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Archive Home > 2009 > September > 22 > Tips for the perfect fudge

Tips for the perfect fudge

Also from Martha Stewart: freezing milk, flattening carpet

By Martha Stewart / The Bulletin
September 22, 2009

Q: Sometimes my fudge turns out gritty. What am I doing wrong?

A: Achieving the perfect consistency for rich, velvety fudge can be an elusive goal. Fudge is a crystalline candy, meaning that when heated, sugar molecules are broken down to form (when cooled) the crystals that make up the candy.....

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