Love the taste of this fudge! I used the 1,2,3 cup change, but after mixing it all together added a few spoonfuls more peanut butter and a pinch of salt to cut down the sweet. I sifted the confectioner's sugar and beat with a wooden spoon. I lined the dish with greaseproof paper. Fudge can be hard (no matter what people say) so here are my tips, bring the sugar up to boil gently don't just crank the heat up the whole time, I timed from when there were bubbles on most of the surface (if that helps), and I started from the center of the mix and worked the sugar in slowly from the outsides of the bowl when using a wooden spoon to stop lumps. If your mix went too hard or to pebbles it may be because you cooked the sugar/butter mix too long, boiling evaporates the water content so you may have to add some back in like others have done. It should be in the soft ball area if you want to check. On the flip side if it didn't set you may not have cooked it long enough (too much moisture in the butter mix which has happened to me HEAPS). It can also be the weather,altitude etc. If the butter separates it could be for the same reason, I'd just dab it off with paper towels. Never refrigerate fudge, its porous so it absorbs a lot of moisture from the wet air in the fridge (hence why you're usually told to keep it in an airtight container.) Good eats has a good episode on this where Alton explains most of this so that might be helpful to watch if you're still a little confused
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