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How can I eliminate or get rid of most of the grittiness in the fudge?

2006-11-13 11:05:39 · 5 answers · asked by Anonymous in Food & Drink Cooking & Recipes

5 answers

Grittiness is unmelted sugar. Be sure it gets melted before adding your chocoalte. I'm not sure if tyou can get it hot enough now that the choco is in there... it may scorch if it gets hot enough to melt sugar (over 250ºF).

2006-11-13 11:14:13 · answer #1 · answered by Sugar Pie 7 · 0 0

The first time I made fudge, it was gritty. I never made it again, until I found a recipe that used No Sugar (that was the gritty!). It's the best fudge around, I'd say...

"Easy Chocolate Fudge"- Yields 36 pieces

2 cups (12 oz.) pkg. Nestle Toll House Semi-sweet Chocolate Morsels
1 (14 oz.) can sweetened condensed milk
1 cup chopped walnuts
1 tsp. vanilla extract

Line 8 or 9" square baking pan with foil.
Combine morsels and condensed milk in medium heavy-duty saucepan; warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla.
Spread evenly into prepared baking pan. Refrigerate 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
(TIP: You may want to lightly spray foil-lined pan.)

2006-11-13 19:16:25 · answer #2 · answered by JubJub 6 · 0 0

Next time makes sure the sugar is completely dissolved in the fudge. Sugar clumps are making it gritty. Dissolve all the sugar and it should come out extremely smooth.

2006-11-13 19:07:49 · answer #3 · answered by ZinaBeena 3 · 0 0

The best cheat way to circumvent the crystallized sugar grit is Marshmallow Cream from a jar. (But Peanut Butter will work too. It just ups the fat many times over, and alters the flavor.)

Maybe next time.

2006-11-13 19:10:05 · answer #4 · answered by martino 5 · 0 0

You are stirring it to much .

2006-11-13 20:17:51 · answer #5 · answered by sambo 2 · 0 0

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