Although making fudge does require a candy thermometer (which can be scary, we know), it's actually quite easy to make—and to fix, when things get grainy—yes, grainy. The ideal fudge texture is lusciously smooth, and yet sometimes during the assembly process large sugar crystals can form, giving the fudge an unpleasant texture. Read on to learn how to fix grainy fudge—and how to avoid it in the first place.
Related: 15 Fudge Recipes Perfect for Your Holiday Sweet Tooth
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4. Now stir it just enough. Are you sensing a theme here? If you can get the stirring (and not-stirring) down, you will be a fudge expert. Once the fudge is cooked, beat it with a wooden spoon for about 5 to 10 minutes until it's creamy and loses its sheen.Potential grainy moments: If you stir your fudge for too long or too little, crystals can form. Be mindful of the signs it's ready (i.e., no sheen and a creamy texture).
How To Fix Grainy Fudge
If, despite your best efforts, your fudge is grainy when you go to transfer it to your pan, never fear! You can fix it. Just place the fudge mixture back in a saucepan on the stovetop with about 1½ cups of water, and slowly melt the fudge to a smooth liquid. Bring the liquid to a boil and then to the soft-ball stage—and then proceed with your recipe (i.e., the cooling and stirring steps).
More Holiday Baking Tips
How to Soften Butter QuicklyThe Easy Way to Make Stabilized Whipped Cream That Will Last for a Week in the FridgeWhat Does Cream Cheese Do to Cookies?Related: 80 Homemade Christmas Candy Recipes That Make Great Gifts
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