Reviewed: Nov. 22, 2009

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.

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aledia

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Reviewed: Oct. 29, 2009

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 9x9 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).

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Childe

Cooking Level: Expert

Living In: St. Catharines, Ontario, Canada

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Reviewed: Jan. 9, 2008

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.

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Dal the chef

Cooking Level: Professional

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Reviewed: Dec. 20, 2007

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.

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shelley

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Reviewed: Dec. 17, 2007

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.

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Daniel Keema

Cooking Level: Expert

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Reviewed: Dec. 12, 2007

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.

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KentuckyGal

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Reviewed: Dec. 12, 2007

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.

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Jean

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Reviewed: Oct. 28, 2007

Just like the fudge I ate as a kid. Thanks

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Mindy

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Reviewed: May 8, 2007

I am just no good at making fudge........One BIG step that was left out. Make sure you have NO distractions. Between a crying baby and the UPS man. My fudge turned out lousy. It was all my fault. It was looking great and I was beating the gloss out when the UPS man can and I had to talk to him. When I came back it was a dull sugary mess. I tried to smush it together again but that didn't work. I think from now on I will stick to buying my fudge.........I mean it this time.

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ZAMBER

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Reviewed: Dec. 18, 2006

This recipe is not for the Novice cook or the impatient cook. If you are looking for a quick, easy recipe, then try one of the fudge recipes using marshmallow creme. With that being said, I decided I was going to step up my fudge game, and try one of the "old fashioned" fudge recipes (which this is). The keys to this recipe are patience, having everything ready before you start, and a candy thermometer (sorry, I don't have a lot of faith in the cold water test). With that being said, this recipe was excellent!!!! If you follow the directions to the "T" (I waited until my candy thermometer registered 240) this recipe will turn out as promised. I did add chopped walnuts to the recipe (I like my fudge with nuts) and the fudge was wonderful, just like grandma used to make. Also, you can't substitute Splenda or any other artificial sweetener - if you're going to do this one, leave the fat/calories intact (and trust me, I'm not the advocate for leaving those intact). Also, if you use a deep saucepan/pot, it will keep the mixture from boiling over. Thanks for sharing such a wonderful recipe! I will definitely make this one again.

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Reviewed: Nov. 3, 2006

did not set! was very disappointed. as previous reveiwers said, it probably wasn't hot enough, but it kept boiling over. As i have never been sucessful with fuge, i guess this isn't my thing. Maybe i will invest in a thermometer. Also i found this wasn't very chocolatly. I added twice as much as said, and still, strange looking goop that only faintly tasted of chocolate. Hope everyone else has more sucess than me :)

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tuiannanz

Cooking Level: Intermediate

Living In: North Shore, Auckland, New Zealand

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Reviewed: Jun. 28, 2006

I learned a valuable lesson--baking Splenda and fudge do not a good batch of fudge make! Guess it's high calorie or no fudge! Sigh.

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Kerstin

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Dec. 16, 2005

This made very yummy hot fudge sauce. I tried it first with taking the advice of another reviewer and beating the fudge right away to remove the gloss. The gloss never got removed. I have a candy thermometer, so I was careful with the temperature. Not one to give up easily, I tried again but this time let it cool before beating to remove gloss. Recipe says 10 minutes, but tips for great fudge said to wait until fudge was 110 degrees before mixing - this was a lot longer than 10 minutes to cool. Tried that and mixed - still glossiness wasn't removed. All attempts made a very yummy goo. I think I'll stick with the condensed milk recipes.

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BROSSART

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Reviewed: Dec. 5, 2005

On my quest for the best fudge recipe I decided to try this one. I am new to candy making so I tried to follow the recipe as closely as possible. The one hitch I ran in to was that as I cooked the mixture on medium, the candy thermometer seemed stuck at about 200 degrees. After about 8 minutes I incresed the heat to medium high (number 7 on my stove) and eventually I hit the requested 235 degrees. The fudge is very tasty and I love the texture, and there is either a nutty or a slightly burnt taste to the fudge... I can't decide which. My question for any fudge experts out there is this... should I have just waited (and left the stove set at 5) and the temperature would eventually rise to 235 or was I to increase the temperature once the sugar was added and dissolved and hit 235 as quickly as possible.

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drdave

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Reviewed: Oct. 4, 2005

DOES NOT MAKE A 9x9 PAN! The taste is incredible however. The reason why everybody else's didn't turn out is probably because they didn't have a candy thermometer. Some people don't realize how handy these are. Candy is very tricky and requires a lot of patients. One hint: after it has reached 240*, don't let it sit for 10 min, beat it immediately following with a mixer just until it is slightly thickening than pour it into the pan. I added marshmallows into mine. they just swirled into marble fudge. they were awesome. Great recipe!

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CAIROTAIVA

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

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Reviewed: Apr. 3, 2005

Easy-on-hand ingredients, and VERY GOOD! Some tips: follow recipe exactly, use whole milk, cook milk/butter/chocolate on med high instead, and use candy thermometer to reach 234 degrees. Also, expect to beat the fudge 6-7 minutes by hand for it to lose its gloss.

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HART135

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Reviewed: Dec. 24, 2004

Didn't care for this fudge. I was looking for a recipe that made a smaller batch than the marshmellow cream fudge but this isn't it. Thanks anyway.

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COGRANDMA4

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Reviewed: Dec. 22, 2004

This recipe took like 4 hours to set and was gritty. I would NEVER try this one again, it makes me wish I hadn't lost me regular recipe!

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Baker in Ontario

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Reviewed: Jan. 22, 2004

Great recipe! All ingredients are basic enough to be found in any kitchen without special trips to the grocery store. If it doesn't set it's because it wasn't cooked long enough or you missed adding something or measured incorrectly.

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JOJO9405

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Reviewed: Jan. 11, 2004

I thought this was very tasty,I follewed the steps to a T.Only one bad part about it(I didnt share it with anyone)It was too yummy!Hey that gives me a chance to make it again for the family!Thanks for sharing this!

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MY4ANGELS

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Marian's Fudge

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