I tried making a fudge filling recipe that involved cooking the sugar to the soft ball stage. It came out horrible! It was Soooo grainy. I couldnt figure it out, but does anyone have a good recipe for a fudgy cake filling?
Thanks
whipped ganache is thick and fudgy...and you can add many flavours to it...basically you just make a ganache, flavour it however u like...(min chocolate, orange chocolate, white chocolate...whatever) and then let it cool ALL THE WAY...i put it in the fridge but dont make it get solid..after a few hours put it in the kitchenaid and whip it until it's a little lighter..still fudgy though
I tried making just regular fudge for Christmas and it was horrible. It was really grainy just like you're describing. My dad, who is a fantastic cook, told me that the fudge got too hot. I used the thermometer, but he said it must be off because too high of heat is what makes the chocolate grainy.
Hope this helps.
The problem is that your sugar is crystallizing. Either your recipe or your procedure is wrong (most likely your procedure).
Fudge is one of those confections that can be really difficult to successfully achieve.
Next time, try adding a teaspoon of corn syrup to your sugar syrup. This will prevent the sugar from crystallizing.
I tried making a fudge filling recipe that involved cooking the sugar to the soft ball stage. It came out horrible! It was Soooo grainy. I couldnt figure it out, but does anyone have a good recipe for a fudgy cake filling?
Thanks
Well this is sort of a cross between a ganache and a fudgey type of icing. You can use it cooled down as a filling, you can add more sifted powdered sugar to it if you don't like the texture, you can also do this for an icing but it isn't really the type of icing you smooth, better off swirling. You can pipe shells and things like that with it too.
I tend to use it while it is hot but you have to spread it on quickly if you that route because it will go fudgey if you work it once it starts to cool on the cake.
However once cooled and spread, it stays shiny.
I use a stiff buttercream dam before using it for a filling.
For a larger cake, double the recipe to fill. For a tube pan, this recipe will frost a cake that hasn't been torted.
Filling/Frosting
2 tbsp. butter
3/4 cup semi-sweet chocolate chips
6 tbsp. whipping cream, un-whipped
1 1/2 cups sifted icing sugar
1 tsp. vanilla
Place all ingredients in a small saucepan and heat over minimum heat, 1 0r 2 on my stove. Stir constantly until smooth. If you are frosting a cake, use immediately. If you let it cool too much as you are spreading it, it becomes fudge like. If you are using as a filling, remember to place a bead of buttercream icing on the outer rim of your cake so the filling won't seep through. As a filling, you should cool to room temperature, whisk and pour onto cake. Let it set a few minutes before placing top layer over filling.
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