Fudge Texture Made Simple: Fix Grainy and Soft Fudge Fast

If your fudge comes out gritty or refuses to set, you’re not alone. The culprit is usually the temperature, sugar crystals, or the type of dairy you use. Below are the most common reasons fudge goes wrong and quick fixes that work every time.

Why Fudge Gets Grainy

Grainy fudge happens when sugar crystals form too early. This is usually caused by:

• Stirring the mixture once it reaches the boiling point. The moment you stir, you give sugar a chance to re‑crystallize.
• Using a thermometer that’s off by a few degrees. Fudge needs to hit the soft‑ball stage (around 235‑240°F / 112‑115°C).
• Adding too much corn syrup or honey. These liquids prevent crystal formation, but only in the right amount.

To keep the texture silky, stop stirring as soon as the mixture starts boiling, then let it reach the right temperature before a final stir. A kitchen thermometer is worth the investment.

How to Rescue Fudge That Won’t Set

When fudge stays soft, the reasons are usually:

• Undercooking – you missed the soft‑ball stage.
• Too much liquid, like extra condensed milk or evaporated milk.
• Cooling too quickly – a sudden temperature drop can stop the crystals from forming.

Here’s a quick rescue plan:

1. Return the fudge to a low‑heat pan. Heat it gently until it reaches 235°F (112°C) again.
2. If the mixture looks too thin, whisk in a tablespoon of powdered sugar. It helps pull the water out and firm up the texture.
3. Let the fudge cool at room temperature for at least 30 minutes before chilling. This slow cooling gives the crystals time to set properly.

For a 3‑ingredient fudge that won’t set, double‑check the ratios: 2 cups sugar, 1 can sweetened condensed milk, 1 cup chocolate chips. Too much milk throws off the balance, so measure carefully.

Another easy tip is to add a tiny pinch of baking soda once the mixture is off the heat. It creates tiny air bubbles that make the fudge smoother and less likely to become grainy.

Remember, the key to perfect fudge texture is patience and precision. Use a reliable thermometer, resist the urge to stir too much, and let the fudge cool slowly. Follow these steps and you’ll get that melt‑in‑your‑mouth, silk‑smooth fudge every time you bake.