Grainy Fudge

by Lauren
(Grass Valley, CA, USA)

What can you do with grainy fudge?

So, I made my first batch of fudge and it turned out really grainy. Can I reheat the fudge and try to get it smooth, or do I have to start over?

If I have to start over, is there anything I can do with this batch of fudge to save it?

Hi Lauren,

It must be the weather! :) This is the second time today we've been asked this question.

Getting the sugar mixture too hot when making fudge can cause that grainy affect sometimes. It can be often be salvaged by returning the fudge to the pot, adding a little evaporated milk and slowly reheating it.

You only want to bring the mixture to the softball stage (about 235°). When you reach that stage, take the pot of the heat and place it over a bowl of cold water to bring the temperature back down while you are stirring the fudge.

When the desired consistency is achieved, pour/spread the fudge into your baking dish to completely set.

Hope that helps you salvage your grainy fudge. Let me know if it works for you.


Comments for Grainy Fudge

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Dec 17, 2013
Why Fudge Is Grainy NEW
by: Angie from

Hi Julie,

I popped your question over here on this page since we already have an ongoing discussion about grainy fudge - what causes it and what you can do about it. Hopefully the suggestions others have given above will be of help to you, too.


Dec 17, 2013
How do I keep my fudge from becoming grainy? NEW
by: Julie D.

I have been having a problem for the past few years with my fudge being on the grainy side. I have been making this for years and until recently I have not really had this problem. Here is the recipe I have always used:

4 1/2 C Granulated sugar
12 oz. Evaporated milk
20 Large or 3 C Mini Marshmallows (I use the 3 C Mini Marshmallows)
1/2 pound Butter or Margarine (I use the Butter)
18 oz Semi-Sweet Chocolate chips
1 1/2 tsp. Vanilla
2 C Chopped Walnuts (Optional)

Mix sugar and milk in heavy pot until thoroughly mixed. Bring to a rolling boil and cook, stirring constantly for 7-10 minutes. Turn off fire and add Marshmallows, Butter, Chocolate chips and Walnuts, stirring until well blended. Pour into a buttered pan and let fudge set until cool and firm. Cut into squares. Keep at room temperature.

Is there a certain temperature that I should be cooking the sugar and milk to, instead of just cooking for 7-10 minutes?

Thank you!
Julie D.

Dec 23, 2012
grainy fudge NEW
by: Anonymous

it works, thank you very much. nice and creamy

Dec 16, 2012
Butter the pan NEW
by: Kat

Eric covered the bases pretty well. When my mom was teaching me how to make fudge, she also taught me to butter the sides of the pan. This encourages the sugar to not stick to the sides of the pan.


Dec 18, 2011
Grainy Fudge Resons NEW
by: Eric

Hi Lauren,
In my past with Grainy Fudge failures, I have notice if the fudge recipe called for marshmallows, there wasn't a good chance it could be saved. It would start burning to the bottom of the pan like a hard candy like substance before it got the the boiling stage.

But, Don't throw it out, What I have done with grainy fudge that had marshmallows in it, I would put it back into the pot, add about a cup of water, then heat it up on low temperatures. If the grainy texture was still there, I would add a bit more water. Once the grainy texture was gone, I would increase the temperature to about medium. (During this process, you have to constantly stir) Once the candy like substance started to form on the bottom of the pan, I would turn the heat off and let it cool. I then would put this nice fudge tasting goo into a gar and use it like a fudge caramel sauce for ice-cream and banana splits... Yum...

I suppose your wounding why your fudge turned grainy. First off, What is "Grainy Fudge". Grainy fudge is when the sugar in the fudge has crystallized into Large grainy like substance (large sugar crystals). There are many reasons why fudge turns grainy, and hear are a few of them:

1) Constant Siring during Boiling Stage:
Some people are scared their fudge might boil over so they keep on stirring during boiling stage. Basically, you run the risk of knocking down any large sugar crystals that have formed on the sides of your pot which can turn your fudge grainy.
SOLUTION: Make sure you have a big enough pot to make your fudge. Key point to fudge making, Do Not Stir during boiling stage.

2) Vigorously stirring your fudge at the wrong time after the boiling stage:
The proper time to stir your fudge vigorously to Set it, is around 110 degrees.
If your fudge recipe calls for marshmallows to be added after it has reached its soft-ball stage. Do not vigorously stir the marshmallows into your fudge. Stir them in slowly. (I like to stir slowly with a folding like action.)

3) Scraping and cleaning the sides of the pot during or after boiling stage and pouring into your prepared pan:
If you can't get use to seeing fudge sticking to the sides of your pot, there is a trick you can do but you can only do it after the boiling stage. The trick is, Dip a pastry brush into really hot water to clean the sides of the pot. This will help dissolve any large sugar crystals.

4) Over heating and bringing the fudge to boiling temperatures to quickly:
Solution: Make sure you read & follow the directions of your recipe carefully. And, know your equipment you are using and how they act.(like your: Candy Thermometer, Pot, & Stove)

There are other reasons but these are the most popular.

Hope this was helpful for you and to anyone reading,


Dec 10, 2011
grainey fudge
by: Judy B

Did not help at all!! What a waste!

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