What would Christmas be without fudge? Well, I am not about to find out. But
one peeve I have is that the different fudges we make are all terrific and
enjoyable as long as they are quite cold, but as soon as they warm to room
temperature, they can become gooey messes. Is there a standard way to
eliminate this from any fudge recipe during the cooking process or is it my
recipes that are just prone to this problem and I'd be better off changing
the recipes (or adding some ingredient to my recipes) so they firm up
better.

Thanks,
Tim