Excellent flavor, but texture leaves a little to be desired. Made 3 times. Not a creamy fudge, but slightly on the granular side. Tried using half and half in place of milk - no difference in texture. For those who have had problems with the fudge not setting up, there are two possible reasons. First off, fudge should never be made on a rainy/snowy day, nor one with high relative humidity. Water is the enemy of fudge. Save this task for a clear day. Secondly, the correct temperature is a must. There is a range, between 232-238 for soft ball. Test the calibration on your thermometer by boiling water and checking against 212 degrees. One note on this fudge. Mine never lost its gloss. The first time, I beat it for about 10 minutes, and although it got thick, it was still very glossy. The next 2 times I beat it for about 2 minutes and 1 minute, respectively. It thickened up right away. No difference in texture. Still grainy. I never use compound spices, as I prefer to make my own mixtures, giving greater control over final flavor. Used 1/2 tsp cinnamon, 1 tsp ginger, and 1/4 tsp cloves. Delicious! Update: Discovered the source of the grainy texture, FINALLY! When you add the butter, vanilla and spices (after removing from heat,) DO NOT MIX IN, as the recipe states (only add them to the pan.) Instead, after adding those ingredients, WAIT TO MIX them until the time when you beat the mixture at 110 degrees. Still not exactly creamy, but much less grainy, a big improvement.
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Excellent flavor, but texture leaves a little to be desired. Made 3 times. Not a creamy fudge,...