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Basically I was only wondering what ingredient (other than fluid or butter) results in fudge being soft as opposed to chewy. I'm ignorant, see. Thanks.

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. What can I add to a basic vanilla fudge recipe to make it behave itself instead of being impossibly chewy and impossible to cut up? That's to say, which...