Recipe by BUCHKO
"This is a lot of work, but well worth it. This fudge never lasts past the day I make it."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
distilled white vinegar
3 (1 ounce) squares
The ONLY problem with this recipe is that it makes far too small a batch of fudge! The flavor is absolutely great.
There were a couple of tips from previous reviewers that are worthwhile for any fudge recipe from scratch: heat it to boiling slowly, over medium or med-low heat; let it cool all the way before you begin beating it; wipe down sides before you beat it. I would add to these suggestions - make sure you don't cook it past the soft-ball stage or 234 degrees (I found boiling for 5 minutes was just a tad too long) and after it's cooled don't beat it *too* long - you can go past that perfect fudgey texture to something grainier if you do.
OK, sounds like someone else had the exact same experience as I, on the same exact day!! As I (we)left it to cool, it got so hard in the saucepan, I couldn't do anything to get it out. I had checked my themometer for accuracy before starting (twice!) and actually followed the directions. I have no idea what happened. Unlike the other reviewer, what I could chip away and taste, was DELICIOUS, which made it even more disappointing.
It took me 3 times to get this recipe right once I learned to heat up the fudge very slowly it worked perfect everybody loved this fudge.
This recipe is really good. Make sure that when you let it cool you let it go all the way to 110 degrees F. Otherwise it will be grainy. Also, use a damp pastry brush or damp towel to wipe the sides down. If you pour the fudge out with the sides still all goopy it will not be as smoothe as it could be.
The first time I made this I forgot to cover the pan and it came out great. The second time I did cover the pan and must've cooked it past the soft ball stage because it ended up dry and I had to throw it away. I found the reviews for this and the other old fashioned recipe helpful concerning avoiding sugar crystals and when to stir and not to stir. Also I tested for "soft ball" stage the old-fashioned way; it doesn't really form a ball by itself - you have to form it into a ball in the water, but you can easily flatten it when you remove it from the water. After this I ran out of unsweetened chocolate so I tried the other old-fashioned fudge recipe (the one using cocoa powder) and it took forever. I will make this recipe again!
I just got everything ready ahead and it didn't make it as hard to do...good taste..mine did turn out a little grainy..but it always does..
my father in law loves fudge and i made this for christmas for him... he loved it! and another friend said it was just like her moms!
I think 238 is too high I boiled it for about 3 minutes and checked the old fashioned way since my mom was there to help the thermometer kept slipping off and I think I got a reading of 225-230? The fudge came out perfect like my mom remembers my gramma making. thank you this was my Christmas gift to her.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 37
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make simple old-fashioned chocolate fudge.
See how to make a rich-and-creamy peanut butter fudge.
See how to make tasty fudge with swirls of white chips and bittersweet chocolate.