Homemade fudge is a delicious treat. However, on occasion rather that the smooth creamy texture you were hoping for it turns out grainy. This is a guide about preventing grainy fudge.
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 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
Well Bless your heart, Teachpad! Now we know grainy fudge is indeed fixable and you've given great information as to what, where, why and how! You really should submit contest tips and recipes to share with us because you would do really well with all the knowledge you have! I just looked up all the information you've shared with your feedback here at ThriftyFun and even with as much cooking knowledge as I have I learned quite a bit with what you've written!
Marsha, pretty please let us know what you ended up doing with your fudge, okay?
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 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:
The best way I've found to prevent fudge from turning gritty (a direct result of the recrystallization of sugar) 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.
Follow all other instructions for the recipe. Add a cap of vanilla extract if you notice an odd aftertaste (not everybody is able to taste the cream of tartar).
Source: The French have been using this solution for ages to prevent the sugar from recrystallizing in fondant recipes. I tried it on fudge and it worked wonderfully.
By The Mad Rob from Martinez, CA
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 20mins until finally the temp. was reached, 116 degrees C. Then I took it off the boil and left for 5 mins. 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 2nd 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.
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?
Make sure you are using using pure cane sugar.
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.
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.
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.
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.
By Janette from Parkersburg, WV
Can you repair grainy fudge? Can it be recooked?
By Valorie H.
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?
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.
Today I tried a recipe for fudge and it has a grainy texture from the sugar. I can hardly eat it. I hate to be wasteful and throw it out. Is there any way to fix it or doctor it up? Thanks for the help!
Tracey from Duluth, MN
I love my fudge that way, I love to let it melt in my mouth slowly! I have a recipe for old fashioned grainy fudge that I used to make every year for the holidays, until I was diagnosed diabetic, so now I don't make it because I'll eat the whole pan! LOL! But, if you don't like your fudge that way, I think that all you need to do is to reheat it to a higher temperature, but I'm not sure. I bet you get lots of answers telling you how to fix it though. (02/16/2011)