Chocolate Fudge

Total Time:
40 min
10 min
30 min

64 (1-inch) pieces


Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

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    BEST FUDGE EVER! This candy is HARD to make if the most you have ever baked was chocolate chip cookies..... but if you put the time into and and have a well-calibrated thermometer, you'll have DELICIOUS fudge! 
    Just make sure you: 
    1) have a well-calibrated and trust-worthy thermometer 
    2) follow directions as prescribed 
    3) Use a water test to make sure you're at the soft-ball stage of sugar 
    4) Do not stir once it boils and until it reaches 110 degrees F (1 hour after you take it off the heat)
    I made this fudge a few times before it came out great, the key was to find the correct thermometer. I use a digital probe type thermometer, looks kind of like a yellow pen. Other thermometers were inaccurate. I also doubled the chocolate, and added some salt and a tiny bit of coffee. Comes out amazing. I let it cool for probably an hour to get cool enough to stir.
    GulfportGirl. We always use unsalted butter in the professional kitchen. Most serious cooks and bakers do so, also.  
    You are wondering about the accuracy of the cooling temperature? As long as the mixture is cool enough to keep the vanilla from evaporating in steam, then your fudge will be as tasty as the recipe intends. It doesn't need to be a precise temperature when used in this manner. 
    PLEASE FIX THE WRITTEN RECIPE! DOES ANYBODY FROM THE FOOD NETWORK READ THE REVIEWS? The video states "unsalted butter" the recipe states "butter" which I interpret as salted butter! The recipe states "cool for 10 minutes or until the temp reaches 130 degrees" The video says cool to 110 degrees! OMG!
    This fudge was perfect! It was creamy and smooth, not at all grainy. I did use my hand mixer to beat it because I just don't have the arm strength to do it by had anymore, and it still turned out great!
    Can you use honey instead do corn syrup. It's not so good for diabetics.
    Amy, I'd say the corn syrup would be the least of the diabetic concerns. Although even the small amount of corn syrup is certainly not a "diabetic-friendly" ingredient, the copious amount of sugar in any fudge recipe should rule this food as something a diabetic should be eating.
    It's not so good for anybody. I'd love to know the answer as I make it a point to not eat anything with corn syrup in it.
    Reply to mramming. I think it may be a typo, because on the video he says to cool it to 110. And 110 Celsius converts to 230 Farenheit, which gave you good results, and it makes since it would only take about 10 minutes vs. the half hour to go to 130F.
    Is 130 a typo? I let it cool to 130 F, which took over 30 minutes in a 62 degree house. I stirred for a minute, and it set up like cement. I tried it again, and let it cool to 230 F, stirred it for a minute, poured it into the pan, and it was perfect.
    i dont know if its the same for every household to have the privelege to have a house keeper whose a Black, but Miss May sure knows how to whip up some good fudge!
    Yummy and a great recipe for your first foray into making fudge. Note: the marshmallow cream and chocolate chip confection does not count. 
    One suggestion that I'd make for easier pan-forming. Cut a second piece of parchment paper at 8x8 inches (or the size of your pan). Once you have all the fudge dumped into the pan, cover it with this "lid" and press it out flat with your fingers.
    in the video for good eats episode, he says that if you have high humidity to up the cooking temp and when it cools over night it will go from stiff to a softer consistency
    I have tried and failed to make fudge at least once a year for the past 10 years, muttering "Never again", along with quite a few curse words, while scraping a giant mess into the garbage can. I really did mean it the last time, but, thanks to being pregnant, I could not get over the craving for lavender fudge, something I had only eaten once while on vacation. Thanks to this recipe, the video, and some very helpful reviews, I finally succeeded in making a batch of fudge so wonderful that I didn't even feel ashamed for eating the entire batch in one day. The video was especially helpful. Alton Brown has a way of explaining the science to cooking that makes it easy to understand. If he had been my Chemistry professor in school, I probably would have paid better attention! 
    I agree with blotchka. I made my first attempt last night and got the temperature to 236. It was completely gooey last night and this morning the top 1/3 was mildly solid while the bottom 2/3 was gooey. The taste is great but I think the temp is wrong. I will probably try it again and take the temperature higher.  
    I am near the ocean just above sea-level. 
    I was also concerned about the pan not allowing the mixture to cool down. After 10 minutes, it was still at 180. It took 30 minutes to get down 145. Thought that next time I would transfer the mixture to a mixing bowl but an ice bath for the pan might work too.
    I tried this recipe a million times and it never sets up. It's never quite solid, but it makes good hot fudge at least!
    You might check your candy thermometer. The cheap ones can be way off. If fudge sets too hard, you can add water, and recook it. Also the case if it is undercooked. Just don't add nuts until you know for sure it will set.
    I am at 6000 ft, and this recipe turned out great! I never tried to make fudge before. My boiling point for water is 201 degrees, so I just subtracted 11 degrees for my boiling point, and went with 223 instead of 234. It took an hour and a half to cool to 110 degrees. After that, stirring took about 10 minutes. It was my first recipe that I tried for fudge. It came out great!
     PS. I have now tried 3 additional batches. Each one has come out great! I have a batch ready for my neighbors. Wonderful recipe. If you are not at sea level, adjust the temperature accordingly. Reduce about 2 degrees for each 1000 ft. If the fudge comes out like cement, it got too hot. If it does not set, it wasn't heated enough.
    Great recipe. Used the book version which included a weight for the sugar (22 oz and suggested putting the pot in a room temp water bath to cool the mix down quicker creating a better texture.
    I made this last week and it was very sweet. I did not have any problems with texture (it was actually quite smooth. However I would recommend watching the video and using the printed recipe especially for time and temp. use the video. Overall I would rate it as very good. Trying it with milk chocolate today
    5 stars for the eventual final product but I took off one star for making me work to figure it out. I don't know why but Alton's team ended up with a different recipe online, a different recipe in his book, and a different one on TV. Using the book and the online versions, I watched the TV show again and came up with what I consider to be the recipe that combines them all and gives the result I think Alton was going for. Start with the online recipe here and make these modifications.  
    - The first addition of butter is 2 Tbsp. The second will be 1 Tbsp. (total remains the same 
    - After the initial stirring on medium heat, don't stir again until after adding vanilla. 
    - Instead of waiting "10 minutes" to get to "130 degrees", wait until it gets to 115 degrees which will take 45 minutes to an hour. 
    - The faster you beat, the finer the crystals says Shirley - should take about 10 to 15 minutes of stirring. May need to be pressed into the pan.
    Alton, this chocolate fudge recipe was fabulous!! I don't usually even try to make fudge but my husband who watches your show all the time told me about your recipe. Needless to say my husband was very happy with the results. I will definitely make it again and again....
    Alton, I was so disappointed. I usually like your recipes, not this one. First 234 degrees crystalized the sugar then the 10 minutes or 130 degress, maybe the 10 minutes, but I went with the 130 degrees and the fudge was almost set already. Struggled to get the vanilla and nuts stirred into it. Fudge came out hard and the feel of sugar crystals made it not enjoyable. As a caterer I am not a beginner in the kitchen, so I do not feel this recipe is even worth a second try.
    Absolutely AMAZING. I could probably eat the entire pan. . .one KEY instruction I wish was mentioned in the recipe. There is only about a 15 second window between the "matte" look you're going for and the fudge solidifying to the point where you'll have to press it into the pan (with great difficulty. So move quick once you see matte.
    Not sure if I did something wrong or what but this came out all WRONG! I followed the directions to a T and after cooling over night, I woke up to a dish filled with a brownie like consistency. Will not be trying this again! Waste of time and $$ on the ingredients.
    You don't cool it over night. You cool it to a certain temperate and then beat it until it is no longer matte. Then you pour into your dish and cut into desired sizes.
    This was absolutely delicious and I'm definitely making more! I've never made fudge before in my life, and I was terrified because I know how tedious candy making can be, and after I screwed up my caramel I've been scared to make anything again. I would have to agree with everyone, definitely watch the video before you make this because it is different than the recipe posted. Let it cool to 110, and I'm rating 4 stars because it took an hour+ to cool down all the way. Mine turned out a little soft, but that's because I didn't let it heat completely in the beginning so it didn't get QUITE as firm as it should have, but sticking it in the fridge solved that problem! YUMMMMMY!!
    FANTASTIC recipe, I would have to say I think this is the best fudge I've ever had, however make sure to follow what he has on the video vs the recipe above, don't stir, move, shake, etc the fudge once you've taken the lid off from the 3 minutes and put the thermometer in also let the fudge cool to 110 degrees instead of 130, makes for a much better texture. Rule of thumb for fudge- if it feels like you're stirring cement just before it completely hardens, it's done and ready to be put in its final container. Also some of the ingredients I recall specifically the sugar and butter are off in the above recipe.
    I don't have much of a sweet tooth, but this fudge recipe keeps calling me back for another bite. Yum!!!! Something to note: If you live at altitude, you MUST adjust the cook to temperature of the recipe or the fudge will come out grainy and set much too quickly. In Denver (5,300 feet, the magic temperature is 225 oF instead of 234 oF. Rule of thumb is to subtract 2 oF for every 1,000 feet above sea level. The recipe is also sensitive to the first boil step where you cover the pot. The first couple of times I made it, I followed the recipe and turned the heat down to medium low. The third time, I forgot and the fudge came up to temperature too quickly. It was still good, but a bit grainy. The first two batches were as smooth as silk. FANTASTIC recipe.
    Yuck!!!!!!!!!!!Horribly sweet for one, and possibly because I did something wrong, but very dry and brittle.....again Yuck.
    I have been making this for years! Even people who 'don't like fudge' try it an LOVE it! If you don't' pay close attention to the instructions, it can easily go awry. Watching the video several times also helps.
    I just made this fudge. It's tasty and easy -- if the directions are followed exactly. To reduce the temperature to 130 degrees took much longer than 10 minutes, more like an hour. One precaution: watch the mixture carefully when beating. It sets up very quickly and does not pour easily from the saucepan. I was out of unsweetened chocolate, so I used semi-sweet. The flavor is still very chocolately. I usually use a marshmallow-cream recipe to make fudge. This is equally as good, but it's a smaller batch.
    1st time ever making fudge, turned out perfect. Did take a lot longer to cool down to 110 about an hour.
    Great, one thing I do is to measure one cupof sugar at a time,pour it into a larger cup to use my hand mixer, pouring now powder sugar in to pan after each cup. Then same thing with 3/4 cup. If you don't fudge might turn out grainy.Also I add one ounce of white chocolate and two Tbs. of malt at the same time as the first ingredients.
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