Reviewed: May 16, 2012

This is the best fudge I have ever had! I'm a first time fudge maker, I followed the instructions, and it came out perfectly. I was afraid that I hadn't beaten it long enough but after about 30 seconds of "have I beaten it long enough? Is it losing its sheen? I think it's losing its sheen..." I just decided to go for it. I had stirred for 12 minutes. After I poured it into the prepared pan, it set up to an amazing velvety soft fudge in about 15 minutes. I should also note that I used almond milk and vegan margarine because my son is allergic to cow's milk protein, and I didn't expect it to turn out at all, I'm amazed that it did!

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Reviewer:

JenF

Cooking Level: Intermediate

Home Town: Charlotte, Michigan, USA

Living In: Detroit, Michigan, USA

Reviewed: May 14, 2012

5 stars for the experience! I just became a member so i could rate this recipe and its reviews! thanks so much for all the hints! i am an amateur fudge maker and amazingly it came out! phew - that was the most chaotic 20 minutes of my life! in a mixing bowl i premixed the first 3 ingredients with the addition of one instant coffee packet which in hindsight is too overpowering and i tried to compensate with 2 more rounded TBL of cocoa. i had everything ready before i began including the buttered pot and baking pan. once the mixture came to a boil over medium on my gas range in 2 minutes of heating i lost all order and continued with the soft ball testing 30 seconds or so. after 9 failed tests i took a fresh spoon and tasted the texture which instantly reminded me of the "velvety smooth" texture i had read in reviews. i took a moment to ponder whether it was done and decided to take it off the heat. after a minute or so i added the cut up butter and vanilla. stirring once it had cooled to the mid 100s took about 7 minutes. it was very evident the fudge was starting to thicken about half way through. from what i can tell it is smooth and yummy! fyi i used 2% milk and it was a rainy day. the fudge is perhaps slightly too sweet and i may adjust that next time but first i will let the taste-testers try it. i will definitely make this again! thanks for the recipe!

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Reviewer:

LewLew

Reviewed: Apr. 19, 2012

I made this and got impatient and poured it into the pan before it had totally reached soft ball stage and it didn't set. After much debate I put it all back in the saucepan the next day and reboiled it and this time didn't cut corners and it actually worked and set correctly the second time around. I made it for my grandparents and boyfriend and they raved it was the best fudge they have ever eaten.

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Reviewer:

Niroszyckame

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Slave Lake, Alberta, Canada

Reviewed: Feb. 28, 2012

These are good but they are a challenge to make. Always hard. Will try to make again.

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Reviewer:

star9908

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Reviewed: Feb. 12, 2012

This is the way I made fudge many, many years ago. It is truely an old-fashioned recipe. This is how my dad showed me how to make fudge when I was just a little scrapper!

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Reviewer:

cliffnorthupjr

Cooking Level: Expert

Reviewed: Feb. 8, 2012

I made this fudge EXACTLY as written and it didn't thicken. I know something must have gone very wrong, but I don't know what. I used a candy thermometer to make sure the temps were right but to no avail.

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Reviewer:

C_Lynn

Reviewed: Jan. 31, 2012

I have finally found the lost recipe which was lost from being passed down from my Grand Mother to my mother and then to me. The only difference is that our old recipe called for brown sugar too. So I substituted 1/2 of white with brown. Turned out well. I also recommend NOT to stir it after the initial mix together. I kept a few clean dry spoons on the side to periodically test for the "soft ball" stage.

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Reviewer:

Robert

Reviewed: Jan. 27, 2012

Thank you, this is the same recipe my mother used. I can also remember when she would try to make it on rainy days, it never would harden for her and we would eat it with a spoon. this is by far the best fudge ever. you can also add peanut butter to this but it will harden it almost instantly.

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Reviewer:

susan

Reviewed: Jan. 1, 2012

Love this recipe! It's so easy and so good.

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Reviewer:

suziblues

Reviewed: Dec. 30, 2011

Just like my grandmother used to make. So velvety smooth, and what fudge should taste like. Nothing like the quick marshmallow fluff stuff that most people today try to pass off as fudge. People, real old fashioned fudge does take time, and yes…it does take a bit of actual physical labor. This is not a “pop it in the microwave and it’s done” type of candy, so don’t even bother (and please don't rate it) if you won’t take the time or won’t follow the directions, because chances are you will end up with a grainy brick. In saying that, this recipe is simple enough that even first time fudge makers can make it turn out perfect…if they just take their time, and they follow the directions. This is 5 stars all the way!

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