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

John. no need for reply because Chocoley gave me the answer needed.
Anna said they've had several comments on the fudge being too soft,
leading them to believe that altitude may be a hindrance. Also she
said that either decreasing the evaporated milk, or increasing the
chocolate will aid in firming without flavor change.
....Picky