Okay, conclusions I have reached after making the fudge twice [without vanilla, nuts, or a candy thermometer]:
(1) The types/amounts of chocolate and sugar are all a matter of preference. I thought the original recipe (with 1 cup milk and 2 cups semi-sweet chocolate) was fine. My friends, however, thought that it was too sweet and couldn't even finish one piece.
(2) When I followed the advice of some reviews and reduced [halved] the amount of butter used, the fudge became dry and hard. When I used the suggested amount of butter the fudge was much more pliable and soft. I think I also detected a slight buttery taste, however. What appears to be grease seems to unfailingly appear on the surface of the chocolate but I wouldn't recommend blotting it. That seems to dry out the fudge.
(3) Like some other reviewers, I found that the fudge became somewhat crumbly and grainy after mixing in the chocolate. I guess it sets extremely quickly, although I'm not sure why. I just ignored this and pressed it into a pan lined with foil. After an hour or two in the fridge, it looks fine and tastes delicious :) [Despite, again, the original crumbly and greasy texture]
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Okay, conclusions I have reached after making the fudge twice [without vanilla, nuts, or a...