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In article .com>,
wrote:
> Stirring while it's cooking will NOT make it sugary and grainy. I
> would guess you're not buttering the pot before putting in the
> ingredients, and you need to add that little bit of corn syrup like
> another poster said.
>
> Also, do NOT move, jiggle, or disturb the candy while it is decreasing
> down to 110 degrees - that will nearly always make it sugary and
> grainy.
Stirring after it passes boiling *will* increase the risk of
crystallization; the higher the temperature (and the more saturated the
solution becomes) the greater the risk. Why would the fudge not be at
risk if you stir as it passes (e.g.) 225 on the way up, but be at risk
when it passes 225 on the way down? Once you turn off the heat, the risk
remains as the fudge cools, since the mixture remains supersaturated (or
becomes more so). If there is sufficient liquid in the fudge mixture as
it heats, then the crystals might re-dissolve, but at some point, they
won't be able to and you'll get that grainy texture.
If the mixture is beaten when it cools below 110, you still get
crystals, but they're much, much finer than the large crystals that form
at higher temperatures. These superfine crystals give fudge its
characteristic texture.
Buttering the sides will help--as you said, they prevent the sugar from
sticking.
--
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