Why is my marshmallow fudge turning out like caramel?

Wondering why my fudge is like caramel is all about correct temperatures and textures. If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess . The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

What happens if you don't beat fudge?

However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set . If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened. If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.

Why did my fudge come out like taffy?

there is too much leftover water in the syrup and the resulting fudge is soft. To save the fudge, put it in a saucepan with 15 to 30 ml (1 or 2 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil until the thermometer reaches 114 to 115 °C (237 to 239 °F).

Why is my 3 ingredient fudge not setting?

The main reason is that your Fudge has not reached the optimum temperature . If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer.

Millionaire Fudge {Granny's Recipe Revisited} (2024)

Millionaire Fudge, the perfect old fashioned recipe that will make everyone want to go down memory lane for grandma's fudge recipes.

Millionaire Fudge is my favorite fudge of all time. It is only the most incredibly scrumptious fudge you will ever eat.

In the 1950s, marshmallow whip creme was introduced to fudge recipes by Mamie Eisenhower who changed the whole concept of how easy it is to make, not to mention how delicious.

I grew up helping my Mother make this fudge every year for Christmas. We looked forward to helping scoop the fudge with a tablespoon and push the fudge out with another onto wax paper.

As soon as we were all finished, we would take the spoons and scrape every little bit of fudge we could possibly get off the sides of the pan.

Oh, you haven't lived until you have eaten every little bit of hot fudge happiness.

Recipes that have been passed down by Grandmothers, Mothersand even Fathers are the ones I treasure most.

I even get to put theMillionaire Fudge in my Mother's Christmas tin she put her's in and passed down to me. It is old and beat up in places, but the fudge just tastes a little bit yummier stored in it. (giggles)

Hope you enjoy this recipe! Merry Christmas!

Millionaire Fudge

WHAT YOU NEED TO MAKE MILLIONAIRE FUDGE

Semi-sweet chocolate chips
Marshmallow creme
Sugar
Evaporated milk
Chopped pecans

HOW TO MAKE MILLIONAIRE FUDGE

Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.

In a mixing bowl of an electric stand mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow whip; set aside. (My Mother added her ingredients to a large mixing bowl)

In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.

Take off heat and pour mixture over the semi-sweet chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. (My Mother mixed her's by hand) Be sure not to overbeat. Add pecans and fold in.

The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.

Cool completely before moving them to a container.

The fudge can be poured out in a butter sheet pan if you are not able to scoop all the fudge before it hardens. Sometimes I do this if I am making it by myself.

Where You Will See This Recipe!

Meal Plan Monday,
I'm Lovin' It,
Weekend Potluck,
Home Sweet Home,
Delicious Dishes Recipe Party,
The Scoop,
andall these fabulous parties!