Kitchen Challenge is BACK, y'all! And we're starting off with a bang, with a challenge that's been haunting me for years. I may be kicking myself in a few weeks when I've made three dozen batches of chocolate sand... I've attempted old fashioned fudge before. Multiple times, in fact. Most recently last weekend when I had a brilliant idea for a valentine's day dessert. Unfortunately... it didn't turn out so well. Everything seemed like it was going fine and I was beating the cooled fudge until it "lost its glossy sheen" according to the recipe. I put my spoon down for ONE second to grab my camera and... what was smooth and fluid seconds before had solidified into a sandstone-like mass. "Pour" it into the prepared pan? Yeah right. How about scrape and plunk. The mass was hard and crumbly, disintegrating into crystalline crumbles when you touched it. There is a reason that "fudge" has become a makeshift swear word. Even before this last disaster, I'd say I've made enough failed fudge to

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