I have a question to a problem. I hope someone can suggest me how to proceed.
I am trying to make butter fudge (mix of sugar, butter, whole milk cream). I take the mix of ingredints up to 116 C and then let it rest for 5 minutes to cool down. Then I thoroughly stirr until a homogeneous syrup is formed. Then I pour it into a metal bowl. It tastes great but I have always the same gritty texture. I have tried doing it several times. It seems that there is something in the process that makes the sugar crystals to aggregate and to make it gritty. Does anybody know how I could avoid having a gritty fudge? Maybe by adding invert sugar or glucse-fructuose syrup? or b modifying the process? Thank you for your help! Kind regards, Cezar