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Grainy Fudge?

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.

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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.

By Michelle

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June 21, 20131 found this helpful
Best Answer

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.

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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.

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December 14, 20190 found this helpful

I made fudge last night and like a lot of others it didnt set well/grainy. So this morning l dumped it all back in the pan 1/2c milk reboiled it and let it set till it cooled then added not quite 1/2 cup confectioners sugar.

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Stored it well put in greased pan and it turned out great. Try doing this, it might just work for you too. Good luck.

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June 21, 20130 found this helpful
Best Answer

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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