These were okay. Texturally, they came out fine with no problems reported by other reviewers - 5 oz evaporated milk worked fine, and instead of taking the milk mixture off the heat at 6 minutes, I used a candy thermometer and waited until the temp had reached about 235 - if some people turn the heat down low and take it off just at 6 minutes, it may not be up to temperature, which may account for the fudge not coming together.
The milk mixture was difficult to cook using a stainless steel pot - it really wanted to burn on the bottom, so I had to stir really vigorously for the 7-8 minutes I was cooking it. It still burnt slightly, although could not taste it in the end result.
Used semi sweet baking chocolate and bittersweet couverture chocolate rather than chocolate chips. With a Kitchen-Aid mixer, the fudge lost its gloss really quickly (within a minute or two), which confused me since someone here had said it took longer than expected... so I kept going and probably overbeat it.
Flavor turned out pretty bland, albeit rich and dense. It really needs a flavor punch somehow, and I'm not sure what would work - more vanilla? A bit of salt (since I used unsalted butter)?
Will try other recipes - I'm spoiled on a childhood of boiled fudge with heavy cream that is kneaded as it cools - now THAT's the good stuff.
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