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Chocolate Fudge Recipe

Chocolate Fudge

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (203)

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Average Rating:

Total Reviews: 203

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  • on March 13, 2013

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    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.

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  • on February 13, 2013

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    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.

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  • on February 08, 2013

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    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

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  • on December 30, 2012

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    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.

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  • on December 26, 2012

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    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....

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  • on December 25, 2012

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    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.

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  • on December 23, 2012

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    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.

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  • on December 19, 2012

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    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.

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  • on October 16, 2012

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    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!!

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  • on February 28, 2012

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    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.

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