Grainy fudge
kimka
11 years ago
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jimster
11 years agobbstx
11 years agoRelated Discussions
Homemade Hot Fudge Sauce
Comments (15)Booberry, this is a different caramel sauce. Equally as good. I was out of heavy cream and wanted to make a caramel sauce. So I used a can of condensed milk to make this sauce. 1 cup brown sugar 1/2 cup maple syrup 1/2 cup butter Pinch of salt 1 can condensed milk Vanilla Mix Sugar, Maple Syrup, Butter and pinch of salt. Bring to a boil. Simmer for two or three minutes. Add Condensed milk, stirring until well mixed. Simmer for 60 seconds. Remove from heat, add vanilla. Pour into bowl or jar with lid and refrigerate....See Morewhy is my whiskey sauce grainy?
Comments (2)This should be a pretty easy fix. For some reason apparently you're not getting the butter and sugar mixture hot enough to melt the sugar. You could go about it several ways but the easiest would be to cook the butter and sugar directly over the heat until the sugar melts. There is no reason that part needs to be done in the double boiler. Then you have several choices. You need to cool it down a bit so you can add the egg. I'd suggest just leaving the pot off the heat for a few, put it back on the double boiler and go from there. Easier even, you could just temper the eggs with some of the hot liquid, adding a spoon at a time to the eggs until they become warm [add about a quarter of the mix to be safe], then add back to the rest of the mixture, stir well and you're done. If you want to keep more to the original recipe I'd say you should probably melt the butter first, making sure the heat is up a bit so the butter is quite hot, then add the sugar and see if you can dissolve it then. I suspect you're just keeping the heat too low....See Morefudge
Comments (6)I remember a show on Food Network Good Eats (Alton Brown) and he explained why sugar crystalizes in candy but can't find it. Here is his Fudge recipe in which he adds 1 tablespoon of corn syrup. They are showing it again on February 11, 2008 8:00 PM ET/PT, February 12, 2008 3:00 AM ET/PT. Clare Chocolate Fudge Recipe courtesy Alton Brown Show: Good Eats Episode: Fudge Factor 2 3/4 cups sugar 4 ounces unsweetened chocolate 3 tablespoons butter, plus more for greasing pan 1 cup half-and-half 1 tablespoon corn syrup 1 tablespoon vanilla extract 1 cup chopped, roasted nuts, optional Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week....See MoreFudge incapable! Help?
Comments (16)NancyLouise, don't give up on making a real old fashion homemade fudge. It really isn't difficult. All the ingredients except the vanilla go into the pot at the beginning and are cooked until they reach the softball stage. Removed from the heat and allowed to sit for 10 minutes before adding whatever quality chocolate you are adding (or not if you are making maple walnut) add the vanilla and beat with a wooden spoon just until it starts to thicken. Then poured into a buttered dish and allowed to cool. Perfect fudge every time. Smooth and creamy. If your fudge is sugary or grainy rather than creamy it is because it was overcooked past the softball stage. Fudge really is something where practice really does make perfect. I made six batches last week for Valentines Gifts. I made two batches at a time, each in their own pot, staggering the time so that as one was almost at the softball stage the other was just starting to cook....See MoreOlychick
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