Fudge Was Grainy
My fudge was grainy - Help!
I have a question about my fudge. My recipe calls for 2 1/3 cups of sugar with 2/3 C of evaporated milk.
I stirred constantly for half an hour and the sugar was not melting. I had it on low heat. How long does it take for the sugar to melt? I rubbed it in between my fingers and it was grainy. Did I rush it?
It calls for marshmallow cream (which has cream of tartar in it to break down the sugars) so the recipe did not say to add corn syrup in with the sugar and evaporated milk to help with the breakdown of the sugar at this step.
Now I have another recipe that only calls for 1 2/3 cups of sugar with the same amount of evaporated milk (2/3 cups). I am able to produce a really nice creamy fudge with that recipe.
Is the sugar ratio to evaporated milk too much sugar since I want a creamy fudge?
Thanks for your input or suggestions.
Did you have butter in that mixture, too, with the evaporated milk and sugar?
The recipes that I have used for fudge that include the type of ration you are referring to for the sugar and milk also include butter, so I don't think it is the sugar/milk ratio.
It could also be that you have heated the mixture too high. Sometimes overheating can give you that graininess in fudge because the sugar crystals develop again in a larger manner.
It's odd, because sometimes fudge can be so easy to make and other times very obstinate and difficult.
You can sometimes salvage a grainy fudge by re-heating it again and adding a bit more evaporated milk. Here's mention of that method of fixing grainy fudge
Hope you get worked out!