Originally Posted by
Cheesehead
That's it!!!! Mine always came out grainy and all along I thought I was doing something wrong. I always thought that fudge was supposed to be soft and creamy.
Had to laugh about you using the word " kibitzed" , my mother in law always used that word or kibitzing. Brings back fond, sweet memories of her.
Jan
One of the things that's important in making great creamy fudge is to cook it very, very slowly!!! I cook mine on medium low heat...which gives the sugar plenty of time to dissolve...and I don't bring it to the full temp...instead I do the old fashioned method my mom taught me...soft ball stage in cold water.
