Help with honey fudge
Can anyone provide some insight or secrets on to make honey fudge that actually comes out like honey fudge? The first batch I made came out prefect. The next batch came out dry as can be and the next three batches came out like honey fudge sauce which while good on ice cream is less than satisfying as honey fudge. I used the recipe on the National Honey Board for Old Fashioned Fudge which requires the following:
1 cup honey
2 oz. unsweetened chocolate or 1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla
2/3 cup milk
2 Tablespoons corn syrup
2 Tablespoons butter or margarine
1/2 cup nuts, coarsely chopped
Butter a 9x5-inch pan. In a 2-quart saucepan, mix honey, milk, chocolate, corn syrup and salt. Cook over medium heat, stirring constantly until chocolate is melted and honey dissolved. Continue cooking, stirring frequently until mix reaches 236°F on candy thermometer or at soft ball stage. Remove from heat; add butter, cool to 120°F without stirring (bottom of pan will be lukewarm). Add vanilla and beat vigorously until candy is thick and loses its gloss (will hold shape when dropped from spoon). Add nuts quickly and spread evenly in pan. When firm cut into squares. Serving size 2 squares.
I heated the fudge to 236 degrees, took it off the heat and added the butter, waited for it to cool down to 120 degrees and added the vanilla, than stirred it with a spoon. It never really thickened up so I added it nuts and put it in the refrigerator. It looks like honey fudge sauce. Can anyone help me on what I am doing wrong. Thanks.