""For a traditional fudge recipe, usually, it's crumbling because it's either undercooked or it was stirred too early," says Guy."
""Fudge needs to hit the right [temperature] on the stove and then cool slightly before stirring and letting it set.""
""For the cleanest cuts, chill your fudge fully before cutting it, and use a sharp knife," explains Guy."
""If you don't have a candy thermometer...use a glass of iced water to help you approximate.""
Jerrelle Guy, the author of "Black Girl Baking," explains that fudge can crumble due to undercooking or improper stirring. To avoid this, it's essential to reach a specific temperature of 240 degrees Fahrenheit and allow it to cool slightly before stirring. For clean cuts, chilling the fudge and using a sharp knife is recommended. An alternative method to verify fudge readiness involves using iced water if a candy thermometer is unavailable. These tips enhance the fudge-making experience and ensure successful results with a smooth texture and perfect appeal.
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