Fudge Was Grainy

by Mandy

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.

M~






Hi Mandy,

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!
Angie


Comments for Fudge Was Grainy

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May 08, 2011
 Fudge Was Grainy
by: Angie

Well, hopefully the fudge finally turned out well for you in the end!

No, I won't be making that recipe any time soon. :) I'm on an extremely restricted diet for the next few weeks and fudge, sadly, is not allowed.

To be honest, though, my favorite fudge made with marshmallow cream is the one on the back of the marshmallow cream jar, called Fantasy Fudge. :~)

I've made it for years and absolutely love it. It is so quick, easy, and delicious that I can't be bothered fiddling with more stressful recipes when I know everyone in my family loves that one just as much as I do.

I'm even so lazy as to make it as the microwave fudge recipe version. Just as yummy with half the work.

In that particular recipe, you don't heat the mixture at all after the marshmallow cream is added, so you shouldn't have any trouble with the burning marshmallow.

Anyway, I do hope you get this one worked out to your liking. Some people actually like grainy fudge (preferring it over smooth), but I'm definitely a lover of smooth fudge, so I understand completely your disappointment.
May 08, 2011
 cooked again the grainy fudge
by: Mandy

Hi. I decided to cook down/again the grainy fudge. After a good nights sleep and ready to tackle this again. I just can not let this fudge beat me. lol. After some thought on how I cooked it and where I possibly made my error.

When I cooked the syrup (the sugar and milk) I believe that I did not reach the 223 degrees(high altitude adjustment-235 non high altitude temperature)although I cooked it for the recommended time. I might have been thinking that I can reach 223 once I add the marshmallow. That is in error. The marshmallow will just burn if I were to try to reach the 223 temperature. I had to keep my stove on number 1 to keep a slight boil without burning once I added the marshmallow. Even at that I had a slight burnt bottom, but not too bad. So if anyone tries this recipe, you might have better results if you follow the above suggestion.
I put the sugary fudge in the refrig just for a little while to help firm it up and see how it taste. It has a really gooood taste. Just hope it will set up.

Mandy~
May 08, 2011
 Grainy Fudge
by: Mandy

Hi. Thanks for taking a look at that site. It is interesting reading.

As I was warming the milk, sugar for 45 minutes (that's how long it took me the second time around) I just kept it at a simmer, tested it in between my fingers for smoothness. It was smooth. Then once it came to a boil for 8 minutes is when I continued with the recipe as stated on the site.

My fudge cooled and then the BIG TASTE TEST..and the fudge is grainy and sugary!! As for looks and texture, it is great! As I taste the fudge before I taste the sugar is great with the two chocolates.

Even though the directions say it does not use a thermometer, I am going to bring the sugar and milk slurry up to soft ball stage. It just says to boil for 8 minutes. This will help to dissolve the sugar crystals.

I'm thinking also that I will remove the pot from the stove and then add the marshmallow cream, mix well. Turn down the heat and let the burner cool some before placing back onto burner. I know from EXPERIENCE that the marshmallow cream will burn really fast on the bottom! Then your apartment will take on the slight smell of a marshmallow that was tossed into a campfire. aaa fond childhood memories...lol

I think that I will go on to something else for now. I found a recipe that I can make really successfully at www.baking911.com. The creamy fudge recipe and it has the texture and creaminess that I desire. I just thought to try a recipe with the marshmallow cream.

Angie, if you try this recipe, please let me know how you made out? Would love to hear if you had success with it!

Thanks for your input.
Mandy~
May 08, 2011
 Grainy Fudge
by: Angie

Well Mandy,

I checked out that recipe and though it sounds yummy, I haven't made fudge that particular way before with only heating the sugar and evaporated milk and then pouring it over the rest of the ingredients.


You mentioned that you were heating your mixture for 30 minutes on low. Was the sugar mixture actually boiling? It should have come to a rolling boil and then you were to add the marshmallow cream and boil for another 8 minutes.


Did you actually follow through with the rest of the process or stop before adding the marshmallow cream because the sugar/milk mixture felt too grainy?


If you followed the recipe exactly to the end, I'm not sure what went wrong. Sorry I can't be more help, but that is definitely an interesting site. :)

May 07, 2011
 Fudge was grainy
by: Mandy

The fudge that I was trying to make is the crazy Mamie. I made exactly half of the recipe.

Mandy~
May 07, 2011
 link to recipe
by: Mandy

The link is http://www.skaarupfudge.com. They also have other facts about fudge making which may be helpful.

Thanks Mandy
May 07, 2011
 Grainy Fudge
by: Angie

Hmmm. I always add the butter with the evaporated milk and sugar when heating it up.

Sure provide the link to the recipe you are using and let's take a look. I'm not a pro, but maybe someone else will be able to see and identify the problem. :)

May 07, 2011
 My fudge was grainy - Help!
by: Mandy

Dear Angie:
No, I did not have the butter in it. I kept out to add later. I know that would cause it to be grainy if added in with the sugar and evap. milk.

I also had the heat on low. 2 1/2 and it was a sunny day.

I can give you the link of where I got the recipe? It says for this particular fudge, it does not use a candy thermometer.

Thanks, Mandy

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