Share 'Crystalization of sugar'

Hello people, I have a question to a problem. I hope someone can suggest me how to proceed. I am trying to make butter fudge (mix of sugar, butter, whole milk cream). I take the mix of ingredints up to 116 C and then let it rest for 5 minutes to cool down. Then I thoroughly stirr until a homogeneous syrup is formed. Then I pour it into a metal bowl. It tastes great but I have always the same gr…