Never-Never Ever-Ever Fail Fudge

Terrible recipe that did fail (and I faithfully followed it). “Fudge” came out too loose and did not solidify. Not a chance of making it into a square.

I didn’t rate this one star because technically my kids will eat anything sweet, but it’s really not good. Ignoring the fact that the recipe writer completely forgot the part about stirring the mixture for five minutes after it reaches boiling, there’s just so much wrong with this recipe. For starters, the photo shows a nice thick piece of fudge. The recipe itself will make fudge that is maybe half inch tall in an 8 by 8 dish. It’s also extremely sweet and overly dry. I have made a lot of candy so I recognized the mistake in the recipe, and I only tried this because I have an overabundance of large marshmallows and wanted to use them up. I assumed the poor reviews were from people who followed the recipe exactly and the fudge didn’t set up. I did not realize that even made correctly, it’s just crummy fudge.n

I did a double batch and it made inch tall pieces in a 9×13 pan, I substituted dark chocolate chips just so it wasn’t too sweet, really like it so far!

I’ve made a lot of fudge recipes over the past 25 years, but they are always hit and miss. I made two batches of this recipe today, and both came out perfect. Like others, I would clarify or add two notes to the recipe: 1. Heat the liquid on High to bring it to a “rolling” boil so the entire surface of the liquid is boiling/foaming, while stirring occasionally. Don’t go to the next step until the entire surface is boiling/foaming. It will foam so much that it looks doubled in size. 2. Once you’re there, turn it down to Medium or half heat, or as low as one quarter heat, just so it keeps up the rolling boil, but doesn’t foam more than the previous step. Then you need to keep that boiling/foaming going for 5 minutes, no more, no less, all while constantly stirring. Once you do those two steps, you continue the recipe and this fudge will be perfect every single time. #1 above is common for candy recipes like this, so many people assume you already know this, but most people don’t. I think that’s why a lot of people fail on this recipe. Some candy recipes also go so far as having you drop a drop of the liquid in cold water to test if it holds together before stopping the boiling, but 5 minutes should be perfect. This recipe was so great, it was setting/hardening as soon as I poured it. Then I just put it on the stove with the fan on high to vent most of the heat, and when it’s no longer burning hot, put it in the freezer for 30 minutes and you’re good to go.

Great fudge

I love that this is a tasty and easy recipe to make. It did not take long either which is a bonus! I think that it will be a Christmas staple in our home!

used Swerve granular sugar substitute and it worked just fine. I did added a little extra sugar and evaporated milk to get the right consistence before It began to boil. do not boil more than 5 minutes while stirring constantly.

Tasty and easy to make! I will do this again!

Great recipe! I made it without nuts and it came out beautifully! Texture was nice, but it’s sweeter than I like. Next time I will try to use a darker or higher quality chocolate rather than the semisweet chips. I used 190 mini marshmallows per a comment on here

I made this. Great taste but did not set up. The recipe says only bring to a boil but I suspect it needs to boil for a few minutes, not just come to a boil.

It started to set up in the saucepan, seems to be fine. This stuff is absolutely delicious, hubby and I have overindulged. It was so easy to make, so creamy.

Mine got hard. I think my marshmallows may have not been the freshest and I just dumped in the chips. Probably should have poured them in slowly and stirred. Not too impressed.

The first time I made this it did not turn out well – way too gooey and did not set even after sitting in the refrigerator overnight. Knowing it must have been a cooking error, I looked at the reviews and found out immediately what the problem was: boiling time! After addressing this issue, I have since made several wonderful batches. The fudge is a family favorite! What an interesting lesson in cooking chemistry! Making mistakes can be great fun as it gives one a chance to learn more about the magic of cooking!!

Works every time for me. I add a tablespoon of cocoa (after cooking) to make it a little less sweet. It reminds me of my Grandma’s “real” cooked fudge. I have tried making “real” fudge (as made by my grandmother) cooked with butter, needing a candy thermometer, beating it ’till the mixture turns, etc., many timesand have never succeeded. This fudge is very good, almost but not quite as good as Grandma’s. So it gets 4 stars. It’s the best I can make.

Followed the recipe to the letter, it didn’t set up. When I went back to your web site, then it says to boil for 5 min. You should write it in the directions.

I have never made fudge before. The first time I made it, I failed miserably. But I’m persistent. The second time I had success. The only thing I did different was used EVAPORATED milk . The first time I used Condensed milk. It turned into the thick blob and was very hard to stir. So for first timers please use evaporated milk.

I wanted to use mini peppermint marshmallows but couldn’t find an equivalent to regular marshmallows so I winged it and used 2 cups of mini’s. Worked fine!

I made this for my first time making fudge, and like others found it didn’t set! After reading all reviews it needed the 5 minutes boiling with constantly stirring which I didn’t do, I’ll try again. Should I be pouring it into a greased or ungreased pan?

Love it and have made it for decades since I was a kid under the name “Fudge a la Lewis” after Mrs. Lewis, who was our “adopted granny” since we didn’t have any on the continent we lived on. (Though she was a rather strict English granny). The thing missing from this version is that you must keep it on the boil 5 minutes and stir all the time!!!!!!!!! Once you have the hang of it you can add all sorts of bits and pieces to it – just do it quickly when you stir them in right at the end after you lift it off the heat. A nice heavy pot helps, too.I made a batch and sprinkled “skor candy bits” on top and brought it to work today and EVERYONE LOVED IT!!!!! (cut it up small so even some of the exercisers and dieters chose to try a bit).

This was really hard to cut. I put it in the freezer until it was firm enough to cut. Other than that, this was amazing. This is more of a frosting than a fudge. I think that if this is added on top of a vanilla cupcake than it was taste delicious.

It is important to simmer the fudge for 5 minutes. Otherwise, this recipe worked perfectly! It is very forgiving.