Reviewed: Dec. 24, 2004

I have never made fudge before and followed this recipe EXACTLY as described. I did think it was taking a long time to reach the correct temp, and was afraid it would burn, however it did not burn. I made a double batch and served it to people who look forward to and enjoy Grandma's Fudge every Christmas. They said it tasted just like Grandma' Fudge. It was EXCELLENT!!!!!

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LADYLORDESS

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Reviewed: Dec. 10, 2004

Okay I don't know if my scoreing is the nicest, but I had troubles with this recipe. I had it simmering for a LONG LONG LONG time and it never got to the softball stage... I began to think that maybe my thermometer was broken so I tested with the cool water.... and it never formed into balls. Finaly I just said forget it and added the vinilla and butter and followed the rest of the directions and it still came out okay... but was kinda hard to get out of the dish... I followed all the drections and just got stuck on that one part... it just never worked for me. the taste was still really good. i didn't have a problem with mine burning... even after it sat on simmer for like 20 mins... it didn't even burn after i turned it up and let it sit longer hopeing for it to get to the softball stage. But yeah.. only problem for me was temp problems.

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SHACKL

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Nov. 22, 2004

I was afraid this would not turn out because all I had was 1% milk, but even that worked! It did take longer than I expected to have to beat it, and it was initially thinner than I expected, but it did thicken and eventually lost the gloss and did just beautifully!

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DBELLE

Cooking Level: Intermediate

Home Town: Florissant, Missouri, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Sep. 17, 2004

This is a nice old fashion recipe without all the marshmellow and chip stuff in it. I had no trouble with mine burning, maybe the lady's burnt because she had it too high or used the wrong type of pot. The secret is to make sure you beat it long enough after the fudge has boiled. YUMMY!!!!

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SUSANJOANNE

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Reviewed: Sep. 4, 2004

I've never liked chocolate fudge until I ate this!

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PSYCHEKKNIGHT

Cooking Level: Beginning

Living In: Pennsauken, New Jersey, USA

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Reviewed: Jul. 13, 2004

My grandmother taught me to make this recipe when I was a child. I've never understood how marshmallow creme and chocolate chips can be considered fudge - seems like cheating to me! I'm 24, so knowing how to make this isn't common among my peers. It's a secret weapon. Thanks for keeping it going!

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UASTEPH

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 12, 2004

TADA!!!! I did it I have never been able to make fudge and be able to eat it without a spoon.. HEHE... This is like the fudge my grandmother used to make before she passed away... I was scared about the not stirring part...Afraid it would burn but it didn't great recipe a little bit of work but it turned out.. Thanks

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TRUBABE24

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Reviewed: Dec. 26, 2003

Thank you so much. I had been looking for a recipe like this forever. My Mom and Grandma used to make Fudge this way. It is GREAT!! Thanks again

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CARMACKP

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Reviewed: Dec. 5, 2003

This recipe works great with a digital candy thermometer. I have tried previous recipes and they have never worked as easy as this one. VERY GOOD!

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ROASHBY

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Reviewed: Dec. 5, 2003

I have been making candy for years and use a professional thermometer. I found this recipe a complete failure. Not stirring the chocolate caused it to burn. Try stirring and a higher flame so that you get to the soft ball stage quicker. Then you will get excellent results

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CYBERCASE

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Reviewed: Nov. 15, 2003

This fudge is good and fairly easy to make, but the recipe is missing a crucial step. The mixture should be allowed to cool before the final stirring phase begins. My first batch burned because of this.

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GADJE

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Reviewed: Jun. 9, 2003

Wonderful Recipe! A little Sweet but very smooth and easy (at least for me) to to make...

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Joey Byrtus

Home Town: Red Deer, Alberta, Canada

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Reviewed: May 31, 2003

Too sweet, and a pain to make; I wouldnt bother...

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KATHERINE R C

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Reviewed: Feb. 2, 2003

There must be an art to making fudge. I followed the recipe exactly....my failure seemed to be in the last two steps. Perhaps I didn't work fast enough, even though I was making a conscious effort to. The taste was excellent, but the texture was all wrong. I think fudge is one of those things you have to see someone make a couple of times in order to be able to get it right....at least the old fashioned kind without marshmellow cream, etc.

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UmmOmar

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Amman, Amman, Jordan

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Reviewed: Feb. 1, 2003

I too used to make fudge with thus recipe in the 50s. It used to be on the Hershey's Cocoa Tin but I couldn't even find it on the Hreshey site. I have been looking quite a while for this exact recipe. Like others, making fudge with choc. chips & marshmellows just dosen't cut it. Thanks!!!!

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BETH MCFEE

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Reviewed: Jan. 25, 2003

a bit on the bitter side and a little too soft for my liking

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OHMYGODFREY

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Reviewed: Dec. 15, 2002

This recipe was on the Herschey's cocoa can for many years and I made it back in the 50's when I was a young girl. The marshmallow, chocolate chip recipe came out in the early 60's. I like it too, but to me it's not true chocolate fudge.As others have stated, you must leave it to cool to 110 degrees before adding butter and vanilla and then beating.

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KARMAQUENCES2

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Reviewed: Dec. 8, 2002

This is the same as the old world french fudge recipe that's been in my family for generations. It does take precise timing, strong arms for the beating stage, and even a little practice. But even the failures are delicious, testing the gooey soft-balls is fun in itself, and scraping out the pan is one of my favorite childhood memories. This is a different world of fudge than the marshmallow creme/chocolate chip concoctions so popular now, and has a much more RICH, deep cocoa flavor. Growing up with this fudge, I've never understood the appeal of the 'quick & easy' recipes, as fudge for us was a tradition. I wouldn't recommend doubling the recipe in the same pan, as it's hard to beat as it is.

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DANICASB

Home Town: Burlington, Wisconsin, USA

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Reviewed: Apr. 29, 2002

It's pretty good for such and easy desert.

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ANTHONYHP

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Reviewed: Dec. 29, 2001

Excellent. Be sure to add that the fudge should cool to 110 degrees before beating.

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CAMBRON

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Old-Fashioned Chocolate Fudge

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