Just responding to graininess issues - don't forget that candymaking is a crystallization project. You need to form the proper sized crystals in your fudge to have a creamy texture. If the crystals are allowed to grow to large, the candy becomes grainy and, if very large, hard and brittle. You need to stop cooking fudge at the soft ball stage as measured by a properly calibrated thermometer. If it is a recipe that requires beating, you need to stop as soon as it loses it's gloss; further beating allows crystal growth which changes the texture.
Also remembering that making any substitutions may change your inhibiting agents and allow crystals to grow larger as well.
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Just responding to graininess issues - don't forget that candymaking is a crystallization...