Brown Fudge

I made some brown sugar fudge but it came out granular, like the sugar hadn't dissolved. What did I do wrong?

some tips to making fudge:

let the sugar dissolve before it boils. in other words, don't let it come to a boil too fast.

you need to stir your arm off basically, both before and after it boils, and after you add the final ingredients...basically all the time. just keep stirring

you have to let it boil for 2-3 minutes at least

also, supposedly if it's raining out you won't get great fudge.

fudge is super tricky. My memere has been making it for like, 70 years, and she said it's one of the hardest, most time consuming things to make.
I personally hate fudge..but hopefully that helps!

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Betty's Brown Sugar-Cocoa Fudge Icing for Cakes Recipe



When making fudge what makes is suddenly go from smooth and creamy to overly dry, crumbly and useless?

The first batch of brown sugar fudge I made was great and I've tried three times since with NO success. I've followed the recipe exactly the same (I think) but as I'm beating the sugar into the syrup I go from creamy to crumbly (like the topping of a crumble or when making certain pasteries) I am wondering if I'm not letting the syrup get quite hot enough? If my first patch hadn't turned out so well I'd blame the recipe (it's from Gourmet).

Theres acouple reasons 1 can be it got to hot this will dry it out. Same thing happens if it isnt hot enough. I use alittle oil when i make mine. Add your sugar to the syrup slowly add alittle then mix it in then add alittle more. if you add the full amount it will ALSO make it dry it doesnt give it time to mix and turn into a syrup it turns the syrup to a solid.