Results are in! The fudge recipe from December’s Fine Cooking is a winner!
I had a few issues which arose from trying to halve the recipe, but once I got the adjusted half-batch boiling times and temps right, I had the perfect fudge. The texture was creamy, but had the flakiness you’d expect from good fudge. It was better the second day and will probably be even better on the third. I should know because I’ve been eating fudge all week long and it just gets better — which is not to say the same for my blood sugar. That’s the price you pay for good fudge.
One last thing. Aside from being awesome, this fudge is also pretty inexpensive to make The 4 oz of unsweetened chocolate goes a long way, and those of you worried about it not being chocolaty enough will probably be satisfied. It is sweet, but not any sweeter than Fantasy Fudge or just about any of the other fudge recipes I’ve tried. Still, I think the Rocky Road version will be even better because the nuts will offset the sugar.