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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Reviewed: Jan. 31, 2008

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!

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flooeyblue

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Reviewed: Jan. 10, 2008

flavor is great, however, I wish I had read the reviews as the directions were lacking more detail. Did not say to let it cool and then to add the butter and vanilla. Also, did not say not to stir while boiling it which I had done. It has not set up the way it should, but hopefully it may soon. Not quite the texture I was hoping for.

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CLINTS

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Reviewed: Jan. 6, 2008

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.

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Laila

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Jan. 3, 2008

ATTENTION: fudge making is an art, and it takes time and LOTS of practice. This is hands down the best fudge on Earth. Other people's ratings are lower only because of the work involved, NOT because of the taste. This is almost the exact recipe that has been in my family forever and there is nothing that compares to it. If you are willing to take the time to learn this art... you will be forever glad you did. The chocolate chip recipes are truly awful compared to this! Some Hints: butter sides of sauce pan, and don't stir or knock the pan when it's cooling, your fudge will almost never crystallize and come out much creamier. Heat this recipe slowly on medium heat, it will burn if you heat it too fast. Also, this recipe doesn't make much, but don't try to make two batches at a time unless you've made this several times. Make your second batch seperately, you can use the practice.

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Cindy

Cooking Level: Expert

Home Town: Yorklyn, Delaware, USA

Living In: Smyrna, Delaware, USA

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Reviewed: Dec. 24, 2007

Will be making this again. Yep, my arm got tired stirring at the end, but well worth it.

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KWEBB

Cooking Level: Expert

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Reviewed: Dec. 24, 2007

I want to thank you for this recipe...my mother tried to teach me how to do this very same recipe for years without success i could never get it to set up always to soft...but thanks to you i now have her recipe and it turned out perfect!! i didnt change a thing..followed it to a T...I am very happy right now!lol.And thanks to the guy who posted a review,and finally explained"soft ball stage"lol...that help me big time!Thank you so much!!

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becca varney

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Reviewed: Dec. 23, 2007

It taste great! But mine wasn't a smooth texture. Not sure why.

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Rachael

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Manlius, New York, USA

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Reviewed: Dec. 21, 2007

This was truly worth the sore wrist from beating the fudge with a wooden spoon. This is an awesome recipe and I recommend it to anyone!

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Chris

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Reviewed: Dec. 21, 2007

I am so excited to find this recipe!! I wish I could give it more stars. It is so WONDERFUL!! Not quite my Dad's recipe, but so, so good. Thanks to the reviews I read, I might know now what I was doing wrong on my Dad's recipe (stirring it while it boiled), so maybe I can get it to work, but if not, this is awesome!! :-) Thank you, thank you, thank you for posting it.

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Kandy

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Dec. 19, 2007

Horrible explanation of the recipe. The reviews give more direction than this. Read reviews before trying to make this because it says nothing about the amount of time you should stir or how long to keep it simmering. Mine turned out completely runny and never set up due to not knowing the length of time to stir. that makes a HUGE difference.

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Olivia

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Reviewed: Dec. 19, 2007

This recipe is delicious! It turned out great the first time I made it. It doesn't yield a whole lot though (the only reason I'd give it 4 stars). I tried to make a double batch two times since my single batch and couldn't get them to turn out. The fudge in the double batches got thick, but never completely hardened like my first batch. If the fudge isn't hardening, did I not let it cook long enough, or did I not stir long enough? I'm also wondering if it would help if the butter or milk was reduced in the double batch. I saw in another recipe that 4 cups sugar was used to 6 tbsp butter (instead of 8 tbsp this recipe would require for a double batch).

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Sara M

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Reviewed: Dec. 19, 2007

This is the same recipe my mom uses for fudge and it is always great. It's better to make it on a day when the humidity is low and always cook it slowly to the desired temp. You can also add additional flavoring (rum extract, etc) in place of vanilla.

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mitz

Cooking Level: Intermediate

Home Town: Paintsville, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Dec. 17, 2007

This recipe did not turn out well at all. I followed the advice of others and let it cool down before adding the butter and vanilla. BIG mistake. I could barely mix it. It just tasted like chocolate, not like fudge. And within 10 minutes of pouring it into a pan it became so hard that I could use it as a weapon. I think I'll try a different fudge recipe next time.

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angelmurry

Cooking Level: Expert

Living In: Placerville, California, USA

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Reviewed: Dec. 16, 2007

Followed recipe to a T... Fudge was just not good. It didn't taste like fudge it tasted like chocolate. Very disappointed. Might be better with about 1/4 cup of cocoa rather than 1/2 cup.

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Stefani Buhajla

Cooking Level: Expert

Living In: Fayetteville, Arkansas, USA

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Reviewed: Dec. 16, 2007

This recipe was handed down from my mother and its a family tradition now. We add about 3 heaping tablespoons of peanut butter making it more peanut butter/chocolate fudge. We also do not use a thermometer. Instead we time a hard boil for 4 minutes. Comes out perfect every time!

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SUZYBEEZY

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Reviewed: Dec. 16, 2007

this is the first time I've made this fudge and it turned out GREAT. I didn't even have my candy thermometer to use (broke it last year). My husband and daugher loved it. Although how she got 60 pieces out of it I don't know...we like BIG pieces of candy.

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kelly

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Old-Fashioned Chocolate Fudge

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