What makes fudge gritty

Recipes Eggs Stuffed with Tuna and Anchovies. Recipes Creamy Coconut Spinach with Squid. Recipes Burmese Spiced Yogurt Chicken. Salad Burmese Grated Carrot Salad. Recipes Cancha- Peruvian Corn Nuts. Recipes Burmese Coconut Rice. Drinks Detox Tea with Burdock Root. Here are the basic steps: Heat the mixture gently to ensure the sugar has melted; Wash down the sugar crystals on the side of the pan; Boil to the mixture until it reaches the soft ball stage without stirring!

The Exploratorium is temporarily closed. Explore our online resources for learning at home. 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. While you ultimately want crystals to form, it's important that they don't form too early.

Fudge is difficult to make. There are too many unknowns to set an exact time. Cooking time depends on the size of your pan — the bigger it is, the more evaporation will occur — plus the heat intensity or power level of the microwave. Fudge can be cooked on the stove or in the microwave. The advantage of using a microwave is that the mixture will not stick to the bottom of the pan during cooking. In both cases, sugar and cream must be brought to a boil by gently stirring then — and this is very important — refrain from stirring again throughout the rest of the cooking process.

Sugar crystallization causes a chain reaction: if a crystal is present in the mixture, other sugar molecules will attach to it and the mixture may seize and become grainy. During cooking, sugar crystals can stick to the sides of the pan. If you stir the mixture, these crystals could fall in and crystallize a part of the sugar again. Apply market research to generate audience insights.

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