Fix fudge that is too rich
I've made some fudge from a paleo recipe using almond butter, coconut oil, honey and cocoa powder.
Following this recipe, I find the fudge far too rich to eat -- the cocoa requirement was for 6 tablespoons in the recipe, but I feel this is too much. Is there any way I can now correct this after I've formed the fudge and refrigerated it?
I'm loathe to bin it all, but figure I can let it soften again and tweak it somehow.
Best Answer
The easiest remedy is just to cut it into smaller pieces, so you don't feel overwhelmed when eating a single piece.
Cocoa powder is slightly bitter, so cutting it back might actually make the fudge taste sweeter. Instead, you could take small portions of the the fudge, roll them into balls, then roll them in cocoa powder to make chocolate truffles.
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Quick Answer about "Fix fudge that is too rich"
To fix your fudge, you'd need to heat it again so that you could dilute the cocoa with something -- more sugar perhaps. But even if you heated it back to the point where the crystals would melt again, you won't get the same crystallization process happening because you've already added the butter.Why did my fudge turn out like caramel?
Fudge often turns into a chewy caramel-like texture because incorrect temperatures were reached. The ideal temperature for the fudge to cook at is 232-234\xb0F (111-112\xb0C). Anything more or less will change the texture completely.Why is my fudge sugary?
First things first; what causes grainy fudge? Most often, it can be caused by the formation of sugar crystals. Although you want these crystals in your fudge, you don't want them to be formed too soon.How do you reset fudge?
To fix soft fudge or hard fudge, simply follow these easy steps: Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. Stir the fudge over low heat until it dissolves. Carefully taste the mixture, as the water probably diluted the flavor.How do you fix fudge?
To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.Diagnosing fudge: too soft or too hard
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Answer 2
Efforts to "fix" the fudge aren't likely to succeed. The fudge making process is a one way trip: you cook sugar syrup to a certain temperature, and then add butter and volatile flavorings like vanilla as it cools. At a certain point you beat the fudge, which causes the sugar to form zillions of very small crystals instead of fewer larger ones, and this is where the fudge gets that smooth fudgy texture. To fix your fudge, you'd need to heat it again so that you could dilute the cocoa with something -- more sugar perhaps. But even if you heated it back to the point where the crystals would melt again, you won't get the same crystallization process happening because you've already added the butter.
Your best bet is to start over. Give the first batch to someone who likes intense chocolate, or just throw it out. The cost of the ingredients is small and your time is valuable -- don't bother trying to fix the result of an irreversible process.
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Images: Erik Mclean, Broderick Armbrister, Miguel Á. Padriñán, Chevanon Photography