I love fudge but when I make it it is too grainy What is the secret to making my fudge smooth?

Answer 1

http://www.baking911.com/candy/101_intro.htm

it is a large page do a word search for fudge and it will explain what makes the fudge grainy and how to prevent it. As you can tell from the answers you get (from too hot, too cold, sugar isn't dissolving, it is best to understand the science of candy making which includes the humidity of the day to ensure your fudge turns out well.) I got this info from my 14 year old son, He is a 14 time ribbon winner in State Fair of Texas, Cooking Competitions.

Answer 2

This Site Might Help You.

RE:
I love fudge but when I make it it is too grainy What is the secret to making my fudge smooth?

Answer 3

I make fudge all the time and the sugar if it is too course it will stay grainy, so while it is really on high heat at the beginning stir and stir so it doen't burn till it comes to good boil, turn it to low and simmer for 8 minutes, testing it for soft ball often. When you take it off the heat, allow to rest in a sink of cold water for about 5minutes and then put in food process and whirl it a couple of times and put in pan to set. If you don't have food Pro use beaters to beat it for a few minutes and then pour into pan, Good luck

Answer 4

Grainy fudge means your sugar isn't dissolved all the way. Lower the heat-that will allow the sugar to dissolve fully without the worry of burning it-which is easy to do. Also-you need to contanstly stir the mixture as you're dissolving the sugar. Good luck!

Answer 5

I have a pastry brush handy and a cup of water. As the sugar crystals form on the pan just above the mixture I brush them with water. They will appear when it is stirred and some of the sugar remain on the sides of the pan. Just make sure to brush the crystal with water all the way around the pan.The water boils off. This does help with the sugaring.

Answer 6

Let me give you the recipe that I have. It turns out everytime.

3/4 cup evaporated milk
2 1/4 cup sugar
1 12 oz. package chocolate chips
1/2 cup Karo (Red Label)
2 Tablespoons butter
1 teaspoon vanilla

Mix milk and sygar in saucepan until it boils over med. heat. Turn to low and cook for 10 min. (no more no less) stirring constantly. Remove from heat and add chocolate chips, Karo, butter, and vanilla. Stir until smooth. Pour into buttered pan.

You can add nuts if you want, but I like it plain.

Answer 7

Chocoalte fudge:

3c(18oz) semi-sweet choc. chips
1(14oz) can sweetened cond. milk
dash salt
1/2-1 c of nuts
1-1/2 tsp vanilla

In heavy saucepan, over low heat melt choc chips with sweetened cond milk and salt. Remove from heat, stir in nuts and vanilla. Spread evenly into aluiminum foil lined 8 or 9 inch pan. Chill 2 hrs. Turn fudge into cutting bored. Peel off foil and cut into squares. Store loosely covered at room temp. makes about 2 lbs.


Peanut butter:

4 c sugar
1c Milk
1 7 oz jar marshmellow cream
1 18 oz jar smooth peanut butter

Place sugar and mikl in heavy saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil for 2 mins, remove from heat. Stir in peanut butter until smooth. Add marshmellow cream and continue to stir until blended. Pour into buttered 9X13" pan. Let cool until firm. Cut into desired pieces.

Answer 8

You need to constantly stir from start to finish and remember to Boil for at least 5 minutes. This is 5 minutes AFTER it starts boiling.

Answer 9

Your sugar isn't disolving all the way, or it's cooling too quickly

Answer 10

The secret is - Patience! Cook it very slowly on a lower heat.