Fudge Troubleshooting: How to Fix Common Issues

If you’ve ever stared at a batch of fudge that looks more like a candy slab than a silky square, you’re not alone. Fudge can be finicky, but the good news is that most problems have a simple fix. Below you’ll find practical answers to the three most common fudge complaints: grainy texture, cracks, and a fudge that never sets.

Why Is My Fudge Grainy?

Grainy fudge usually means the sugar crystals grew too big during cooking. This happens when the mixture cools too quickly, or when it’s stirred too much after reaching the target temperature. To avoid it, bring the fudge to a steady boil and watch the thermometer closely – aim for 234‑236°F (112‑113°C). Once it hits that range, remove the pot from the heat and let it sit untouched for a minute. Then, start stirring gently with a wooden spoon. The goal is to keep stirring just enough to give the fudge a smooth, glossy look without encouraging crystal formation.

If you’ve already got a grainy batch, you can rescue it. Return the mixture to low heat, add a tablespoon of corn syrup or a pinch of cream of tartar, and bring it back up to the right temperature. The extra sugar interferes with crystal growth and can turn a gritty batch into a glossy one.

My Fudge Won’t Set – What to Do

When fudge stays soft and gooey, the temperature is usually the culprit. It’s easy to under‑cook, especially if you rely on a timer instead of a candy thermometer. Always use a reliable thermometer and make sure it’s calibrated. If you’re missing one, you can test the "soft ball" stage: drop a tiny bit of the hot mixture into a bowl of cold water. If it forms a soft, malleable ball, you’re close, but you still need the exact 234‑236°F range for a set fudge.

Another factor is the ratio of butter and cream. Too much fat can keep fudge from firming up. Stick to the recipe’s proportions, and if you decide to add extra butter for flavor, cut back a little on the cream.

Finally, give the fudge enough time to cool at room temperature before you move it to the fridge. Rapid cooling can cause condensation, which makes fudge rubbery. Patience pays off – let it sit uncovered for at least an hour, then refrigerate for a firm finish.

With these checkpoints, you’ll be able to spot the problem early and tweak the process before the fudge turns into a disappointment.

In summary, keep a close eye on temperature, use the right amount of stirring, and respect the cooling time. If you follow these steps, most fudge failures can be turned into successes. Grab your thermometer, set a timer, and give your next batch the attention it deserves. Happy fudging!