Help! I made a double batch of Chocoley's recipe for Walnut Fudge
this morning, and in exactly the manner the recipe cites. After
mixing in the nuts, I poured it into my glass dish and let it sit to
cool down to room temp, then bottom-shelf refrigerated it for about
five hours before cutting to wrap for gifts.

I certainly was not the neatest of cutters, but at least the bottom
half of it is far too soft. Should I have refrigerated it over night
instead, or is this recipe supposed to come out softer than I've ever
made before?

Thanks for any help you may offer, Picky