This is a page about preventing grainy fudge. Homemade fudge is a delicious treat. However, on occasion rather that the smooth creamy texture you were hoping for it turns out grainy.
If you have made fudge that is not setting up, you may be able to fix it. Making fudge that is too soft can be frustrating but there are some options to improve your fudge.
This is a page about fixing grainy fudge. Grainy fudge is a common issue. Some recipes are more finicky, while others are more fool proof. Here are some suggestions if your fudge has turned out grainy.
According to accomplished fudge makers, there are a couple of things that can cause gritty fudge, including not adding Karo syrup. This is a page about what can cause fudge to come out gritty.
I have a batch of chocolate/ peanut butter fudge that did not harden. Does anyone know how I can salvage it?
Fixing Fudge. How can I fix my fudge if I put in too much evaporated milk?
What can I do to get my fudge to get hard on a rainy day?
I have made fudge 2 years in a row, and each year I make it I put in the refrigerator like it suggests and it turns out gooey in the pan, not like little squares.
How can I salvage Peanut Butter Fudge that has not hardened?
I make fudge all the time. It is the recipe on the Hershey can with a little alteration. My question is, at times I make it sometimes it turns out perfectly, but other times when I cut it, it is crumbly. I make it on pretty days, but it still comes out crumbly at times. Other times it stays together nicely when cut. Weather is not the factor, but I don't know what is. I always measure carefully. Any answers out there?
By GR
I made my mom's marshmallow fudge. Instead of using MM creme I used whole marshmallows. The fudge set and tastes good, but is chewy and very dense which is not what I was going for.
Any suggestions to repair this batch?
By Lynn N.
Oh do I have the best peanut butter fudge recipe for you. It is so unbelievably creamy and is foolproof. Comes out great every time. Never gritty or chewy.
3 cups of sugar, 12oz. of Jiffy peanut butter ( I like Jiffy the best), 1/4 cup of clear Karo syrup, 1-7oz. jar of marshmallow cream, 1 teaspoon of pure vanilla extract (do not use imitation vanilla), 2 Tablespoons of butter, and 2/3 cups of evaporated milk. In a medium pan mix together the evaporated milk, sugar, Karo syrup, and butter.
I did the same thing and all I tasted was the powdery mini marshmallow in my fudge. On my second batch I discovered the trick of making marshmellows into marshmallow cream, and this time my fudge turned out much better! Truth is, you can never fudge, fudge! Everyone is still bound to eat it all up!
I put the milk, sugar, and butter in a double boiler and it won't boil! This has never happened before.
Either you don't have enough water in your double broiler, or the heat is not turned up high enough. You may have a faulty thermostat on your stove burner--try a different burner.
I used too much canned cream in my fudge, and, of course, it did not harden. Can I bring it back to a boil, and add more ingredients?
By sweetie from Jermyn, PA
What I think is that you could, I guess, because that's what I usually do when I add a little bit too much of something.
I made the same recipe with the semi sweets and sweet condensed milk. I followed the directions, cooking until melted smooth, then I added the nuts and vanilla. It has been in fridge for 5 hours and has still not set up. What did I do wrong and how do I get it set up now?
By Nofudge
Put it back in the pan and cook it until it has thickened some more, then it should set up.
Probably you used evaporated milk and not sweetened condensed milk. Happens all the time.
