How to stop fudge being gritty

[BrassMonkey84]

I have a lovely recipe passed down the generations for fudge. It tastes delicious but the texture is quite gritty (like the grains of sugar iyswim!). Any ideas?

It all depends on the temperature of the fudge when you start beating it. The temperature affects the size of the sugar crystals that form. Think that smaller crystals make it seem creamier in the mouth.

The Time Life book of confectionery gives an explanation, but it's now out of print. Have posted about it before. If you have a search you should find my post about it.