I have a recipe for *Never Fail Fudge* that I'm just not that crazy about. It always seems a little grainy to me. I'm looking for a melt-in-your-mouth fudge that is rich like a truffle. Anyone have such an animal? Also, my poor old hands (which have been banging away on a keyboard since 1966) always ache for days after I make a batch of fudge....what with all that heavy, heavy stirring. After it cooks, may I process it in my stand mixer or food processor? Without ruining the fudge and killing my machines? Thanks for any advice. It is welcomed and appreciated.