I understand the quality in the fudge that the poster is looking for. I dont much care for smooth, creamy kind of fudge. But, I wonder if grainy is the right description for what is being sought. When I think of "grainy" I think of sugar crystals. But, what I miss about the old fashioned fudge is what I would be inclined to refer to as a flakiness, or a layered texture. Have you ever had melted chocolate seize up ? I wonder if that is part of the chemistry that makes the texture that the poster is looking for. Since I dont make fudge, it is not something that concerns me, but I do know the quality that is being sought. I thought that was the quality that all fudge had until I got older and would go somewhere that actually advertise it's fudge, only to be disappointed that it didnt have that same texture. Sometimes I crave a piece of old fashioned fudge, but have learned that these fancy little shops that sell it will be disappointing. We need someone schooled in food chemistry to explain it. I really think that chocolate that seizes and the fudge that we seek share a bit of chemistry. Sugar crystals are not what is being sought. Sugar crystals are the ruin of any candy.

It's good! Extremely sweet...a little goes a long way. Obviously I had some problems and I don't know if I know why. I'm not sure why my melted sugar solidified so quickly. Well, because that's what melted sugar does. I just don't know why the recipe seemed to think it would be pourable. I had to remelt it. Would overcooked sugar make the stuff unbeatable? I may have cooled it too long, too. I used a thermometer but the pot I cooked in is very wide so maybe it just went too fast. But, it bounced back and anything that can go through all my errors and still be recognizable gets 5 stars from me! And if I don't get around to caramel-coating it, it's still good eatin'. Burnt Sugar Fudge 6 c. sugar 2 c. half and half or light cream 1/4 tsp. baking soda 1/2 c. butter 1 tsp vanilla 2 c. chopped pecans Put 2 c. sugar in heavy skillet; melt over low heat until sugar liquefies and turns a light golden brown (don't scorch). Combine 4 c. sugar with half and half in 3-qt. heavy saucepan. Bring to boil stirring constantly. Then slowly pour the melted sugar into saucepan mixture. Cook, stirring constantly, to softball (238). Remove from heat and vigorously stir in baking soda. Mixture will foam. Add butter without stirring. Let stand until lukewarm (110). Add vanilla and beat until mixture loses its gloss. Stir in nuts, beat until mixture thickens. Pour into buttered 13x9x2" pan. (from Homemade Candy, Farm Journal, Ed. Nell B. Nichols, 1970.)

Donna, that's basically the Fantasy Fudge recipe I use, but with semi sweet chocolate chips. I often buy the darker chocolate and chop it to use instead of chocolate chips. It melts better than chips too, although my grandkids like the milder milk chocolate. I've also used white chips and maple extract with walnuts, white chips and crumbled Oreos for "Cookies N Cream", white chips and orange extract for Creamsicle and white chips and crushed candy canes for peppermint. I've made a batch of peanut butter, spread it in the pan and made a batch of chocolate to pour over top, making a "two toned" fudge and I've made chocolate fudge and sprinkled the top with chopped Andes candy for chocolate mint. It's super easy to make different flavors too. How can fudge be bad, LOL? And although my KitchenAid has very ably proven itself to be up to the task of beating fudge, my carpal tunnel won't let me do that any more, so I like the marshmallow cream/chocolate recipes. I have used the chocolate and sweetened condensed milk recipe but it's...different. It doesn't have the consistency I want for fudge, but it makes awesome truffles. And, with Valentine's Day coming up, I need to make a batch of AnnT's Brandied Cherry candy, Amanda loves it and I didn't make it at Christmas because there was just so much other stuff. I used to can brandied sweet cherries just to make that candy, but now I just use canned Morello cherries or even maraschino. Annie

No good. Houzz won't let me post in Cooking. It does not even list it as a selectable forum. This is not new, but I keep hoping the glitch will be solved. Annoying. when I'm not home. Thanks for trying, though. I'll try later on my desktop computer.