I made Dan Lepard's treacle pecan caramelst last night. In the second batch I infused the cream with thyme but otherwise it was the same recipe. You can try adding in 1 tablespoon of water at a time and slowly stirring to recombine. A lot of big crystals in fudge makes it grainy. there was a lot of liquid in that mixing bowl along with a lot of grainy sugar. i used a whisk and beat and beat and beat and it turned out great. You can get the best discount of up to 60% off. Would appreciate any tips please. I've been reading tips but see they're a little dated so wondering if it's still ok to put back in the pan to reheat after it's been in the fridge. Q: I’m wondering if you can help me salvage a batch of caramels. At this point, the sugar concentration is roughly 85 percent and, when dropped in cold water, the candy forms a soft, malleable ball. Set your crunchy chocolaty concoction aside and clean all your utensils to start fresh. I made this on a butter:sugar=1:1 base.I didnt use the candy thermometer, as I dont seem to manage too well to cook and read at the same time. i would say just keep whipping/creaming and it will turn out fine. The new discount codes are constantly updated on Couponxoo. usually i don't have too much trouble making candy, but last night was an epic fail and i'm here in search of advice. It hardened like a brick.Could I put it back in the pan, melt it down, and add more cream? i added the egg too, and that really seemed to help it along. But instead of getting a few huge crystals (and grainy candy), you get lots and lots of tiny crystals, which make for thick, smooth candy. I made two batches yesterday — the first was plain fleur de sel caramels and turned out perfectly. Steps to fix grainy fudge. Instead, I did the cold water test(use tab water, not icy cold water though). I've just made homemade toffee for the first time it tastes lovely and creamy but not hardening! happy new years eve everyone! To get fudge to its right consistency, you need to cook it to the soft-ball stage, which happens at 235 to 245 degrees Fahrenheit. Ideas? The recipe you are using is new to me (gee there are a lot of recipes for caramel sauce), the biggest difference being lack of water to sugar (or in another way, too much sugar to water ) for the dissolved sugar to stay "invert." I simmered it constantly for 25 minutes and still, only firm goo at the end. How To Fix Grainy Toffee Overview. The "grainy" look I guess would be crystallisation, which has a couple of causes when making caramel sauce. No … If you notice a greasy buttery layer forming on top while the toffee cooks, it means the toffee is separating. How To Fix Grainy Toffee can offer you many choices to save money thanks to 21 active results. 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