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Perfect Fudge

Learn how to make smooth, creamy-yet-firm fudge.

Secrets to Success

Fudge is a delicious combination of sugar, butter, milk and flavorings such as chocolate, maple, peanut butter, white chocolate, butterscotch, walnut, or even pumpkin. The tricky part of making fudge is combining these items and cooking them properly.

VIDEO: Aunt Teen's Creamy Chocolate Fudge

The key to good fudge is to follow the directions exactly. Use an accurate candy thermometer and allow the mixture to reach the temperatures called for in the recipe before moving to the next step. Add each ingredient in the order listed by the recipe. Vigorous stirring at the wrong time (after it's reached the soft-ball stage) can actually promote crystallization of sugar into large grains. Small sugar crystals equal smooth fudge that melts on the tongue.


Once the fudge reaches 240 degrees F/115 degrees C (the "soft-ball" stage), do not stir it or even shake the pan until it has cooled to about 110 degrees F/43 degrees C. When pouring the fudge from the saucepan to the serving pan, don't scrape the sides or bottom of saucepan or you may introduce unwanted sugar crystals into your finished fudge. For first-time candy makers, look for recipes that call for corn syrup, marshmallows, or marshmallow crème: these ingredients prevent crystallization of sugar into large granules, so the texture of the fudge will remain smooth. Recipes using cream or evaporated milk are less likely to curdle than regular milk.

Try these easy fudge recipes:


For best results, use a heavy, high-sided saucepan that holds about twice the volume of your candy recipe. A heavy pan is less likely to cause scorching, and the extra room helps prevent boil-overs. You will also want an accurate candy thermometer. Other factors, like the temperature of your stove, type of pan, temperature of your kitchen, and even the weather, can affect cooking times, but the candy's temperature is always the best measurement to gauge doneness.

Sep. 20, 2009 12:49 pm
I just made the "Old Fashioned Fudge SUBMITTED BY: JAYJOSE" It took me awhile to make the fudge as I followed the directions, testing the consistancy of the mixture in cold water, till the formation of a soft ball. Than I let the fudge cool to touch, and beat with the electric mixer and by hand but then I felt it didn't take, so I reheated the mixture, let it boil for 10 more minutes, let the mixture cool again, and beat with the electric mixer, put mixture in buttered dish and put in refrigerator....The within a couple of hours there was firm and delicious fudge. I am so happy. I used condensed milk. I had to use the meat thermometer and it only went to 220 F degrees. In the mean time I am going to look for the candy thermometer, it's got to be in the kitchen somewhere?
Sep. 27, 2009 10:46 am
I seem to have the best fudge when after it has reached the temperature indicated, I would take an electric beater and start in on it. I did not let it cool down and the fudge makes.
Sep. 30, 2009 5:04 am
We are going to have our annual Friends and Family Christmas Party once again this year and expect ~85 people. I make the majority of desserts and fudge is going to be in there (with many varieties). Thank you so much for the helpful hints!
Oct. 16, 2009 9:29 pm
Oct. 19, 2009 7:05 am
Jessica, Confectioner's sugar is Powdered sugar.
Oct. 28, 2009 1:15 pm
I just made some fudge out of a box. It was 5 dollars and carnation brand, it came with a bag of sugar, a can of evaporated milk, a bag of chocolate chips and a pan to put it in. All you had to add was 2 tbsp. butter, I followed the directions on the package and it was great!
Nov. 19, 2009 4:14 pm
omg i always wondered how to make fudge this is great
Nov. 20, 2009 6:32 pm
Bikerbabe I think you can melt chocolate chips, semi sweet or milk chocolate and dip the ritz with peanut butter sandwiches in that. Sounds good!
Nov. 21, 2009 7:23 pm
I make the ritz/peanut choc dipped every year for the last 10yrs. The easiest way is to use Almond Bark or coating chocolate. If not you can use Semi sweet chips and put vegetable oil in it and it will coat nicely.
Nov. 22, 2009 9:49 pm
I use Ritz crackers, Jif Pnut butter and dip them in white choc. just make the crackers, let the white choc. bark melt, dip and put on waxed paper to cool
Nov. 24, 2009 9:11 pm
Occasionally I read of fudge "failures," where it didn't set up and was thrown away, used as sauce or whatever. One of the best candies I ever made was when my fudge didn't set up right but it was firm enough to roll into balls. I rolled it into balls and then dipped in melted chocolate. It made wonderful truffle-like candy with the rich fudge center (I had made with cream and butter) a great contrast to the hard outer shell. If only I could duplicate that same mistake! Believe me, I've tried.
Nov. 27, 2009 9:42 am
Timely and helpful. So much of candy and cookies can be frozen for anytime use.
Nov. 28, 2009 6:57 am
These are fantastic tips! I've never made fudge before but would love to try. If anyone could recommend a good recipe for a first time try, please pass it my way. thank you!
Nov. 28, 2009 10:30 pm
Thanks for all the recepies and tips , it is so wonderful to have this at my finger tips. I am going to try making fudge , one more time ! Lol
Dec. 2, 2009 2:26 pm
I have tried so many times to get my candy thermometer to get up to 234 degrees but it won't ever go past 219 or so. How long are you supposed to let the fudge boil? what do you do if it never gets to 234 degrees? Help!?
Dec. 3, 2009 8:55 am
Stephanie, I tested my thermometer in boiling water and it was 12 degrees off! So I read somewhere to just take the difference into consideration meanwhile I am looking for a new thermometer.
Dec. 3, 2009 8:55 am
Your thermometer should read 212 degrees at the point of boiling water...
Dec. 3, 2009 1:15 pm
can I leave fudge at room temperature after its been refrigerated and cut to pieces?
Dec. 3, 2009 5:18 pm
I have made fudge both in the microwave and on stove. It has turned out well both ways. My family expects me to make fudge and peanut brittle for every Christmas and there is never any left. Candy making is one of my favorite things to do for the holliday Rosebud46
Dec. 6, 2009 11:52 am
I want to make peanut butter fudge,but I would like to roll the fudge into balls then nuts,does anyone know the trick to doing this.
Dec. 7, 2009 12:07 pm
my fudge turned out kind of grainy. I put in the fridge because it was not standing firm. I plan to try again... what should I do with the fialed fudge?
Chris H 
Dec. 7, 2009 1:33 pm
My fudge is delicious ..... however, as it cools, grease rises to the surface and I have to mop it off with paper toweling. Any ideas why this happens???
Dec. 7, 2009 7:57 pm
ok I just made 2 batches of fudge carefully following directions. neither has hardened to cut now what? since it didnt have the fluff annd choc in while it cooked can i reheat and boil with tham added. HELP
Dec. 8, 2009 6:56 am
I use my mother in laws fudge recipe for chocolate peanut butter fudge it is the best requires a lot of stirring and prayers and it will not set up on a rainy day
Dec. 8, 2009 8:08 am
What is the best way to store fudge for a period of time that won't compromise the quality, flavor, texture, etc.? In the freezer or refrigerator? Please e-mail if you know. Thank you!
Dec. 8, 2009 8:38 am
I would like to make maple sugar fudge but can't find any maple sugar. Maple flavoring doesn't give the intense, real maple flavor like you get in commercial fudge. Any solutions? Email me at
Dec. 8, 2009 11:26 am
My mom used to make the fudge on the back of the Hershey's cocoa can. It was fabulous. I'm 67 years old and cannot master that darn recipe. It's my favorite fudge taste. I either have to eat it with a spoon or use mortar mix to stack it.
Dec. 9, 2009 7:19 am
I am 76 years old. As a child we made fudge, popped corn, and ate apples every night . We loved those flavors together! MOMCAT2
Dec. 10, 2009 5:20 pm
Anyone have a fudge recipe using Splenda or Splenda Blend?
Dec. 11, 2009 6:09 am
I need to know what aI did wrong. My fudge turned out like a very hard tootsie roll. Help me! Any advice, I would love to hear. This is my second year to try to make fudge. I don't like the marshmallow fugde. I want to make Old fashioned fudge. I used the recipe sumitted by book worm. Do I need to let mixture cool cool to 110 F before adding the butter and vanilla? And the how long do I stir?
Dec. 11, 2009 12:48 pm
To dianneszo: my grandmother used to make that same yummy fudge recipe on the back of the Hershey's can! I still remember the taste. Thank you for bringing back such a nice memory for me!
Karen Braun 
Dec. 11, 2009 3:27 pm
nice to read all the comments. I am going to try fudge by myself for the first time ever. My mother and I use to make it a long time ago but I don't remember how. So wish me luck. I am going to use the "never never fail fudge" recipe to start out. Hopefully it won't fail. Has anyone tried this?
Dec. 12, 2009 5:00 pm
I have been making fudge for Christmas for many years. I use the recipe that was on Neilsons can of cocoa. It calls for butter, brown sugar, cream and cocoa. Like back to basics ( no can milk) after boiling the fudge I pour it into a metal bowl and place it in a sink of cold water to bring down the temperature and then beat with a hand held electric beater for about 12 mins or until it starts to lose its shine. Pour into prepared pans to finish cooling.
Dec. 13, 2009 5:18 am
CMCO....Yes, you add the butter and vanilla AFTER the mixture cools down to 110degrees and then you stir it until it begins to lose its gloss, meaning it goes from shiny to dull brown and then you quickly pour it into your buttered or wax papered pan. Like others say, have everything ready to go before you start your recipe and you should be fine. P.S. I like the old fashioned fudge better too!
Dec. 13, 2009 5:23 am
I started making the fudge recipe on the back of the Hershey's can when I was a preteen, I'm 41 now. One year I thought I would be smart, and lazy, and decided instead of stirring the fudge after it had cooled to 110degrees I would use my grandmother's hand mixer. The fudge lost its gloss quickly alright.......and stopped those beaters in their tracks turning into a hard lump of delicious fudge, blowing out the mixers motor! Luckily for me, my grandmother was a very patient and forgiving woman.
Dec. 14, 2009 4:04 am
use the recipe on the back of the marshmallow creme jar. i cook the butter and sugar and milk; i put my chocolate and marshmallow creme in a metal bowl with a handle on it; i pour the hot mixture over the contents of the metal bowl and stir. leave at room temperature and then cut. store in a tin at room temperature. i never refrigerate.
Dec. 14, 2009 11:34 am
I just have to say that I haven't stopped laughing about Jessica's attempt at making fudge!
Dec. 14, 2009 1:44 pm
CMCO, It sounds like you boiled your fudge to long.There are 6 stages of hardness when you make candy,spinning a thread to hard crack stage.It sounds like you went to hard ball stage or close to it.Don't boil so long.Get a good candy thermometer and use it to the degree your recipe says to.If you don't have one,get a glass bowl of COLD water a when you think the fudge has boiled long enough,drop a bit of the fudge into the bowl@roll it around and see if it makes a soft ball.This is called soft ball stage.This really isn't a good idea if you are just starting out making candy though.Also a SMALL pressure cooker pan is really good for making candy.It's a heavy pan and that's what you need.When you start out take a stick of butter and coat the sides of the cook pan,it will let any stray granuals of sugar slide down off the inside pan and keep the fudge from turning to sugar.Stir it until it goes from a shiny choc.color to a dull choc.color.Don't try making candy when it is humid either.I
Dec. 15, 2009 12:29 am
Here's how I avoid crystalized fudge. First, never put a spoon into the mixture that has any fudge residue on it from a previous stirring. Only clean utensils (including the thermometer) go into the candy at all times! Clean anything you remove from the candy before putting it back in. Second: Once the fudge has cooked, I pour it immediately into a clean heat proof bowl and DO NOT scrape the sides of the pan to get it all into the bowl. This will insure when you beat it that there will be no sugar crystals from the pan to accidentally stir into the fudge to make it grainy. Give the cooking pan to the kids (or save it for yourself) to scrape and's a ritual that makes the waiting easier! Third: put the butter onto the fudge but DO NOT stir it in..the butter will melt over the top and keep it from drying out as it cools. Once it's cooled to 110ºF, add the vanilla onto the butter and stir it all into the fudge. Fouth: Beat it by hand. It is much easier
Dec. 15, 2009 12:53 am
One (or two) more things! Don't cook the fudge to 240ºF if you can help it. That temp is the top end of the soft ball stage range. The softball range is between 234º to 240º. It's best to cook fudge to about 236º-238ºF, the mid range. Polder makes a digital instant read thermometer that goes as high as 302ºF. It can be used instead of a candy thermometer (and for other things as well). Once the candy has boiled and the bubbling appears to be lower in the pan than when it started boiling, stay close by and read the temp frequently once it hits 230º. Wipe the stem between each reading with a slightly damp paper towel and dry the stem before putting it in again. I find this instant read much easier to use than my standard candy therm.
Dec. 15, 2009 8:41 pm
Fudge is really easy to make. Just used 2/3 c of evaporated milk, 1 jar of jet puffed marshmellow cream, 1 1/2 c. sugar, and brought that to a boil. Stiring the whole time on MED heat. Took it off and added the chocolate chips I(1 cup semi sweet and 1 entire bag of milk chocolate chips.) had those already measured out and put them in the mix once bubbles appeared. Stired tell melted and added to a square pan, not gresed only lined with foil. This was my first time and it turned out perfect!!! Cooled for 2 hours plus. Put some in freezer because I wanted some soooner! :)
Dec. 15, 2009 9:51 pm
Dec. 16, 2009 3:02 pm
Will fudge keep well in the freezer?
Dec. 16, 2009 10:27 pm
OK This is the second batch I have made that hasn't set up right! The very first time it was perfect, but I don't know what I have done diferrently--the first one was sort of grainy, and the second one is 'sticky" but won't set so that I can cut it ! HELP!!!!!!!!!!!!!!!!!!!!!!!!!!
Dorothy M. 
Dec. 17, 2009 6:28 am
My mother taught me and my sisters to make fudge using Hershey's cocoa, sugar and milk. I have been lucky that I've never had to use a thermometer to make it - I do the "soft ball" test in cold water. Mom also said to beat the fudge (by hand with a spoon, no mixers used here!) until it looks like "wet cement." You can actually feel the fudge getting heavier and slower to stir. Sure my hand gets tired but over the years I've only had a couple of batches not turn out. Probably because I was impatient and hurried it. Anyway, just thought I'd chime in with my 2 cents' worth of advice! The recipe is: 3 cups of sugar; 1 1/2 cups of milk; 2/3 cup of cocoa. Mix well to be sure all the cocoa is absorbed. Cook on high constantly stirring until it boils; then lower the temperature to medium. Cook until it reaches soft ball stage. After that, add a half stick of margarine or butter and 1 tsp. of vanilla. Allow to cool for 10 minutes or so, then stir, stir STIR until it gets thick and
Dorothy M. 
Dec. 17, 2009 6:28 am
(forgot to add: remove from heat after it reaches soft ball stage)
Dec. 17, 2009 9:58 am
Hey all! I made fudge for the very first time last night. All 4 batches set up well and taste great. I did hand stir everything and just used the stove at medium heat (one recipe calls for double boiler, I just used a pan). The two recipes I used were Candy Cane Fudge by tinamarie11 and Irish Cream Truffle Fudge by letsgggo. They were both very easy and I never used a thermometer as neither say anything about temp. Just stir the ingredients as written until melted and add the other ingredients for second parts off of the heat. Then pour in tin-foiled pan and fridge for 2 hours. They came out of tin foil great and were set up enough to cut. After cut they are fine a room-temp :o) The Irish Cream one is for adults only as it does have alcohol! Happy holidays and sweet treats
Dec. 17, 2009 9:11 pm
I live in South Africa and we dont use the term confectioners suger or powdered sugar. Am I right in assuming that we can use what we call icing sugar? Please mail me as I am ready to blke! Thanks for such a wide range of delicious recipes.
Dec. 18, 2009 12:16 am
Yes Liz, powdered sugar, confectioners sugar and icing sugar ( that's what my Canadian friends call it) are all the same. It is simply granulated sugar blended (as in put in a blender and made into "powder") with cornstarch added to the mix. You can actually make your own "icing sugar", although I don't know the proportions. Happy candy making!
Dec. 18, 2009 6:51 pm
The real homemade fidge my grandmother use to make does not call for marshmallow.It was from old school. You cook the cocoa,sugar pet cream,ect.
Dec. 18, 2009 9:21 pm
been making fudge for years and tonite it totaly went wrong but it is raining out so have some nice sauce for ice cream my problem is that i lost my really good receipe that uses whipping cream can anyone help/
Dec. 19, 2009 11:09 am
Is there a recipe for fudge that travels well, where it doesn't have to be refrigerated? All of the recipes I've seen call for refrigeration. I want to send a batch of fudge to my brother and his family in Texas. I live in California. I'm assuming it will take about 3-5 days to get there, so I cannot have fudge that will spoil or go soft in-transit. Thanks!
Dec. 20, 2009 2:28 pm
To Knoxsue: My 1st try at fudge (just now) didn't work, but I'm going to try your salvage idea!
Dec. 21, 2009 1:22 am
Does anyone know how to search for the recipe(s) that has the highest NUMBER of reviewers AND the highest ratings? (For any given recipe, but in this case for fudge - chocolate - and I'd like to try the 'old fashioned' kind - even though I've never made fudge before. I love to bake & just tried my 1st cheesecake & it came out beautifully! (Chocolate Cap. - must look for name of recipe submitter - apologies)! Anyway - any help would be greatly appreciated - and I DID find the highly reviewed fudge using marshmellow (sp) but would prefer a different one (chocolate). Thanks much! New, but instinctive baker/cook, Scuba-Girl
Dec. 21, 2009 2:56 pm
Does anyone else have a fudge salvage suggestion for fudge not setting? I know I didn't let it cook long enough..I thought about making a trifle with it??
Dec. 22, 2009 4:13 pm
Help! I have made the Easiest Peanut Butter Fudge for awhile now. At first it WAS easy and turned out great. But lately it turns out totally crumbly. I cannot for the life of me figure out what is going on I'm following directions added by others with the 3C confect sugar, 1 c PB and 2C brown sugar. Any ideas to hlep me??
Dec. 22, 2009 6:21 pm
I just wanted to try my hand at peanut butter looking fudge as most I've made are chocolate peanut butter type. This time, using a recipe from this site called "Grandpa's peanut butter fudge" it didn't work at all. I'm wondering if the recipe is not written properly as it calls only for 1 T butter. The fudge did crystallize almost immediately. The whole batch was ruined. I used a candy thermometer and only let the temp reach ~235degrees. Is there a no-cook recipe that will taste as good as a cooked version? BTW - does it matter if the brown sugar is dry? margarine vs butter?
Dec. 23, 2009 7:28 pm
i need a good recipe for vannila fudge
Dec. 25, 2009 3:30 am
To HHGlinski: Let us know how your fudge salvage worked. When I made my "truffles" from my fudge not setting properly, one friend was so impressed with how good they were, she told me I should go into the candy-making business! LOL! The only problem was I couldn't make my mistake happen again and I'll never know what I did wrong to make my fudge turn out so wrong/right! Good luck.
Dec. 28, 2009 1:50 pm
Hello everyone, I love to bake cook and my first coupl batches of fudge were great but lately when i make fudge it does not settle right can someone give me advise or a new recipe????
Jan. 2, 2010 12:22 am
Fudge recipe using whippping cream and butter? While visiting the FL Keys there was a shop that made the BEST fudge but wouldn't share the recipe. Does anyone have a recipe that uses whipping cream and butter?
Jan. 3, 2010 9:08 pm
I was wondering when you are making something with semi sweet chocolate chips, and you put them in the microwave or on the stove how do u keep it from getting hard when its done and your ready to put into what ever you are making. Mine always gets all hard and crumbly after coming out of the microwave
Jan. 6, 2010 10:41 pm
Snuggles, it sounds like you are overheating your chocolate chips in the microwave. Try melting at 50% power maybe one minute and then 30 seconds at a time after that. If you melt chocolate on high heat in the microwave don't put it in for more than one minute at first. Chocolate burns very quickly in the microwave so it's best to use gentle heat. Stir to distribute the heat before you add more time in the microwave. Good luck!
Jan. 6, 2010 10:52 pm
Claudia, I have been making fudge for years and I substitute the milk or evaporated milk with cream or half and half and I get good results. I use the recipe on the back of the marshmallow fluff jar. I can't remember if that recipe has butter in it or not, but by using cream or half and half, it does turn out very creamy and similar to that from a fudge shop.
Jan. 18, 2010 9:09 am
These fudge recipes sure are good ones.
Jan. 20, 2010 5:06 am
Claudia, the Orange Creme Fudge recipe submitted by Betty from Ohio uses heavy whipping cream and butter. I make it every year and it is fantastic! I also change the flavorings and color to make banana, raspberry, strawberry, etc.
Jan. 25, 2010 3:13 pm
AH-HA!! That's it, it has to be the thermometer! I tried making old fashioned fudge this weekend and both batches went hard as a brick and then crumbly within a minute of stirring... It never occurred to me to check my thermometer, but I will be now. Thanks for all the "secrets" everyone!!
Jan. 28, 2010 10:52 pm
If you want to make the "easiest" peanut butter fudge....Just follow the directions on the Krafts Marshmallow Creme jar. Instead of using chocolate chips.. USE PEANUT BUTTER CHIPS !!! Works out great, and you don't need a thermometer!
Feb. 11, 2010 3:40 pm
@ greenthumbgirl: In cooking school they taught us how to calibrate (adjust) our thermometers. Most have a hexagonal part right at the top of the shaft and this matches up with the shape at the top of the plastic sleeve. Boil your (non-salted) water, insert your thermometer to the little dent on the side and check the temperature. If you need to adjust to make it 212 degrees then insert it into your plastic sleeve, turn the top until it's closer and repeat the test. It's best to calibrate your thermometer at or near sea level (rather than say in Denver).
May 4, 2010 2:49 pm
I ran across a fudge making hint years ago and it never fails. For every cup of sugar you add 1 tsp of cornstarch, (mix into the sugar). The fudge is always creamy, works on rainy days or sunny. I have never read that anywhere else but it works for me!
Jun. 24, 2010 12:04 pm
Hello!! I just made the old fashioned fudge,Perfect,Love it. Thank you soooooo!much. just like when i was a little girl,I ued it for peanut butter and any other kind i want to make.Again thank you .
Jun. 24, 2010 12:48 pm
can someone help me, i can not find where it says add a recipies, and i want to add old fashioned chocolate fudge? help?
ceil mead 
Jul. 6, 2010 7:01 pm
I have a fudge receipe for $300 million fudge. It calls for 4cups ofsugar,4 sticks of mar. or butter 13 oz packs of choc.chips. Itis the best tastingfudge but if you don't keep it ref. it gets very soft veryquickly. Any sugestions
Aug. 14, 2010 8:07 am
ceil mead, with that much butter (there is a stick of butter to each cup of sugar!) I don't see how you could avoid the fudge being very soft if left unrefrigerated. This is just a guess, but I'll bet you could get away with reducing the amount of butter without affecting the taste too much. I would start with reducing by one stick and see how it works, and then reducing butter by one-half. Most fudge recipes I have tried don't use that much butter. You don't say how much fudge that recipe makes, but my T&T recipe only uses 1/4 C. (one-half stick) and makes a 9x9 pan. If your fudge doesn't set right after a little experimentation, you can always make it into a to die for chocolate sundae topping! Good luck!
Sep. 24, 2010 6:31 pm
I "tried" to make the fudge recipe that used to be on the back of the marshmallow creme jar (as provided by my mom, who has been making it for ages!) last night. I THINK I followed all the directions but unfortunately, it didn't set right. Maybe it didn't boil long enough? Anyway, I am now left with yummy but soft "almost fudge". I don't want to waste it! Any suggestions? How about using it for some kind of brownie frosting??
Sep. 28, 2010 11:25 am
went to amish country once and got fudge with carmel in it and want to make it, but can't find recipe. I have looked for it and always get carmel fudge recipe, but I want chocolate fudge recipe with carmel in it. Please let me know if you know how to make it.
Oct. 8, 2010 11:41 pm
I have been making fudge for 50 years. My favorite is brown sugar -peanut butter fudge. Since making fudge is inexpensive, quick and easy, and very popular with all ages, its the perfect thing to do when someone pops by. However, there seems to be a lot of missinformation here. I never refrigerate fudge. It sets up fine when it's stirred to the right stage. Fudge is normally made with regular granulated sugar. There are many types of fudge (not flavors) and each has its pitfalls based on the ingredients. The safest thing to do and the most fun is to test for softball with a cup of cold water. You can look up the 'howto' on the web. Also, usually I 'seed' the fudge immediately when it's taken off the stove by adding butter or flavoring right away, without stirring; and, sometimes I 'shock' it in a sink of coldwater. It's always trickier to make fudge when you don't use corn syrup. Marshmallow 'fudge' is good but it's not what I'm talking about here. When you get used to makin
Oct. 18, 2010 1:10 am
I know, I am weird, but I happen to LOVE GRAINY FUDGE, but I can never get it to turn out that way, any ideas?
Oct. 23, 2010 8:10 pm
I find too when you can add some cream cheese into your fudge mix, it makes it so creamy and rich. My family and friends expect my fudge every year. They have no idea of my "secret" ingredient.
Oct. 24, 2010 12:50 pm
I also made tootsie rolls instead of fudge, it just would not set, so like many others unwilling to waste such yummy taffy like candy I mixed in walnuts and some powdered sugar, rolled into balls and coated in candiquick. Everyone loved them, but i couldnt do it gain if I wantd too..sorry knoxsue lol...
Oct. 30, 2010 2:08 pm
My mom has made a very simple fudge for years that is rich and smooth and so easy to make. She melts a bag of semisweet chocolate chips with a can of sweetened condensed milk, pours it in a shallow pan and lets it set in the fridge. No sweat. This year I'm going to try it with dark chocolate.
Jaime C. 
Nov. 22, 2010 10:58 am
Just a clarification on calibrating thermometers...water boils at different temps at different altitudes. 212 degrees is accurate at *sea level*, and approximately 185 degrees at 5000 ft. There is a calculator somewhere on the web, just google it. A far simpler way to calibrate thermometers is to use heavily iced water and calibrate it to 32 degrees (liquid water cannot go below 32 without freezing), however, some thermometers (candy, for instance) do not go that low. Your best bet is always digital.
Nov. 22, 2010 5:07 pm
Another you can try that was a hit with my girlfriends is White chocolate chips with mint extra and Green food coloring. Then layer the chocolate fudge mixture, then the mint mixture, then chocoate again. Press together as you go along.
Samantha M. 
Nov. 23, 2010 12:41 am
You can make maple sugar by heating the maple syrup to hard ball stage, then whipping it in a chilled bowl until crystals form. My parents found this out in an attempt to make maple syrup candies; they didn't get the syrup hot enough, only to soft ball stage or so. Hope this helps. Fair warning though: you will more than likely burn up a hand mixer with this; use a good stand mixer, and it will turn out great. Like I said, I learned this from my parents! :)
Dec. 6, 2010 5:14 pm
how come my fuge always seizes Kathy
Dec. 8, 2010 5:49 am
I am so sad. I have always been able to make fudge and candy with out a problem. A year and a half ago I moved to Germany and have tried to find reasonable substitutes for things like evaporated milk and marshmallo fluff and what not, but this year my fudge turned out crumbly, curdled and greasy! I am so disappointed and embarrassed. I used the "fat pete's fudge" recipe from this site because it sounded easy and good from the reviews. I don't know if it matters but it was snowing when I made it. Can anyone PLEASE tell me what I might have done wrong?
Dec. 8, 2010 9:08 am
Never make candy if the humidity is above 40 percent and 35% or lower is even better.
Lee M 
Dec. 8, 2010 5:46 pm
My kids and I want to make fudge....but have never been successful. What High Altitude changes do we need to make? I don't see any adjustments on fudge recipes, yet our water definitely boils at a lower temp! LOL We live at 8,000 ft. above sea level. Any suggestions??
Dec. 8, 2010 9:28 pm
So, has anyone ever made the fudge recipe that calls for 1 lb. of Velveeta Cheese? Here it is, give it a try --- It's great tasting! 1 lb. Velveeta cheese 1 lb. butter or marg. 2 Tbls.Vanilla extract 4 lbs. powdered sugar 1 C. unsweetened Cocoa 4 C. chopped nuts Method: Melt the cheese and butter over low heat stirring often. Add vanilla to this mixture when melted. In a very large bowl mix the powdered sugar with the cocoa and chopped nuts. Add the melted mixture to the dry and stir very fast! Spread into well buttered 9"X12" pans. I suggest making half of the recipe at a time, otherwise you'll lose the feeling in both of your arms !!!
linda thompson 
Dec. 9, 2010 3:39 pm
I make this chocolate fudge all the time. it comes out wonderful and very creamy. The trick is patience let it cook to a semi hard ball.Let it stand in a sink of cold water, add vanilla butter.Until the fudge cools bring it out and beat add nuts.By the way before you start to cook this let the sugar dissolve with the milk and cocoa. i also use 1/2 and 1/2 instead of milk Linda Thompson
Dec. 9, 2010 3:45 pm
i like to make penuche, and i dont like to use thermometer every time ive used them i get thos dang sugar crystals, i use a small shot glass use realy cold water, and with a clean and dry spoon drop some in the glass dump out in hand( will be a bit warm) if you can slightly mold it is soft ball and pull off the heat, if not keep on heat and try agin in 2 min with a diff spoon!
Dec. 16, 2010 1:48 pm
For the Old-Fashioned Fudge submitted by you use unsweetened cocoa or sweetened cocoa? This will be my first attempt at true fudge. If someone is willing, please email the answer to Thank you!
Dec. 18, 2010 10:29 am
You need a section for The Total Idiot Guide to making fudge For Dummies for me. I still can't make fudge. Even No fail no cook stuff. It all turns into ice cream sauce. I've learned to bake bread in 40 years of trying but still I can't make fudge.
Dec. 18, 2010 1:15 pm
I just blew my second batch of fudge. That's 10 cups of brown sugar, 2 cups corn syrup, 2 cups of milk, 2 cups evaporated milk, 1 lb of butter, and 2 bags of marshmallows turned into toffee. I cut the first batch of toffee into about 200 pieces and I am in the process of wrapping each one in wax paper. I won't do that with the second batch. My thermometer said 238 and I had a softball. It took over almost 2 hours of boiling to get there. I give up on this recipe even though my mom used to make it with great success all the time in Edmonton; I live in Victoria. I think I'll go buy fudge. It's probably cheaper at this rate. Signed sad and frustrated.
Dec. 18, 2010 4:41 pm
For those that ask what to do with chocolate fudge that doesn't "set up" can do what I have done... make a batch of peanut butter cookies and spread some of the fudge on top of each. Best mistake I ever made! A little piece of heaven for those of us that love the taste of peanut butter and chocolate together...yum!!
April C 
Dec. 19, 2010 7:46 am
Always check the weather before you make fudge...I never have been able to get fudge to set up... if it is raining ...snowing ...sleeting etc..humidity makes a difference..otherwise mine sets perfectly with every recipe i have tried I use softball stage t test ...occasionally i use a thermometer...but its difficult to use in an iron skillet...which makes the best fudge
Dec. 19, 2010 6:45 pm
I called my sister and got a recipe for Chocolate fudge and it worked! I followed her instructions (called her just to confirm what she meant by, "it hardens when you drop it in ice water". Now I'm going to try a maple syrup fudge recipe. Signed, not so sad and frustrated.
Dec. 22, 2010 6:48 pm
ok i tried to make the fantasy fudge that is on the back of the marshmallow jar and mine never reached the consistency to cut it in to squares and it has been in the fridge for about a day and it still is really liquidy state to where it hasnt realy chilled so give me advice please!!!! :)
Dec. 23, 2010 6:48 am
I love all the different tips on fudge making , they were all very helpful ! Thanks, kathy from cincinnati.
Dec. 24, 2010 4:41 am
Please help! Last year I made the best fudge using white chocolate -- so I made twice as much today & it is awful! It has huge sugar crystals and the texture is like eating sand! Does anyone know what I can do to save 4 lbs of expensive ingredients??
Dec. 24, 2010 10:57 am
Laura, you are going to way too much trouble. I let my sugar, evap milk and butter, all sit together in my large cooking pan for about an hour. Then I slowly bring this mixture to a boil, stirring constantly. I use a very small clear bowl with cold water in it, so that when the boiling ingredients start to look a little "frothy", I take my wooden spoon a put A drop in the cool water and see if it forms a firm soft ball. Put your finger in the bowl and push the ball around. If it starts to disolve, you are not ready. Keep doing this until you get a firm soft ball. When you do, immediately put your chocolate chips in and stir with wooden spoon until all is melted and mixed well. Remove from heat and immediately stir in marshmallows or cream until marshmallow is mixed into the chocolate. Then add your vanilla and stir in thoroughly. Then I add my nuts and immediately pour into mold or pan, cover, and regrigerate until it is set. One large pan, a wooden spoon is all that you have
Dec. 29, 2010 6:20 pm
Jsperfect12, I would love to know your fudge recipe. Thanks!
Jan. 4, 2011 10:45 pm
The time my vanilla fudge didn't set, I added crushed vanilla wafers until I could roll it into balls, then rolled the balls in coconut and some in nuts. Everyone asked for the recipe!
Jan. 10, 2011 3:04 pm
Hi everyone and I want to thank you for bringing up the fudge recipe using Hershey's Cocoa....I have a brand new can and it does not have the fudge recipe on it does anyone one have the recipe?? and if you do can you e-mail me it?? my e-mail is you I would appreciate very much...oh and why can't you make fudge when it rains? what does it do?
Jan. 23, 2011 11:27 am
I was raised in the Southern United States, Mississippi and Louisiana, and honey, if we had to wait until the humidity was below 40%, we wouldn't know what fudge is!!!! Also, my mother taught me how to make fudge using the recipe from the Hershey's can, we probably had a 90% success rate (maybe it was raining the other times!). We also stirred, never had a wooden spoon, scraped the sides, etc.. I was around 40 years old before I owned a candy thermometer! Mama said the trick is, not to get in a hurry.
Jan. 27, 2011 2:24 pm
I made the Hershey's fudge from the recipee above and used the softball method. It worked out well. I started beating the fudge as soon as it had reached the soft ball and beat it for about 3 minutes using varying speeds on the mixer. I let it rest for about a minute after that and finished beating it until it was dull and thick. I learned how to test candy-heat and never had need for a (silly- the women I learned from would have laughed at the need) themometer from making kiss cookies and pull taffie as a kid at CGIT ( A 20th C United Church of Canada girls' group that used to train girls to be a pain in the butt of the patriarchy)
Feb. 9, 2011 6:59 am
When making fudge, can margarine be used instead of real butter for best results?
Feb. 25, 2011 1:11 pm
This fudge recipe goes back to World War II when it was made up and shipped overseas to our service men. It is the easiest fudge to make. No thermometer, testing, etc. Everyone that has tried it said it is the best they have ever had. Some say it is the Sees candy recipe, but it is not. Use only real stick butter (salted), not light, diet, soft or vegetable oil spread. Have a buttered pan/dish ready. I have always used a Pyrex casserole dish, about 13” x 9” inner measurements. I have been making this fudge for over 40 years……it is the only recipe I will use. In large non-stick pan, stir together: 4 ½ cups sugar, 1 large (13 oz) can evaporated milk, ½ lb. (2 sticks) butter, cut into chunks, 1 Tablespoon vanilla. Bring mixture to rolling boil and then time exactly 11 minutes while stirring constantly. Turn off fire. Add 2 cups tiny marshmallows, 2 cups chopped walnuts (optional) and 3 pkgs. (6 oz. ea) semi-sweet chocolate bits (Herseys). Beat with mixer till dissolv
Jul. 2, 2011 4:23 pm
Aug. 29, 2011 10:52 pm
Hi all, I have always used the recipe for fudge on the back of the fluff container. It has always set up well for me. I think one ingredient everyone forgets to add to their fudge recipes is patients. I've wanted to try other recipes but now, after reading all of the stories, I may just stick with what I know works for me. Good luck everyone :)
Sep. 16, 2011 4:31 am
My Mom used to make the Hershey's Fudge Recipe when zi was a young girl. It is my absolute favorite of all the fudge I have had over the years and I am 62 now. I have made it many times over the yrs. I have had it turn out too sugary, too soft and sometimes perfect. I have read all the hints here, and never knew about the humidity playing a factor in it turning out the right way. Thank-you everyone for your input. I am going to use the cornstarch hint to each cup of sugar that I read about and check the humidity level before I make it again ! This fudge is the best chocolate one I have ever tasted and am anxious to make it again. (^,^)
Oct. 8, 2011 11:48 am
Just had lemon fudge at the Brick Store in Bath, NH. It was almost pull-apart smooth and creamy and had white swirls thru it (marshmallow?). All the lemon fudge recipes I've seen mix everything to a consistent color/texture. Anybody know about making it with the swirls?
Nov. 20, 2011 2:53 pm
melt your marshmallows and swirl it through with a knife in the pan you poor it in to. Do you know where to get the lemon oil? I used lemon extract. I use yellow food coloring to make it yellow.
Nov. 26, 2011 6:39 am
I have made fudge two years in a row, using different recipes and each time, it failed to set. This year's recipe simple, but it does not indicate a temperature. I have followed the instructions, including putting it in the refridgerator to speed up the setting process. It has been in for almost 24 hours and still has not set. What am I doing wrong?
Dec. 2, 2011 11:07 pm
I'm so frustrated. I did not test my candy thermometer before I started. Just bought it the other day. Maple fudge has been on the stove now for 20+ minutes boiling hard and never getting above 150, once it got to 170 but quickly goes back down. Someone just shoot me, it's 2am. I need to sleep put don't want to waste the 4 cups of real maple syrup I put in that pot!! UGH.
Dec. 5, 2011 12:08 pm
Mine always turns out like soft taffy instead of fudge, what I am doing wrong?
Dec. 10, 2011 3:37 pm
Old Fashioned or the newer fudge recipes all have one thing in common. It is of UTMOST importance to test you thermometer first, and be prepared... buttered pans, Proper measuring equipment, and patience patience patience. Ive traveled extensively and been taught great recipes, they all require the same thing no matter what the ingredients are...attention & time. The marshmellow fudge recipes are great to get started with...builds confidence and an adeptness at knowing when it's the right time to stir...etc. Then work up from there. Remember, fudge is candy, and requires patience. Add extracts last as most contain alcohol and loose intensity in high temperatures. nuts etc are great when toasted first, it released their "oils" and gives new depth of flavor. Your ingredients MATTER! If you use cheap, you get cheap. There's usually a reason ingredients are less expensive. Good luck, and remember...If you love someone...feed them well!
Dec. 12, 2011 12:41 am
@knoxsue and @jodi. I have an old fashion fudge recipe that I have cooked many times about 20 years ago. It always set for me and was delicious. This past few months I have started to cook the same recipe again and my fist batch was great. But lately, all my batches have been a soft like Tootsie roll type taffy. What I have been doing to the batches is what "knoxsue" did. I've been making Fudge like Truffles with them and they are a hit with everyone. The only thing I need to figure out is how to get the chocolate coating to be a harder shell so when you pick one up, it doesn't squish and melt right away when they have been out of the fridge for a while. Anyways, I think I can contribute my fudge making failure to using cheaper ingredients because of trying to save a buck or two. I do know one thing, At lease I'm consistent with making Fudge taffy into Fudge Truffles :)
hi-desert Kath 
Dec. 18, 2011 11:34 am
Why oh why don't I go looking for tips for perfect fudge BEFORE I mess it up? My candy thermometer only went to 190 degrees in boiling water and I forgot to put the vanilla in, not that the vanilla will matter at this point! Lots of good ingredients gone to waste. The only good thing is that I won't be eating it.
Dec. 19, 2011 4:50 pm
I let my fudge get too cool before I beat it (it was too hard to mix) and applying a little bit of heat made it go grainy. Can I salvage it if I bring it back to boiling and go through my stages again or is it a lost cause? I don't want to waste it.
Dec. 20, 2011 8:38 pm
I use parchment paper to line the pan before spreading the fudge to set. Once it is set, I lift the fudge out of the pan and use a pizza cutter to score the fudge into perfect squares
Pink posey 
Dec. 21, 2011 10:19 pm
Since I was a little girl my mother always overcooked her fudge. It was grainy. I grew to love that melting taste in my mouth and I just love grainy fudge...but I will try the hints and new recipes that you have given here to see what I can come up with. I love reading all your comments and learning more about cooking, I am 75 years old and LOVE this recipe group. Thank you all. We ALWAYS TRIED TO MAKE FUDGE WHEN OUT PARENTS WENT OUT AND LEFT US HOME. THEY ALWAYS SAID THEY SMELLED CHOCOLATE AND NEVER SAW ANYTHING MADE, THAT WAS BECAUSE WE HID THE PAN OF failed RUNNY CHOCOLATENESS IN THE CEDAR CLOSET!
Judy M. 
Dec. 24, 2011 3:14 pm
I have made marshmellow cream fudge for 17 years. This year my 3rd batched failed. The only thing I did differently was I used cold evaporated milk instead of out of the can. Does anyone know if this causes the milk to separate when combined with butter and sugar to melt in the pan? Once the fudge based reached the correct temp, I added the marshmellow cream but during the mixing of this water appeared and it was like soup. I never used cold milk before. Does this make sense to anyone?
Dec. 27, 2011 7:13 pm
I make fudge every year, but this year it didn't set right. I decided to mix in a little Cool Whip into the cooled fudge to lighten it up a bit and put it into pretty martini glasses. It looked and tasted like fudgy chocolate mousse. I topped it with a little more whipped topping and chocolate shavings and it tasted absolutely delicious! Everybody raved about it too. Little did they know it was my failed fudge!
Apr. 29, 2012 3:13 pm
Has anyone ever had a fudge with a title similar to this; "Chocolate butter fudge with rum". My wife and I are trying to find a recipe for a gentleman who was born in Jamacia and is a retired Lt.Colonel from the US Army. Thank you, Paul
May 23, 2012 12:38 pm
I live in Louisiana I am 48 and I have been making the old fashioned fudge since I was a little girl. My grandmother taught me how to make it. Its sort of the recipe from the back of the Hersheys can. Slightly different. 3 cups sugar, whole can of evap milk, 1/2 cup coco. I stirt with any available spoon, dont use a candy thermomator. The trick I was taught is to stir until when I scrap the spoon across the bottom of the pan, it parts like the red see. It parts and of couse fills back in as the spoon passes. I remove from heat, add 1 whole stick of butter, vanilla, 1 (or more) cups chopped pecans. I dont wait to stir, never have. I stir till butter is melted and I pour. perfect almost every time. Sugary yes but not gritty. It's the only kind of fudge I like and all my family begs for it all year long. Like someone said above, patience is the key. If I had to put a time on how long I actually cook the fudge its almost an hour over medium heat (electic stove on 5).
Jun. 1, 2012 5:49 pm
Another use for fudge that doesn`t set up is to use it for filling for chocolates. Yummy!
Aug. 11, 2012 12:59 am
My mom makes AMAZING! peanut butter fudge every year for X-MAS. If I can find the recipe I'll share:)
Sep. 3, 2012 4:38 pm
Someone out there asked for a good vanilla recipe....I too am waiting for one....Fair time is here and I have to beat that woman who always wins with her fudge..came close last year but lost my favourite recipe...cannot have chocolate. Thanks to someone.
Oct. 8, 2012 10:56 am
KEEP in mind, thermometer readings will be DIFFERENT in higher altitudes! Water does not boil at 212 degrees F, at 7,000 feet above sea level! Therefore, your fudge recipes will need to be adjusted to YOUR area.
Oct. 8, 2012 10:57 am
Water boils at about 100 °C (212 °F) at standard atmospheric pressure. The boiling point is the temperature at which the vapor pressure is equal to the atmospheric pressure around the water.[10] Because of this, the boiling point of water is lower at lower pressure and higher at higher pressure. This is why cooking at elevations more than 3,500 ft (1,100 m) above sea level requires adjustments to recipes.[11] A rough approximation of elevation can be obtained by measuring the temperature at which water boils; in the mid-19th century, this method was used by explorers.[12] (
Alison from Santa Clara, CA 
Nov. 30, 2012 3:43 pm
Why is it important to add the vanilla last? thanks
Dec. 4, 2012 11:10 am
Okay... It's official.. I CANNOT make fudge! It's a good thing that I have good friends who make delicious fudge:) To all who have accomplished the making of fudge... Kudos!
Dec. 12, 2012 7:31 pm
Could someone please give me the recipe using ritz or similar crackers, melted chocolate and peanut butter? I have never heard of them but our grankids love all three ingredients! Thanks
Dec. 13, 2012 7:03 pm
I am a fudge failure! Oh I can make the kind with marshmallow cream no problem. But the old fashioned kind not so much! I either have a brick or fudge sauce. My mother used to make it and it was perfect every time. I'm not sure she even measured ingredients and did not use a candy thermometer either. Every couple of years I decide to give it a try, you'd think I would have given up by now, and it never comes out. I'm a good cook, an excellent baker, I can bake breads, rolls, cookies, cakes, pies you name it but I did not inherit the fudge gene I guess.
Dec. 15, 2012 6:51 am
My first fudge failed today :-( After reading advice sections, I put the butter and vanilla extract in too soon. Apparently it should have cooled first to 115 degrees before stirring (yes i bought a candy thermometer). First batch as hard as a brick but tasted OK. Have plenty of ingredients so not giving up.
Dec. 16, 2012 7:40 pm
I have had the most fun reading others failures (yes, I ruined 3 batches) and laughing so hard I couldn't breathe. Took me 5 minutes to get a hold of myself enough to tell my husband what was so funny! I take solace that I am not really an idiot; just that candy making is a science. This time (I will try again) I will use a heavier pan, thermometer, exact measurements. Happy candy making everyone!
Dec. 18, 2012 9:05 am
Dear babygowo, Yet another failed batch for me. This seems so simple, and yet why is it so hard. I'm not going to beat my head against the fridge anymore over this. My hats off to the ones that can make fudge. Miata08, I now join you in realizing that fudge making wasn't meant to be for me.
Dec. 30, 2012 3:31 pm
The secret to velvety smooth fudge lies in the preparation. It really is a chemistry lesson! Many of the posts that I see on here will guarantee disaster as the poster does not understand the what and why of successful fudge. First understand that the successful preparation of a good batch of smooth fudge lies not so much in the recipe, but in the preparation. Here is an excellent recipe that makes tasty fudge if the directions that I give are followed and the chemistry understood. So here it is...this will be a double batch which I recommend. In a decent size revere pan add the following ingredients: 4 cups of sugar 1 pkg of guillardelli chocolate(cooking chips) 2 cups heavy creme(also labled as heavy whipping cream as found in the grocery cooler section) 2 tablespoons of light karo syrup 2 sticks of unsalted butter...1/4 pound sticks On low heat, slowly melt the ingredients together with constant stirring. It is important to understand that the stirring should cover the b
Dec. 30, 2012 3:44 pm
Part 2 Once you have reached the softball stage remove boiling solution from the heat and pour the whole works into another pan that is sitting in about 2 inches of cold water in the sink. Immediately add 1 full tablespoon of vanilla right in the middle....DO NOT STIR!!! What you are trying to do is shock the fudge and quickly begin a cooling phase. Let this mixture sit until the temperature is 110F...Not 120, not 115, not 112..BUT 110F. It is at this point 110F that you can remove the mixture from the water and begin to slowly stir the mixture. You don't need to beat it to death nor stir it constantly. Just stir it a few times then let it rest for a few moments, then do it again, It will slowly begin to stiffen and develop lighter streaks...don't get in a rush, let the mixtire slowly thicken and get more resistant to stirring...then in a flat pan lined with wax paper pour the mixture and let it sit. It will sit up on its own...If you have done everything correctly. Ok, so how do I
Dec. 30, 2012 3:59 pm
Oh, by the way, the author of OH, FUDGE is Lee Arthur Benning.If you want to get other fudge recipe's or just understand the chemistry behind fudge making, this is the book to buy...Thank you Lee for all of the great batches of fudge that I have turned out at Christmas over the past several years. I'm 70 and have taught my grandaughter many of your secrets... and at her age of 24 we still cook batches together at Christmas under the watchful eye of your good works.
Clo burgers 
Mar. 21, 2013 8:41 pm
My fudge is turning out to be quite hard. The taste and texture when you eat it is spot on but i would like it to be just a bit softer. Should i cook it for less time or not beat it or let it stand for longer after its off the heat.... any suggestions would be most appreciated.
Sep. 21, 2013 6:00 pm
I love smooth creamy fudge just like everyone else but the stuff drives me crazy! I follow directions EXACTLY each time but one time it turns out PERFECT yet the very next time it turns grainy & awful! I even read every word I could find about how-2 do it right. Even read "The Science of Cooking" which I can relate too because it explains the whys & how's of fudge & candy making. Yet It still seems to be the luck of the draw! Oh well, my averages (successful ones to failures) are aprox 4 to 1! For every 4 successes I seem to have one failure. Not bad I guess?
Mary Ann 
Sep. 29, 2013 5:49 am
Made a batch of Irish Cream fudge from AllRecipes site. Flavor is delicious. Only problem....butter grease bled out as it cooled! Is not an attractive looking fudge to sell at a bazaar. Does anyone know what I did wrong. Followed recipe exactly.
Nov. 6, 2013 12:42 pm
i make great fudge. but the edges always look like i used a hacksaw. does anyone know why? tried spraying the knife each and every time, cut it cool, cut it warm, marked it, didn't mark do the fudge shops do it??
Cathy Brady 
Dec. 17, 2014 9:13 am
I followed the recipe but it didn't set. Can I recook it with the peanut butter and pecans in it?
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