Fudge is dissolved sugar with added flavour ingredients. The best fudge has tiny sugar crystals. Ruined fudge contains sugar that has reformed into large crystals, which taste and feel sandy or gritty. This happens when the fudge is improperly cooled or when raw sugar is introduced into the fudge before it's cooled. Crystallised fudge can be rescued, and it may become better than before, but it takes care and time.
- Skill level:
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Things you need
- Ruined fudge
- Spoon or mixer
Place the fudge into a saucepan and add two tablespoons of cream for every three pounds of fudge. Heat over low heat.
Stir the fudge constantly, until it is warm and slightly soft. Remove it from the heat before it becomes hot or thin.
Beat the fudge until it is smooth and thick.
Pour the fudge into a container. The fudge may be creamier and smoother than it was when you first cooked it.
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