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Add Cream of Tartar for Smooth Fudge

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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June 21, 20130 found this helpful

What an awesome idea! My husband makes chocolate fudge and it ALWAYS comes out gritty. I can't eat it for that reason. I love chocolate fudge. I'm going to sneak some into his pot the next time he makes it. LOL Thanks for the idea.

 
December 29, 20180 found this helpful

Thanks for this tip! I have never heard of adding cream of tartar to fudge but it worked!! I made some fudge that was extremely grainy.

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I re-melted it and added the cream of tartar and it really did make it smooth.

 
December 9, 20210 found this helpful

Do you add it in the beginning or the end?

 

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