Sounds like your sugar didn't completely melt.

I generally use a double boiler (to prevent the scorching you describe) and a thermometer. It takes a long time.

but am cooking it direct. Perhaps I will try a DB this time.

Thanks!!

We'll see how it works.

Oneshooter

I don't eat fudge, diabetic, but I am going to send a "travel package" to our Son and Family. He is transferring to Fort Hood from Fort Drum, and I always send a box of goodies to them for the trip. Fudge and Molasses Oatmeal cookies this time!

I stopped making it because *we* (and by we, I mean he) don't need it.

You can't really make just a little.

Hope your son's move works out for him.

What a lot of people do for smoother fudge is use corn syrup.

However, the most important item is a candy thermometer. The various tests in cold water aren't all that accurate but the thermometer always is.

Just be careful: hot sugar doesn't burn, it obliterates.

Too fast --> syrup.

Try cooling in a different dish -- metal vs ceramic, e.g.

Just from knowing chemistry, not really based on cooking experience.

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http://allrecipes.com/howto/perfect-fudge/detail.aspx

They mention not stirring hot fudge (crystallizes the sugar). Sometimes the problem isn't that we are doing too little but rather working it too much.

I hope this helps.

Caramel can grain up on you in a second if there are sugar grains along the sides of the pan to connect to. I use a brush with water on it to keep any stray grains of sugar liquefied, at least along the sides of the pan. Seems to work. Though I've never tried it with fudge, it might be something to consider...

using the recipe that used to be on the Hershey's Cocoa box.

I've found that, as long as I don't scrape down the sides of the skillet, it won't get grainy. I stir in the center, use a cup of cold water to see when I hit the softball stage, and I end up with yummy, smooth fudge.