The recipe was quite simple. Once the ingredients started to boil I turned the heat to medium and cooked it for about 10 minutes before a ball formed in cold water. I stirred constantly to keep the mixture from sticking to the pan. Once finished I beat for two minutes in a mixer and poured into pan. The fudge was great. Thanks for the recipe.

Was it what you considered "hard" almost chalk like? I ask because that is what I am trying to achieve. Most people like soft creamy fudge, I like the hard breakable fudge that my awesome Nanny always made us! Also, how long after boiling began and fudge formed soft like ball when dropped in water, do you continue cooking? Or is that the stopping point? I just want to end up with a hard fudge, not able to smush. All recipes I follow for a "hard fudge" never end up hard. And I follow directions to a tee!! Help please if you can! You'd be making a big family happy! Seeing that Nanny is no longer with us. I have the taste down pat, but not consistency!