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Miche > wrote in news:micheinnz-
:

> In article >,
> Wayne > wrote:
>
>> Miche > wrote in
>> :
>>
>> > In article >,
>> > hahabogus > wrote:
>> >
>> >> (Phil) wrote in
>> >> om:
>> >>
>> >> > My friend makes fudge and it is "gritty" what can be causing this
>> >> > ?, unmelted sugar ?
>> >> >
>> >> > Phil of Whittlesey Peterborough
>> >> >
>> >>
>> >> Lack of corn syrup in the recipe.
>> >
>> > You don't need corn syrup to make smooth fudge.
>> >
>> > I can't even _buy_ corn syrup here and my fudge turns out well about
>> > 95% of the time.
>>
>> Right, but if you're not good at it, you need corn syrup. <g>
>
> ... and again with the "can't even buy it here".
>
> Miche
>

I know that. I was only commenting with regard to your successful fudge
and the fact that you're obviously good at making it. For those who
aren't, corn syrup can help bridge the skill gap. It's true, whether you
can buy it or not.

As to whether or not corn syrup is available, almost any syrup will serve
the same purpose. The question there would be whether or not to possibly
introduce another flavor to the fudge. I don't believe the OP stated
what kind of fudge their friend was making; however, if one presumes
chocolate, then Lyle's Golden Syrup would probably not contribute a very
discernible flavor, and would probably solve the problem.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.