5 replies to this topic

[AnythingButPlainChocolate]

I was in a hurry (as with all the greatest mistakes) and decided to double my batch of chocolate chilli fudge, rather than cook it in 2 separate pans as I usually do. Fudge is sometimes a tricksy beast and I forgot that sometimes you really can't double up on a recipe. Long story short I now have a big bowl of slightly warming chocolate grainy mush, it's not even smooth enough to use as a sauce.

Re-heat, reuse or remove? The sugar has slightly crystallised and it's a sandpappery mess, what to do?

[Panaderia Canadiense]

Is there any way to repair it in the same way you'd repair a broken ganache (ie by stirring a small amount of milk into it in order to re-emulsify?) If not, I'd say write it off and make a note next to your recipe to the effect that "no matter how rushed you are, never ever double this recipe" - I have several such notes in my cookbooks reminding me that hurrying confections will end in tears.

[Lisa Shock]

You might be able to use the batch as the basis for a cake, check some recipes for ratios of chocolate and sugar.

[lebowits]

If you do try to repair it by adding a bit of milk or other liquid, try using an immersion blender to "stir" it in. The high speed blade should create a much more stable emulsion.

[Chocolot]

Add some water and place over low heat to dissolve the sugar crystals. Recook to correct temperature. I have doubled and tripled many fudge/fondant/caramel recipes without a problem. If you have a pot large enough, a big enough heat source, and a large enough cooling surface, this shouldn't be an issue.

[AnythingButPlainChocolate]

Thanks all, will give it a try.