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
This page contains the following solutions.
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.
