This turned out great, but I needed a little help knowing that soft ball stage is approx 240 degrees. The recipe also doesn't mention what heat level to use, so I cooked it at medium high. I think I would lower the heat a bit next time.
I poured it up in two 8" square pans so I could get half plain and half with pecans whaich had been chopped and dried out in the oven. That appealed to all of my family.
I have been making this fudge for 40 years, and it really IS the best! However, I cut the butter down to 2 tablespoons without any noticeable effect on it. Either way, it's still the best fudge in town!