This is just like my gramma makes it! I'd much rather have this that the gooey fudge made with marshmallow creme. Yeah, it's good, but this stuff is solid and still melts in your mouth. Thanks!

*Update* I've made this about 4 X since the first attempt and followed the instructions of waiting until it hits the right temp and cooling down b4 beating. IT IS INCREDIBLE. the flavour and texture are out of this world! Be patient! it is soooooo worth it!* I just finished making this and I don't think it's going to set...it's more like a ganache at this point....BUT, it's my fault if it doesn't harden b/c I became very impatient towards the end. I have an older stove so the temp wasn't consistent ...it would simmer , then almost stop so it took a very long time for it to reach 238 F. Also, I only let it cool to about 140 b/c I couldn't wait any longer as I was sampling it along the way. THe taste & texture is DEVINE!!!!! Even if mine doesn't completely harden, without question, it will be eaten (probably by the end of the day). My advice is to follow the tips from the other reviews & WAIT until it cools to 115 or 110 ( or whatever they said) before beating. Also, don't wear heavy clothing...I broke out in a sweat while beating it and had to take off my hoodie! All that aside, this fudge is smooth and chocolatey and is exactly what i was looking for. I will definitely make it again & next time exercise more patience....

This recipe was delicious. My first time making fudge. I was a little worried b/c when i added the butter, it still only looked like hot fudge. I didn't realize how long I had to beat it with the spoon. Just be patient and it will thicken up. Will make this again

This is that old recipe I've been looking for! From start to finish (ie eating it), it took an hour and a half. Be patient, and note that the times aren't given in the recipe. Expect to spend about 10 minutes getting to a boil while stirring, about 20-30 minutes of simmering to get to 238 degrees, another 20 minutes to cool down, and another 5-10 minutes of stirring. It didn't lose a lot of sheen, but it got so thick and I just got so tired of stirring that I poured it in the pan. It set immediately. I think the times will differ for everyone depending on several variables ie the stove temp, the weather, etc. Just be patient. It's worth it to have REAL fudge again. I think even vendors that pride themselves on "homemade" fudge are using the marshmallow/chip recipe. It is so nice to go back to basics. Thank you for posting this recipe!

This turned out great, very smooth and rich. It is a tie as to which one is better this one or my old one, which I believe came off the cocoa box. If you're in the mood for no grain fudge this is it. If you like a bit more texture in fudge stick with the one that came off cocoa box. Just my opinion, anyway.

First time I made this it turned out perfect. Second time it was a little hard but that's my own fault for being impatient and turning up the heat.

Excellent taste.. Although it did'nt firm up even after SEVERAL minutes of beating. I followed the recipe to a T. I would suggest this however, it would be great for those who get it to firm. I used no-name Premium Cocoa.I will try this recipe again.

This fudge was so good! All of my family just loved every bite.

This fudge is delicious!It was the first time I ever made fudge and it turned out great! Its the easiest thing in the world =D !! The reason I gave it a 4 is that it burned my pan and some of the mixture was all burnt on the bottum =( and it wouldn't come off. But it is still great, I just don't know were I went wrong and how it burnt my pan!

The ingredients were great and easy, they were just around the house. It didnt really take anytime to make and it was so worth it! They were so good and rich of chocolate.

I gave it 4 stars because I do not believe that it was "THE BEST" but this recipe is really really GREAT! If you like more of the candy type fudge...this is the recipe for you! I definately satisfied my fudge craving :)

This recipe came out as a frosting. It never did set up, it remained liquid. I followed the instructions word for word, but this came out a frosting instead of fudge.

This fudge has the most awesome taste! I also love that the ingredients are so simple. No nasty marshmallow cream, blech! Thanks to other reviewers I had success. I didn't have a candy thermometer so I followed a couple suggestions. I was worried about the sugar crystalization thing I read about, so I was very careful at when I mixed it all up that there was on sugar residual on the sides of the pan. Once it began to boil I kept it at a hard boil for 4 minutes and then did the cold water test. It wasn't ready so I let it boil for another couple minutes. I did the cold water test again and the fudge did stay together in a little lump. I let it cool down for about 10 minutes or so, until it didn't burn my finger anymore. No one was kidding about beating 'til an arm falls off. I'd say I beat that stuff for 15 minutes. It felt like forever! I was worried about it not setting due to the fact that it was raining (it's always raining in the winter in Western Washington!). I put it in the fridge. It did not set completely, but it was so delicious that no one cared that it was a little soft. On the next dry day I'm going to try it again and see if it sets. Thanks for a fantastic recipe!

I wish I had seen the reviews first, because I think I stirred in the butter and vanilla too soon, and I don't know much about candy cooking. I used my thermometer, but it came out kind of crumbly. It tastes okay, like chocolate, but the consistency is strange. But, I didn't have chocolate chips on hand so thought I'd give this a try. At least it will satisfy a chocolate craving!

I attempted to use an ice-water bath to determine the 'soft ball' stage; however, it did not work for me. In the end, though it tasted pretty good, the texture did not exactly resemble a fudge. If you are to use this recipe, I advise either a candy thermometer or lots of cooking experience.