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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 ...


2

It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals. Temperature is your proxy measurement for the concentration of sugar - if you don't hit the right temperature, the ...


1

The easiest remedy is just to cut it into smaller pieces, so you don't feel overwhelmed when eating a single piece. Cocoa powder is slightly bitter, so cutting it back might actually make the fudge taste sweeter. Instead, you could take small portions of the the fudge, roll them into balls, then roll them in cocoa powder to make chocolate truffles.


1

logophobe's answer is correct on how to fix this. As for what you can do with it if you don't want to start over: My favorite uses are as hot fudge topping or dissolve it in water or milk for luxurious hot chocolate.


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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