Have made this recipe for over 50 years now and never a problem. For those that are getting a grainy fudge, you're probably cooking it to fast so the sugar doesn't dissolve completely. My recipe says to use a heavy 3qt pan and medium heat, cook to rolling boil and 234* on candy thermometer(soft ball) stirring constintly for 4 minutes, then add marshmallow creme and chocolate, stirring till dissolved. Then instead of pouring it in a pan we always drop it by teaspoonfuls on waxed paper and it sets up fine. That way we can have some with nuts and some without as we can add the nuts to the batch after dropping some plain. It makes a nice presentation also and you can indulge more and not feel guilty as the pieces are smaller. Good Luck all hope this helps.