We bought a big bag of Ghirardelli intense dark chocolate at Sams and found
it to be too un-sweet.
So we broke the little packets of chocolate into pieces and used it (except
for the mint flavored ones)
in this Super Easy Fudge recipe I got from Razzle Dazzle Recipes.
I added 3 t. margarine and 1 c. pecan pieces to the recipe below:

2/3 c. sweetened condensed milk
1-2/3 c. sugar
1-1/2 cups semi-sweet chocolate chips (I used Ghirardelli intense)
2 cups minature marshmallows
2 t. almond extract or vanilla

I followed the directions (cook milk and water {and I added butter here}
over medium heat 4 or 5 minutes, immediately remove from heat and add
marshmallows and choc. chips ,{and pecans} and vanilla ) It was difficult
to get the marshmallows to combine. Next time I willl use the creme.
Which adaptation I made caused it to seize up prematurely and almost become
grainy? It was too consolidated for me to get the vanilla into it.
I know I fooled with the recipe but would like to know which was the exact
cause of the grainy but good tasting candy chunks I made? How could it
have been rescued?
Jackie