The best way I've found to prevent fudge from turning gritty (a direct result of the recrystallization of sugar) is to add 1/2 teaspoon cream of tartar for every 2.5 pounds of sugar used. Cream of tartar actually inhibits the sugar recrystallization process.
Follow all other instructions for the recipe. Add a cap of vanilla extract if you notice an odd aftertaste (not everybody is able to taste the cream of tartar).
Source: The French have been using this solution for ages to prevent the sugar from recrystallizing in fondant recipes. I tried it on fudge and it worked wonderfully.
By The Mad Rob from Martinez, CA
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You can easily remove brown stains from ceramic by wetting and then sprinkling area with something from your spice rack: cream of tartar. Rub with cloth or rough sponge. For tough spots try again and add lemon juice if necessary. Makes surface shine.