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There are a few things you can do to keep your fudge from getting grainy. Making it with corn syrup and butter can help prevent sugar crystals from forming. Add the butter after the fudge is done boiling for the best results. You can also keep crystals from growing on the sides of the pan by covering it with a lid for 2 minutes after the fudge mixture begins to boil. Keep the fudge at the soft-boil stage (between 236°F to 238°F) to keep the consistency right. After the fudge cools to about 110°F, beat it until it turns light brown and opaque, then stop—too much beating (or beating it while it’s still hot) will cause sugar crystals to form.

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