I give this only three because when I made it exactly as stated, it tasted much too dark (to the point where it tasted more like cocoa powder than chocolate) and would not set. I tried some of the other reviewers recipe alterations and liked the taste a bit better, but then found it to be too sweet after cooling. And it still came out like soup. So then I made it to my tastes: 2.5c sugar, 2/3c. cocoa powder, 6T. butter divided, 1.25c. milk, 1T. vanilla, and 1/4 t. salt. Loved the taste...had to cook it to 255 in order for it to get to a soft ball when dropped in cold water. It COULD be that my thermometer is inaccurate, but I cook candies (taffy, caramel, etc) frequently, and I never have problems when following the instructions (at least not by a difference of 14 degrees). Anyway, I chose to use this recipe because of the method--I'm kind of old school that way :) I will say this, though, don't judge the taste until after it has cooled and set completely. It will likely taste dark when it is still warm and soft, but the sweetness intensifies with cooling. Good method...generally accurate instructions, thought the ingredients could use a few tweaks, but overall not bad.
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I give this only three because when I made it exactly as stated, it tasted much too dark (to...