These are the same ingredients as my mother's recipe ( 1948 Joy of Cooking page 736), though in a different order and without the fussy soft ball stage. The time and the heat should bring the fudge to that stage. I am looking forward to trying this. I would edit this recipe to be a little more exact, start on medium high heat to melt chocolate and mix ingredients, then turn heat to medium low when a boil is reached. In my mother's recipe, the more you beat it the smoother it was, but when the fudge starts to lose its gloss, get it into a dish quickly, it's setting! If I over-cooked the fudge so it was too hard or grainy, I just put it back into the pot and added water and cooked it again. Mom buttered the sides of the pan so a stray grain of sugar would not cause the batch to go grainy.
These are the same ingredients as my mother's recipe ( 1948 Joy of Cooking page 736), though in a different order and without the fussy soft ball stage. The time and the heat should bring the fudge to that stage. I am looking forward to trying this. I would edit this recipe to be a little more exact, start on medium high heat to melt chocolate and mix ingredients, then turn heat to medium low when a boil is reached. In my mother's recipe, the more you beat it the smoother it was, but when the fudge starts to lose its gloss, get it into a dish quickly, it's setting! If I over-cooked the fudge so it was too hard or grainy, I just put it back into the pot and added water and cooked it again. Mom buttered the sides of the pan so a stray grain of sugar would not cause the batch to go grainy.