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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homesickxpat

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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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Daidakai

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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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MINNIE000

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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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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m3coolpix

Cooking Level: Intermediate

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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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Sweetness53

Cooking Level: Beginning

Living In: Boyne City, Michigan, USA

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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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peacelovecoffee

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Reviewed: Dec. 30, 2008

Very good fudge from "the old days", much richer chocolate flavor than the quick methods out there today. I wish I had followed the tip from another reviewer to let it come down in temp before I started beating in the butter/vanilla, I think it would've been less tiring that way!

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PENGUINKIM

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Reviewed: Dec. 28, 2008

Nothing about this recipe was easy. I'd like to say I'd try it again, but I'm going to move to another recipe. I used to do recipes with the bakers squares. Perhaps I will return to that. I heated up slowly, but when I went to a simmer the whole thing plateued. it took forever to get to 138 degrees. I waited til it cooled and when I added the butter I stirred. it didn't take too long to lose it's sheen. It went all at once. I couldn't pour it into the pan. It began to crumble before I could even flatten it. Now it's just a pile of crumbs. Nothing smooth or creamy about this mess. I made better fudge last week with a different recipe. I'm sad to say I won't waste my sugar on this recipe again.

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Tiffany

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Reviewed: Dec. 28, 2008

Didn't work out for me. It isn't an "easy" recipe... it is a "classic." As I was beating, and looking for the sheen to disappear, it suddenly turned to a hard dry mess. I am going to throw away old cheap candy thermometer and look for an easier to make fudge recipe.

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bigpickle

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Reviewed: Dec. 27, 2008

The nice thing about this recipe is the pure and simple ingredients. It tastes like home-made fudge should taste. I followed the recipe exactly except added chopped pecans when it was starting to loose it's sheen. It is a little difficult to prepare this fudge. Be patient. As other reviewers have mentioned...butter the saucepan before you start. Don't allow any unmelted sugar to get into the mixture once it starts cooking. Be sure it is to the right stage/temp before removeing it from heat and don't stop early on beating time.

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DARLA11

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Shepherdsville, Kentucky, USA

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Reviewed: Dec. 25, 2008

This was my first time making fudge. My Mom used to make this recipe many years ago, but we lost her a few years ago and we never knew her recipe. My Dad was reminiscing about her wonderful fudge and I was determined to find out the recipe, and I am thankful to have found it on this wonderful site. When my Dad tasted it for the first time, tears welled up in his eyes and nearly made us all cry out loud. Thank you so much for posting this recipe!

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fixerdj

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Reviewed: Dec. 21, 2008

this took me over 30 minutes just to get it to boil, I don't know if it was because I don't have a double boiler or not, but it was frustrating.

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lily deering

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Reviewed: Dec. 19, 2008

This is the fudge recipe I remember growing up with at home. I'm 64 and my Mom and Grandmother made this all the time, the only thing is it sure doesn't last long. My grandaughter and I made this for her first time she was very willing to help stir, she couldn't wait for it to cool and set up. She informed me it was well worth the wait. Looking forward to making this again soon. It's totally awesome.

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Nanny

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Reviewed: Dec. 19, 2008

Great recipie this was my first time making fudge but i am fairly skilled at caramel. There were a few reviews that said you can't make it with an electric stove top but i did. To help defuse the heat i used a cast iron skillet underneath my pot and it work great. To make sure there were no sugar crystals on the side of the pot i mixed the sugar, coco, and milk in a seperate bowl as best i could then carefully put the mixture in the pot. It turned out great, 5 stars.

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steve

Cooking Level: Expert

Living In: Cumming, Georgia, USA

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Reviewed: Dec. 19, 2008

We loved this fudge, good chocolate flavor and smooth, melt in your mouth consistency.

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Tate

Cooking Level: Intermediate

Home Town: Oskaloosa, Iowa, USA

Living In: Lake City, Florida, USA

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Reviewed: Dec. 18, 2008

This is the exact same recipe that my grandmother has always used. It was nice finding it online. Make sure you let the fudge cool to 110 before beating. I love this recipe and was going to add it but saw it was already here.

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JENNIFERD1031

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Reviewed: Dec. 16, 2008

So I feel the urge to make fudge one night and I cannot find a recipe that does not include bakers chocolate, of which I do not have in my pantry, and I keep thinking to myself, "Back in the day that had to have made fudge without running down the store to pick up the baker's chocolate!" I'm skimming through the recipes and I see "Old-Fashioned Chocolate Fudge". "This is it!" I think, and having never before made fudge, I begin my culinary journey. As I set off I realize quickly that along with the baker's chocolate, I do not own a candy thermomator, and this may pose as a problem as the challenge of the soft-ball test looms in my near future. Patiently, I work through the process of dropping the sticky substance into a glass of water and desperately waiting for something to form that distinctly resembles a soft-ball. This never happened. I re-"google" what exactly the soft-ball test is...victory! I used cookie cutters to cut out the fudge after it hardened and created some nice Christmas treats.

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DebbyCake2537

Cooking Level: Beginning

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Reviewed: Dec. 16, 2008

WHO said this was EASY? Maybe if you have a *double boiler*! Its not easy unless you like scrubbing pots and pans.. and finding another recipe and buying more ingredients... I bake a lot.... this recipe only rates as "EASY TO BURN! LOL!

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Tuppermom

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Reviewed: Dec. 15, 2008

First fudge recipe I got to work for me...arm is sore, but it's totally worth it. I'd highly recommend this: took me all of 5 minutes to measure everything out and get it together. Once it was boiling, I used a digital thermometer to watch the T, and then let it cool to about 180degF before I stirred like crazy. When it hit about 110degF, I poured it into my prepared 8x8 glass pan, and it solidified like a charm...and tastes WONDERFUL! One minus: it makes a small batch. The only problem I have with this recipe is that I want more :)

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danielcc

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: Dec. 14, 2008

I am 60 years old and never made "cooked" fudge as I grew up on the marshmallow kind. I always liked this type better but was not sure that I could do it. It is so easy with a good candy thermometer and very good candy. First batch was great and second batch is on the stove.

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