Having just made a batch of this fudge (the straight-up chocolate version) that only set to the consistency of putty -- definitely not sliceable -- I have a hypothesis. Are we dealing with a difference between chips and bar chocolate? I used bar chocolate (85%) because chips aren't easily available where I live (overseas) and I prefer dark chocolate in any case. If the composition of chips is different to encourage them to hold their shape, could the persistent difficulty with consistency be tied to using bars rather than chips? I would really love to see PJ (in her analytical mode) explore the chip-bar substitution question for some of your consistency-sensitive chocolate recipes.

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