How to Make Non-Grainy Fudge Every Time

If you’ve ever cut into a batch of fudge and found a gritty, sand‑like texture, you know how disappointing it can be. The good news is that grainy fudge isn’t a mystery – it’s usually a few easy‑to‑fix mistakes. Below are the most common reasons fudge turns grainy and the steps you can take to keep it silky.

Why Fudge Gets Grainy

Grainy texture usually means the sugar crystals have grown too big. That happens when the mixture is overheated, cooled too fast, or when the water‑to‑sugar ratio is off. Using plain white sugar without any corn syrup or glucose can also make the crystals form faster. Even a small change in stirring speed can turn a smooth batch into a crumbly one.

Proven Ways to Keep Fudge Smooth

Start with a reliable recipe that calls for a small amount of corn syrup or glucose. Those ingredients interrupt sugar crystals and keep the mixture creamy. Heat the mixture on medium‑low, stirring constantly, until it reaches the soft‑ball stage (about 235‑240°F or 113‑115°C). A candy thermometer is worth the extra few pennies – it tells you exactly when you’re there.

Once the temperature is right, remove the pan from the heat and let it sit undisturbed for a minute. Then start beating the fudge with a wooden spoon or electric mixer. The key is to beat it until it loses its glossy shine and becomes thick enough to hold a line when you draw it across the surface. Over‑beating can cause graininess, so stop when the texture looks matte and smooth.

Another quick fix is to add a tablespoon of butter or a splash of heavy cream at the end of cooking. Fat coats the sugar crystals and helps prevent them from growing. If you’re using condensed milk, make sure to bring it to a gentle boil – sudden bubbles can cause the sugar to seize.

Finally, let the fudge cool at room temperature, not in the fridge. Rapid cooling shrinks the sugar crystals and can make them grainy. Once it’s set, cut it with a warm knife to get clean squares.

Quick checklist: use corn syrup, heat to soft‑ball stage, stir constantly, beat until matte, add a bit of butter or cream, cool slowly, cut with a warm knife. Follow these steps and you’ll say goodbye to grainy fudge forever.