Originally Posted by Ebenezer
Hi. I have a long and wearisome history of failing to persuade fudge to be like it is in the shops: light, claylike and borderline crumbly.
I just made my first batch ever and it was light, claylike and borderline crumbly, quite by accident though, as I let the temp go too high and didn't know yet how to rescue it by adding more milk. My mom declared it was overcooked, but I still preferred it to too-soft goo that melts all over your fingers.
I'm new at this but I would think fat content and final cooking temp reached by the sugar slurry before you remove and cool, and of course the success of the final set. In short, I'm not sure, maybe an expert will chime in. In the meantime, here's a decent troubleshooting page:
Skaarup Fudge Making Lessons