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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Reviewed: Apr. 12, 2006

This was DIVINE! Nothing like the marshmallow/chips recipes. I'm not sure if I got the texture right, but mine was slightly soft (comparing this to the marshallow/chips fudge), but melted in my mouth. I calibrated my thermometer (way off! like 10-15 degrees), set it on low/med-low the entire time and it took approx. 20-25 or so min. to reach the softball/slightly firm ball stage (I was afraid it would be gooey). I let it cool for about 1-2 minutes, then stirred in vanilla/butter (cut into cubes). Beat it mercilessly until it lost its sheen (3-5 minutes...), then threw in walnuts and beat it a little more. Turned out excellent.. hope this helps some first-time real fudge makers like me! Thanks!! ***Forgot to add that it's a good idea to double the recipe or use a smaller dish, if you'd like your fudge to turn out like the picture.***

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Jules

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 16, 2006

Well...this recipe reminded me of the fudge my mom used to make..so I tried it. It took FOREVER to thicken. I had a new candy thermometer I used for 1st time, and it never did reach the temp. it was supposed to. Finally, I completed the recipe and put it in fridge..turned out okay. I just didn't have a lot of luck. It was VERY sugary tasting. I'll stick to the "Chocolate Peanuty Fudge" I usually make off of this site...MUCH better. I'm giving this recipe a 3...not very creamy at all, and I followed recipe exactly.

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NEIGHBOUR2

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 24, 2006

Great basic old-fashioned fudge recipe! An accurate candy thermometer makes all the difference with finicky fudge. Once you've reached the initial boil, I would suggest simmering to softball stage on no higher than medium-low heat to prevent scorching. Stirring after the initial boil can cause the sugar to crystalize, which will give you a gritty-textured end product.

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cranberry brulee

Cooking Level: Professional

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jan. 12, 2006

Best if made on clear, dry day. Too much humidity can effect this recipe. I always let it cool to room temp. after adding butter and vanilla and before stirring.

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Lori C

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Humboldt, Nebraska, USA

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Reviewed: Jan. 9, 2006

This is absolutely Great. I am not a fan of the "easy" fudge recipes and this tasktes exactly like my Grandmother's old recipe. I did add pecans to mine and it was great. Husband and kids loved it!

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DEHIA

Cooking Level: Expert

Home Town: Hahnville, Louisiana, USA

Living In: Augusta, Georgia, USA

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Reviewed: Dec. 20, 2005

Not too bad. You have to "simmer" for a long time to get soft ball stage. I simmered (mostly very slow boiled) it on Medium and stirred occasionally. If you don't stir, it will burn. It took about an hour to get it to soft ball. Let it cool a few minutes before putting in the vanilla. It's too hot for it. It will lose it's sheen in about 10 minutes. Other than that it turned out great.

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CARIKIRA

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Reviewed: Dec. 12, 2005

I was a firt timer but this recipe made me a forever fudge maker. It takes forever to simmer up to the right temp but patience is the key. The taste is delicious and the consistency is perfect. Be ready to stir for at least 5 full minutes or longer at the end for fudge to lose its sheen. I only got 36 pieces out of mine so i would suggest to double batch it if you are using it for an event or something. Thank you Kim C. for the recipe.

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KCSSTROHM

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Reviewed: Dec. 6, 2005

First batch was a little runny. Second came out perfect. Not to sweet like most fudges. Oh and if your fudge doesn't thicken save for ice cream topping. YUMMY

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AIMCHELE

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2005

This recipe appears easy, but even with a thermometer I still screwed it up. It's not just the temperature you need to watch for, but the cooking time. I was so focused on reaching the correct temp that I did not cook it long enough. End result: the fudge never set up! But here is a yummy saving suggestion: stir in confectioner's sugar and use as fudge frosting for the Chocoate-Zucchini cupcakes! A better end result on what could've been a total waste of quality ingredients. Lesson: So next time you screw up, invent a new recipe.

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MARIAN88

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Reviewed: Nov. 18, 2005

I was looking for a recipe like the one my grandma used to make at Christmas, and I think this is the exact one. It's no easy task to get it right, and its definately an arm workout, but worth it for sure. I love the super chocolatey and not-too-sweet flavor of this fudge. It makes me think of Holidays growing up!

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TENENIEL

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Sep. 24, 2005

This was my first time making candy and it came out GREAT! It took forever to cook though and my arm began to hurt while stirring it but I am sure I will get used to it because I will definitly be using this recipe again!

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Stephanie

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Reviewed: Sep. 11, 2005

I buy my fudge at a local farmer's market because it's the same fudge I remember eating as a kid. I decided to try and make my own with this recipe and I'm glad I did! Turned out perfectly! The flavor is to die for and the texture is wonderful. Nice and firm and a little crumbly. DO NOT overcook this or you'll end up with a thick, difficult to work with mass that still tastes great but isn't very presentable. That was my first try but we ate it anyway.Took a long time to reach the desired temp, but that's to be expected. Thank you Kim C.! Creamy fudge and no cook fudge just isn't real fudge. I guess quite a few people sacrifice taste for convenience. Too bad, they're definitely missing out on a treat!

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KITCHEE

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2005

I followed directions EXACTLY, but it turned out hard, brittle and tasting like a chocolate-chip. It made a terrible crumbly mess. Guess I just prefer ordering it from the proffesionals, at least theirs is smooth and creamy!

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Suzie Joe Jacobs

Cooking Level: Intermediate

Living In: Lake Stevens, Washington, USA

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Reviewed: Dec. 27, 2004

I'm sure it was great, but I never before had the opportunity to enjoy fudge that wasn't insta-fudge (with confectioner's sugar and marshmallows) so I was unsure what to expect. Was a little grainy and brittle, but might've been my fault. It was my first try. Good flavor. Took FOREVER to cook though.

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Kazanoodle

Cooking Level: Intermediate

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Old-Fashioned Chocolate Fudge

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