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very similar to our fridge recipe. We add 1/4 tsp salt. Corn syrup not cream of tarter. Ours never comes out smooth. But it's good. We do use a thermeter. Also, we find that weather has a big play in this. When it's dry and crisp not cloudy and humid the fudge comes out better. Also we don't double the batch. Sounds crazy but it comes out different. And the same recipe we made all day. As the day went on it came out different texture.
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