I would have given this 5 stars, but, like most recipes for fudge, this one is tempermental as well, even if you follow it exactly. I've made it twice, once it turned out hard and dry, the second time, it was smooth and creamy. It's hard to say what the difference was between the two batches, but I suspect cooking time is the real key. Knowing when to start your 5 minutes I think is the real issue - when my best batch turned out, I started timing not at a full rolling boil (which would have scorched my pan) but when there was a good number of bubbles visible. Following other suggestions, I cooked it for about 6 1/2 minutes, not 5, and it turned out perfect. Note - I used a candy thermometer on both batches and neither one reached the 'soft ball' stage on the thermometer. The temperature of the pan is difficult to guage too, I was working on a gas range with a setting of only about 1 1/2 on the dial and it was almost too hot. Fudge is a tricky process, even for an 'easy' recipe, so just keep trying if it doesn't turn out, and keep a note of what you did before so you can make a little change or two next time. Remember the final flavor of this recipe depends heavily on the brand of chocolate you use - buy the best you can afford for the best taste.
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