Grainy Fudge The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.
Fixing Fudge
Sometimes old-fashioned fudge never sets, even after hours in the refrigerator. You wait patiently, only to discover that its still a sticky, gummy mess. But dont despair or throw out the entire pan of fudge: You can probably remedy the situation.
Fudge usually behaves this way when its not cooked to a high enough temperature (due to oversight or a faulty candy thermometer).
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Dont throw out the whole pan, because you may be able to melt the fudge down and try again. Of course, if your fudge has a distinctly burnt or scorched flavor, youll have to start over with a fresh batch.
To fix soft fudge or hard fudge, simply follow these easy steps:
- Scrape the fudge back into a large saucepan and add 1 1/2 cups of water.
- Stir the fudge over low heat until it dissolves. Carefully taste the mixture, as the water probably diluted the flavor. Add more flavorings if necessary.
- Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals from forming. Do not stir the fudge.
- Cook it to the proper temperature specified in the recipe (most likely between 237 F and 239 F).
- Take it off the heat, and follow the recipes instructions for cooling and beating the fudge. As you beat the candy, remember that the mixture should lose its sheen and thicken before you pour it into the pan.
How to Fix Fudge
FAQ
How do I fix grainy fudge?
Why is my fantasy fudge crumbly with marshmallow?
How do you fix soft fudge?
Can you Recook fudge if it doesn’t set?
Why is my Fudge grainy?
Seed crystals are what cause the sugar to crystallize in your fudge, thus making it grainy. Leaving the fudge mixture alone while it cools prevents the seed crystals from forming until you are ready for them to do so. Another reason for your grainy fudge could have to do with the fact that there wasn’t enough fluid or fat for the sugar to dissolve.
Is marshmallow gluten free?
Most marshmallow are gluten-free, although, some may contain trace amounts of gluten. So, people with gluten intolerance must take the ones labeled as gluten-free.
Can you make fudge if it is grainy?
Of course! If your fudge has turned grainy, you can try a technique called “dilution.” Add a bit of warm liquid (milk, cream, or water) to the mixture, then whisk it vigorously until the sugar crystals break down and the mixture becomes smooth.
Why is my Fudge hard?
Fudge usually behaves this way when it’s not cooked to a high enough temperature (due to oversight or a faulty candy thermometer ). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.