Old Time Chocolate Fudge

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This is the worst fudge I've ever made. It did not set up immediately as she said it would. I bought enough to make 5 batches and I'm so disappointed in the outcome. I even used a candy thermometer to make sure it was the right temperature, and it still couldn't be cut until an hour after it cooled and it broke apart, was gooey, and anything like fudge I've made in the past. This is not a good recipe, I'm not happy about wasting all the money for it including th Ghiriadelli Cocoa.

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I fallowed the directions even using a candy thermometer. The temp was right and also made a soft ball in cold water. It any set about half way. Is there anyway to fix it.

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I wish I could tell you how this tastes, but it's sitting in a pan. It's chocolate soup with nuts. This recipe said nothing about mixing it till the sheen is gone. I'm so disappointed.

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Had a good flavor, but wound up tacky. I used the candy thermometer and followed it to a T. This recipe stuck to my teeth.

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This is the same recipe I used as a child. (10 - 12 years old My mother raised us ten kids alone. She would read to us each night after dinner (Little House On the Prairie series; Little Women, etc I would be in the kitchen making pop corn (we would roll up newspaper into cone shape and eat our popcorn from it I would make fudge and run into the living room where mom was reading, with a sample in water when i thought it was ready. Sometimes it wasn't quit ready and it would not set up. When that happened we all took a spoon and scouped it up and ate it off the spoon. It was just as good (I sometime get hungry for that SOFT FUDGE Thanks for the memories ! !

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Maybe it was beginners luck, but I had no problem with this recipe. I even used the cold water test instead of a candy thermometer, IT CAN BE DONE! I used a wooden spoon as recommended, along with adding 1/2 cup peanut butter into the mix after cooking. I omitted the pecans, couldn't afford it. The only thing I thought confusing was 'beat until it loses the glossy look'. Well mine never did that but it did sorta thicken, so I just kept beating the crap out of it until I felt like it might pan out. It's delicious, I can't stop eating it (I'm not kidding, I CAN'T.

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Its exactly what the recipe says.. Old Fashioned. I learned to make this type of fudge when I was about 10 or 12... I messed up a few times..but each time I made it I learned something .. This recipe is similar to the one my grandmother taught me. If you want an easy milk chocolatey recipe then find a different recipe. If you want a true chocolate fudge recipe that gives you deep, rich, creamy fudge that melts in your moth when you bite into it then read the reviews, there are a couple that explain the soft ball method and how to beat the fudge AFTER cooking it so that your fudge comes out correct. This is a great recipe and works for those who know what they are doing...it is a little bit of an art, but so worth it to learn and pass on to your own children.

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For all the "failures" out there this is "Old Time Chocolate Fudge" emphasis on "Old Time...". And it is rated "Intermediate" a word that generally causes me great anxiety. Perhaps the trick to making this particular fudge is to be, well...old! I'm old enough to remember when most of America had never even heard of all the fancy chocolates we bake with today, but every kitchen cupboard had a tin of Hershey's Cocoa in it with this general recipe on the back. When my mother made this chocolate fudge for our family of 7, it was a BIG treat. Her's came out perfect each time without a candy thermometer. Just drop a little into cold water and wait for the ball. No ball, no candy...yet. Came from practice I guess because her's even came out on the most humid Ohio Valley summer evenings. Always intended to get this recipe from her but summers came and went and before I knew it her memory was failing then she was gone. I have been searching for this "old time" friend for years. If you follow Cindy in Parksville, KYs tips it really is simple and inexpensive to make compared to some fudge recipes. I used to make my father-in-law his favorite "Million Dollar Fudge" for Christmas every year. It cost nearly a MILLION dollars to make and isn't as good as this fudge. Thank you so much Paula for the recipe. A simple recipe that created wonderful childhood memories. Isn't that what cooking for family and friends is all about? Members of my family are leaving me now so its nice to be able to pass these recipes down to my grandkids. Next time I'll know where to look first. For Cindy in Parksville, KY, I laughed when I read your review. We made ours just as you explained minus the peanut butter. That was strictly for a peanut butter fudge day!

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This is the same recipe I grew up on with just a few adjustments...I added a half stick butter instead of 6 tablespoons and 1/2 cup of peanut butter after the "soft ball" stage (The peanut butter makes it perfect in my opinion. Also, you don't stir fudge once the sugar dissolves and it begins the slow boil.....stirring can cause sugar crystals to form on the sides of the pan and in your fudge which makes it gritty. And I was taught that you only use a wooden spoon to beat the fudge with because it doesn't conduct heat and allows fudge to cool properly as you are beating it. Once fudge has reached the "soft ball" stage I add my butter, peanut butter and vanilla and begin to beat it with the wooden spoon....sometimes this takes quite awhile and lots of patience as I have learned that the weather also plays a part in how fast your fudge sets up. Once the fudge starts to lose the "glossy" look it generally begins to thicken quickly which tells me it is time to pour into my buttered dish!! It took me many years to make this kind of fudge and have it turn out "right".....experience makes a good fudge maker as does any kind of cook. Don't get frustrated just pay attention to the stages and try try again until you get it :

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I followed this recipe exactly and my fudge never set! I think the instructions should have mentioned me detail