Nancy in Eagle River has written in to Chefsline@5 about a batch of butterscotch fudge that didn’t set properly. Is it too late to fix it?

No, probably not, Nancy, and you have nothing to lose by trying. When it comes to salvaging a batch of fudge, I always hold out to the bittersweet end, so to speak.

Reheat fudge to 234 F for 4-6 minutes, bubbling and boiling, in a saucepan. Then, add 1/4 teaspoon of cream of tartar, stir it in, and let sit. Set it to cool until it reaches 110 F. Don’t touch it before then. After cooling, stir until it reaches a still pliable yet firm consistency. This process requires patience and a strong arm (like bread dough by hand) - about 15 rigorous minutes of work.

The sucrose crystals should be formed (by the movement of the cooling fudge) only at this point to get the right texture. Sooner/hotter, and the fudge will be grainy. Later/cooler, the fudge will be limp. If that doesn’t work, you may want to check your recipe. You can also send us your recipe for review.

Imperial Chocolate Company “Units” recipe:

2 1/2 cups sugar
2 squares unsweetened chocolate
1 scant cup milk (1 cup less 1 tablespoon)
butter the size of an egg
pinch salt
1 teaspoon vanilla

Exploratorium Science of Candy recipe:
3 cups sugar
1 cup half-and-half
1 tablespoon corn syrup
1/4 teaspoon salt
3 tablespoons butter
2 teaspoons vanilla extract
1 cup nuts and/or dried fruit, chopped (optional)