Reviewed: Jan. 21, 2007

I've made it twice-loved it both times! I used to watch my grandmother make fudge when I was little. I've ruined a few batches on my own. There is nothing wrong with this recipe. You just have to be careful. Fudge can be frustrating to make. Thanks for all of your helpful tips. 1st batch came out just as I remember it. Firm, but not rock hard, and not sugary either. I was concerned, because it was snowing at the time I made it. 2nd batch: Snowing again. And this time I wanted it to be JUST a hair softer than before, so I took it off of the heat sooner. Too soon. It took forever to set. Both times I took it off of the heat and immediately added the butter, mixed it in, and then added the vanilla. The first time it didn't take too long to beat the sheen off of it. The second time it wasn't done, but I'm SO glad I didn't give up and throw it out! I got out my hand mixer and just mixed and mixed it...I'm guessing I mixed it for at least 20 minutes until it lost it's sheen! I kept going because I could tell that as it cooled it was thickening. The second time was much softer, and not as good as the first at all. But still worth the effort. I make mine on an electric flat top stove with a thermometer and the cold water test-no stirring after it comes to a boil. I just wanted to list both of my experiences in case somebody was tempted to throw out your fudge if it didn't seem to be setting.

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Erin

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Reviewed: Dec. 29, 2006

Another important hint: never ever make this fudge when it is raining! It won't harden. Somehting about the humidity I guess.

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AmandaTracy

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Reviewed: Dec. 20, 2006

This is my mom's exact same recipe she has been making since I was a kid, EXCEPT for the milk. She only uses 1/2 cup of milk and it still turns out just fine.

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Sandy

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Reviewed: Dec. 20, 2006

This recipe is amazing! I made a mistake and only brought it up to 220 degrees the first time I made it, and it came out like fudge sauce. Which is great for ice cream, but for this fudge make sure you get the temps right. And make sure you let it get down to 115 before beating at the end. My second attempt turned out the perfect old fashioned fudge. Much better than the mushy new type of fudge. Thanks for the great recipe.

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JENNIFER B.

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Reviewed: Dec. 17, 2006

This recipe was terrible. It did not set and I think it was due to the milk. Most traditional fudge recipes do not include milk which hinders the haredening process. I do not recommend this recipe as did the reviewer before me.

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Phusionhead

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Reviewed: Dec. 13, 2006

I followed this to the letter, was a total flop. I used both a thermometer and water test and it did not harden up. It tasted quite nice but was very soft when picked up and was very messy. Not sure what I did wrong. Not sure how one reviewer did it in 15 mins it took me alot longer then that to get to the right temp.

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Cdnshaz

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2006

I have the original Hershey tin can the recipe is on and it is a little different from this one. 2/3 Cup Hershey's Cocoa 3 Cups sugar 1/8 teas. Salt 1 1/2 Cups milk 1/4 Cup Butter (1/2 stick) 1 teaspoon Vanilla And follow her recipe when cooking it. I have made this fudge for many years.

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Jackie

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Reviewed: Dec. 8, 2006

This is exactly what I was looking for, turned out great. Does take a while to reach temp. but well worth it. I did let it cool to 110 before mixing in the vanilla and butter, thanks to everyone for that tip. I will definatly make this again.

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Jessica W

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Reviewed: Dec. 6, 2006

This is wonderful!! This is only the second time I've tried to make "real" fudge (with out choc. chips) This first time turned into a rock collection. It's been a few years since then. I decided to try again. I read a lot of the reviews and tips on how to make fudge. I don't have a candy thermometer so I used the glass of water method. I ended up cooking it for twenty five minutes total. I checked it ever five because I wasn't sure how long it would take to make it there. I do have a gas range so that helps with the reducing to simmer. I let it sit for 10 minutes after it reached the soft boil stage to cool off some. Then I added the vanilla and butter. I stirred it for 30 minutes until I thought it was losing it's sheen. It set up pretty nice maybe just a tad soft but not to soft to pick up. NO crystalizing and wonderfully smooth!! My 14 month old son keeps begging for more tastes! Imagine that! :) Thanks this is wonderful. I will make for Christmas and New Years!! Tip: use a wet pastry brush around the edges of the sauce pan to make sure no sugar crystals get in. This is much easier than a paper towel.

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bkowach

Cooking Level: Expert

Home Town: Wakeeney, Kansas, USA

Living In: Gangneung, Kangwon-Do, South Korea

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Reviewed: Dec. 3, 2006

Excellent Fudge!. I've been looking for this recipe for along time. Thank You for publishing it. My kids never remembered!making fudge without marshmallow. .My Mom used to make this and since I was the youngest I was always elected to stir it. Thanks for the memories

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yahlady

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Reviewed: Nov. 24, 2006

My friend and I made this recipe last night, and it was definitely yummy! We halved the recipe , which made it rather thin, but with a frozen raspberry or blueberry on top is was delicious! Will definitely keep the recipe in mind, especially as it calls for ingredients that are normally in my house.

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EmilyR

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Reviewed: Nov. 20, 2006

This is a great recipe but I think that people that aren't familiar with sugar cooking need to know that it is very difficult to make a recipe like this on an electric stove and they need to understand more about sugar crystalization. One sugar crystal in the pot after it is cooked will ruin the candy. I always make sure that I take a wet paper towel and wipe down the sides of the pot after the mixture comes to a boil to remove any undissolved sugar; I never put a spoon into the mixture after it comes to a boil (it might have sugar crystals on it) and I never stir or move the fudge after it is cooked (do not stir the butter and vanilla into it) until it is cooled to at least 115 degrees. Then, and only then, beat like mad until it loses it's gloss and then pour it quickly into your pan. It shouldn't take a long time to reach the desired temperature if the size of the pot is large enough and if it's heavy enough it will not burn. It takes about 10-15 minutes from beginning to end of cooking for me.

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SAILSELAN

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Reviewed: Nov. 8, 2006

Best fudge ever…hands down. Every time I make this, people say it's better than in the specialty fudge shops. I use Ghirardelli cocoa and I add a couple dashes of salt to cut the sweetness a bit. I never use a candy thermometer. Depending on the quality, they can be unreliable. I keep a shallow dish of ice water near the pan and test it periodically. I think a lot of people have failed results, because they aren't sure what exactly "soft ball" stage is. When you dribble the chocolate mixture in the water, it should not cloud, and will immediately form a semi-solid mass. Think of it as the consistency of a tootsie roll you've been keeping in your pocket all day. When you squeeze it, it should be soft, but you don't want it to run. Once it's reached this stage, beat the hell out of it with a wooden spoon and Voila! Gourmet fudge. It's worth the sore elbow.

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P-Chan

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

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Reviewed: Oct. 31, 2006

The best i have eva had wooh and I made them

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^^ Jess ^^

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Reviewed: Oct. 15, 2006

This is somewhat similar to my family's traditional fudge recipe. It's not easy to get the timing perfect, but the end product is immeasurably better than the "quick fudge" recipes filled with chocolate chips or marshmallow cream.

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PINUCHKIN

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Reviewed: Sep. 27, 2006

This is the old fashioned fudge that your grandmother used to make. I followed the recipe exactly as it was printed, and it was perfect. The key to perfection is the candy thermometer and beating it until the gloss is gone. (You can also let it cool for about 5 minutes before beating, and you won't have to beat it as long.)

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jbcoyle

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Reviewed: Sep. 23, 2006

THANK YOU! This was the fudge my grandmother always made and I couldn't find her recipe. She has been gone for 3 years and thats how long I have been deprived of this wonderful fudge. She always made it in her cast iron skillet. The ppl that had problems with it setting up, if its humid in your house, or raining outside, your fudge will fail.

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Bobbie Kaye

Cooking Level: Professional

Living In: Church Hill, Tennessee, USA

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Reviewed: Aug. 14, 2006

This recipe is great, I love doing things the old fashioned way and after the 2nd try I got this to set, the goo does work well in a cake I made as a filler

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Imrcly

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Jun. 24, 2006

I CANT EVEN SAY HOW DISAPOINTED I AM THAT THIS RECIPIE DID NOT WORK FOR ME IT TURNED OUT LIKE CREAMY FROSTING NEVER DID HARDEN AND I FOLLOWED DIRECTIONS

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HEATHERANDLILLY

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Reviewed: Jun. 13, 2006

I have never been able to make fudge, but I made this (without a candy thermometer) and it tastes just like Grandma's. I did have to stir it after it boiled or it would've boiled over, but other than that, I followed the recipe exactly. Thanks for the great recipe!

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GINAFUR13

Cooking Level: Beginning

Home Town: Ponca City, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Old-Fashioned Chocolate Fudge

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