>My guess is that you should have used the "soft ball" test,
>and not relied on the thermometer.

Thanks, we'll give it another try.
I think I'll call my mom and get her recipe.
Her fudge is the firm type (the kind that gets dry and crumbly if you
don't eat it within 5 days or so). That's what I grew up with and I
prefer it to the soft stuff.

I did some Googling and found that some people roll their failed fudge
into truffles, but ours won't even stand up...just turns into a
puddle.

Tastes great, though!