What did I do wrong??

Question

I made some fudge, I always use the fantasy fudge recipe on back of marshmellow cream jar, it has always turned out perfect before. This time, the fudge has a chocolate oil leaking out all over top of fudge and around side edges, and the sugar stayed grainy, the fudge is crunchy like there is sand mixed in, what did I do so I won't do it again??

Answer 1

I've always used the recipe on the marshmellow cream jar with success...however, I did notice some sugar crystals on the side of the pan this year. This is advice from an 'expert'.

Perfect Fudge
By: Jennifer Anderson

Fudge is a favorite for gift-giving. Learn how to avoid grainy, crystallized fudge and make batches of several different flavors for your next holiday gathering.
Secrets to Success
The primary tip for good fudge is to follow the directions exactly: candy-making is the most precise of the pastry arts. Use an accurate candy thermometer and allow the mixture to reach the temperatures called for in the recipe before proceeding to the next step. Add each ingredient in the order listed by the recipe.

Don't attempt to achieve smooth fudge with vigorous stirring after it's reached the soft-ball stage: stirring at the wrong time can actually promote crystallization of sugar into large grains. Small sugar crystals equal smooth fudge that melts on the tongue.

Candy Making Tips -Method

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.

Hope this helps. You might check your butter..is it real? It makes a difference, but I must say,however, I never use a thermometer, I always just boil it for 4 mins stated, and I always scrape the bottom of the pot...not the sides, just the bottom. Maybe I've just been lucky for 35 yrs!!

Answer 2

Fudge can be fickle.

You have to be sure to cook the mixture to 235 degrees without exceeding 9 minutes (or you'll lose too much moisture and it will become grainy). Also, if you scraped the sides of the pot when dumping the hot mix over the chocolate you were adding the sugar that got crusted. Make sure you were using a superfine sugar too...not regular grain, not icing sugar, it will say "super-fine granulated" on the bag.

Use only real butter and don't over-mix.

Use only good quality semi-sweet chocolate chips. The cheap store brands are more oil and flavor than chocolate and will ruin an otherwise healthy batch of fudge.

Answer 3

I wish I could help you with that one but I am more of a cookie maker and not too good at making fudge. If you have any baking questions besides ones on candy or fudge I can probably help you ! Sorry.

Answer 4

I've experienced that a time or two myself! I suspect that you either over cooked it or undercooked the sugar, milk, and butter mixture. Also, check and see if you used "diet" margarines or real butter. I recently made this fudge and looked on the jar of marshmallow cream again and found that its slightly different than years gone by. I stick by the original!

Answer 5

I have noticed that if it is a very humid day...the fudge doesn't turn out. It's true.

Answer 6

your fudge has the diariha

Answer 7

add some cream and butter