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Preventing Grainy Fudge

Category Candy
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 page about preventing grainy fudge.
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December 13, 2011

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 Moore from White, GA

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Comments

December 18, 20111 found this helpful
Top Comment

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

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.

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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.

Good luck!
Gail

Source: google website and lots of practice

By gail from Queensland, Australia

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Comments

December 19, 20110 found this helpful
Top Comment

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

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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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

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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.

February 6, 2015

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?

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Help :-(

By tmcollette from OR

Answers

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:

bigbaketheory.com/.../

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December 17, 20180 found this helpful

I detest too smooth/soft fudge, so I use only cocoa recipe because I like it best, then fantasy fudge for peanut butter flavor. On the boil over problem, I lay the wooden spoon across the top of the pan.

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