I'm considering making marshmallow this week ready for PTA meeting at mine where I will force everyone to be Girl Guidey and toast matrshmallows and have hot choc with squirty cream.

Is all because I've bought a new cooking thermometer!

definitely ice cream sauce. enjoy. we have had a number of buggered fudge incidents lol.

You could try softening some vanilla ice cream, stir the fudge through it so that it's all 'ripply' and refreeze.

Or just cut to the chase and pour the fudge over the ice cream and eat it.

Warm a chocolate brownie in the microwave, scoop of ice cream and warm fudge sauce.

Right that's it, I'm off to bugger some fudge.

Could it work as the caramel layer in caramel shortbread? Or a gooey layer in the middle of a chocolate cake? Otherwise, yes, icecream sauce.

Over sponge pudding with custard?

Looks like lots of puddings for us over the next couple of days.............. oh dear never mind if it means eating more desserts that i shall be brave - after all i wouldn't want to wast it.

I had this problem. Several times when I was trying to make presents at Easter. With several recipes. I have now forsworn home-made fudge forever!

Does make lovely ice-cream sauce.

Fudge sauce sounds great, but probably not easy to wrap and sell at a fete. Use the saucer test to check whether it is ready in future!

I did do the saucer test it was forming soft balls when dropped into cold water beautifully but i just couldn't beat it well enough for it to thicken properly.

I used to cook professionally but had to give it up becuase my wrists are so bad - i have found i can no longer decorate cakes as well as i could before and i can no long beat fudge to the correct consistancy. Boo Hoo!

I was always told that when you took the fudge off the heat you should then stir in the opposite direction to your normal until the mixture sounded grainy. This seems to work for making tablet, but I have no idea whether the stirring opposite way round is a load of hogwash.

if you bring it up to temp too quickly it may not set, i've heard.
have just been looking itno making fudge & decided it's not worth the faff