Fudge, yes I'll make more soon and share :) The trick to candy making is the sugar just has to be cooked long enough, but not too long so it melts and doesn't recrystallize. Batches will fail occasionally from using different sugars, chocolates, cooking times...but don't give up! Oddly I had more trouble when I used the candy thermometer than just watching it! Good news, it will still taste good even if the texture is wrong. So I'll get the recipe to Beth. Only takes about 12 minutes, just constant stirring of a 234 degree liquid with the other ingredients already pre-prepped. I'm really looking forward to a recipe exchange :)