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Chocolate Fudge Dry and Grainy?

I have been making my mom's fudge recipe for years, but the last few years I feel like it hasn't come out as it should. I have been blaming it on the fact that the chocolate (Hershey bars and Nestle semisweet chips) is not as smooth or creamy as it used to be. The recipe is 4 1/2 sugar, one can evaporated milk boiled for exactly 4 1/2 minutes. I immediately add half this mixture to the chocolate mixture and stir until well blended and then add the rest. It also calls for marshmallow fluff and Brazil nuts.

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The past few years I feel like it's come out dry and grainy. I see many reasons that this can happen, but I used to have no trouble with it. I was wondering if adding a bit of butter might help and/or buying more expensive chocolate?

Any thoughts on this?

Thank you very much...

B. Weber

PS. I have to somewhat fudge some of the measurements now because the Hershey bars and marshmallow jars dont come in the same size that was available 50 years ago! I do try to be as accurate as possible

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Bronze Post Medal for All Time! 105 Posts
January 22, 20200 found this helpful
Best Answer

This could be an issue of overcooking the fudge, beating it too much, your candy thermometer is bad and you did not get it cooked at the right temperature or it was not cooled correctly. My best bet on this one is your thermometer is old and you should replace it.

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Silver Post Medal for All Time! 433 Posts
January 23, 20200 found this helpful
Best Answer

You may have overcooed it,or beaten it to long,you may have not cooled properly.You can mix it again add 1 1/2 cup of water stir on low heat you may have too add more flavourings.Heres a website that can help www.thespruceeats.com/fix-overcooked-undercooked-fudge...

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Bronze Post Medal for All Time! 140 Posts
January 22, 20200 found this helpful

It gets to grainy if over heated, this may be good tasting but the grainy texture will not go away, sorry!

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Bronze Feedback Medal for All Time! 196 Feedbacks
January 23, 20200 found this helpful

If I remember right, there were rumors around the mid 2000s that Hershey changed the formula of the Hershey bar. To me, they were not as smooth and creamy--and were almost waxy and very dry.

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I am thinking that change has affected your recipe since fudge is probably one of the most iconic recipes that is all about chemistry. Any change to the input can totally change the output.

As much as you want to follow your mom's recipe, maybe it is time to either find a new candy bar that works better OR use all chips.

If you need to make it smoother, try a little extra of the milk. I would not add butter or any oil as that will make the fudge greasy.

If I can find it (I had my hands on it not long ago), I can share my go to recipe. Just let me know.

Post back with updates!

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December 12, 20200 found this helpful

Hi I use the same recipe and the size of the can of evaporated milk is smaller these days. I had to use 2 cans to get to the correct quantity of ounces (and ended up throwing away most of one can), but my fudge came out perfect.

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If you are skimping on the evaporated milk by using just one present-day can, if would definitely affect the moisture content in the finished product.

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December 13, 20200 found this helpful

Hi I use the same recipe and the size of the can of evaporated milk is smaller these days. I had to use 2 cans to get to the correct quantity of ounces (and ended up throwing away most of one can), but my fudge came out perfect. If you are skimping on the evaporated milk by using just one present-day can, if would definitely affect the moisture content in the finished product.

Reply Was this helpful? Yes
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