The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 16, 2009
First time I ever made fudge and it was perfect! Took about 16 minutes to reach 238 degrees. Used a hand mixer on low for the beating (about 4 minutes til it started thickening) and tossed in 1/2 cup toasted black walnuts right before turning out. Firm with a creamy texture. Fabulous recipe! Thanks!!
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Photo by cookin' 2nite

Cooking Level: Intermediate

Living In: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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Reviewed: Nov. 15, 2009
I am so excited that I cannot fail with these everytime I make them. I have even used Hearshey's Dark Baking Cocoa, for us dark chocolate fans! For other New fudge makers or those without a thermometer, do this recipe exact and for me, boiling time is about 15 minutes! A little less for those who like them more chewy and a little more for those who like it more done with a snap to each bite. You decide and enjoy!
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Photo by Jackie Sue

Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 3, 2009
Spec-friggin-tacular! I followed the directions exactly and other than the fact that it took a little longer than I expected to get to temp, it worked out perfectly. In the last minute of beating it, I added a 1/2 cup of chopped pecans, just cause I love em. This was wonderful. A great recipe to share with friends, this is a keeper! Thanks!
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Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Aug. 14, 2009
Great recipe but I agree with some of the other users in that a person inexperienced with cooking sugar (such as myself) would benefit from a few more details in this part of the instructions. As it is I ended up with an excellent fudge sauce, which goes well with ice cream.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 26, 2009
Simple and great recipe. Look if you are having trouble, then slow down. You are probably rushing. Just a tip, it's better to over mix than under mix so if you think it might not be beaten enough...then do it a little longer.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 21, 2009
Tastes good, maybe a touch too sweet. Takes practice, that's for sure. I would recommend a candy thermometer (and checking to see that it's accurate). I over boiled mine and it's a hard and powdery mess but the fault lies with me, not the recipe. Also, make sure you use a saucepan that's LARGER than 2 quarts! It expands a ton when boiling!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 14, 2009
For goodness sake, I tried this recipe twice! I just threw away the recipe cos I am not going to make it a third time and fail again. I'm upset cos I have lost my time and have this unsatisfied chocolate craving!! I wonder what went wrong as I did have the right temperature with my candy thermometer. I guess I beated it too long? or did not allow to cool long enough before beating? I followed the recipe...I'll go read all the reviews to try to see where I failed.
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada
Living In: Santiago, Santiago Metropolitan Region, Chile

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jun. 15, 2009
Terrific recipe!! Turned out perfect. Never use teflon nonstick pans for making fudge and make sure to allow it to cool before beating. Thanks for the great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jun. 10, 2009
A big thank-you to SAILSELAN to remind us not to beat the fudge untils it cools to 115º. It's been ages since I made fudge and had forgotten about cooling it before beating. This step will save your arm, I only beat the fudge for not quite 3 mins. This fudge is sooo creamy, melt- in-your-mouth, GOOD.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: May 26, 2009
Ok as others have said, not a beginner recipe! I've never made fudge before and it took me 3 tries, but it was so worth it! Very yummy fudge! My recommendation to all those new to fudge making is to not overboil (I dont have a candy thermometer). The first time it was a runny mass because I dont think I beat it enough. It does take awhile to lose it's luster (I'd say at least 5-8 minutes of continuous beating). The second time it was a dry clump as I over boiled (as soon as it is in the soft ball stage, remove from heat, add ingredients and beat!). I will definitely be using this recipe again! YUM!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: May 1, 2009
Wow! After reading the reviews I was a nervous wreck making this but it turned out just perfect! It only gets 4 stars instead of 5 just because of the aount of effort entailed. They aren't kidding about the flavor though - it is creamy and incredible! I would definitely say do NOT make this recipe for your book club or the cookie exchange without doing several practice runs first, it is a very tricky / skilled recipe. Plus any candy recipe won't set right if the humidity is high. If you just want something sweet to eat, well go for it! I buttered my pot and used about 5Tbsps cocoa and 1 square baking choc. since that's what I had in the house. I admit, I stirred it a couple times too, (clean spoon each time to avoid crystals!) only because it seemed like it was burning to the bottom. It took about 30 minutes at a boil to reach even a semi-softball stage, more like a "goop in the water" stage; but it worked. I let it cool, started up the mixer, and after about 7 minutes it still had a sheen but was thickening. I decided that was good enough for me and put it in the pan, and it set just fine in about 45 minutes in the fridge. I stirred peanut butter in the top too - simply outstanding!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 19, 2009
It set okay, but it was sickening sweet. I suggest upping the cocoa or reducing the sugar.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Mar. 15, 2009
First of all, to those of you giving this recipe a low rating because the fudge didn't turn out even though you 'followed the instructions to a T', I'm gonna go way out on a limb and guess that you didn't follow the instructions to a T. Otherwise, you'd be rating this 4 - 5 stars just like everyone else who followed the recipe and whose fudge turned out. Making fudge from scratch, whether using this recipe or any other, isn't the easiest thing in the world to do and you have to have patience to make it turn out. Having said that, mine didn't turn out. Because I was impatient. I didn't let it cool long enough before beating in the butter and vanilla, and I don't think I beat it long enough. However, I'm determined to do better next time. The flavour is unbelievable (nothing like that marshmallow garbage you buy in the store), and making it brought back so many wonderful memories of my mom making the exact same recipe for me when I was a kid. I've even been inspired to purchase a candy thermometer. Definitely a 5 star recipe...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 9, 2009
I can't give this five stars because it's...so...very...hard! As a first time "real fudge" maker, I found the directions a little unspecific and hard to follow. I wish there had been some time estimates listed. Overall, though, this came out really well though! The taste was really good, and though it was hard to make I really enjoyed both making it and the end result. :)
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Cooking Level: Beginning

Home Town: Micanopy, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 15, 2009
I was craving fudge, never made it before but this recipe was perfect. Easy to find ingredients, just the right sweetness-yield was smaller than expected but that might be a blessing. made about 40 1"x1"x.75" squares. Yummy though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 14, 2009
this was great. Had to make fudge for a stock show. The recipe that we got from teacher was a flop and didn't have very good directions. We found this one and turned out great, second time trying to make fudge. We didn't have a candy thermometer, couldn't find it so the other reviews were a great help.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 10, 2009
It's awesome fudge!! You just have to know how to work with candy. I actually put the pot into a cold water bath in the sink to cool it down a little quicker. (A big thick pot holds the heat for a long time) and used my electric hand mixer to "beat" the fudge. Worked out perfectly. Thanks for the recipe!!
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Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 9, 2009
Awesome recipe. Just like my Mom and Grandma made. Was my very first time making fudge (or any candy for that matter). Followed the directions to the letter, and it came out perfect. Read several of the reviews here...which really helped me to 'take my time'. Once the mixture starts boiling, it slowly rises in temperature as the liquid boils off, about 1 degree/minute. When my digital thermometer hit 238, I turned off the flame, and started stirring again. Poured it into a buttered 8x8 dish and 30 minutes on a cooling rack, it's as good as Grandma's house on Christmas eve. I may try some pecans in it next time. Thanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 4, 2009
I just loved this recipe. And it is just like my mom made when I was little. I asked her before she past away and she couldn't remember the recipe. I still need some practice. Thanks, I'Ve looked for years
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Cooking Level: Beginning

Living In: Boyne City, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 3, 2009
Excellent fudge! I had never tried making fudge before so I wanted something easy on my first try & this was great. The batch made a perfect amount for our little family with some left over to share. I added 1/2 tsp of mint extract & they tasted almost exactly like Thin Mints.
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