Reviewed: Jun. 1, 2013

This recipe throws you off, so I will give you some tips. It says to beat the mixture with a wooden spoon until the mixture loses it's sheen and THEN pour it into the bowl. What you do once the fudge reaches the right temperature is take it off heat for 2 minutes. Then beat it with a wood spoon. After you have done that, mix in the vanilla and quickly pour the mixture into the pan. I followed the directions but once it got thick, it was un-pourable and already turning/ed into fudge. Bottom Line: You need to pour the fudge into the pan when it is still glossy and liquid-y and pourable. Follow this and you will turn out with amazing fudge.

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Reviewer:

epic

Reviewed: Apr. 20, 2013

Mine is soupy, but tastes good. I think I was impatient and didn't let it cook long enough. :(

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Reviewer:

blayne7

Cooking Level: Intermediate

Reviewed: Dec. 23, 2012

This is a good recipe that I've used for years, the only thing that should be done differently is, once the ingredients reach a boiling point reduce the heat to a slow low boil and DO NOT STIR . Stirring causes crystals to form on the pan and can deter the consistency. I add black walnuts and walnut flavoring instead of vanilla after it is removed from heat and beat by hand until gloss is gone then pour quickly into buttered pan as it sets up rapidly.

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Reviewer:

joyce

Home Town: New Albany, Indiana, USA

Living In: Louisville, Kentucky, USA

Reviewed: Dec. 19, 2012

I was looking for a yummy fudge recipe that I had ingredients for. Some of the reviews made me nervous, but I succeeded and I am not a master chef and had two little ones "helping." Read through the other reviews so you know what to expect. Also I appreciated the suggestion on using a kitchen-aid to do the stirring (it took forever to lose the gloss, I couldn't imagine stirring by hand.) My kids loved it. Should have doubled the recipe.

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Reviewer:

grimcamille

Reviewed: Dec. 17, 2012

I love this kind of fudge. In my opinion, the other stuff with marshmellow creme isn't really fudge. The problem I've had with this is beating it after it's reached the softball stage and cooled. It takes some major arm strengh and endurance! Some hints in working with this kind of fudge: Sift the sugar and cocoa together before mixing it with the other ingredients, it'll blend better with no cocoa lumps; butter the sides of the pan, use a heavy-guage sauce pan. Do not disturb the fudge once it starts to "roll" boil. Using corn syrup AND sugar helps to keep the sugar from crystallizing and ruining the entire batch. If the fudge is grainy after it's cooled-crystalization of the sugar is the culprit. Don't scrape the sides of the pan as the fudge cooks, that can also be dangerous-if you have one sugar crystal on the side and it gets into the fudge it will ruin it. Once the fudge starts to thicken (as you're beating it) and loses it high gloss, THAT is the time to get it into a buttered pan. ALSO, do NOT use one of those spray products to grease the sides of your cooking pot, there is something in the product that will keep your fudge from thickening. I've learned all these hints from mistakes I've made. Good luck. This is definitely worth the effort!

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Reviewer:

SukieD

Reviewed: Oct. 8, 2012

This is an awesome recipe. I used Alton Brown's directions with this recipe and it turned out perfect not grainy . Use half the butter when cooking and the other half when it is cooling. Once it hits 234 degrees or the soft ball stage which ever comes first turn the heat off add the rest of the butter and let it cool without stiring for 10 min and with a wooden spoon beat the heck out of it for 20 min more or less until it losses it glossyness it hurts your arm after a while but its worth it.

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Reviewer:

cutefey

Reviewed: Jul. 15, 2012

This was dry and crumbly, but I will give it four stars because I most likely did something wrong! It was my first time making fudge.

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Reviewer:

QueenCook

Cooking Level: Beginning

Home Town: Zanesville, Ohio, USA

Reviewed: May 5, 2012

Definitely prefer with peppermint extract. Skim milk works fine. Also have used stand mixer twice with excellent results- after removing mixture from heat, pour directly into mixer bowl. Top with margarine (I use 1 tbsp.) and extract. Let cool a bit, protected from disturbance and particles (30 min. seems to work fine), and then mix with dough hook on low/med setting until mixture is noticeably thicker and loses glossiness-meaning the part the spoon or hook has just touched is lighter and less glossy then the rest (usually takes 10-15 min.). Easy! Be sure to have buttered pan (a loaf pan is perfect for this amount) and spatula ready, as soon as you stop the mixer the candy will harden very quickly! Also, when I was measuring the temp., 225 was about right, but you'll be able to judge whether it's cooked long enough just by its appearance after you've made this a few times- for me this cooks for about 10-15 min. just below the medium setting on my stove, with just a few stirs with a whisk to keep it from burning on the bottom. As long as you follow a few basic rules, this takes very little effort. The waiting is the hard part! Thank you for this recipe!

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Reviewer:

lisa504

Reviewed: Mar. 10, 2012

Pretty good fudge. The taste was great, but it came out a bit hard and grainy, I think because I let it cool a bit too much before pouring it into the 9x9 pan as it got really hard on me before I had it totally poured. So, I ended up scraping huge lumps of fudge off of the spoon into the pan, and then pressing it down with my hand... not very classy but it worked. Anyway, I'll be keeping this recipe and trying it again, next time not letting it cool quite so much before getting it into the pan. Thanks for sharing!

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Reviewer:

Chris

Reviewed: Dec. 10, 2011

Made this and a marshmallow version to compare. This one has a better flavor and texture. I used evaporated milk and doubled the amounts of the ingredients - otherwise the pieces will be very thin. Here's why I couldn't give it 5 stars: as directed I stirred until it lost the gloss and it VERY quickly solidified in the saucepan. To salvage, I chipped it out of there and put it in a double boiler, adding a little more evaporated milk and stirring until it was able to be poured into the baking dish. That worked, but next time I'll pour as soon as it starts to lose the gloss. Requires a lot of hard stirring, so be ready for an arm workout. Have an extra spoon on hand in case it breaks. Worth it? YES!

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