I sincerely need help!!! I am making these for Christmas gifts and am messing something up! Please help me!!! I am using weights on the chocolate from the recipe- per the online conversion: 4 oz heavy cream, 14 oz cond. milk, 9 oz semisweet, 9 oz dark, 4 oz unsweetened chocolates. I have tried different chocolates from Callebaut (my favorite) to Ghiradelli chocolate chips, tried fat free vs. full fat cond. milk, and maintained the same heavy cream. My results: the "fudge" sets up upon combining the chocolates and cream and then when wisking, begins to loose liquid (water?). It does set up very hard, does not dissolve well in heated milk w/o a lot of stirring, and tastes "thin" even in only 6 oz of milk. I know it's something I'm doing, but I can't figure out what. Please help! Hi - Please call our baker's hotline, 802-649-3717. They can talk you through this much more easily than trying to give a one-way answer here in blog comments, OK? Thanks for connecting - PJH

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