When my brown sugar fudge is too soft (syrup not cooked to a high enough temp) I sometimes roll it into balls, roll in chopped toasted pecans, then dip in dark chocolate to make individual candies, and the coating helps it keep its shape---keep in fridge. I don't know if yours is too soft to roll though...
Can you incorporate it into a bar cookie? Like one of these:
https://food52.com/recipes/67749-salted-caramel-bars-for-two
https://food52.com/recipes/52090-chocolate-caramel-walnut-bars
https://food52.com/recipes/66086-magic-cookie-bars
2 Comments
https://food52.com/recipes/67749-salted-caramel-bars-for-two
https://food52.com/recipes/52090-chocolate-caramel-walnut-bars
https://food52.com/recipes/66086-magic-cookie-bars