So I have been making the same dark chocolate fudge for years and I have always cooked the syrup to soft ball then poured over chopped chocolate, butter and other flavorings, stirred til thick and then scraped into pan. I creates a very creamy fudge that everyone loves. I have always wondered why it worked because you are technically not supposed to stir until it cools down to 110 degrees to prevent re-crystallization. I am so glad to be validated by KAF in my methods! Happy fudge making!

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