What to do with big batch of seized pumpkin fudge?

[jrshaul]

I overcooked my pumpkin fudge a bit, and now it's highly granular buttery pumpkin sugar. Tastes pretty good, though.

I was thinking about mixing it into some heavy cream to make pumpkin sauce, but does anyone have any other ideas? Maybe beat it into cream cheese to make cake frosting? Would running it in a food processor make it less granular?

Edited September 18, 2018 by Smithy
Corrected title spelling (log)

[Kerry Beal]

15 minutes ago, jrshaul said:

I overcooked my pumpkin fudge a bit, and now it's highly granular buttery pumpkin sugar. Tastes pretty good, though.

I was thinking about mixing it into some heavy cream to make pumpkin sauce, but does anyone have any other ideas? Maybe beat it into cream cheese to make cake frosting? Would running it in a food processor make it less granular?

Wonder if you could add some water, cook it back to the original temperature and crystallize it again? 

[jrshaul]

It burnt a bit - just a little caramelized, but I've had issues with singed sugar recrystallizing in all sorts of unwanted ways. That, and the pumpkin puree burns stupid easy already.

[Kerry Beal]

Do you have any soft white fondant in the house? You could heat to around 60º C and add some to 'correct' the crystals.

[jrshaul]

I do not. I really need to keep some around for this sort of thing  - but first I'd have to sort making it...

[Kerry Beal]

I think your first suggestion of sauce probably makes the most sense then!

 

Or what if you made some cinnamon bun dough, mixed your fudge with sufficient butter and spread on the bun dough and rolled it up (maybe a cream cheese layer too), slice, proof and bake as for rolls.

[Tri2Cook]

4 minutes ago, Kerry Beal said:

Or what if you made some cinnamon bun dough, mixed your fudge with sufficient butter and spread on the bun dough and rolled it up (maybe a cream cheese layer too), slice, proof and bake as for rolls.

Wow... I almost want to make and intentionally mess up a batch of pumpkin fudge just to try that.

[jrshaul]

7 minutes ago, Kerry Beal said:

I think your first suggestion of sauce probably makes the most sense then!

 

Or what if you made some cinnamon bun dough, mixed your fudge with sufficient butter and spread on the bun dough and rolled it up (maybe a cream cheese layer too), slice, proof and bake as for rolls.

My suggestion only sounded good until someone said "pumpkin spice rolls."

I just picked up a copy of Greweling's book. If I wanted to seed a fudge with the right crystals for consistency, what kind of fondant am I looking at? And any thoughts on the use of lecithin?

[Lisa Shock]

You could mix it with cream cheese and a couple of eggs to make pumpkin cheesecake.

[Kerry Beal]

5 minutes ago, jrshaul said:

My suggestion only sounded good until someone said "pumpkin spice rolls."

I just picked up a copy of Greweling's book. If I wanted to seed a fudge with the right crystals for consistency, what kind of fondant am I looking at? And any thoughts on the use of lecithin?

I use soft white fondant which would be 115º fondant I believe - I have a 50 lb pail of it in my chocolate room. I don't know about using lecithin in fudge. Not something I've done before.