I have trouble getting the sugar to dissolve?

Question

my fudge is grainy because the sugar is still granular. Any thoughts?

Answer 1

use 3 Tbsp of hot water per 1/2 cup of sugar to make a syrup. this will dissolve your sugar and you will no longer have the grainy texture.

Answer 2

okay so i cheated.

"Once the fudge reaches soft-ball stage 240 degrees F (115 degrees C), do not stir it or even shake the pan until it has cooled to about 110 degrees F (43 degrees C). When pouring the fudge from the saucepan to the serving pan, don’t scrape the sides or bottom of saucepan or you may introduce unwanted sugar crystals into your finished fudge. For first-time candy makers, look for recipes that call for corn syrup, marshmallows or marshmallow crème: these ingredients prevent crystallization of sugar into large granules, so the texture of the fudge will remain smooth. Recipes using cream or evaporated milk are less likely to curdle than regular milk.

Answer 3

Your not boiling the sugar long enough. normally for fudge 7-9 minutes full boil

Answer 4

make sure you heat it to the right temperature to get the sugar to dissolve

Answer 5

Make sure the water is warm and you stir it a lot. then do the rest quickly.

Answer 6

Warm water.

Answer 7

i don't know, but why is this question under beer, wine and spirits? unless your fudge is alcoholic.

Answer 8

yeah

you have to heat it a bit more first


I hope this is a "baking question"

Answer 9

omg ur weird

Answer 10

try something called STIRRING IT MORE