Mine, is spoonable at room temperature.
it drips slowly when held upside down, and I mean slowly.
My kind of fudge.

"Scott" > wrote in message
...
> "Barbara" > wrote in message
> ...
> > I can not get my fudge to harden.
> > recipe below
> > chocolate fudge recipe
> > 2 cups sugar
> > 2/3 c milk
> > 1/3c cocoa
> > 2T butter
> > 2T corn syrup
> > 1/4tsp salt
> > 1tsp vanilla
> > Butter the loaf pan.heat sugar,milk,choc,corn syrup and salt in a 3qt
> > saucepan over med heat.stirring constantly,until chocolate is melted and
> > sugar is dissolved.cook stirring occasionlly,to 234*F on candy
> > thermometer.
> > Remove from heat add butter.Cool,without stirring to 120*f.Then add
> > vanilla:beat continously with wooden spoon for 5-10 minutes until,no
> > longer glossey.Spread in pan and cool until firm.
> > All help needed.Please reply to the newsgroup.
> > Thank you very much
> > Barbara
>
> What do you mean "harden"? How soft is it?
>
> Fudge isn't supposed to become hard; it should easily hold its shape,
> but you should be able to compress it between your fingers if you
> squeeze.
>
> BTW, I've come to like Alton Brown's version:
>
> Chocolate Fudge
> Recipe courtesy Alton Brown
>
> Recipe Summary
>
> Prep Time: 10 minutes
> Cook Time: 30 minutes
>
> Yield: 64 (1-inch) pieces
>
> 2 3/4 cups sugar
> 4 ounces unsweetened chocolate
> 3 tablespoons butter, plus more for greasing pan
> 1 cup half-and-half
> 1 tablespoon corn syrup
> 1 tablespoon vanilla extract
> 1 cup chopped, roasted nuts, optional
>
> Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan,
> combine the sugar, chocolate, 1 1/2 tablespoons of the butter,
> half-and-half, and corn syrup. Over medium heat, stir with a wooden
> spoon until sugar is dissolved and chocolate is melted. Increase heat
> and bring to a boil. Reduce heat to medium-low, cover, and boil for 3
> minutes. Remove the cover and attach a candy thermometer to the pot.
> Cook until the thermometer reads 234 degrees F. Remove from the heat and
> add the remaining butter. Do not stir. Let the mixture cool for 10
> minutes or until it drops to 110 degrees F. Add vanilla and nuts, if
> desired, and mix until well-blended and the shiny texture becomes matte.
> Pour into the prepared pan. Let sit in cool dry area until firm. Cut
> into 1-inch pieces and store in an airtight container for up to a week.
>
> Episode#: EA1G05
>
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>
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