The first time I made this I forgot to cover the pan and it came out great. The second time I did cover the pan and must've cooked it past the soft ball stage because it ended up dry and I had to throw it away. I found the reviews for this and the other old fashioned recipe helpful concerning avoiding sugar crystals and when to stir and not to stir. Also I tested for "soft ball" stage the old-fashioned way; it doesn't really form a ball by itself - you have to form it into a ball in the water, but you can easily flatten it when you remove it from the water. After this I ran out of unsweetened chocolate so I tried the other old-fashioned fudge recipe (the one using cocoa powder) and it took forever. I will make this recipe again!
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