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Old Fashioned Fudge

Reviewed: Oct. 8, 2012
This is an awesome recipe. I used Alton Brown's directions with this recipe and it turned out perfect not grainy . Use half the butter when cooking and the other half when it is cooling. Once it hits 234 degrees or the soft ball stage which ever comes first turn the heat off add the rest of the butter and let it cool without stiring for 10 min and with a wooden spoon beat the heck out of it for 20 min more or less until it losses it glossyness it hurts your arm after a while but its worth it.
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