I made SMBC for the first time today and the texture is grainy.

Did I not heat the egg and sugar mixture enough?

Feeling very discouraged...

that sure sounds like it.

when the egg/sugar mixture hits the right temp, one of the ways you can tell, if you don't have a candy thermoter, is that it is not grainy between your fingers.

the mixture should reach 160 for egg safety and you will not have graininess at that point. this usually takes about 3-4 minutes of constant stirring/heating for me.

diane

Thank you; I'm trying it again today.

you won't be sorry for trying it again, it is wonderful stuff!