Recipe by MTOUK
"A family favorite for years, this is a melt in your mouth fudge which will satisfy even the most insistent chocolate craving."
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2 (1 ounce) squares
unsweetened baking chocolate
This recipe is not for the Novice cook or the impatient cook. If you are looking for a quick, easy recipe, then try one of the fudge recipes using marshmallow creme. With that being said, I decided I was going to step up my fudge game, and try one of the "old fashioned" fudge recipes (which this is). The keys to this recipe are patience, having everything ready before you start, and a candy thermometer (sorry, I don't have a lot of faith in the cold water test). With that being said, this recipe was excellent!!!! If you follow the directions to the "T" (I waited until my candy thermometer registered 240) this recipe will turn out as promised. I did add chopped walnuts to the recipe (I like my fudge with nuts) and the fudge was wonderful, just like grandma used to make. Also, you can't substitute Splenda or any other artificial sweetener - if you're going to do this one, leave the fat/calories intact (and trust me, I'm not the advocate for leaving those intact). Also, if you use a deep saucepan/pot, it will keep the mixture from boiling over. Thanks for sharing such a wonderful recipe! I will definitely make this one again.
Although this was an easy recipe to follow and make, I found that the fudge was way too thin and I didn't care for using the unsweetened chocolate squares. If I were to make this recipe again I would use milk chocolate and put it into a bread pan to make denser pieces of fudge.
DOES NOT MAKE A 9x9 PAN! The taste is incredible however. The reason why everybody else's didn't turn out is probably because they didn't have a candy thermometer. Some people don't realize how handy these are. Candy is very tricky and requires a lot of patients. One hint: after it has reached 240*, don't let it sit for 10 min, beat it immediately following with a mixer just until it is slightly thickening than pour it into the pan. I added marshmallows into mine. they just swirled into marble fudge. they were awesome. Great recipe!
Easy-on-hand ingredients, and VERY GOOD! Some tips: follow recipe exactly, use whole milk, cook milk/butter/chocolate on med high instead, and use candy thermometer to reach 234 degrees. Also, expect to beat the fudge 6-7 minutes by hand for it to lose its gloss.
This would have been the perfect fudge if I had just stuck to the recipe. DON'T USE SOY OR RICE MILK!!! It would not set but became a gritty yet delicous slop. Chocolate and water DO NOT mix!
My first attempt at making fudge is a success! This recipe is an easy way to fix a chocolate craving. This submission will certainly go into my recipe box. Thanks for the recipe.
Very good fudge recipe. I found that by raising and lowering the gas between 3 and 5 (out of 9 markers )and back again helped to avoid the mixture burning.
Boil and mix for around 5 minutes.
I don't use candy thermometers but if you find the cold water test not working, try just pouring a drop on to a cold work surface. after 1/2 a minute or so it should be softly set. (careful it may be hot.)
When the mixture is ready to take off the heat you will find that the candy mass has thickened and reduced in quantity.
Another tip is not to beat too long to get the shine out or it will begin to crystalise and taste more grainy.
Thanks for a good recipe and all your tips.
On my quest for the best fudge recipe I decided to try this one. I am new to candy making so I tried to follow the recipe as closely as possible. The one hitch I ran in to was that as I cooked the mixture on medium, the candy thermometer seemed stuck at about 200 degrees. After about 8 minutes I incresed the heat to medium high (number 7 on my stove) and eventually I hit the requested 235 degrees.
The fudge is very tasty and I love the texture, and there is either a nutty or a slightly burnt taste to the fudge... I can't decide which.
My question for any fudge experts out there is this... should I have just waited (and left the stove set at 5) and the temperature would eventually rise to 235 or was I to increase the temperature once the sugar was added and dissolved and hit 235 as quickly as possible.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 21
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