Chocolate Fudge

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I just made this and the texture was wrong set up hard while I was putting it in the pan. Read the comments and I don't get it, did it twice with two thermometers same results a lot of waiting. Going back to the marshmallo creme method

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We made this recipe exactly, with the exception of only letting it stand about 10-15 minutes before stirring the heck out of it until it loses its sheen. It was literally the best I've ever had.

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The real reason some people aren't getting the consistency right is because there are two serious temperatures required to hit to make the fudge delicious. The first is at the top- if your fudge never really hardens or gets to a gross crumbly place it could be that you haven't hit the proper sugar temp. Sugar gets to soft ball (or fudge stage between 235 and 240 degrees Fahrenheit- I always bring my fudge to 238 before killing the heat to ensure that my thermometer isn't acting up. The second is the temperature you cool to, to make sure you're going to get fudge and not a lump of semi-crystallized sugar. You need to let the fudge rest to 110 degrees Fahrenheit and then add your last ingredients (nuts, etc.
Also, a last little tip- if you have the arm for it, stirring a little past the point where it loses shine and starts getting thicker will add a little air to the texture and make it almost melt in your mouth,
Good Luck!

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I thought I was doing really well, the texture seemed right but it had a bit too much of a corn syrup flavor (little tastings dipped off the top without stirring to avoid crystalization.

Then when it finally got to the cool 130 temp, I did as instructions suggested, added my last ingredients and got about 3 good, very hard stirs on the mix. As soon as it lost the sheen though - it turned to a hard powdery mess.

So now I have these lump of dried almost cocoa like chocolate rocks.

To be fair - I could have stirred it too long at the end, or maybe the temperature is too low, can't be sure that's why I'm giving it 2 stars instead of 1, but I don't think I'll try this recipe again - I'll stick to my grandmothers canned milk and marshmallow cream recipe.

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I made this fudge after watching it on Good Eats, OMG was it wonderful. I followed the instructions on the show and let it cool to 110 degrees, that took about 2 hours but it was well worth the wait. My batch turned out perfect, never have I had fudge so smooth and creamy. My fudge did not taste at all like tootsie rolls like previous viewers comments so don't be discouraged by the reviews. This recipe produces the greatest confectionary delight imaginable and a great addition to my Christmas candy boxes.

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Just made this fudge and followed recipe exactly. Was expecting a smooth creamy fudge. Tried to put in the buttered pan and it was already hard and couldn't spread it. Cut a piece and it just crumbled. Rather than throw it away I put it back in the pot and added more half and half and heated till it was smooth. I now have a wonderful smooth hot fudge sauce for ice cream.

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I agree with the others who rate this recipe low. It tastes like a tootsie roll as another reviewer commented. It doesn't set up real firm either. I'm going to try a recipe that uses condensed milk next time.

Alton does well explaining the technical aspects of cooking. However, this is not the first recipe of his that lacked taste. In fact, his only recipe that tasted good was his "basic frence omelette". Of course, I added some green onions, cheese, and salsa instead of butter and chives as he suggested.

If you watch the "Iron Chef" show, you will notice that he is neither a contestant nor a taster. I'm finished with his recipes, but will still enjoy his great personality and knowledge of how and why things work. He is the king of tender beef. He is also a great dresser. I wish he would share his wardrobe and fashion secrets rather than his recipes.

Guess he just fudged this one up.

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I've made a lot of fudge in my lifetime and I would have to say that this is the worst fudge I have made. It was too sweet, it took way too long to make, it set up way too well. I have made other recipes which were much faster except for setting up and this I will never make again. I did everything as the recipe called for including times and temperature. I will go back to my old recipes but will keep an open mind for new ones as I did to try this one. Way too much effort for how it turned out.

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The flavor of this fudge I thought was impeccable! Unfortunately, it never did quite set up to true fudge consistency for me. It's still a little on the soft side. However, this could be because a it started raining right after we killed the heat and b we may not have stirred for long enough. Still, I will definitely be adding this one to my Christmas baking repetoire.

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please let me know (perhaps others also if this can be expanded at one time to fit a 12x15 pan
have not tried it yet, but in reading the reviews, I see a pattern re: cooling down the cooked fudge and importance of tracing the humidity in the individual kitchen area.