Can I save my fudge with this answer?

I used a recipe > http://www.foodnetwork.com/food/cda/recipe_print/0...

Followed it exact I stired for a good 30 minutes. It got a lil thicker and so I thought it was enough and I poured it into the pan. Woke up this morning and its not set enough to eat. Can I save it from this answer I found from another site? > " Fudge that is too soft retains its unfortunate texture even after having been refrigerated or allowed to set for long periods of time. It will be sticky, difficult to cut, and will not hold its shape very well. Fudge usually behaves this way for one of two reasons: either it was not cooked to a high enough temperature (due to oversight or a faulty candy thermometer) or it was not beaten enough during the beating phase. Soft fudge can often be saved by re-cooking and re-beating it. Simply scrape the fudge back into a saucepan and add 1.5 cups of water. Place it over low heat and stir until the fudge has dissolved and is blended with the water. Increase the heat to medium and bring it to a boil, washing down the sides of the pan frequently with a wet pastry brush to prevent sugar crystals. Cook it to the proper temperature specified in the recipe, and carefully taste the mixture--you might want to add more flavoring, as the old flavor will be diluted. Once it reaches the proper temperature you can follow the instructions for cooling and beating the fudge as before. During the beating, remember that you want the fudge to lose some of its gloss and thicken noticeably before you pour it into the pan. "