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 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!
My recipe foams up. So I have to watch it and adjust the. Could it get too hot?
But it says to stir constantly! I'm a senior & thought maybe my stirring arm had gotten weak. Had crumbly horrible disappointing fudge today & followed instructions.
I stir to dissolve everything. Let it come to rolling boil. I do stir because if you scorch it will taste burnt. Adjust heat till it reaches 240degrees for a few minutes. Add choc chips dissolve and add marshmallow creme. Large jar16 oz. I have glass cook top so I leave the pan on the cooling burner (but stove burner is off) till all dissolved after vanilla added I removed from stove and continue to stir till shine is gone. I buy Nestles dark semi sweet chips and kraft marshmallows creme. Ive not had good luck buying off brands. Hope that helps! Merry Christmas!!
Thank you. I am going to make my first batch of fudge in a few days. I will do this.
Thanks for this information. I have made the same recipe of Peanut Butter Fudge for years and just the last few times has it been grainy.
Thank so much for your answer! Can you please tell me what you mean by "wash sugar"?
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