Well,I tried this again today and I had better success. It took a long...45 minutes for the sugar to melt down. I guess when I tried it the other day, I rushed it. I just kept the temp low to almost boiling. I'm at 6,000 feet, so I did not want to cook it too high/fast. Although it has a milky texture, I will still cut back on the sugar. It has a slight after taste of sugar but not bad. Your teeth would come down on a grain of sugar. I don't particularly like that. Maybe it will taste better as it cures? I added the marshmallow cream and I really like the texture that it gave to the fudge. If anyone is interested I got my recipes from http://www.skaarupfudge.com. The crazy Mamie fudge recipe is the one that I tried. Let me know what you think of there recipes? As it was cooking, once in a while, I took a pastry brush and washed down the sides to help with the grit. But it formed back so quickly. I cleaned the sides before I went to pour it out. I rubbed the sugar syrup in between my fingers and I did not detect the grittiness. Maybe some crystals from the side of the pan found there way into the hot syrup? The other recipe that I got for fudge is at www.baking911.com. They also have other great cooking tips. I really like her creamy fudge recipe there. This one just melts in your mouth, really creamy! (It does not take the marshmallow cream) I may just stick to this one. Thank you for all that wrote. I appreciate the tips that more experienced candy makers have!! Tomorrow I will try caramel.... Thanks again...Mandy