I give this 5 stars but they weren’t easy to achieve. My first try landed somewhere between dismal flop and tragic failure. As I was staring at the wreckage, all I could think of was, "Where am I going to get a new pot?". My second try, the thought running through my head was, "I am a genius chef, with unlimited powers." I blame my first failure on my thermometer. Both of them. After reading many reviews, I knew a thermometer was critical. No silly, arbitrary "soft ball stage” for me. So I went out and bought one, forgetting that I already had one. So I used both. I calibrated the one that could be calibrated, and commenced to cook. Short story shorter: I followed directions to the proverbial T and my fudge ended up the approximate consistency of lead. Indisputable culprit: the thermometers, which, despite the calibration, showed a difference of 30 degrees. While surveying the wreckage of sugar and cocoa, I turned to desperation and tried just warming it up again. Amazingly, it quickly morphed back into a dark, glossy, delectable-looking substance. I immediately poured into a bowl and mistakenly started beating it, the last thing it needed. I also scraped the bowl out. All major faux pas’. But after it cooled, it was very tasty. Grainy but tasty. Give this batch to the kids. Two hours later, I tried again. Did everything the same but now highly skeptical of my thermometers. Resorted to the “soft ball” method, which worked perfectly. Fudge came out amazing. End of story.
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I give this 5 stars but they weren’t easy to achieve. My first try landed somewhere between...