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3:48 pm
February 10, 2009
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Hi all! Need some help rescuing a recipe of white chocolate fudge….
12 oz white chocolate
can of condensed milk
and pat of butter
stirred until melted and poured in foil pan – still to soft to unmold never mind slice….
i put it in the freezer and that didnt help 
i figure i could take it out and reheat/bring to boiling and try again? any other thoughts/remedies? i hate to waste it….i figure if all else fails i could melt it adding some cream cheese and frost some cinnamon rolls for christmas breakfast! 
4:02 pm
September 20, 2010
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quietstorm, not sure what to tell you to do? I had a problem on Friday with chocolate chips that I had tried to melt in a double boiler for the oreo truffles, the whole package turned into a big hard mass that did not melt, steam could have gotten in the chocolate and caused this, so it's still sitting in the bowl covered, don't want to waste it but I don't know what to do with it either. I am wondering if you did not cook it enough? how long did the recipe say to cook it? I am sure someone will know what to do with the white chocolate, if all else fails I would make the frosting for your cinnamon rolls out of it, that would be very YUMMY!
4:14 pm
February 10, 2009
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Hi Lizzie, thanks the recipe i used was one i have used before for regular chocolate fudge and it does come out soft but usually hardens up in the fridge fine. there is no "cooking time" just stir until the chocolate melts…. then somewhere along the way i saw a recipe for the white chocolate fudge that was the same ingredients and it had red and green sprinkles on the top – it looked so pretty! when i went to make it, i couldnt remember where I had seen it and just followed the "cooking" part of the one i had used before…. i'm thinking that because its white chocolate maybe something in the "chemistry" is off…
in regards to your chocolate that seized, somewhere over this past weekend on tv there was mention of that and the remedy was to add a bit of vegetable oil, reheat and stir in well – hope it works for you!
5:36 pm
December 28, 2008
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Don't know how to solve either of these issues other than to just get rid of the evidence. Be glad to help with that if you are looking for volunteers. You know, just to be nice, and help you out, this being the season of selfless giving and all… 
Seriously – could the too-soft white chocolate be made into a dip for things like pretzels and such? Is it stiff enough to become the filling for cookie sandwiches??
If the flavor is OK on the too-hard chocolate, could it be shaved and used as decoration on something like a cake? Crushed and added to something perhaps instead of chocolate chips??
6:00 pm
February 10, 2009
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Thanks for the offer Pete! 
& thats a good idea too about the cookie sandwich filling….i didnt think about that and there is a peanut butter whopper cookie recipe that i make into sandwiches and i usually just use frosting but the consistency of the "fudge" would work…
its stiff enough to be "slightly solid" (more solid than peanut butter) but when you pull the edges of the foil pan away it just sticks to it and pulls with it
11:17 pm
January 2, 2011
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If your "fudge" has set up enough that you can roll it into a ball…I would melt some dark chocolate & dip the white chocolate balls in that. Then you have truffles! White chocolate isn't really a chocolate, so that may have something to do with why it didn't set in the first place.
11:24 pm
February 22, 2010
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Mix some chopped nuts and coconut into the white fudge…roll into balls and then roll in some crushed Oreo cookies.
9:01 am
February 6, 2011
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Add a bit of shortening to the seized chocolate and stir until smooth again.
The too soft fudge.. you could remelt it and add some white almond bark and see if it hardens up more. Also, it could be that things didn't get mixed quite evenly, leaving some softer stuff around the edges. Have you tried slicing it anyway through the middle? My white fudge is usually softer than the dark, but it does hold its shape. I just cut it into squares and wrap each square individually in plastic wrap. I use a pretty colored plastic wrap to make them more festive. You could also add more melted white chocolate. Maybe there was too much of the sw cond milk. I think my recipe doesn't call for a full can and is mixed with chocolate. I have a recipe that uses a can of premium white frosting with the white chocolate.
12:30 pm
May 3, 2011
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Not exactly knowing the recipe..I would guess there is too much milk to the amount of white chocolate chips. Add more chips and see what that does.
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