Apparently fudge making is an art. I thought until today that I just did dumb things when making it.
Age 17 - tried to make fudge from an easy recipe using mostly chocolate chips. Unfortunately I had been raised in a sugar-free home and I didn't know the difference between powdered and granulated sugar. The fudge was so disgustingly grainy.
Tried the recipe again a few years later and it came out okay, but not amazing.
One or two years ago - tried making peanut butter fudge. Except I doubled the recipe and used too small of a pan, so it was trying to boil over. I frantically poured half into another pan and then I had two overflowing pans. I wasn't able to heat it to the right temperature and it never set, even when I put it in the freezer. Very disappointing.
I really do love good fudge and I decided to try again this year.
Today - made pumpkin fudge and chocolate-cherry fudge. I thought I followed the pumpkin fudge recipe. It set, but the texture isn't right at all. The chocolate fudge recipe was a bit different, and I almost followed those instructions perfectly. It set and it's kinda creamy, but not quite right. I googled "fudge troubleshooting" and found this great article. Now I know EXACTLY what I did wrong and it's no wonder the pumpkin fudge texture is so off. Feel free to read the article and then make me some luscious fudge. ;)