No More Grainy Fudge

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.

Good luck!

Source: google website and lots of practice

By gail from Queensland, Australia

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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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December 22, 20160 found this helpful

What you are discussing is cheat fudge, chocolate cheat fudge hun. These people are refering to actual butter fudge made from scratch with sugar and milk.


Boiled and maintained at the boil, then beaten by hand until thickened. It is a very precise art.

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October 22, 20170 found this helpful

Sorry but using sweetened condensed milk is not real fudge.

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October 2, 20180 found this helpful

Do you just use 2 ingredients ie chocolate and condensed milk?

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