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9

The most likely culprit is how well you beat the mixture just before pouring it into the pan. I really like Alton Brown's explanation of the fudge-making process. What you're trying to do is form very small sugar crystals which provide fudge with its fine texture. Those crunchy bits you describe are larger crystal formations which can happen if you have a ...


5

Candymaking is extremely sensitive to temperature. If the mixture heats higher than the point that produces the desired texture, you're basically out of luck. That makes it very critical that you reach and not exceed your target temperature. This is particularly difficult when making candy because much of it starts as a sugar-and-water syrup. Water has ...


1

It's a somewhat long shot, but if I were you, I'd give it a try again, using another form of vanilla (maybe precook a pod in the milk, then scrape out the seeds and add them), no corn syrup at all, and pay attention to using sweet butter, not cultured butter. Fudge is all about forming the right size crystals in the supersaturated sugar solution. From your ...


1

If condensed milk and chocolate chips are, basically, your only ingredients, make sure you are using sweetened condensed milk and not just evaporated milk. The 5-minute fudge recipe has been a staple of bake sales and church socials for as long as I can remember and should work on a 3-minute microwave cycle. Some recipes mix the types of chips (milk ...



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