Hello. I have made fudge before, and I was pretty good at it until the last few patches. Some thing has changed and I'm not sure why. I cook the sugar, milk and corn syrup to 235. Do the ice bath test and when I get my soft ball i take it off the heat. Wait for it to cool to 110. and then start to stir. This is where things changed: In the past i would only have to stir the syrup for a min. or two before it would start to loose its shine and start to set. I would pour it in my dish and be done. Recently I have to stir the syrup much longer maybe 6 min. before it starts to become matte and take shape. Also now when the fudge sets and is done cooling it is too soft to cut into pieces Why have i experienced this difference and what should I do.