Chocolate Fudge

Total Time:
40 min
10 min
30 min

64 (1-inch) pieces

  • 2 3/4 cups sugar
  • 4 ounces unsweetened chocolate
  • 3 tablespoons butter, plus more for greasing pan
  • 1 cup half-and-half
  • 1 tablespoon corn syrup
  • 1 tablespoon vanilla extract
  • 1 cup chopped, roasted nuts, optional
Watch how to make this recipe.
  • 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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4.1 224
One other tip once you hit all those key points I mentioned and are stirring like crazy you will know its ready when no fudge falls off the spoon. Time for the buttered scraper to get it into the pan.<br /> item not reviewed by moderator and published
It worked, but I am still searching for that perfect fudge flavor I followed the recipe pretty closely, but when it was cooling and the temperature got down to about 150, I put my pot in a bowl of cool water to hurry it along since I needed to leave. It helped, I got it done in time and it did not ruin my fudge. While the texture was what I was worried about, I was surprised to find that the flavor was lacking for me. It was too sweet and not chocolatey enough. I thought this recipe was going to be "the one" but for me it isn't. item not reviewed by moderator and published
First of all there's a discrepancy between the recipe and video, which is very confusing.<div><br /></div><div>I followed the types recipe to the T and got an extremely grainy texture. I wouldn't reccomend this recipe if you're looking for a silky smooth and creamy fudge.</div> item not reviewed by moderator and published
I followed the recipe exactly, checking the temps with 3 different thermometers. It came out pretty good, and the people that have tried have all enjoyed it. However, it just didn't have the moist, creamy texture I was hoping for. For the amount of work required (constant monitoring of temps), I was hoping for better results. I'm going to try some other recipes. I may come back to this one after all, but it just wasn't quite what I was going for. item not reviewed by moderator and published
I made this recipe twice today. The first time I pretty much stuck to the recipe, and it was good. (I used unsalted butter and then added a pinch of salt ands tarted the beating at 150 degrees.) The second time I made it, I brought the temperature to 236 degrees ( instead of 234), doubled the vanilla and added an extra T of butter to the recipe plus 1/8 teaspoon of cinnamon, one of my favorite chocolate enhancers. (I wanted it to be undetectable as an individual ingredient, but my nose knew it was there.) Also, I use a digital thermometer and live in Florida. My favorite recipe for fudge until now was Siver Palatte's recipe. Now with my minor adjustments, I think this recipe is great in both texture and flavor. item not reviewed by moderator and published
All these haters are killing me, I've made this fudge probably about 10 times and it always comes out great. My family always begs me to make it for family gatherings, I'm here because I can't find my written down recipe and I'm making it for Christmas. If yours doesn't come out right it's not the recipe, it's user error. I add marshmellows and almonds for rocky road fudge. item not reviewed by moderator and published
This recipe does not work. 234 is too high a temp. I only got it to 230 and the sugar started to burn. Ended up with a hard crystalline fudge. Not soft moist fudge that I'm used to. I will go back to my trusted recipe. item not reviewed by moderator and published
Corn syrup? Why not just save the time and make the Carnation version with the marshmallows. Ew. Whatever happened to the Baker's chocolate recipe from 40 years ago? item not reviewed by moderator and published
I made this recipe twice exactly as Mr. Brown stated, even buying a new candy thermometer and wooden spoons to stir. It came out both times dry and flakey! I had to reheat it in the microwave, and I added a 1/4 cup more of corn syrup and a 1/4 cup of butter. I stirred it just to combine and poured it in a buttered pan. It was then perfect! The taste is delicious, but the texture is horrible if made as written. Hence, 3 stars. item not reviewed by moderator and published
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) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Can you use honey instead do corn syrup. It's not so good for diabetics. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Iu_moops. 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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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.... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Yuck!!!!!!!!!!!Horribly sweet for one, and possibly because I did something wrong, but very dry and brittle.....again Yuck. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
1st time ever making fudge, turned out perfect. Did take a lot longer to cool down to 110 about an hour. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Great fudge. If you know and understand the science of sugar you won't have any trouble. My dad has a sweet tooth and I always make him fudge at Christmas time. The is now my favorite. item not reviewed by moderator and published
Oh wow was that good! So smooth and creamy it was like eating gourmet hot chocolate!! I actually substituted evaporated milk for the half/half, so I don't know how much difference that makes. When I was melting the ingredients before turning it up for the boil, I did constantly taste test the mixture until EVERY last trace of sugar was completely dissolved! Also, after it had cooled to 110 (as he says in the video, not 130 like the written recipe! my husband and I took turns beating the dickens out of it. One of us held the pot while the other beat beat beat, then when the beater got tired, we'd switch. There are a couple differences between the video recipe and the written recipe, for whatever reason! The video recipe uses a bit less butter and advises to wait until the fudge cools to 110, not 130. And I went off what was in the video. We devoured it, it was so delicious! I'm definitely saving this and making some for Thanksgiving and Christmas!!! item not reviewed by moderator and published
I wont be making this one again. Alton i love ya, but this was terrible. I am comfortable with my skills and am not new to baking or candy making. Lets start with the taste. I used high quality unsweetened chocolate and found that the flavor tasted like cheap semi sweet chocolate chips, which i do not care for at all. Everything went fine with the recipe. I even made sure that ALL the sugar was desolved...until i was ready to put it into containers, the fudge was oily and became grainy. item not reviewed by moderator and published
This was the first time I ever made fudge and this recipe was very easy to follow and it came out very good. The only complaint I could make is that it was a little bit grainy, but that may be becasue of my lack of experience. I would definitely try this recipe again. item not reviewed by moderator and published
I made this recipe twice, back to back, and it came out awful both times. I don't think it's the recipe as much as it's me and I am just trying to figure out what I am doing wrong. I went by the recipe step-by-step and ended up with a hard inedible lump of chocolate. It seemed to take a long time to get to 234 degrees and even longer to get back down to 130. Any advice? (note, i have a gas burner, so keeping the temp even is not an issue. I gave the recipe a 1 only because I had to rate it. item not reviewed by moderator and published
This recipe is delicious! I think the only reason that this recipe's avg. rating is 4 stars instead of 5 is because it is a true fudge recipe and therefore more difficult than many of the other "fudge" recipes on this site (Giada's or Nigella's). I recommend that before you make this recipe you look online for a video of the entire episode because it includes a lot of helpful information and facts. My pointers are: 1 Watch your candy's temperature like a hawk to make sure you aren't over or undercooking. 2 Do not stir the candy once it begins to boil. 3 "Remove from heat" means just turn off the stove. 4 Do not try to cook this in a cast iron dutch oven. The irregular surface encourages crystals to set up shop on the sides of the dutch oven, which can be disastrous once the mixture cools and you have to move it to the pan. I was able to save my batch from such a fate by being extremely careful, but the next time I would opt for a less-sturdy saucepan in favor of its regular surface. item not reviewed by moderator and published
I liked the recipe very much, but I have a nephew who has been advised against eating corn syrup; are there any alternatives I can use so I can make him a batch? He feels very left out because his brothers can eat. item not reviewed by moderator and published
It is easy to make I thought. After making it I tasted it an mine turned out kind of griddy. I'm not sure what went wrong or if its just that way. the flavor was okay. item not reviewed by moderator and published
I’ve made this fudge several times and it always comes out perfectly. I guarantee that if you follow the recipe precisely and use the exact ingredients listed, you will be rewarded with perfect fudge. Candy making is not a place where you want to experiment with quantities, ingredients, or technique. Several people have commented that the fudge didn’t setup properly. The most likely cause for this is that the temperature of the sugar syrup wasn’t high enough. The difference between the thread stage [syrup] and the soft-ball stage [fudge] is only 5-degrees. Make sure you are using an accurate candy thermometer, with sufficient resolution. A thermometer with graduations every 10-degrees won’t cut it. A few other things that can cause this fudge not to setup are adding too much liquid, or the wrong liquid [half and half, not milk], substituting vegetable fat [margarine] for butter, or using the wrong chocolate [use a quality unsweetened baking chocolate]. Good luck. item not reviewed by moderator and published
Best fudge I've ever made. I didn't watch the video but the fudge came out creamy and smooth just the same. I've made other fudge recipes that were good but this was the best yet. A keeper now for my Christmas fudge making. I did use a candy thermometer and followed the receipe as writen and it still came out great. item not reviewed by moderator and published
It never hardened! I wasted a whole morning on it. Probably should have watched video. I followed the recipe to a T. Teachers didn't get a gift now. Ba Hum Bug1 item not reviewed by moderator and published
Great recipe! I'm an amateur myself at making fudge, but this was not a hard recipe and I didn't even have to use a candy thermometer, I just used the old fashioned soft ball test and it turned out great! It taste great too! item not reviewed by moderator and published
I didn't watch the video as advised........ Had I been smart and done that I would have noticed the error in the recipe, which tells you to add the vanilla and nuts and THEN stir until a matte appearance. You actually add the vanilla and nuts (if using) afterward, which makes for a smoother fudge although your upper arms don't get quite the workout. item not reviewed by moderator and published
I made Fudge!! Tried the Wilton fudge recipe earlier in the day and ended up with a toffee candy list substance. Then I tried this recipe and got a wonderfly smooth creamy chocolate fudge. It is fantastic! Followed the directions precisly and I used a candy thermometer. It took about 45 minutes for the fudge to get down to 130 degrees. After 10 minutes of stiring I never got a dull matt look and my arm was tired so I stopped stiring. It set up perfectly after I put it in the refrigerator after it had completely cooled. Great Recipe, going to make another batch item not reviewed by moderator and published
Always wary of making fudge because most of the fudge I've had has been grainy and unpleasant. One eats to be polite. But THIS fudge is amazing, both flavor and texture. It was so creamy. I did take some liberties: I used my ancient Sunbeam hand mixer with the wide beaters because my arm wasn't strong enough, and I didn't wait to 110--I started beating about 117, just because it was getting on over an hour to cool. On ingredients, I used Ghirardelli 100%, and Karo brand syrup, because comparing the labels, it appears that the store brand had extra ingedients. I used pure Half/Half (without fillers). Oh, and because I live at 3500 feet I adjusted the high temp for the altitude change by testing the thermometer in boiling water (I had to subtract 5 degrees from the 234). item not reviewed by moderator and published
I am not a novice in the kitchen, but fudge is my nemesis. I've never been able to make it work. I decided to take another go at it after watching this episode, and I'm so glad I did. I think it's important to actually watch the episode before you make the fudge. If you follow his directions, you'll have creamy, chocolaty, delicious fudge! item not reviewed by moderator and published
good , creamy fudge. I add a tblespoon of instant coffee . The coffee really inhances the flavor item not reviewed by moderator and published
I just finished making this recipe, so I can't say how well it sets up...but I agree with everyone else about the length of time to cool; it should be about 45-60 min. In response to everyone else's challenges...#1: Don't stir unless it tells you to. ...#2; Use the wooden will help maintain your temperature while it's cooking. #3: Stir and stir (and stir some more until it is not shiny (it's gonna take some elbow grease. It will look like a thick chocolate dough, and it will be close to room temperature when it finally changes texture. Tastes great so far! I can't wait to see how it sets up! item not reviewed by moderator and published
I sure do love Alton Brown, being a novice in the kitchen as i am. With this recipe, i noticed the directions don't make as much sense. seems to be allot of unexplained gaps. i suggest witnessing Alton's awesome explanations first hand. Much celerity will follow. For first time candy goers, set aside time and do not be rushed. I would suggest practicing with just the sugar and water first to get a feel for what your are looking for = if you go too far like Alton said adding water can fix it, but what a hassle! "it even has a steam shield, sweat!!" item not reviewed by moderator and published
Well for starters I did exactly what the recipe said. I made sure the choco and sugar were both dissolved. I got it to 234 and removed from heat and I did NOT stir/touch it after that! I added the butter and let it set until it reached 110.I beat it until it was no longer shiny and then poured and let it cool. But before I even started I made sure my thermometer was accurate by placing it in boiling water and made sure it reached 212 :) This recipe tasted smooth and creamy and perfect! It took about 45 mins for it to cool until 110 :) item not reviewed by moderator and published
Now, folks, if your fudge isn't right, it is because your technique was wrong! Don't blame Alton.... necessarily. ;] The only problem with this recipe [and the reason I give it four stars instead of five] is that is just doesn't communicate all the good fudge-making techniques you need to use, and it misstates how long it takes to cool. Try to watch the episode that this recipe is from and I guarantee that your fudge will come out great if you follow the procedure. He does say in the show to let the fudge cool to 110 degrees, but I think that perhaps you can start your stirring at a slightly higher temperature. It may even be easier to stir when the fudge is a bit warmer. Dissolve all your sugar in the beginning, let it get hot enough, and don't touch your fudge while it is cooling. Stir nice and fast once it gets to around 110, and don't quit until the shiny look fades. item not reviewed by moderator and published
This recipe sounds good, but looks DISGUSTING!!! I am sorry Alton but if it doesn't look good then I don't eat it... item not reviewed by moderator and published
This turned out perfectly. I only used 1 1/2 teaspoons of vanilla (not 1 Tablespoon like the recipe calls for, and that was plenty. Like other reviewers said, it takes much longer than ten minutes for the fudge to cool to 130 degrees. But be patient! It's worth it! item not reviewed by moderator and published
i think its the most wonderful, yet fullfilling recipe. Easy and affordable item not reviewed by moderator and published
Being from the south, my family often made candy. If you have had no experience making candy this might be a daunt. This coupled with the fact that it takes much longer than 10 minutes to cool down. I believe on the show Alton said 110 degrees, which took nearly an hour. My children and I took turns beating and stirring this and I should have done it longer except my arm was sore. I am going to try this again and try using my stand mixer as another reviewer did. The fudge WAS wonderful though a bit soft. It is worth the attention to have the real thing but it takes much longer than the directions. Suffice to say it was good as it was gone within 24 hours. item not reviewed by moderator and published
This recipe was HORRIBLE! I love alton brown and had very high expectations but the directions do not match what really happens in the kitchen. I brought the fudge up to the indicated temperature then cooled it down as it said to, however the directions say cool ten minutes or until 130 which took more like 50 minutes. The fudge turned out overly runny and mushy at room temperature and I was forced to refrigerate it to keep it solidified to cut and eat. I ended up throwing the grainy fudge out. Please fix this recipe alton, or at least do the food network a favor and remove it from the site, its a disgrace. item not reviewed by moderator and published
I MADE FUDGE!!! What's so amazing is that whenever I've tried other fudge recipes all I've made was chocolate cement and I've had to throw out the pan. I do think I would like a digital candy thermometer though because the regular one is so hard to read. Make sure your thermometer is calibrated by placing it in a pot of boiling water first and making sure it reads either 212 degrees Fahrenheit or 100 degrees Celsius at sea level. If it doesn't you can adjust your cooking temp based on the difference. Good luck and if I can do it, you can! item not reviewed by moderator and published
Just "made" this. Anyone want a lump of chocolate? No JOKE!!! I followed the directions to a "T". I never left the kitchen and watched the thermometer like a hawk. I have never had an issue making any of Alton Brown's recipies, till now. Chalk this one up to not reading the reviews before making...I normally do. Good luck if you try to make this. Off to find another dessert for tomorrow. item not reviewed by moderator and published
Wait 10 minutes to cool to 130 degrees? On what planet? I've been waiting for over 40 minutes and it's still over 150. I rated it 3 because I'm still waiting.... I hope it's a 5! item not reviewed by moderator and published
This is a great chocolate fudge recipe. I live in Michigan and frequent Mackinac Island, which is famous for it's fudge. This fudge is just as good as any chocolate fudge I've had on the Island. In fact, this fudge has "aged" incomparably better than the commercial version, which dries out and gets hard in 2-3 days. Mine has not changed state a bit in probably 5-7 days since I made it. I have kept it in a Pyrex 9x9 with a matching plastic top. The one thing I did different from the recipe (and the show) is once the fudge cooled to 130˚, I ran it in my stand mixer with the paddle attachment on med-low for probably 10 minutes. item not reviewed by moderator and published
I followed the recipe to the tee and my fudge never set! If you had success with this recipe any suggestions? item not reviewed by moderator and published
I've made this fudge using the recipe as written and have had zero problems... when I follow the instructions *to the letter*. If you vary from the instructions you will have problems. Also it takes a long time to get to 234 and a long time to settle back down to 110. Be patient. It's going to take a lot of stirring too. Be prepared to stir for 10-15 minutes. I often get a blister and have to switch arms. It is worth it though. item not reviewed by moderator and published
I ended up with chocolate sauce. If you watch the episode, the recipe is slightly different. You let the fudge cool to 110F instead of 130F as listed here. Huge waste of time. Fix this. This makes all food network recipes untrustworthy. item not reviewed by moderator and published
I loved it!!!!! item not reviewed by moderator and published
When I started stirring, the fudge started boiling again and then cracked. Rather than fudge, I had a pot full of choco-gravel. Had to throw the whole thing away. Ruined pot and wasted ingredients. And the kids were looking forward to fudge. I usually love Alton Brown. But ten minutes ain't even close. item not reviewed by moderator and published
Normally I love Alton Brown's recipes and have no issues following the directions even when other people have, but for some reason this recipe did not turn out for me. It was probably my fault, that is why I am still giving this recipe 4 stars. The flavor was there, the fudge just never really became fudge. It was like thick chocolate sauce. item not reviewed by moderator and published
Delicious. Easy to make. Try swapping out the dark chocolate for some milk chocolate for a creamier taste (I add in a bit of rich cocoa powder to add depth) item not reviewed by moderator and published
This fudge is creamy, I thought maybe a little mild tasting even though I bought the expensive chocolate for it. It definitely takes a long time to cool. I made a second batch with walnuts and moved that one - carefully - onto a cake rack in front of the open kitchen window and it cooled much quicker. I made the mistake of beating that batch with my hand mixer - 2 days before Christmas, doing it at night, tired, blah, blah. My mixer wasn't up to the task and the motor promptly burned up. That is why the recipe doesn't mention beating it except by hand - a word to the wise. II've been making fudge, peanut brittle, and butter crunch to give away at Christmas for 30 years, but the fudge was an adulterated marshmallow recipe that my great-aunt made. Everyone loved this this newfudge recipe - me too. I thought it was easy to make, I'll definitely be making it again. Shannon Sherman, CT item not reviewed by moderator and published
I've had success and failure with this recipe. Mosty due to bad thermometers and impatience. The most difficult part about making fudge is: 1) Heating to the right temperature and 2) Cooling to the right temperature before stirring. TEST YOUR THERMOMETER before you make candy. Traditional candy thermometers can be inaccurate. I double-checked my candy thermometer with my digital thermometer and noticed it was WAY OFF. I don't know why they haven't corrected the info about cooling time, but it takes much more than 10 minutes to cool fudge down to 110 degrees. item not reviewed by moderator and published
I made the Alton Brown fudge and my dad made the Never-Fail marshmallow fluff fudge. Then I had the family do a taste test, without knowing which fudge was which. The results were extremely surprising!!! Among five judges, fudge A...the MARSHMALLOW FLUFF fudge, won...UNANIMOUSLY! I couldn't believe it. Of course, I thought the Alton Brown recipe was way better. The Alton Brown recipe came out super smooth, great consistency, delicious flavor. But I guess everyone else thought marshmallow fluff fudge had better flavor. (I thought it was gritty though). Huh. Who would have thought? item not reviewed by moderator and published
I rarely rate or review anything but for this one I made an exception. This recipe is terrific. It is perfect fudge. Not gritty and extremely hard and not too fragile either. I even made it while it is raining and it still turned out great. I have tried several recipes in the past and have never been able to make fudge. It has turned out gritty, too hard, like caramel, too thin, too fragile and melts quickly etc. I have been told that fudge making can be difficult so I literally gave up on finding a recipe. I am embarrassed to started I made the eagle brand and chocolate chip type for Christmas because although I can bake, candy making has never been my talent. But this recipe changed all of that. So far everyone has asked for the recipe and said its the best they ever tasted. The look of surprise on their faces was great too. This is literally way better than my moms. Tips make sure you use the candy thermometer* DON'T GUESS IT*, Also be patient because it can take awhile for it to reach the correct temperature. Also if making this recipe in a 9x13 pan then just double to recipe. It works fine. And follow the recipe exactly if you are a candy making novice. Don't skip steps or rush it. Believe me it is worth it. item not reviewed by moderator and published
i made this today.. with the addition of instant espresso powder and toasted hazelnuts at the end.. and let me tell ya, i thought i didnt like fudge!! boy was i wrong!! thanks, alton, for such a fabulous recipe, i had never made fudge and was nervous to try it.. but watching the youtube video as other reviewers suggested helped, as this recipe is in fact a little bit off.. thanks everyone!! item not reviewed by moderator and published
Thank you for the advice to watch the video on YouTube. If you watch you'll see why the recipe calls for 3 Tbs of butter. Two when making the recipe but the other one he throws on top when it is in the cooling stage. item not reviewed by moderator and published
I have had a frustrating holiday baking day this year. BUT my second try making this fudge turned out great, and was my first success of the season! All of my thanks go to the reviews, so I'm adding a few points I learned. --Everyone that said, "watch the YouTube video of Good Eats" was absolutely correct. Follow AB's guidance! --My first batch seemed to be doing great. Yes, it took quite some time to cool to 110 degrees, but I was patient. Well, when I went to stir it was sticky and almost impossible to stir! I tried, but ultimately just put in in the pan. It turned out hard and crumbly to cut. --In retrospect, I made a couple mistakes...but I learned from them! 1. It seemed to take forever to get the temperature up to 235 degrees. Overcooked fudge = hard and crumbly. I must have just waited too long. So, the second batch I kept the stove at medium so it got up to temp more quickly, and then I only let it go to about 230 degrees. 2. I kept the pot very still (just like instructed) the first time. I realized the second time I only needed to do this while it was really hot. So the second time when it hit about 130 degrees, I placed the pot in a shallow pan with water and ice to cool that last bit. 3. The first batch was really stiff by the time I went to stir. The seconde time I only let it cool to 115 degrees and I had my fiance help me stir! We took turns about every 30 seconds, so we didn't get tired! And, when we couldn't stir anymore but it needed just a little more... I used a mixer with a whisk head for a couple minutes on low. It wasn't easy to spread, but it was still soft enough to get even. I'm glad to have this success and I hope something I said helps. If your first one doesn't turn out, it's okay! Just give it another shot! item not reviewed by moderator and published
Real (non marshmallow cream) fudge is challenging to make. This recipe isn't intermediate level for nothing. It doesn't help that this recipe is different from the episode. I made it the first time following the site recipe and that batch went straight in the garbage. The second time, I youtubed the fudge episode of Good Eats and followed Alton's verbal instructions and my fudge was perfect! 2 things I learned: Do not under any circumstance stir your fudge as it is coming up to 234 degrees or when it is cooling. Don't worry, it doesn't burn and stirring will ruin it. Secondly, it needs to cool to 110 degrees (as Alton says on the show). Yes, it is very thick and hard to stir and when you add the vanilla you will think you ruined it. Don't panic, just keep stirring and it will come together. item not reviewed by moderator and published
My fudge came out great, but watching the Good Eats episode helped me a lot, plus was very interesting. The cooling temperature was different, the use of butter was different, and the recipe mentions nothing about keeping the fudge still while it's cooling. I followed the episode's instructions except for the butter. I tried to cut down on costs and waste, so I didn't use the parchment paper, either. It was excellent, thank you Alton! item not reviewed by moderator and published
Haven't made real fudge in years. Had no marshmellows or cchips. This was an easy recipe to make. Had to borrow a thermometer. No half &amp; half used whipping cream. Yes, it did take longer to get temperature down but turned out great. The flavor is wonderful, taking to party. Thank you for great recipe. item not reviewed by moderator and published
I tried making this after work tonight and it was the worst cooking disaster I've ever had and I don't think I've ever put so much effort into a recipe (I cook a lot so that's saying something), I'm completely disheartened. I followed this recipe so close, although now I'm confused because I watched the video which calls for 2 tbs of butter unlike this written recipe which calls for 3 tbs. I feel like it all started to go wrong after the 3 minutes of having the lid on. I took the lid off and put on my thermometer (I have a glass bulb type), and I feel like it took forever for the mix to get up to 234 degrees, the recipe doesn't say how long it ought to take for the fudge to reach 234 so I'm not sure, was I supposed to turn the heat up after I took the lid off? Then when it finally got it up to 234, I did like I saw Alton do in the video and simply turned my burner off to let it finish cooking then cool, and didn't move it or anything. It took FOREVER to cool to 110 degrees, I'm talking like an hour. Was I supposed to take it off the burner too, is my thermometer wrong, ... i don't know. So after waiting an hour for the fudge to cool, I go to give it a stir, and it is the thickest, gooeyist, most awful syrupy mess I have ever seen in my life. I can't even begin to think how to get this disaster of a mess out of my pot, I'm not even sure it will be possible. I was making this for a dinner my mother is hosting tomorrow, I guess I'll have to use some condensed milk box mix recipe, unless someone can tell me what went wrong here, which I would greatly appreciate. Because at this point, I'm really regretting the time, attention, and resources spent trying to make this. item not reviewed by moderator and published
Very easy to make and the end results leave you with soft, delicious fudginess. item not reviewed by moderator and published
And it turn out perfect.I also added afew ingredients: coconut milk,a lil condensed milk,honey,and one secret ingredient.. all still equaled 1 cup The best fudge i have ever had.another thing I noticed how weather affects the set up.Try to make it on a not so humid day.I live in Florida not to many of thoughs days.It took a lot longer than 10 mins to cool just be paitent item not reviewed by moderator and published
This was the first fudge recipe I ever tried, and it made the best fudge I've ever eaten! The one time it's blown up on me is when I (excuse the pun) fudged by accident on ingredients and temperature -- and yes, it totally turned into a brick of maple-sugar-looking awfulness that took a hammer and chisel to get out of my $200 pan. But I've made this several times and it's always turned out perfectly as long as I do exactly what it says and use a very accurate temperature gauge. I was so scared to try fudge before this recipe, and I'm happy to say it made the silkiest, chocolatey-est most wonderful fudge I've ever had. I'm making it for the fourth time tonight for a potluck tomorrow and had to say thank you to Alton Brown for sharing the recipe and technique. Make sure your thermometer is very accurate and keep a good eye on it while you make this. item not reviewed by moderator and published
I just tryed making this recipe twice today, and both times was a failure right from the melting stage. My chocolate didn't want to melt/blend properly w/ the sugar half &amp; half corn syrup. It just kinda flaked off and that was it. No idea what went wrong with it. item not reviewed by moderator and published
My husband and i were having some of his coworkers over for dinner and realized we had nothing for dessert! So we ran to the store and made this fudge! I had NEVER made fudge before and if you follow the directions it will be beautiful! Our lasted about eight minute between the four of us. I have been asked to forward this recipe to the coworker.... LOVED THIS FUDGE!!! Thanks AB!!! item not reviewed by moderator and published
I made this recipe three times, and here are my overall results: Round 1: I was young and foolish, and that coupled with a bad thermometer, the fudge didn't set firm enough. Lesson: One needs both patience and a good thermometer. Round 2: This time, I gave the fudge my full attention, and I was rewarded with smoothe, creamy deliciousness that didn't last very long at all. Round 3: It was late, and I had become lazy. I put the saucepan on the granite countertop to cool, freezing it too hard too fast. The result was difficult to put into the pan, and powdery when cut into. Personally, I believe that using a good ol' handmixer will help create a better texture, and it will save your arm from torture. And, parchment paper is excelent to line the pan, because wrestling delicious yet sticky fudge out of a not-greased-enough pan isn't my idea of fun. The texture mainly depends on your attention to the pan, but the recipe itself is perfect. item not reviewed by moderator and published
We worked really hard to make this recipe but it crystallized, perhaps because we waited too long to beat it near the end due to our inaccurate thermometer. It is basically inedible. Would maybe try again another time after we get a digital thermometer. item not reviewed by moderator and published
Ok, for some reason people that can make fudge tell everyone else it is easy. Well it's not easy. It takes trial and error! This recipe is fantastic. My suggestion is to half it or quarter it and try it a couple of times so you don't waste a ton of money and ingredients when it doesn't work the first couple of times. Here's what works for me. Heat it up to 234, you can either use a pastry brush dipped in water and run it around the sides to get the crystals off or do the Alton thing and put the lid on. Once it's up to temperature, take it off the heat, leave it uncovered and DON'T TOUCH IT! It takes a LONG time to get down to temperature, I wait until 110. THEN you STIR LIKE THE DICKENS! With a nice wooden spoon stir and stir and stir rapidly but don't go crazy for more than 5 minutes straight. You can rub the sides off while you're stirring but that's what makes the fudge smooth and not grainy. It will get pretty thick at the end of the stirring, that means it's done and ready to pan. Good luck and if at first you don't succeed; try try again! item not reviewed by moderator and published
First time I messed up, adding all the butter up front, and broke the thermometer. Second time, followed it meticulously with a new therm. It was hard as rock and granular by the time it cooled to 130. Thank you to the person who rec'd 2 degrees less for each 1000' elevation. We are in CO, so that might explain the burnt smell in the pan trying to reach 234. Second, took about an hour to cool still in the pot, not 10 minutes. I might try stirring it after about 15 min as one reviewer did. Wondered if there was a typo in the recipe (cool to 230, not 130??). Never had a problem with an AB recipe before. Not once. item not reviewed by moderator and published
I tried this recipe with a friend a week ago, and we were disappointed with the results. The fudge took forever to set, and it was unpleasantly grainy. However, we had made up our own "half-and-half" with heavy cream and skim milk, and we also didn't have a thermometer, so we thought one of those two things, or both, might have been the issue. Tonight, I made the fudge again, still using the made up half-and-half. This time, I used a thermometer, and I found that we hadn't waited NEARLY long enough for the fudge to get hot enough, and then we hadn't waited NEARLY long enough for it to cool before stirring and pouring. Tonight, my fudge is still setting, but what was left in the pan was very smooth and not at all grainy like last time. Definitely get a thermometer to do this recipe! Also, I only cooled it to about 120-130, since I was so impatient. item not reviewed by moderator and published
I followed the recipe as given on TV, and on my first attempt, it rendered very nice fudge. The next day, I tried it again, and the fudge was even better than before (goes very well with dry roasted macadamia nuts). The next day (today) I tried it again, this time without the nuts, and I changed the procedure: I took one of the cups of sugar and put it through the "friendly neighborhood food processor" and made super-fine sugar (as mentioned in the episode "Raising the Bar"). Then I kept the fine sugar on the side until all of the regular sugar had dissolved but the chocolate and butter was still melting, I slowly added the fine sugar little bits at a time, then proceeded as normal. The result was phenomenal! It was extremely smooth and velvety. I love this recipe (with the several tweaks as aforementioned). item not reviewed by moderator and published
This is not the exact same recipe as seen on the TV show. Compare the recipe and the procedure and you will see a few differences. I think this online recipe is a revised and improved recipe from the one on the TV show. item not reviewed by moderator and published
This was the first time I made fudge. Mine turned out very good but it was a little softer than I expected but that's probably because I didn't get the syrup to the correct temperature (I don't have a thermometer). With a little practice, this is a very easy recipe to master. I plan on trying again soon! item not reviewed by moderator and published
Look for a soft fudge recipe. This is a hard fudge recipe. item not reviewed by moderator and published
Ever look at the ingredients of marshmallows? First ingredient is corn syrup item not reviewed by moderator and published
Pretty sure that was mlinn's point... item not reviewed by moderator and published
You over cooked it! item not reviewed by moderator and published
If you are at high-altitude, you need to find out at what temperature water boils with your thermometer. Water boils at 212° at sea level. It will boil at a lower temperature above sea level and at a higher temperature below sea level. When I tested my thermometer, I found that water boiled at 200°. So when I am making candy, I subtract 12° from all of the temperatures mentioned in a candy recipe. Maybe that was what happened with your attempt? item not reviewed by moderator and published
I am about to try this, but I needed to make a quick comment.  This is probably the old fashion fudge like our grandparents made 50 years ago which happens to be what I seek.  Today's modern recipes call for marshmallow and sweetened condensed milk. That yields the creamy, softer style of fudge, almost like a stiff frosting, which you can buy in stores.  That is not what I hope this yields.  Will let you know! item not reviewed by moderator and published
Why would you assume 'butter' means salted when most butter sold is unsalted (and the butter most home cooks use). item not reviewed by moderator and published
I have had a very hard time finding unsalted butter lately at my local markets. boo hiss item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
You can make fudge without corn syrup, the reason that it is used in this case is to prevent crystallization. You could add an acid instead such as lemon juice, vinegar or cream of tarter, or you could just leave it out entirely. But as far as I am concerned it is only 1 tablespoon. item not reviewed by moderator and published
hiTest to see whether your thermometer is reading correctly. Another thing to take into account is how high the humidity is. If it's raining or snowing or very humid...candy doesn't set correctly. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Exactly, fudgelady11! I just commented on another person's post. Each thermometer may not be accurate; and like you, I'm a mile above sea level. My adjustment is 12° based on my altitude and my personal thermometer. Just boil water to see what temperature it boils at, then either subtract (for high-altitude) or add (for below sea level) the difference from each temperature in a candy recipe. It makes ALL the difference in the world! :) item not reviewed by moderator and published
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. item not reviewed by moderator and published

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