"The Seeker" > wrote in message
om...
> Or must I throw it away . . . one too many batches of grainy fudge . . .

You can melt it and serve it over ice cream maybe, or just serve it to less
discerning folks, such as small children

Find a recipe that has cream, evaporated milk, or corn syrup...all of which
inhibit crystallization and make it easier to avoid the larger crystals
which cause the grainy texture. Small crystals equal smooth fudge.

Fudge that isn't made from marshmallow cream or sweetened condensed milk,
tends to be rather tricky and everything from room temp to humidity can have
an effect. That being said, it sounds like could have been one of many
problems. Either it was cooked too long, or overbeaten, or stirred at the
wrong time, or not stirred enough. I learned a technique from a pastry chef
that has worked for me every time I have made fudge since meeting her. Try
this recipe and see if it works better for you:

Classic Fudge
1 1/2 cup (12 ounces) half & half
4 cups (28 ounces) pure cane sugar (make sure the package says *cane*
sugar...beet sugar does not work well with candies.)
1/2 cup light corn syrup
1/4 tsp salt
12 ounces bittersweet or semisweet chocolate, finely chopped
4 Tbsp unsalted butter, in 1/2 inch pieces
1 Tbsp pure vanilla extract

Optional:
1 1/2 Tbsp instant espresso, 1 cup toasted chopped hazelnuts

Line a 9x13 inch baking pan with foil that extends over the sides, then
lightly butter the foil. Also, lightly butter a baking sheet with 1/2 inch
sides (a jelly roll pan).
Pour the half & half into the saucepan. If adding espresso, add now, and
stir to dissolve. Add sugar, corn syrup, and salt, and place over med heat.
Cook, stirring constantly for about 5 minutes or until sugar is *completely*
dissolved. Remove the pan from the heat and add the chocolate, stirring
until completely smooth. Brush down the sides of the pan with a pastry brush
dipped in water to prevent crystallization.

Return the pan to the heat and place a sugar (candy) thermometer in the pan,
bringing the mixture to a boil. Cook, without stirring, until it registers
238*f, then immediately remove from heat and transfer the thermometer to a
cup of warm water. (Place it upright). Immediately pour the fudge onto the
prepared sheet pan. Do not scrape out the bottom of the pan. Dot the surface
with the butter. Let the mixture cool until it registers 110*f on an instant
read thermometer. This will take about 20-30 minutes, so start checking
after about 15. Transfer the cooled fudge to the bowl of a standing mixer
with the paddle attachment in place. Add the vanilla and beat the mixture on
med-low speed until it thickens and loses it's shine, around 5 minutes. If
adding nuts, do it now, and quickly. You can need them in by hand if need
be.

Turn the fudge into the prepared 9x13 baking pan. Use your fingers to
smooth and even out the top and press fudge into corners. Let set at room
temp for 1-2 hours, until completely cooled to room temp. Lift out the foil
and invert onto a cutting board. Peel off the foil and re-invert. Using a
large chef's knife, cut into 1 inch squares.

kimberly