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.
Read and rate the best solutions below by giving them a "thumbs up".
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
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
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. Add 1 1/2 cups of water and put the fudge back in the pot and cook it again. I ended up with grain free fudge. But then I over stirred it with my KitchenAid mixer and had a hard time getting it in the pan. I may cook it again tomorrow and see if I can get it to perfection. Hope this helps.
By Baygirl02 from New Brunswick, Canada
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
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
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Here are questions related to Preventing Grainy Fudge.
My fudge is grainy and not completely setting; can I fix it somehow?
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.
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.
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
By Great Granny Vi12/03/2011
Just so you know, Some of us like grainy fudge. LOL GG Vi
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.
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.
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
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.
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.
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.
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.
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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
A few tips, butter your dish ahead of time for pouring into. and once the fudge starts to get hard, score the top for easier slicing. Use a flexible utensil to to under the fudge to help get it up in nice chunks.
I can't think of anything else, but I hope this helps. Good luck. Oh! fudge doesn't set properly on muggy or rainy days. unless you cook it forever!
For the ruined batches, freeze it and save for ice cream days. Melt the fudge in the microwave and pour over ice cream for hot fudge sundays. Good luck, Tina (06/12/2007)
Boil according to the usual method for making candy/fudge. Your finished product will be much smoother and not so apt as to become sugary (grainy). Mine ALWAYS turned out grainy also, until I started following those directions. What an improvement! It certainly worked for me. Hope it does for you also. (06/12/2007)
By Marie G.
Instead of throwing it out, I broke it into smaller pieces and put it back in a pot with a splash of evaporated milk. I re-boiled it until it was at the soft ball stage again.
Once removed from the heat, I placed the pot in a tub of ice cold water and stirred it until it it was really thick. Once the fudge was no longer able to slide off the wooden spoon, and just stuck to it, I pressed the fudge back into the greased pan. It cooled into a perfect, chewy fudge. No grain, just deliciousness.
I am bothered by all the recipes I see online that mention all the batches that went into the garbage. First off, is it THAT inedible? My boyfriend ate the grainy one and liked it before I fixed it anyway. Second, there's more to do with it. Melt a chunk into a mug of milk and make hot chocolate. Add a little milk and melt it down to fondue. I dipped pretzels in it. It rocked. You can even make hot fudge for ice cream by melting it with milk too. (11/09/2009)