Reviewed: Oct. 28, 2008

This is a delicious recipe. It wasn't quite as firm as I like, but making perfect old fashioned fudge is a skill that I have yet to master.

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Julie E.

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

Classic fudge recipe, the one my father used to make for us as kids

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adowell

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Reviewed: Oct. 13, 2008

I'm giving this a "2 star" because it DOES taste delicious---but I followed the recipe to a "T!" and the 'fudge' never got hard .... it's just really hot fudge ... maybe my family can put on ice cream or something--but I'm disappointed considering the time and effort I spent on this recipe. I was exciting thinking about the yummy fudge I would take to our group's meeting--now I have to rush around and make something ELSE. I don't feel I bit off more than I could chew--I've been baking/cooking ever since I was small. I "get it" and this recipe is NOT THAT complicated, but it IS time-consuming. I just feel very let down. Perhaps will this work for others ... but I only recommend it if you're not planning on actually taking this recipe to a function and are prepared for a failure.

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Melissa

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: Sep. 23, 2008

Delicious! I received several compliments from others at a gathering I brought this fudge to. I was given a recipe very similar to this one, with the same ingredients but in different amounts, and I couldn't get it right. I had no problem at all with this one, and without a candy thermometer. Definitely a keeper!

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Erin

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Reviewed: Sep. 13, 2008

This is exactly the type of fudge my dad was wanting me to make. Very simple and turned out wonderfully =) Just a note to some, especially those who don't have much experience making fudge...fudge making requires patience. It WILL reach the correct temp on simmer. So just be patient and if for some reason it does not turn out the first time (or even the second or third), try again. Eventually you will get the hang of it.

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SuzieQinOhio

Cooking Level: Intermediate

Living In: South Amherst, Ohio, USA

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Reviewed: Sep. 10, 2008

Very good. Just like Real old-fashioned fudge, there is nothing sudle about these. But hard to make. The only problem I had with mine was a little gooey, my fault as I've never made fudge before. I will definitely try again!

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AishaAhmed

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Tempe, Arizona, USA

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Reviewed: Sep. 7, 2008

My arm is really tired, but this is delicious. Smooth and soft but firm enough to hold its shape, this is some real fudge. It was easy too, I got it on the first try with the advice of other reviewers (the soft ball test, don't stir in the butter until it cools to 110-115 degrees). I had to "simmer" it at a pretty high temperature to reach 138 degrees though, not much under what I boiled it at, and then I stirred the hell out of it. I added a couple dashes of salt before boiling (will use a little more next time actually), and I was out of vanilla so I added some double strength coffee like another fudge recipe on here. So good, I will be definitely make this again and maybe experiment with additions. Thanks!

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ROBORG

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Aug. 31, 2008

I loved this fudge! I'd never made fudge before, and this worked great. I would say that it's not for an inexperienced sugar cook though - it requires some skill to keep it from becoming grainy.

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AJackson

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Reviewed: Aug. 2, 2008

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!

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Jul. 12, 2008

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

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phillyprincess00

Cooking Level: Intermediate

Home Town: Manteo, North Carolina, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 12, 2008

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!

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frisky

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2008

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.

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Callie W.

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Reviewed: May 30, 2008

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.

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ladiebug2u

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Reviewed: May 17, 2008

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.

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~^<*>^~Renee~^<*>^~

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Reviewed: Apr. 28, 2008

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

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Heidi Lou

Cooking Level: Intermediate

Home Town: Ocean Shores, Washington, USA

Living In: Pierre, South Dakota, USA

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Reviewed: Mar. 29, 2008

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!

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iCandy

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 29, 2008

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.

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Jordan

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Reviewed: Mar. 11, 2008

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 :)

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Desi W.

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Reviewed: Mar. 4, 2008

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.

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Leslie Boggs

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Reviewed: Feb. 10, 2008

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!

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jms250

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Old-Fashioned Chocolate Fudge

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