My fudge is getting thick when I start to stir in marshmallows, chocolate chips and nuts
Using carnation famous fudge recipe, when I add the marshmallows, chocolate chips and nuts it gets thick and the marshmallows are not melting completely. Am I cooking it too long or not long enough, or do I need the temperature higher or lower? I have it medium heat. Stirring constantly to full rolling boil, and then cooking for 4-5 minutes stirring constantly.
Best Answer
Most likely you need to turn up the temperature a little before adding the new ingredients. All those ingredients are about room temperature, and there are a fairly large quantity of them compared to the mixture in the pan. This means that they cool down the mixture considerably when added. The cooling means that the temperature is not sufficient to melt marshmallows any more, and the fudge begins to set (thicken). Increasing the temperature slightly will help the marshmallows still melt.
Pictures about "My fudge is getting thick when I start to stir in marshmallows, chocolate chips and nuts"
Why is my fudge thick?
Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.How do you fix thick 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.Should you Stir fudge while cooking?
Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.Why is my marshmallow fudge grainy?
Fudge recipes that lack corn syrup, marshmallows, or marshmallow creme can easily take on a gritty texture. The reason being, if a single grain of sugar is left in the pot during cooking (frequently a little clings to the side), the entire pot can and likely will, recrystallize.Fudge Video
More answers regarding my fudge is getting thick when I start to stir in marshmallows, chocolate chips and nuts
Answer 2
The fudge is cooling too quickly but heating the syrup further is risky.
During the full boil you are boiling out water to reduce the sugar syrup to a specific concentration that cools to the fudgy texture*. Heating the syrup further will indeed give you a little extra time to mix in other ingredients but it will also make the fudge set up harder. Too hot and it won't be fudgy anymore.
Really, without a target temperature you can't tell just by looking at the syrup if it will be the correct texture. It will take some experimenting to figure out how long to boil it.
You might try reducing the quantity of additives, adding the marshmallows before other additives, and stirring faster.
Personally, I wouldn't bother with any fudge recipe that gives times instead of temperatures. There are just too many variables involved and it will take some experimenting and luck to get the texture right.
*Ignoring the creation of crystals for brevity
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: David Disponett, eat kubba, Pressmaster, Isaac Quesada