How do you fix fudge that stirred too early and its grainy?

Unfortunately, there's no foolproof way to fix grainy fudge once it's already stirred too early. Here's why:

* Sugar Crystallization: Grainy fudge occurs because the sugar crystals haven't had enough time to dissolve properly. When you stir too early, you interrupt this process and force the sugar to crystallize prematurely.

However, there are a couple of things you can try to salvage the situation:

1. Reheat and Restir:

* Carefully: Place the fudge in a saucepan over low heat. Stir constantly to prevent scorching.

* Don't Boil: The goal is to melt the sugar crystals slightly, not to bring the fudge to a boil.

* Watch for Consistency: Once the fudge is smooth and glossy again, remove it from heat. If it still feels grainy, you can repeat this process.

2. Add Cream or Butter:

* Small Amounts: Add a tablespoon of heavy cream or a pat of butter at a time. Stir until it's incorporated and check for a smooth texture. Be careful not to add too much, as it can make the fudge too soft.

Prevention is Key

The best way to avoid grainy fudge is to follow these tips:

* Use a Candy Thermometer: This is essential for accurately monitoring the sugar temperature.

* Don't Stir Too Early: Resist the urge to stir the fudge before it reaches the desired stage.

* Use Quality Ingredients: Fresh ingredients, particularly sugar, will help prevent crystallization.

Even if you can't completely eliminate the graininess, your fudge can still be enjoyed. Just remember that next time, patience is key!