Greasy Residue After Making Fudge

by Loretta
(Texas)

What causes a greasy residue after making fudge?



I have been using this specific fudge recipe for over 10 years, but have noticed the last couple of times that there is a greasy residue that rises to the surface. To remove it, I use paper towels.


I still use the same ingredients as when I first started with this recipe, and still use the same methods to make it as well.


What could be causing this?


It's not necessarily a HUGE problem, but more of a nuisance and prevents the forming of a smooth surface.


Thank you for any help you have to offer!
Loretta








Hi Loretta,

Usually when you get a greasy fudge or greasy surface while candy making it is because the sugar and fat has separated somewhere in the process. For some fudge makers, I would suggest that was probably the problem.


In your case, maybe not. Because you've got plenty of fudge making experience and you've used this recipe and process for years, it may not be anything you are doing after all.


I remember reading an article quite some time ago about the affect that the changes in the way some products (like butter) are being made has affected the results we are getting with our old tried and trusted recipes, particularly in candy making.


Even though you are using the same ingredients you have always used, there may be some difference in the quality of the ingredients. This could be true even when using the exact same brand that you've always used.


The greasy residue can be from butter in the fudge recipe or even in the quality of the chocolate being used.


"Real" chocolate is made with cocoa butter, but a lot of chocolate on the market today has had most or all of the cocoa butter substituted with some form of vegetable oil.


I can't say for sure if that is the reason why you are suddenly having this problem with a greasy residue after making fudge, but that would be my own best guess.


Anyone else have any ideas or thoughts on this problem? Use the comment link to let Loretta and me know.

Blessings,
Angie

Comments for Greasy Residue After Making Fudge

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Feb 24, 2018
Greasy grainy fudge! NEW
by: Donna P

Before throwing my gross fudge away I thought I would try the reheat and add water and it worked!
Smooth creamy fudge!
Thank you for the great tip

Feb 18, 2018
Yaaaay! NEW
by: 8th generation fudger

Ok, just like the others, for the 1st time ever I ended up with grains and grease (took a chance on a new butter) and I even let is sit for 2 hours...then I read this! Put it back on the stove, added 4 tbls of water and a chunk more of butter (cuz I drained a good amount off the pan) reheated on low and stirred...WALLAH! Good as ever!!! Thanks a million for the tip!

Jan 30, 2018
Water fixed it!! NEW
by: Oliverrr

Thank you Andrea! Reheat with water saved my fudge! It clearly separated- when I put it in pan it was greasy and butter pooling on top. Used 4 tbls of water and it was perfect!!! 😘

Dec 28, 2017
Thanks for the fudge save NEW
by: Jamie

Thank you Andrew! Tried reheating with 3-4 Tbsp warm warm. Now it is smooth and setting up! Not sure why I have had problems with the fudge either.

Dec 25, 2017
From greasy grit to glass NEW
by: Andrew

Reheating with a little water rescued mine too, in minutes. I have no idea why this batch separated - I thought I did everything the same as always. Now we'll see if it hardens normally.

Dec 24, 2017
Thank you Andrea!!! The saver of fudge! NEW
by: Amanda

Thank you sooo much Andrea!! I followed your tip. I ended up using exactly 4 tablespoons of water and and very low gradual heat for the reheating part!! It came back together! It was a grainy greasy mess and now it's perfect!!! You saved the Christmas fudge!!

Dec 24, 2017
Fudge NEW
by:

Does anyone know of chocolate chips that use cocoa butter instead of oil.
And, the water worked.

Dec 23, 2017
Rescued fudge! NEW
by: Elliott

Similar story here. 20 years of the same recipe made the same way with the same thermometer. I make a very large batch, about 20# and it was looking like the great big fudge failure of 2017. I was about to toss it when I found this thread. Now it’s the great fudge miracle of 2017 thanks to the above warm water and re-heat trick. Thank you! It might end of as one of the smoothest batches ever!

Dec 23, 2017
Greasy fudge NEW
by: Sharon T

I can’t believe it! It worked! Thank you Andrea!!!

Dec 21, 2017
Fixed!
by: Staci

Thank you Andrea!
You saved my bacon. I received a last minute order for 10lbs of milk chocolate fudge and my fool proof recipe did the greasy clump thing.
The water saved it and my sanity!
Thank you!

Dec 21, 2017
Another Victim
by:

I echo what others are saying. I have made this fudge for45 years. In recent years it started separating while I was stirring in the chips and marshmallow cream. I had not put in the vanilla, yet. I disagree that the vanilla is causing it. I cut down the amount of butter but it still happened. This year was the worst. I kept sopping up butter after I put it in the pan, paper towel after paper towel.

In dismay I came to the computer and found your comments. I went back and tried your remedy. It was still hot, but so grainy and chunky that I added almost 4T of hot water before it finally began to get creamy. I have poured it back in the pan and hope I have not overdone it.

What is causing it? My original recipe called for 8oz. of marshmallow cream, but when it first changed to 7oz. it worked just as well, and I had no problem. I think it has to be the Nestle chocolate chips which I have always used.

Dec 21, 2017
SugarLandNana
by: Anonymous

I found this fix just in time and it worked beautifully. Thank you, thank you, thank you!

Dec 21, 2017
Water trick
by:

Thanks so much for this! I moved to a high altitude place a few years ago and it has been painful to wrestle with my previously foolproof fudge recipe. This saved my batch. Thanks again.

Dec 20, 2017
Saved from Xmas Meltdown
by: Tod

One batch went in the trash before we found this, but three more saved by simply reheating with a little water. If you are using the See's recipe, finish the entire process. Do not despair and stop early. When done you may have a dry mess. Put it back on the stove with two tablespoons of water. Stir vigerously while melting. In a couple minutes all the graininess will melt away and you'll have the consistency you are used to.

Dec 20, 2017
Thanks!
by: Christine

My fudge was a mess until I found the comment from Andrea with the easy fix! Thank you so much!!

Dec 20, 2017
Fudge Fix
by:

Andrea, thanks for you fudge fix. I followed your advice and my grainy, oily mess turned into perfect fudge. You just saved me a lot of money and time.

Dec 20, 2017
Great!
by: Andrea

So glad my find has been helpful to others! Happy fudge-making! ;)

Dec 20, 2017
Adding Water Worked!
by: Lauren

Thank you to the commenter who said to add a little water and reheat. Totally worked!

Dec 19, 2017
Greasy Mess Fixed
by: Karen

Thank you Andrea for your information on how to fix a greasy mess. I was beside myself with what should have been a wonderful batch of fudge, but was instead a ugly mess. Taking the advice given, I put the fudge into a large pan, adding a tablespoon of warm water and then reheating. I was pleasantly surprised, it worked! Saving approximately 5 pounds of expensive ingredients and the time and the work involved.

Dec 18, 2017
Found a fix!!!!
by: Andrea

Hey fudge-making lovers,
I too have been making the same fudge recipe for nearly 20 years, and would have said my recipe was fool-proof. Until today, when i googled and found your forum because my fudge separated into a globby, oily mess. I considered tossig it, or eating it anyway, but then decided to keep probing Google. What I found was a trick on the site below (haven't tested her recipe, just the fix). I reheated my mess, and added a tablespoon of warm water, maybe 4 times, and kept stirring until, magic!!!! Creamy fudge was back!!!! Try it!

http://kitchenlane.com/2011/11/99percentfoolproof-fudge-no.html

Dec 15, 2017
Question to Janis Moore
by: Michelle

So are you saying that you feel the first batch was cooked to high?

Dec 12, 2017
Greasy residue on fudge
by: Janis Moore

Just made 2 batches of fudge, 1st one is greasy and grainy, had to push it into pan, 2nd batch came out perfectly. Only difference was used a new thermometer on the 1st batch, I think it reads just differently enough that the butter, milk and sugar boiled to a degree or 2 higher than the 234 degrees the recipe calls for. I have been making this exact recipe for over 35 years, this is first time I've had a failure. Back to the store for more ingredients.

Dec 08, 2017
Fudge
by: Janice KBA

7 Dec 2017 wrote first note on results of 1st batch of fudge made with Ghirardelli 60% chocolate. Second batch made with Ghirardelli semi-sweet chocolate turned out better. Just a little separation but not as grainy. Did use vanilla and added after chocolate & marshmallow cream was thoroughly mixed. First batch cooked to 240 degrees (softball) and second batch temp was up to around 228. : O )

Dec 07, 2017
Fudge
by: Janice KBA

Fudge ingredients – Kraft marshmallow cream, evaporated milk, organic sugar (Costco Kirkland brand), Ghirardelli 60% chocolate chips, organic butter with salt (Costco Kirkland brand) & ‘Pure Vanilla’ (vanilla bean extractives in water & alcohol 35%). Been making this recipe at least 37 years and find it a challenge on gas stoves. Today (7 Dec 2017), there was separation and fudge is grainy. Seemed the texture turned grainy after adding vanilla. Will try another batch using Ghirardelli milk chocolate and no vanilla. More to follow. : O )

Feb 06, 2017
Forgotten Thread!
by: Loretta

Oh my goodness, I had completely forgotten about this! So, I'm thinking soon of trying this again, but using better quality ingredients. It has been a few years since I last made any using this recipe. When I do, I'll do my best to try and remember to post results here.

Feb 06, 2017
Greasy Fudge/Vanilla Extract
by: NTB

I also see the problem after adding vanilla extract, near the end of the mixing process. The problem is worse with recipes that include butter. Foodnetwork.com has a butter-free fudge recipe from Anne Thorton that has much less fat separation.

The problem might come from a change in vanilla extract manufacturing. The label lists "vanilla bean extractives in water" plus alcohol (McCormick brand). Water can cause fat separation, so I might try a different brand.

Dec 30, 2016
Greasy fudge
by: Jkhr

My problem comes when I add the vanilla or other alcohol based flavoring. I specifically shopped for chocolate without palm oil this year, and everything is fine as I combine my ingredients, but the minute I stir in the vanilla it separates into chocolate goop & oil. I'm thinking of leaving it out to see if it will set up without vanilla.

Dec 24, 2016
Disappointed
by:

I have tried 3 batches of fudge this past week. A lot of money wasted :(. I have followed the same recipe for as long as I can remember. I think it's a See's fudge recipe from way back when. Recipe has been passed down to my mom and to me.nr Every time I have made it, it comes out smooth and creamy. All 3 batches are dry and greasy. It's gross and wouldn't want anyone to eat it. I am really bummed this year.

Dec 20, 2016
Greasy residue after making fudge
by: Stacey

I am having the samme issue this year! I have been making fudge for over 10 years and this is the first year I have had grease floating on top of the fudge. I have a candy thermometer and thought I was cooking it too long but made a second batch to make sure and there it was again! I'm also using the same ingredients/brands I have in the past. It could be the the butter or chocolate like I read in earlier emails. My peanut butter fudge is ok so it may in fact be the chocolate I'm using.

Dec 18, 2016
greasy residue after making fudge
by:

I have had exactly the same problem with a tried and true fudge recipe. The flavor is still there but I don't get the smooth top anymore and there is grease.

It may be the butter because I am having the same issue with my zucchini recipe falling and being greasy.

Any suggestions or answers found yet?

Apr 11, 2016
Greasy Fudge
by:

We have a candy business that we took over from my dad. He has been making fudge for thirty years and just now we are starting to have problems with the chocolate fudge. the other ones seem ok, but it's the chocolate one when we make a smaller batch, it separates. wondering what to do? Does the temperature have any thing to do with it? some stoves burn hotter than others, gas vs electric?

Nov 28, 2015
nuts oils
by: Deborah Fortin

Could the oil be frome not stirring enough?

Dec 01, 2011
Thank You!!!
by: Loretta

Thank you very much Angie for your feed back. I have been contemplating changing brands on almost all ingredients to see if that helps. Also other small changes are being considered as well. One again, thank you for your time and feedback.
Loretta

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