2 c Failed fudge
1 Egg
1/2 c All-purpose flour
1/2 c Milk
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, 1/2 cup all-purpose flour, and 1/2 cup milk. If fudge is soupy, halve the milk (to 1/4 cup). If 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 8×8-inch pan in preheated 325’F 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. Source: “Oh, Fudge!” by Lee Edwards Benning