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Well, I've had pretty good luck with this recipe in the past - works well 90% of the time (and the other 10% could easily be attributed to weather, experimentation, etc.) I guess that after my terrible mishap last night, and my subsequent research, I've gotten more confused than I ever have...

Okay...so the "stirring constantly" thing is a go... it makes sense, considering what has happened when i *wasn't* so attentive...:rolleyes: But I'm still puzzled about the second part: Should I let the sugar/butter/milk cool before adding the chocolate/marshmallow (and thus holding off on...

Okay, so I'm doing the recipe on the back of a jar of marshmallow creme... (posted below for reference) Here's my question: After doing all kinds of research on the 'net to find out how to keep any fudge from going grainy (and having a really unfortunate experience with the thermometer...