Before putting ingredients in pan, butter the sides of pan or spray with Pam. When your fudge starts to boil, cover pan with lid for a couple of minutes and then remove. I also wash sugar from the spoon you first stirred with. I have made fudge for many years and it is never grainy. I hope this helps.
By Faye from White, GA
I too was taught to "not stir" my fudge after it begins to boil. For some reason, it makes it grainy. I've never put a lid on it but I assume this is a good way to keep one from stirring. :) I'll try using a lid to see if it makes a difference. Thanks for the tip!
Thanks for this information. I have made the same recipe of Peanut Butter Fudge for years and just the last few times has it been grainy.
I made fudge last night and it came out grainy. My mom told me about your site today and I read about the cream of tartar. My question is this, I have not thrown it out and I am wondering if I can still fix it? It is in a 13X9 inch pan and is cold. Can I reheat it and add the tartar? I made a double batch and it is a lot of ingredients. I would like to salvage it if I still can. Help!
By Marsha L. from Asheville, NC
What if you "crumbled" the fudge, added some softened cream cheese, and then formed the mixture into balls? You could then dip them into melted chocolate and roll in candy sprinkles. Worth a try, if you don't want to discard the whole batch!
I seriously doubt you can un-do the fudge. I have always used the recipe from Hershey's cocoa, and never heard of putting cream of tartar in fudge. And if you buttered or sprayed the pan you used, that would definitely effect your attempt to "fix it." I don't know the recipe you used, but granulated sugar can make it grainy if not thoroughly cooked.
Good luck! You should be proud of your attempt, that's how we learn.
When I was taking Food Preparation classes in college, we made fudge, and if it turned out grainy or didn't set up, we re-cooked it. The reason that it turns out grainy is that there was a rogue sugar crystal in it.
Fudge is what is called a super saturated solution, and one little grain or crystal of sugar or even a bit of dust can cause the sugar to come out of solution and begin to crystallize. We learned to put the fudge back into the pan, re-cook it and during that time to put a lid on the kettle for a minute or so. That washes the sugar crystals off of the side of the pan.
Also, don't use the same utensil to stir the fudge before it cooks and then again after it has reached temperature. You could have sugar crystals on that spoon, and crystallization could happen.
Just so you know, Some of us like grainy fudge. LOL GG Vi
I make fudge for a living. What I do is melt cooking chocolate buttons or block chocolate in a double boiler with water underneath (take 500 grams of chocolate to 1 can sweetened condensed milk). Melt the chocolate first, then take it off the stove and pour in the can of condensed milk.
Don't panic if it starts to thicken too much, just put it back over the heat and beat it as fast as you can with a wooden spoon. It will start to shine. Pour into a tray lined with baking paper (all the way over the sides) while holding it tight with wooden clothes pegs. No more grainy fudge.
Just a Quick Tip: Don't have the water too close to the top of the boiler, and don't have the water too hot, just a rolling simmer.
Source: google website and lots of practice
By Gail from Queensland, Australia
I have always heard that stirring the sides of the pan makes for grainy fudge too. After I heard this tip, I never had a problem.
My fudge is grainy and not completely setting; can I fix it somehow?
Not an expert but my thoughts are that you haven't let the sugar melt completely (thus the grainy feeling) And not cooking it long enough (not setting up). Sometimes it takes experimenting to get a recipe just right.
On the back of a marshmallow creme jar is a fudge recipe that is easy, comes out great every time and you don't have to worry about it not setting or being grainy. It's a lot easier than the old fashioned kind, and my family likes it better.
That is the exact recipie that I have been using for years. It has always turned out perfect. This time it is grainy. I am so disappointed.
Best answer that is a winner, not some lame passed down idea from dead Aunt Tilly. Also in the recipe on the marshmallow creme jar it tells you to let it boil for 5 minutes, until the temperature reaches 234 degrees. I found out many years ago that cooking too long makes it grainy. Cooking for the proper time and temp is key; more time is not always better, sometimes it is just more. Every year my fudge, which is given as gifts, gets rave reviews. I hope this helps as fudge making is such a rewarding labor of love.
OK, I followed my fudge making recipe to the letter. It's hardened, but is still sugary/grainy? I melted the sugar, butter, and milk together and brought to the boil. I left it boiling for over 20 minutes until finally the temp. was reached, 116 degrees C. Then I took it off the boil and left for 5 minutes. Then put the pan in cold water whilst beating my fudge.
Is it now where I went wrong as I didn't stir the mixture until thick, I was still able to pour the mixture into my square tin?
Please help as this is my second attempt and I don't seem to be getting any closer to the correct fudge :(
Thanks in advance x.
I have an old candy cookbook from the Farm Journal. They say the two most common errors are beating the candy too soon or too little. I think that you may have cooked the candy a little too long. The method calls for cooking until soft ball stage (236-238 degrees F) which I think would be a little less than 116 degrees C.
When you cook and stir the candy initially until the sugar dissolves, be sure to wipe off any sugar crystals from the side of the pan before proceeding to the next step. You can use a moistened pastry brush to do that or a moist paper towel. After removing from the heat and adding the butter, let it stand at room temp without disturbing until it cools to lukewarm (110 degrees F). Beating it before it cools to lukewarm will result in graininess. Then add the vanilla and start beating until it loses its gloss and starts to thicken. Pour it quickly into a buttered pan. Don't scrape the cooking pan.
A couple other tips: When beating, beat until a small amount dropped from a spoon holds its shape.
If it balks on spreading evenly in the pan, knead it a few times with your fingers.
Another thing to cause candy to be grainy is if the sugar is not pure cane sugar. C & H is pure cane sugar. Some store brands are not. Check the bag.
The best way I've found to prevent fudge from turning gritty is to add 1/2 teaspoon cream of tartar for every 2.5 pounds of sugar used. Cream of tartar actually inhibits the sugar recrystallization process.
When I make my fudge it always comes out gritty. The recipe I use does not tell me how long to boil the sugar, milk, and salt, or what temperature to bring it to. I first thought it was the chocolate chips not melting correctly, so I tried to grate them so they would melt thoroughly, but the fudge still came out with a gritty texture. What am I doing wrong? Please help me.
By Eillen B
This fudge is so easy its hard to believe... one 12 ounce bag of chocolate chips and container of chocolate frosting. I like to add a tsp. of vanilla also. sometimes nuts.
Directions melt chocolate chips in microwave.( quart measuring cup is a good size) nuke 1 minute at a time, stirring each time till melted. Stir in frosting and vanilla etc. and spread in a 8 in by 8 in pan.
Refrigerate for awhile. My husband loves this better than any we have ever bought, a friend's family ate it all in 10 min. Hope this helps.
I just made the fudge on the back of the container of marshmallow cream. It turned out wonderfully smooth. I will be making this again.
My fudge seemed fine through all the steps, but ended up tasting quite sugary. It had boiled to 238 degrees F so it doesn't seem possible that the sugar didn't dissolve. I used the recipe that uses semisweet chocolate squares, condensed milk, marshmallow in a jar, and sugar. It has always turned out great, like old fashioned fudge. Any ideas on the sugariness?
There is no recipe that calls for sugar, marshmallow fluff, and condensed milk. You were looking for evaporated milk. You effectively doubled the sugar in the recipe, because condensed milk has a ton of sugar in it, while evaporated milk has none. Try again. Common enough mistake.
Make sure you are using using pure cane sugar.
When making fudge, add 1/4 cup of clear Karo syrup to the ingredients. This stabilizes the fudge and it will not be gritty or chewy.
I would like to know how to make smooth and not grainy fudge. Please help.
By Carol from Australia
There is no way to salvage the fudge you made, at least that I know of. There may be many reasons that your fudge turned out grainy. The sugar may be old. If this is so, make sure you have fresh supplies when you make fudge. The fudge may not have reached the correct temperature is another reason. If it doesn't the sugar isn't melted. The fudge may have gotten too hot. If this happens the fudge will turn out grainy too. I always, always use a candy thermometer to make fudge. If I don't it usually doesn't turn out right and I make and have made a lot of fudge. I used to work for a sweet shop and we made fudge all of the time. If the weather is wet it will also sometimes affect the fudge. As you see, there are many factors that can effect it.
I made a batch of chocolate fudge tonight and it was down right grainy. I searched and searched and finally found a site that told how to fix it.
I have read many of the posts, but have a few questions. Mine seems fine until I remove it from the heat and add the chocolate chips. Suddenly it becomes sandy/gritty and I have to try and save it. This happened even with adding cream of tartar right before removing from heat. Am I adding the tartar too late? And should I not be stirring it constantly from the get-go?
By TC from OR
Found this amusing site "the big bake theory" All Things Sweet-the science of fudge, for your fudgie problem:
Can you repair grainy fudge? Can it be recooked?
By Valorie H.
Sorry, I do not know about recooking it, but candy will turn out grainy if you do not use pure cane sugar. Use something like C & H sugar, that is pure cane sugar.
I forgot to add butter when cooking peanut butter fudge. It is cooled now and grainy. Can I recook the fudge and add the butter?
Someone else was just asking a similar question a few days about grainy fudge and wondering if it could be re-cooked and the answer turned out to be yes.