Here are some simple tips that help turn cooked fudge from grainy to smooth, creamy, melt-in-your-mouth perfection every time.
Instructions
Test your thermometer every time you make fudge
Even high-quality candy thermometers can read slightly differently from one day to the next. Temperature accuracy is critical in cooked fudges, so test your thermometer in boiling water before starting. It should read 212°F at sea level (adjusting for elevation if needed). A few degrees off can mean the difference between creamy fudge and a crumbly disappointment.
Hands off once it starts boiling
When the fudge mixture reaches a boil, resist the urge to stir unless the recipe specifically says to do so. Stirring at this stage can cause sugar crystals to form too early, leading to grainy or sandy fudge. Let the mixture boil undisturbed so the sugar dissolves properly and the texture stays smooth.
Beat at the right time for perfect texture
Beating the fudge while it cools is what transforms it from a glossy syrup into a creamy, smooth confection. Start beating when the fudge has cooled to a comfortably warm temperature—not hot, but still fluid. Continue beating until the mixture thickens, loses its shine, and becomes almost firm. Proper beating ensures a fine crystal structure, giving fudge that classic melt-in-your-mouth texture.
Information and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
