After making six batches of this recipe in order to perfect it, I would advise the following:
1. Cook to no more than 234 degrees - if if cooks at higher temperatures, it will be very stiff and somewhat grainy.
2. It is very important to let the fudge cool in the pan to no more than 120 degrees, 110 is better. Just leave the candy thermometer in to check this. This cooling process takes at least an hour, so allow extra time.
3. For an even smoother fudge, add 2-4 Tbs of cream as you are beating the fudge. This will make the fudge easier to slice.
4. Beat for at least 3 minutes with a good quality hand mixer. It will not look like it has set up when you put it in the pan, but put the pan in the fridge and a few hours later, it will be set.
I don't usually go to this amount of trouble, but the flavor of this recipe is so good, it was worth it - and even with their flaws, eating the trial batches was very tasty.
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After making six batches of this recipe in order to perfect it, I would advise the...