Classic Fudge

Yes. Store it in an airtight container between parchment layers at room temperature for up to 2 weeks, or wrap individually and freeze for up to 3 months. Thaw at room temperature before serving.

Stirring during the boiling stage or not beating it enough after cooling. Stirring while cooking causes crystallization and graininess; not beating enough means it stays soft and won't set into proper fudge. Beat until the mixture visibly thickens and loses its gloss.

Yes. Use 3/4 cup evaporated milk and reduce the fresh cream to 1/4 cup (or omit it and use 3/4 cup evaporated milk total plus 2 tablespoons extra butter). The texture will be slightly less creamy but still good.

Graininess means sugar crystallized during cooking, usually because the saucepan was stirred after the mixture boiled, the thermometer wasn't accurate, or the temperature was missed. Use a reliable thermometer, do not stir once boiling, and let it cool undisturbed before beating.

Possible but risky—use the cold-water test, dropping a tiny bit into ice water every minute after 8 minutes of cooking, looking for soft ball (holds shape when rolled but flattens when pressed). It's less precise than a thermometer.

It didn't reach high enough temperature; it's still edible as a soft, truffle-like fudge. Next time, cook to 240°F instead of 238°F. If it's hard and crumbly, you overcooked it; aim lower next time.