Tue Jun 19, 2012, 04:02 PM

Got a problem with my fudge.

Been using Mom's formula for fudge. Can't seem to get it to smooth out. The finished fudge seems "grainy" as if the sugar did not all melt and combine. I have tried cooking longer. at a lower heat, but am afraid of scorching it.
Been thinking of substituting powdered sugar for granulated.

Any ideas?

What is the formula for such a substation?

Oneshooter

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9 replies	Author	Time	Post
Got a problem with my fudge. (Original post)	oneshooter	Jun 2012	OP
Are you using a candy thermometer?	cbayer	Jun 2012	#1
Yes I am.	oneshooter	Jun 2012	#2
Got some going now. Very low heat, regular stirring with a small whisk	oneshooter	Jun 2012	#3
Best of luck.	cbayer	Jun 2012	#5
Powdered sugar has starch in it and won't work.	Warpy	Jun 2012	#4
Slow cooling --> big xtals; fast cooling --> very fine xtals	eppur_se_muova	Jun 2012	#6
I found good tips at this site:	Graybeard	Jun 2012	#7
Yep! It's the same with making caramel.	susanna	Jun 2012	#9
I make fudge in a big, cast iron skillet,	Staph	Jun 2012	#8

Response to oneshooter (Original post)

Tue Jun 19, 2012, 04:10 PM

cbayer (120,011 posts)

1. Are you using a candy thermometer?

Sounds like your sugar didn't completely melt.

I generally use a double boiler (to prevent the scorching you describe) and a thermometer. It takes a long time.

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Response to cbayer (Reply #1)

Tue Jun 19, 2012, 04:19 PM

oneshooter (5,907 posts)

2. Yes I am.

but am cooking it direct. Perhaps I will try a DB this time.

Thanks!!

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Response to cbayer (Reply #1)

Tue Jun 19, 2012, 04:47 PM

oneshooter (5,907 posts)

3. Got some going now. Very low heat, regular stirring with a small whisk

We'll see how it works.

Oneshooter

I don't eat fudge, diabetic, but I am going to send a "travel package" to our Son and Family. He is transferring to Fort Hood from Fort Drum, and I always send a box of goodies to them for the trip. Fudge and Molasses Oatmeal cookies this time!

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Response to oneshooter (Reply #3)

Tue Jun 19, 2012, 05:00 PM

cbayer (120,011 posts)

5. Best of luck.

I stopped making it because *we* (and by we, I mean he) don't need it.

You can't really make just a little.

Hope your son's move works out for him.

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Response to oneshooter (Original post)

Tue Jun 19, 2012, 04:56 PM

Warpy (69,189 posts)

4. Powdered sugar has starch in it and won't work.

What a lot of people do for smoother fudge is use corn syrup.

However, the most important item is a candy thermometer. The various tests in cold water aren't all that accurate but the thermometer always is.

Just be careful: hot sugar doesn't burn, it obliterates.

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Response to oneshooter (Original post)

Tue Jun 19, 2012, 05:20 PM

eppur_se_muova (20,763 posts)

6. Slow cooling --> big xtals; fast cooling --> very fine xtals

Too fast --> syrup.

Try cooling in a different dish -- metal vs ceramic, e.g.

Just from knowing chemistry, not really based on cooking experience.

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Response to oneshooter (Original post)

Tue Jun 19, 2012, 05:21 PM

Graybeard (6,645 posts)

7. I found good tips at this site:

.
.
http://allrecipes.com/howto/perfect-fudge/detail.aspx

They mention not stirring hot fudge (crystallizes the sugar). Sometimes the problem isn't that we are doing too little but rather working it too much.

I hope this helps.

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Response to Graybeard (Reply #7)

Wed Jun 20, 2012, 12:25 AM

susanna (4,316 posts)

9. Yep! It's the same with making caramel.

Caramel can grain up on you in a second if there are sugar grains along the sides of the pan to connect to. I use a brush with water on it to keep any stray grains of sugar liquefied, at least along the sides of the pan. Seems to work. Though I've never tried it with fudge, it might be something to consider...

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Response to oneshooter (Original post)

Tue Jun 19, 2012, 05:43 PM

Staph (2,361 posts)

8. I make fudge in a big, cast iron skillet,

using the recipe that used to be on the Hershey's Cocoa box.

I've found that, as long as I don't scrape down the sides of the skillet, it won't get grainy. I stir in the center, use a cup of cold water to see when I hit the softball stage, and I end up with yummy, smooth fudge.

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