Old-Fashioned Chocolate Fudge

All that work and it didn’t harden ….ended like thick pudding. Tasted ok, though.

I made it and I think it turned out well. I used a digital thermometer and having very little cooking experiance. Mime turned out a little grainy but I’m sure it was my error. Still good. Set up well.

Followed the directions exactly and it didn’t set. I won’t be using this recipe again.

I followed this recipe exactly, and ended up with chocolate pudding. Very disappointed

I made this including using a sugar thermometer to get the precise temperatures. It was really hard to incorporate the butter at the end stage, and when it finally lost its gloss, it was very difficult to scrape into the pan. It has not set like old fashioned fudge that melts in the mouth but has a nice crack to it.

I use to make homemade fudge with my grandma and mama….this is very close to the old fashion fudge we all took turns beating… If you follow directions and don’t be in a hurry. You’ll have great results.. Loved it ❤️

let me tell you this fudge has a mind of its own, the first thing that happened was it wouldn’t cook then I refrigerated it because I didn’t want to wait for it to cool then it decided to fall out of the fridge and knock some chicken down too. then I had to clean it up by scraping it off the floor it is still on the floor till this day and I cant scrape it up 5 stars.

I just made this. You just have to go a little bit beyond 238. I went up to 244. I added raisins and pecans. Everyone loved it. If you follow the rules like not touching it until it reach the desired temp, your fudge will be great. Having a candy thermometer sure does help a lot. The only downside is that when you wait for it to cool yo about 140, there will be so much wastage because it hardens real quick. I think once you’re in 180-170 you can add room temp butter and vanilla. And mix nail the mixture looses its shine. With 140, too much left over on the wall of the pan. When you scrape it, it kinda becomes chalky. But the rest are truly creamy. We didn’t even have anything left to take pictures.

Great recipe^^ don’t underestimate the beating at the end until it looses its sheen, it takes time^^ Just as a tipp: find a thermometer that is caged. So the tipp of the themometer doesnt touch the base of the pan.

Good recipe, though it definitively takes more than 10 minutes to hit the soft ball stage. I did add 1/4t salt to it. Key things to consider when making candy: your altitude, how fast you’re cooking it, and what the humidity is. If it’s humid, it’ll never set up, because what you’re trying to do is cook the moisture out of the candy. Cook too fast, it could boil over and you might accidentally cook it too hot. Cook too slow, you could end up with dry, crumbly fudge.

I screwed up and put the butter in in the beginning before cooking the mixture but it still came out good. It’s really hard to stir after it cools

It tasted delcious

I’ve made fudge for 30 years and never once gotten the consistency I wanted. Always hard and gooey. So I was skeptical of the texture. i simmered it for 20 minutes at low then gradually raised temp. After cooling, I added butter and vanilla at 120° and thought it would have been gooey like all the other times. It was perfect texture. I will only be using this recipe from now on. Thank you for being so precise and helping me finally get the consistency I wanted. It’s been 30 years of fudge failure

I agree with one of the other comments that this recipe needs a review. The mixture needs almost an hour to come to temperature (not 10 minutes) and no amount of stirring will make this fudge thicken let alone harden! After a half hour of beating I gave up an used my electric mixer for another half hour and still it’s very liquid. It’s now sitting in the fridge until I come up with a use for it…spoon it into milk? Use it with powdered sugar to make a frosting? But, fudge it is NOT!

Do not make this recipe. I spent money(a candy thermometer) and a lot of time and it’s basically thick chocolate milk. I get fooled by the write-ups and videos all of the time. So very disappointed. My son asked me to make fudge and I followed the directions exactly.

The directions were easy to follow and even though I had to stir after the boiling started (pot was a little too small), the finished product was silky smooth and delicious. I made this last year and it came out dry and crumbly. The fault was mine because I didn’t take my altitude into consideration. My recommendation for those who do not live at sea level is to first boil some water, take the temp and for every degree registered below 212F deduct that amount from the 238F temp in the recipe. That will be your target temp.

I tried this recipe but it still hasn’t set for me to cut it, I made it yesterday so 16 hours ago I followed the recipe but it did not set so not happy

My grandmother and father have been using a variation of this recipe for years. But with 3/4C milk, 2C sugar, 1/2C cocoa powder, pinch of salt; and 1tsp vanilla and 2 heaping tablespoons of crunchy peanut butter at the end when it’s setting up. Both have now passed; my father a year ago unexpectedly. He would make it every year, and family and friends always looked forward to it and expected it at Christmas time. I made it with him on many occasions to learn; but don’t recall all the details/nuances and don’t have the talent of doing the softball method. So I found this recipe to fill in the gaps of my memory to avoid sugar crystallization. Came out wonderful last year. BUT This is the key when using a candy thermometer!!!!!! = you need to calibrate your thermometer to boiling for your specific environment! (Elevation, humidity, stove, and equipment). To do this….. put your thermometer in a pot of water on your stove and bring to a boil. Water boils at 212°F. Whatever temp yours boils at you need to +/- to your recipe temps. For example, mine boils at 220°. So I add +8° to my temps, simmering the fudge to 244-246° instead of 236-238°. If you don’t do this, you can follow this recipe to a T, and it can come out too soft or like rock candy.

I was so excited to find this recipe. This is the only way we ever used to make fudge growing up 50 years ago. Although it is missing one ingredient, a little salt. It makes a difference! I think most of the people who gave bad reviews did not follow the instructions. This fudge takes patience and most people today are used to instant gratification and tend to rush things. We never had a candy thermometer growing up so I always used the cold water to find the soft ball stage. This is the best tasting and most authentic tasting fudge.

First time making fudge, followed the recipe exactly and it came out perfect! Sprinkled some crushed candy cane on top. When I was stirring it before pouring into my glass dish, it still seemed pretty shiny. I stirrer probably 5 minutes and just went ahead and poured into the dish and it almost immediately got less shiny and set up. Like others, I found it took longer than 10 min to get to 235 degrees. I had my induction burner set to a 3 out of 9. Stirring in the butter at 110 degrees was easy, butter was very soft from sitting out during the rest of the process

This is the worst recipe that I have ever used. I followed instructions right to the tee. It was a total flop. I will stick with my marshmallow fluff in the jar. I’ve never had a problem with it. This recipe needs to be removed.