Omnivorous Surfer

I made peanut butter fudge that was really good, but it was grainy. In looking for an answer, I found baking911.com. I didn't know that I needed to let it sit until it cooled to about 110 degrees and then stir it to break up the sugar crystals. Next time I will try a different recipe, one including corn syrup, which will interfere with the crystal growth. It won't stop it, but will make it easier to produce the desired creaminess. The recipe I used before was one thet belonged to a master candymaker. I'm not ready for that!

I plan to spend some time looking at this site. It has lots of information that I think will help me with my baking and cooking. I'm actually glad I had a small problem with the fudge. It was a small price to pay for finding this site!