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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I make fudge for a living. What I do is melt cooking 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.
The best way I've found to prevent fudge from turning gritty 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.
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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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?
By tmcollette from OR
Found this amusing site "the big bake theory" All Things Sweet-the science of fudge, for your fudgie problem:
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.