Marian’s Fudge

This fudge recipe makes the fudge I remember my Grandma making. It turned out soooo yummy. Will definitely make again.

Thank you for this wonderful recipe. I had to substitute coconut oil for the butter, and I added half a cup of chopped pecans along with the vanilla, but it came out great. The other reviewers who warned about having dedicated time to mind the pot while it boils were right, but it’s worth it.

I’ve made this recipe many times now, and the flavor is always amazing. However, mine always comes out with a slightly gritty texture. Anyone have thoughts as to what I’m doing wrong? I’m sure it’s me and not the recipe, as sometimes it’s smoother than others.

great recipe. First time making fudge, managed without the candy thermometer. Make sure you have the time to stand at the stove and mix – note that the cooking time is 30 mins. I was looking for a recipe without marshmallow creme, and this did the trick! Next time i would double the recipe to fit a 9×9.

This fudge isn’t your ordinary type of fudge but is VERY delicious!!!My husband ate most of the dish by himself. It didn’t even last 24 hours in our home. I added pecans to this recipe and was great!

My moms’s name is Marian. She used to make fudge every Christmas. She passed away and I was thinking about making fudge this Christmas to keep the tradition going…the first area I serch for fudge and what do I see? Marian’s fudge. That brought tears to my eyes. I will make this recipe…thank you for sharing it!

This recipe set REALLY fast once I started beating it. It stilled looked glossy to me, but I would recommend as soon as it starts to thicken you pour it into your pan. As far as taste and texture go, they weren’t bad. Maybe if I had poured the fudge sooner the texture would have been improved. Overall, not bad, but not amazing either.

this recipe is great! the fudge tastes so rich and the few times I have made it I have made a few mistakes and it still turned out delicious! I’m sure if you’re entering a fudge-making competition, then you do need to follow the recipe to the letter… but as far as my experience goes, just follow instinct and it works perfectly! Why spend the time making short-cut fudge with unnatural ingredients (marshmallow stuff – ew!) when this is so easy!

I didn’t have unsweetened chocolate at home but wanted to try this so I had a 3 oz bar of 70% cocoa and used that and followed the rest of the directions exactly. This is beautiful fudge and a 9×9 pan is too big but I made do and will double the recipe next time. thanks for the recipe

this is almost like my great grandmothers recipe, and i didnt have it on hand, so i used this recipe, the only big difference is before you beat the fudge, add a heaping spoon of peanut butter with the vanilla, is doesnt have a really strong peanut butter flavor but it still super good!!

I liked the taste but the fudge turned out grainy even though I followed the directions. Okay this time I made the fudge and let it cool for like 45 minutes for it to get to 110 degrees F then I stirred it for 5 minutes maybe a bit too long but this time the fudge consitancy was much better and when I tryed some it melted in my mouth.

This was my first time making fudge, and this fudge was absolutely delicious, although my roommate said they were a little sweet. So to cut the sweetness, I made some allrecipes peanut butter frosting (posted by Susanne Stull). It complemented the chocolate perfectly, and my roommate now has a new favourite dessert. Thanks so much!

Fantastic i have never made fudge before and this is wonderful.. Thank you!!!!

I’m not good at fudge and I can ruin a batch of the simplest fudge from the clearest recipe. This one, however, was perfect. Easy, yummy, smooth, and a minimum of ingredients. Yeah, took a while standing over it stirring, but it was worth it.

Before making old fashioned fudge, you need to be aware of a few things. You need time to make it. Don’t like spending much time on something? Try the marshmallow variety. Believe it or not, the actual day you choose to make old time fudge is important too. On a nice clear day with relatively high barometric pressure is actually the most ideal day to make fudge. My family has found that if we tried to make it on a dreary, rainy day, it would never set. Fudge is rather tempermental about the weather. THe next thing you want to do is always remember to follow directions exactly. TIP: if your fudge did not set, add 1/4 cup of milk and heat again to firm ball stage.

Delicious, easy, and tastes just like grandma used to make! All the stirring is worth it — if you want real, old-fashioned fudge, don’t use shortcuts like marshmallow fluff and condensed milk. And since this is an old-fashioned recipe, definitely use old-fashioned ingredients … whole milk and real butter are a necessity. A 9×9 pan does make for some thin fudge here, but considering the amount of sugar, butter and whole milk in this stuff, I wouldn’t want it too deep-dish — a small piece is all it takes to give yourself a sugar rush! Still, if you like big cubes of fudge instead of small pieces, you may wish to use a smaller pan. I used about 2/3rds white sugar to 1/3rd brown, just because I didn’t have enough white sugar in the house and it was 11pm. It worked out just fine despite the substitution, and I’m glad that I was able to cut some of the refined sugar out (I prefer brown for most applications).

Very good fudge recipe. I found that by raising and lowering the gas between 3 and 5 (out of 9 markers )and back again helped to avoid the mixture burning. Boil and mix for around 5 minutes. I don’t use candy thermometers but if you find the cold water test not working, try just pouring a drop on to a cold work surface. after 1/2 a minute or so it should be softly set. (careful it may be hot.) When the mixture is ready to take off the heat you will find that the candy mass has thickened and reduced in quantity. Another tip is not to beat too long to get the shine out or it will begin to crystalise and taste more grainy. Thanks for a good recipe and all your tips.

Although this was an easy recipe to follow and make, I found that the fudge was way too thin and I didn’t care for using the unsweetened chocolate squares. If I were to make this recipe again I would use milk chocolate and put it into a bread pan to make denser pieces of fudge.

I made this fudge yesterday. It was awesome, the only problem I had with it was that I didn’t keep the heat on medium for melting the chocolate, milk and butter together. It still turned out awesome! Great recipe.

My first attempt at this failed. I was afraid to turn up the stove. Try#2 was a success! Use whole milk. I used stove setting of 4 (scale of 1-9) to boil milk. Boil a FULL minute. Once sugar is added, stove setting of 5 to 5 and 1/2 is required. Beat for 6-7 minutes and more if you double it. Use an electric beater to make it easier. Adding walnuts right before pouring into pan made it even better.

Not for inexperienced candy-makers. These instructions are not accurate. I heated this to 236-degrees (right between 234-240, as instructed) and the texture was awful. After consulting other sources, I found out that the fudge stage is 240-degrees, not 234-240. Can’t comment on flavor, because my batch had to be throw out.