Preventing Grainy Fudge

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.
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5 found this helpful
December 13, 2011 Flag

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

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December 18, 20111 found this helpful
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I too was taught to "not stir" my fudge after it begins to boil. For some reason, it makes it grainy. I've never put a lid on it but I assume this is a good way to keep one from stirring. :) I'll try using a lid to see if it makes a difference. Thanks for the tip!

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December 16, 2011 Flag

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.

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Good luck!
Gail

Source: google website and lots of practice

By Gail from Queensland, Australia

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December 19, 20110 found this helpful
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I have always heard that stirring the sides of the pan makes for grainy fudge too. After I heard this tip, I never had a problem.

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September 16, 2011 Flag

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.

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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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December 28, 2011 Flag

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.

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December 20, 2012 Flag

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.

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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

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November 29, 2011 Flag

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

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December 1, 20110 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!

Good luck.

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December 1, 20110 found this helpful
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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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December 1, 20111 found this helpful
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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.

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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December 18, 2011 Flag

My fudge is grainy and not completely setting; can I fix it somehow?

By Cynthia

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January 31, 20120 found this helpful
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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.

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February 1, 20121 found this helpful
Best Answer

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.

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December 11, 20160 found this helpful

I always use this recipe too, and mine turned out grainy for the first time, so I don't know what I did.

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June 19, 2013 Flag

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.

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.

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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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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December 18, 2012 Flag

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?

By HB

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September 10, 20130 found this helpful
Best Answer

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.

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December 20, 20120 found this helpful

Make sure you are using using pure cane sugar.

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Anonymous Flag
December 13, 20160 found this helpful

I use Michigan beet sugar in my fudge and get great results! Also, it isn't necessary to butter sides of pan.... just brush plain water on the sides before the mixture begins to boil.

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December 5, 2011 Flag

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

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December 7, 20110 found this helpful
Best Answer

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.

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December 7, 20110 found this helpful
Best Answer

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.

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April 18, 2011 Flag

I would like to know how to make smooth and not grainy fudge. Please help.

By Carol from Australia

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April 19, 20110 found this helpful
Best Answer

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.

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February 6, 2015 Flag

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?

Help :-(

By TC from OR

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February 8, 20150 found this helpful

Found this amusing site "the big bake theory" All Things Sweet-the science of fudge, for your fudgie problem:

http://bigbaket  cience-of-fudge/

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December 23, 2011 Flag

Can you repair grainy fudge? Can it be recooked?

By Valorie H.

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December 28, 20110 found this helpful

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.

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December 5, 2011 Flag

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?

By KS

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Anonymous Flag
December 6, 20111 found this helpful

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.

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April 18, 2011 Flag

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

Answers:

Grainy Fudge

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)

By lyonpridej

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February 15, 2011 Flag

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

Answers:

Grainy Fudge

I'm sorry, I don't know how to fix the fudge, but I do have a request; will you please post or email me the recipe for the grainy fudge? My mom used to make it grainy like that, she has passed away and I can't ask her what she did, and my kids loved it like that. I'd love to have the recipe for the grainy fudge.. Thank you in advance, glendacarr AT hotmail.com (06/12/2007)

By glendacarr

Grainy Fudge

I make mine with eagle brand milk and chocolate chips. It will never be grainy. Go to Eagle Brand.com and it will give you the recipe. You can also get a great recipe from Kraft.com. There are several recipes made with marshmallows and they are not grainy. Hope this will help you some. (06/12/2007)

By Pat437

Grainy Fudge

I second the posting for the recipe. My dad use to make a fudge like this and he has been gone for 20 years. My mouth is watering already in anticipation!

Thanks,

Kim

(06/12/2007)

By kimbers867

Grainy Fudge

I would also like the recipe for grainy fudge. I am not crazy about the creamy kind. Thanks (06/12/2007)

By az

Grainy Fudge

The reason your fudge was grainy is because you did not boil the mixture long enough to melt the sugar at high temp. You need to boil like 2 - 3 minutes for the sugar to dissolve - then you won't have this problem in the future. (06/12/2007)

By Sheryllynn44

Grainy Fudge

The graininess is all in the length of time you stir the fudge after cooking it to a soft ball. Once it reaches a soft ball, I set the pot into a small pool of cool water and then start stirring until I can barely drag the spoon through it, or until it starts to turn grainy then I pour it up. If it is grainy, it will be crumbly, if I catch it at the right time, it will be smooth.

Here's the old fashioned recipe:
2 cups sugar
6 tablespoons powdered cocoa
1/2 cup milk
1/3 cup light corn syrup
Start cooking slowly and bring to boil, do some laundry, stir, stir, do some dishes, stir stir, a few other things, stir stir, drop for a small ball in cool water, once achieved remove from heat and add:
2 tablespoons margarine
1 teaspoon vanilla
1 cup nuts optional
Stir and place in small pool of water and stir your arm off until the water gets warm, the add more water in the sink and stir again til your arm falls off.

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 sundaes.

Good luck,
Tina (06/12/2007)

By trbrown22

Grainy Fudge

I know that the reason it is grainy is because it wasn't cooked long enough. Even one minute more can make a huge difference in texture. Always stir constantly and thoroughly so that it won't burn. You can take it off the heat and try a small amount to see if the sugar is dissolved. Make sure to blow on it so that you don't burn your tongue. If you are not satisfied with the texture, return it to the heat and re-check every minute, It shouldn't take more that 2-3 minutes. As far as saving the rest of today's batch, forget it. Nothing can be done once it has cooled. (06/12/2007)

By Jazzylazzy

Grainy Fudge

I came across this on the 'net about eighteen months ago (don't remember where), and copied it down. It said: When making candy consisting of milk or cream AND sugar, add 1 teaspoon of White Corn Syrup for EACH cup of sugar used in the recipe.

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 1burrell

Grainy Fudge

I don't know how to 'fix' your fudge but one idea to recycle it is to break it into small chunks and top ice cream and other deserts with it. In small pieces, you wouldn't notice the grainy texture as a topping. (06/13/2007)

By Grammie

Grainy Fudge

Thank you everyone for your help. I will be trying these recipes and tips next time I make fudge. I really liked the tip about freezing it and remelting for ice cream topping. Talk about making lemonade with lemons. As for those of you who wanted the grainy fudge recipe, I am sorry to say I threw it out. It was a copy I made a long time ago and I didn't write the book name down. I would suggest going to allrecipes.com and searching fudge. When you see a recipe you like look at the comments/ratings and people will post if it is grainy or creamy. Thanks again!
(06/13/2007)

By tthompson

Grainy Fudge

Hi, I am new here and was just going through all the archives when I saw this.
I have a recipe for the "old fashioned grainy fudge" if anyone is still interested. I got it off a cooking show several years ago when this woman was making Amish recipes. I can't stand the marshmallow fudge or most creamy fudges, they feel slimy in my mouth.

I LOVE this grainy fudge, it has great taste and texture . It's also very rich and doesn't take much to satisfy. If anyone still wants the recipe, I will see if I can find it and post it. (07/15/2007)

By lyonpridej

Grainy Fudge

You CAN fix grainy fudge. Put a few drops of milk in your pan, add the hard grainy fudge. Slowly boil until it reaches a med soft boil stage. Let cool for 15 or 20 minutes. Then beat it to death and pour up! I have a little trouble with fudge because of the humidity and altitude so have to re do mine pretty often. Mine will not set up at the soft ball stage! You can do the same for soft fudge by re-cooking it with a dab of milk. I like creamy fudge as does my family! (11/15/2008)

By G'Grandma

Grainy Fudge

I had this happen tonight. What I did different this time was let it boil too fast, normally I make sure all the sugar is dissolved before it starts to boil. (12/22/2008)

By Rachael

Grainy Fudge

It's not true that if you cook it longer that the sugar will dissolve. I tried that and it didn't work. I made a second batch and it still turned out grainy. Than I called my mom and she said that I should not have made fudge on a rainy day. The sugar won't dissolve. Wives tale or truth? I don't know, but I just ruined a lot of chocolate, butter and sugar. (12/23/2008)

By Camille

Grainy Fudge

Hey guys, I was just reading and trying to get info about why my mom's fudge was grainy and I thought I would post a little something here. I don't know the recipe she used or why it turned grainy but I did get a microwave safe bowl and put some grainy fudge in the microwave for a bit til it was fully dissolved and hot again and playing around with it and it solidified just fine but the sample I used was so small that I tested that I didn't let it sit long enough to fully harden so I do not know if it full sets up but it did smooth it out. (01/05/2009)

By Julie

Grainy Fudge

I would love the recipe for grainy fudge, I do not like the smooth type. My cousins used to make it, but I cant remember how we did it. (01/28/2009)

By suz

Grainy Fudge

Ick! I can't stand grainy fudge. I'll stick to my grandmother's old recipe for smooth fudge any day. But to each his own. (02/03/2009)

By CindyM56

Grainy Fudge

There is no reason to throw out grainy fudge. It is a complete waste of ingredients. I recently had over boiled my fudge, and it hardened to a firm, (although easy to bite into) grainy, crumbly, unsatisfying block that wouldn't cut into squares. Instead it was just breaking into pieces when I tried to put a knife in it. Under boiling makes fudge that's like a super thick version of the fudge you'd put on sundaes. Over boiling it makes it hard and grainy.

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)

By StephyTheGreat

Grainy Fudge

StephyTheGreat is so great! My candy thermometer is 10 degrees off, something I discovered AFTER my fudge was completely ruined. It felt and looked like something to build a sand castle out of, not eat :( But I followed Stephy's directions to the letter, and now my fudge is fixed! It's so delicious, it's amazing it's the same grainy crap I was just crying over :) Thanks Stephy! And thanks for teaching me not to give up! (04/08/2010)

By capitalgirl

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