Bad batches of fudge happen to everybody. At least that’s what I tell myself. I’ve made enough successful batches now that I sometime get a little bit cocky and try to take a shortcut or two. Yeah, never a good idea.
You can probably tell from the photos above that this batch of fudge became one grainy mess. I don’t like wasting calories on mediocre candy. I’m also too cheap to throw a bad batch away. The solution? A fudge do-over.
Even though it set up properly, I threw it back into a saucepan with about 1 1/2 cups of water and gently heated the mixture to dissolve the fudge into the water.
- 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!);
- Let cool until the mixture reaches about 110 degrees; and
- Beat with a wooden spoon until set.
Next time, I’ll try to be more careful. But the opportunity for a second chance? Always a good thing. At least when it comes to candy-making.