Looks like you got the temp too far past "soft ball". Buy a candy thermometer. If it comes out grainy and crunchy, you got it too hot and the sugar crystallized too much. If you don't get it hot enough it turns into this thick chocolate goo. We used to call that "spoon fudge". What you want is a solid "soft ball" temp. You get tiny sugar crystals that give you the right consistency. Soft ball is for fudge and prailines. Hard ball is for hard candy like peanut brittle.
Single_Ha on November 21st, 2017 at 00:02 UTC »
You can't mess up fudge. It's just fudge crumble.
daimposter on November 21st, 2017 at 00:04 UTC »
Put in a bucket of friend chicken at a party and see what happens.
Edit: the typo stays!
MurderShovel on November 21st, 2017 at 01:36 UTC »
Looks like you got the temp too far past "soft ball". Buy a candy thermometer. If it comes out grainy and crunchy, you got it too hot and the sugar crystallized too much. If you don't get it hot enough it turns into this thick chocolate goo. We used to call that "spoon fudge". What you want is a solid "soft ball" temp. You get tiny sugar crystals that give you the right consistency. Soft ball is for fudge and prailines. Hard ball is for hard candy like peanut brittle.