For many of us, fudge is the king of chocolate candy indulgences. It's dense, rich and incredibly smooth. If you think making fudge is hard, you're so wrong. The trick to good fudge begins and ends with chemistry. Bad fudge is grainy. The gritty texture comes from large sugar crystals that often develop on the interior sides of the pot. When they fall back into the mix, they help form other large crystals in a chain reaction that transforms smooth textured fudge into sandy fudge you'll hate. To produce creamy fudge, keep the lid on the pot while the ingredients heat. Condensation down the sides will form a slick surface sugary crystals can't attach to.
Here's another hint: When the fudge cools from soft ball stage to 110 degrees Fahrenheit, start stirring. The more you stir, the creamier the texture of the fudge will become. Yeah, it's a hassle, but isn't a batch of candy store quality fudge worth a sore shoulder? After you present him with a perfect tin of chocolaty heaven, ask for a back and shoulder rub.