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I fought the fudge, and the fudge won


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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?

Sian

"You can't buy happiness, but you can buy chocolate, and that's kinda the same thing really."

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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.

Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

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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.

Steve Lebowitz

Doer of All Things

Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

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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.

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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