Topics People Are Suggesting
|
Fudge is one of the rare exceptions to the rule that sugar crystals are not desirable in candy. Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, ... Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy.
|
|
Fudge is a crystalline candy, which means that, unlike lollipops, caramels, and taffy, crystal formation is desirable in this recipe. Tiny microcrystals in ... Makes about 2 pounds ... (Be careful not to beat too long or too hard—this can result in a coarse, grainy fudge, as can stirring while the fudge is still too hot.)
|
|
Under boiling makes fudge that's like a super thick version of the fudge you'd put on sundaes. Over boiling it makes it hard and grainy. Instead of throwing it out, I broke it into smaller pieces and put it back in a pot with a splash of evaporated milk.
|
|
In general, a solid dissolved in a liquid makes it harder for the liquid molecules to escape. Consequently, the solution has to ... However, if a single sugar crystal is present, the syrup will start to crystallize, the crystals will grow steadily as the syrup continues to cool, and the result will be very grainy fudge.
|
|
I think your header should say "what makes fudge grainy?" It's all about temperature and temp control. You may want to investigate some websites or books on basic candy making techniques. It's all science when it comes to "baking", and fudge is no exception even though you're not baking it.
|
|
RPGnet Forums > RPGnet Roleplaying > Tabletop Roleplaying Open > Fudge: Grainy or Smooth? ... it makes snese that a Good swordsman should best a Fair swordsman the vast majority of the time. What I'm asking is do character have to be evenly matched (at the same level of ability) for it to be a worthy contest?
|
|
Stirring makes grainy fudge. (So does stirring before it cools to luke warm.) Immersed pan in cold water: don't stir until candy is only luke warm. If you have a marble slab, this is easier. Pour out onto Marble slab: Let stand until lukewarm.
|
|
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy and results in the fudge having a sandy taste. By letting the fudge cool without stirring, you avoid creating seed crystals.
|
|
Fudge is a favorite for gift-giving. Learn how to avoid grainy, crystallized fudge and make batches of several different flavors for your next holiday gathering. ... Fudge is a favorite for gift-giving. Learn how to avoid grainy, crystallized fudge and make batches of several different flavors for your next holiday gathering.
|
|
A final tip from Nancy Anderson: "My mother always uses a 1/4 teaspoon cream of tartar in her fudge recipe. She said it makes the fudge set. It always works for her." We'll try Nancy's suggestion the next time we make fudge.
|
Can't find what you're looking for? Suggest a link.
Copyright © 2010, Dictionary.com, LLC. All rights reserved.
Related Topics for
What Makes Fudge Grainy
Definition of
This binocular preview is a sneak peek of the Web page behind this search result. If the image says "Site Home Page" we are showing you a preview of the website's home page because we still have to update our binocular system with the particular page from your search result. The text at the bottom of the preview gives you more details, such as:
- Whether the page requires plug-ins such as Flash
- Whether the page will "pop up" additional windows upon loading
- How much data you'll have to download to view the complete page
- How long it should take for you to download the full page, based on a 56 kb/s dial-up Internet connection
