Chocolate Fudge

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I'm only giving this 4 stars instead of 5 because: 1 it did take a while to cool to 130* (so I just worked on other Christmas treats in the meantime and switched out the cooling rack to help it cool faster, 2 I stirred and stirred after it hit 130*, and it never really got to a matte finish (but after reading reviews, I think I should make it drop to 110* like the actual video clip says, and 3 it seemed not to set too well, so I refrigerated it--which made it hard to cut into even squares (which might also be attributed to the cooling temp. Even with those slight frustrations, my self-proclaimed fudge connoisseur brother-in-law nearly ate all of it in one night, so I think it was a hit, and I will definitely try this again, but with the appropriate alterations.

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This is a great recipe! I did cook to 136 degrees to compensate for the Oregon humidity.

Instead of pouring into a buttered dish, I poured into holiday shaped silicone baking pans. The silicone didn't stick in the least, and I had nice solid blocks of fudge goodness for shipping to friends. Not only did this add a bit of charm to the gift, it also helped ensure the fudge arrived in good condition.

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It tasted wonderful!!!!!!!!!!!!!!

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Thanks Alton for explaining WHY our fudge was coming out dry and crumbly. following your recipe made the best, most decadent fudge ever (ssh-even better than my mother-in-law's. Fudge is a little taste of heaven!!

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It's so good that's all I'm giving for the Holidays

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This is a very easy fudge to make with nice flavor and texture. I have made multiple mistakes on some attempts at this fudge and it still turned out good. I am not sure what the people who complain about this recipe are talking about...My guess is they didn't realize how much you have to briskly stir fudge.

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I have made this recipe for the last 3 years for christmas. I put the squares in decortive cupcake holders then in decortive tins. Some of the tins I use are antique and some I have just found. They have made great gifts and I get rave reviews from the family about how it tastes and how good it looks.

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I attempted this seemingly easy recipe yesterday but the consistency was not right. After a second run tonight it is clear I did not let the sugar dissolve, did not let the mixture cool enough, and did not stir enough at the end. I recommend heating 10 minutes after the chocolate melts to ensure the sugar does completely dissolve. Let cool to 120 degrees instead of 130(As AB states on the TV episode. I even used a hand mixer as someone else did and it saved me time and worked great! A fantastic recipe that is easy and delicious!

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Makes an excellent semi-soft chocolate cake frosting. Fudge this is not.

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This was the second fudge recipe I've tried - the last one was one of those marshmallow creme recipes - this turned out much better and was actually easier. Like other reviewers, I agree, some of the recipe directions were not properly noted in this - it definitley takes more than 10 minutes to cool - mine took almost an hour to 110 degrees (the temperature noted on the show, not on the recipe. I had to mix about 15 minutes to get it to the matte finish. Mine didn't set up completely, but I think it was my fault - it was kind of humid the day I made it - I should have cooked it a few degrees higher. The texture was fantastic and it was nice and creamy. My only complaint - it wasn't the chocolate taste I wanted - I think it was the brand of chocolate I used (Baker's brand - does anyone out there know what the 'pro' candy shops use to get their fantastic flavor? Otherwise a great recipe, but be sure to watch the episode to learn the proper procedure.