The clue with not grainy fudge is beating it lots.....
I have the Mamie Eisenhower recipe, but it uses marshmallow cream....but it always turns out for me. I use cream instead of evaporated milk.

This is our go-to. It doesn't use cream, but it does have lots of butter. Always creamy, never grainy. My mother swore she knew for a fact this is See's fudge because she had a "reliable source", lol.

* Exported from MasterCook *

Supposedly See's Fudge

Recipe By :Community Cookbook from Vancouver, WA

Serving Size : 0 Preparation Time :0:00

Categories : Candy

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 c butter (2 cubes)

2 c chocolate chips (2 cups --- or 12 oz bittersweet/semisweet chocolate, chopped)

2 eggs (use pasteurized eggs or 1/2 c egg substitute)

1 lb powdered sugar

1 tbsp vanilla

1 c chopped nuts -- optional

1. Melt butter and chocolate chips. stir until smooth.

2. Mix eggs or egg substitute, powdered sugar and vanilla.

3. Combine both mixtures (and nuts if used) and pour into a buttered 13"x9" pan.

4. Refrigerate to set.

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My mom used to make a very creamy fudge for the holidays using condensed milk & chocolate chips, no beating required. OTOH, my favorite fudge recipe used to be the one on the can of Hershey's cocoa powder - texture was sugary, tho, not creamy & you did have to beat it. I realize you say he doesn't want to use condensed milk, but I'll post this for anyone else who might.

This looks like it - From AllRecipes.com :

Foolproof Chocolate Fudge

Recipe By:Eagle brand

"This classic and truly foolproof fudge recipe will be a favorite for years to come. Try one of our suggested variations or personalize the fudge by adding your favorite ingredients to the basic recipe. Fudge also makes a great homemade gift to share with family and friends."

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 (14 ounce) can EAGLE BRAND(R) Sweetened Condensed Milk
• Dash salt

• 3/4 cup chopped nuts (optional)
• 1 1/2 teaspoons vanilla extract

Directions

1. In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
2. Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
3. Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

ALL RIGHTS RESERVED © 2017 Allrecipes.com

The other thing that was big childhood fave was penuche fudge - a brown sugar fudge which also required beating.

& I have a recipe for easy chocolate truffles made w/ little more than heavy cream & chocolate chips. I don't see why it couldn't be made as a fudge - other than it's very dark, rather than milky, and definitely not as sweet. There are plenty of easy truffle recipes like this around the web - some even include some butter. It definitely needs to kept refrigerated, but then, so does the condensed milk type. Wondering if layers of finely chopped nuts, etc. w/ the chocolate mixture in between would make it easier to eat w/o melting all over your hands...?

EASY TRUFFLES

16 oz. bittersweet or semisweet chocolate morsels

8 oz. cream

nuts or fruit extracts (optional)

crushed hazelnuts, coconut or cocoa powder (optional)

* see note

Preparation:

Bring the cream to just below a boil. Pour melted cream over the morsels in a large bowl. There should be two parts chocolate to one part cream. Thoroughly whisk together. Add flavoring to the chocolate with nuts or fruit extracts or purees of your choice. Place the chocolate mixture into the refrigerator for about an hour or on the counter for three or four hours.

* Note: I always add some vanilla bean seeds & finely grated orange peel or a few drops of orange oil to mine.

So now I'm thinking I want to try this idea myself: Cover the bottom of the pan w/ a mixture of nuts & maybe cocoa powder too, then pour & spread the truffle mixture, then top w/ more chopped nuts, etc. & chill, then cut. Seems like that would be much easier & quicker than rolling the balls in cocoa powder...

The marshmallow one is good while being less rich.

"Real" fudge, if you want to go there, is basically a brick of butter and a tub of extra rich cocoa powder. :)

Katie -- no cooking?

I do not make fudge, but I do make truffles, which are very similar:

Chocolate Truffles

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)

Different Coatings for Truffles:

• Dutch-Processed Cocoa Powder
• Confectioners Sugar (Icing or Powdered)
• Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
• Toasted Coconut
• Shaved Chocolate

For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Once the truffles are formed they are then rolled in cocoa powder to simulate the 'dirt' that the real truffles grow in. While cocoa powder is the traditional coating, truffles can also be coated in confectioners (powdered or icing) sugar, toasted and chopped nuts, tempered chocolate, shredded coconut, or even shaved chocolate. Makes 30 small truffles.

For example, if you want a hazelnut flavored truffle it is a good idea to add Frangelico to the chocolate and cream mixture and then coat them in chopped hazelnuts.

You all seem to make chocolate fudge. Here's a vanilla recipe.

makes 1 x 23x23cm tin)

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100g butter
550g demerara sugar
200g golden syrup
350ml double cream
1 tsp vanilla extract
¼-½ tsp sea salt flakes

Melt the butter, sugar and syrup and cream in a medium, high-sided heavy-based pan, stirring until the sugar has dissolved. Line a tin about 23x23cm with greaseproof paper.

Bring to a simmer over a medium-low heat without stirring and cook, stirring occasionally until it reaches 116C, stirring more regularly after it reaches 100C and turning down the heat if it begins to catch.

Take off the heat and beat in the vanilla and salt with a wooden spoon, then continue beating until the fudge has thickened and lost its shine. Pour into the tin and leave to set.

Here "fudge" without a modifier generally means chocolate. We do have vanilla fudge, peanut butter fudge, maple fudge, butterscotch fudge. caramel fudge (or dulce de leche fudge), marshmallow (flavor) fudge, hazelnut fudge, probably some other basics, plus variations on the theme such as rocky road (chocolate with nuts and marshmallows). Some hipster has probably made macha tea fudge. :)

Martha, no cooking. That's why I use pasteurized egg substitute.

I never made fudge, but doesn't Ann T have a maple fudge that is her "go to" recipe? Check out her blog for the recipe. Kudos to Clive for wanting to make anything "his own" in the kitchen! LOL

I don't make fudge, but I love the fudge brownies from Fine Cooking. It's my go-to and the only brownies I make.

Thanks everyone..... ! I'll turn him loose

Compumom you are right......Ann does have a great recipe and it even runs in my mind that she posted it with Clive in mind.