Directions
Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc.
Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).
See Also
The Ultimate Guide to FudgeHow to Make Fudge and Freeze It, According to a Dietitian | Livestrong.comMaple Fudge with Maple SyrupIf fudge is as thin as bouillon, eliminate the milk.
Mix egg, milk, and flour together until mixture is smooth, then stir into fudge mixture.
Bake in buttered 8x8-inch pan in preheated 325℉ (160℃) oven for 40 to 45 minutes.
A cake tester inserted around the edge should come out clean; center will obviously still be soft.
Place on rack to cool.
