Your recipe is alot like my Grandmother's vanilla fudge recipe, only it says to cook to soft ball stage 236 degrees which I did. It failed. Now I have gooey caramel. Seeing your post made me realize that it needed to be cooked to 240 degrees. I was wondering if it would be possible to recook the goo and bring it back up to 240. Have you ever done this? I hate like everything to have to throw this mess out.
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