A former employee used to bring in the most fantastic fudge each year for Christmas. She'd bring in two kinds: peanut butter and chocolate. Her fudge was the smoothest, mellowest, meltiest fudge I've ever had. She said the secret was something about stirring...?
I can't remember her secret, but this year I'm attempting to make fudge. I want sweet, smooth, melty fudge--NOT gritty, grainy, too-sweet, hard-as-rock-candy-like fudge.
What's YOUR secret?