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Fixing Grainy Fudge?

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!

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By Marsha L. from Asheville, NC

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November 30, 20110 found this helpful
Best Answer

Pretty sure you can't fix it. Also know that certain candies (fudge, divinity) can be affected by the weather of all things. My mother doesn't make it if it humid (rain coming or raining) for example.

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December 19, 20190 found this helpful

I made the fudge on the back of the marshmallow cream called fantasy fudge. It turned out grainy ( I have made this for years and it never has done this but I used sugar that was not labeled cane sugar and think that was the problem) anyway... I recooked mine and added1/2 cup water.

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Slowly melted it all in the pan and then brought to a boil stirring gently and then to the soft ball stage on my candy thermometer. Then turned off and beat for a short time by hand til it thickened and then poured back into a buttered dish. The fudge turned out perfect!

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December 24, 20190 found this helpful

I had very grainy chocolate (Hershey's recipe) fudge. We had to go to dinner, and by the time we got back and opened our gifts, it was VERY hard, but still grainy. I added a little more than the 1/4 cup of water recommended and made the water very hot. I scraped and stirred until most of the bigger lumps were incorporated. I then poured it into a different pan that I had buttered on the bottom and all the way up the sides and cooked it till it became a soft ball when dropped in cold water.

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I actually set it in ice water and began stirring it. In a short time, it lost its gloss and I barely got the pecans mixed in before it became too hard to pour into the buttered dish. I had to leave some in the pan, but even though I lost some candy from both pans, it was saved and no longer grainy! Next time I have to repair grainy fudge, I will begin pouring it as soon as it barely BEGINS to lose its gloss.

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December 1, 20111 found this helpful
Best Answer

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!

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Good luck.

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Anonymous
December 17, 20160 found this helpful

HAHA!!! This is exactly what I did today! LOL

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December 1, 20110 found this helpful
Best Answer

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.

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Gold Post Medal for All Time! 846 Posts
December 1, 20111 found this helpful
Best Answer

Don't doubt the use of cream of tartar, Marsha! It's used to inhibit sugar crystallization and it's used in many assorted candy recipes including fudge!

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December 1, 20116 found this helpful
Best Answer

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.

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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.

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November 23, 20180 found this helpful

This may be a stupid question but I wonder if confection sugar could be used instead of granulated?

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Silver Post Medal for All Time! 288 Posts
December 3, 20112 found this helpful
Best Answer

Just so you know, Some of us like grainy fudge. LOL GG Vi

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Anonymous
January 11, 20160 found this helpful

I know, me too! My coworker made this amazing tasting semi-grainy fudge that I loved. I have been purposely trying to screw up my fudge to get it to acquire a grainy texture, but no luck so far! It keeps coming out smooth and of an in-between consistency (not hard/not too soft).

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I have violated all the rules of fudge making with no luck so far. I keep getting smooth fudge of a very delicate texture (very smooth). I will give it another go tonight and see if I can end up with grainy fudge.

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July 31, 20160 found this helpful

Yes, I happen to prefer a slightly grainy or gritty texture in peanut butter fudge. : ) D. Wynne

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September 29, 20160 found this helpful

I make a Dk chocolate fudge...micro wave
1 pk of dr chocolate morsels (2 cups)
1 cup of semi sweet morsels
1 can of eagle condensed milk (7/8) of can
4 tbs of butter
Microwave for two minutes
stir in walnuts and one tsp vanilla one tsp salt
Stir and put in to a greased pan.....looks gritty?
How do I keep it from getting gritty?
When I do semi sweet fudge it is never gritty?
It always tastes good........
Help?

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December 13, 20190 found this helpful

I adore sugary fudge and cannot for the life of me, make it grainy on purpose. I have read all the good ways to keep it from happening and now I know what TO DO to make it that way!! Have tried for ages and it would never happen...now I think I have a chance to make it wrong, the right way!! Thank you so much for the help....can't wait to try it. LOL

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December 1, 20110 found this helpful

I hope you tried it. If it was lost anyway...wish you'd let us know.

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Gold Post Medal for All Time! 846 Posts
December 1, 20110 found this helpful

If it tastes good don't just through it away because, in my humble opinion, who really cares if the texture of fudge is a bit off as long as it's yummy. I would be happy to take it off your hands ;-)

I found this link with information that might be helpful for you. I don't think you should try adding the tartar with it though being that it will be a second cooking. Please let us know if this woman's advice works:

candy.about.com/.../fix_fudge.htm

PS - Maybe I am incorrect or crazy, because I don't know much about proper fudge cooking, but personally I would try it with only half the batch first just in case it doesn't work. At least you would still have the rest of the batch ;-)

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Gold Post Medal for All Time! 846 Posts
December 2, 20110 found this helpful

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?

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