Gritty fudge

[schroeder]

I tried to make fudge today using Rachel Allen's white chocolate fudge recipe.
It's all really gritty and crunchy and not very nice

Where have I gone wrong? Can I rescue it? Maybe if I boil it up a bit more? Or can I make it into something else? Sauce or something?

IME it's because you haven't got it up to the right temperature for long enough, I think that you really need a sugar thermometer for making fudge.
My mouth is watering at the thought of warm fudge sauce on ice cream mmm.

Gritty type fudge is very nice too - think you also need to beat it for ages too once it gets to the right temp.

I know nothing of baking my own confectionery.....but what a great name for a band