Fudge can be made from just a few ingredients: sugar, butter, and milk or cream. However, despite the simplicity of ingredients, fudge has a reputation for being quite difficult to make. This is because the creamy texture of fudge depends on the perfect amount of sugar crystallization. If there is too much crystallization, or the sugar crystals are too large, fudge will have a gritty texture and be too hard. Not enough crystallization, and it won’t be fudge, but rather a thick, syrupy goo. I’ve messed up fudge enough times now to realize that fudge failures can still taste nice (I’ve used my egg nog fudge failures to make egg nog lattes) but one of the most important features of fudge is its texture.