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Emily, 

I'm glad you like the sugar solution idea - but please try it out first. 
There's more than a little witchcraft in it - as anyone who has made a
failed batch of fudge can tell.  

In fact, for the fudge, it's best to let the mixture cool a little before
stirring, so that the crystal growth rate has fallen and there is time to
make a lot of nuclei before the whole mass is solid - a fine-grained fudge
results.  (Of course, in fudge there is chocolate and butter, which both
affect the texture.)

It's all a play between nucleation rate and crystal growth rate - as the
excellent experiment recommended by Reagan Cole makes clear.

Regards,  Peter Anderson

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