Chocolate Fudge

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That is what this fudge is known by at our house. It's all about temperature. Temperature to stop boiling. Temp. to start stirring. Find out what temperature works best for you, which can only be determined by trial and error--every thermometer's different and altitude varies the recipe as well. For us in Texas, where there's mild to moderate humidity, 236 degrees on a standard, non-commercial, non-digital candy thermometer is where we stop cooking. We begin stirring at 125 degrees. Also, not adding the nuts until the matte stage begins helps. This fudge could rival any candy store!

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tasted absolutely amazing. I even got chocolate haters to ask for seconds.

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Being never made any kind of fudge before I was a little worried that it wasn't going to be good the first time but how wrong I was. We ended up making it 2 more times and giving it out for the holidays. Very easy.

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I have tried over and over this holiday to make a good fudge....I started out with Paula Deen's old time chocolate fugde...GREAT FLAVOR, but I couldn't get it to set...

Anyhow I just made Alton's and it worked perfectly. It did take about 45 minutes to cool to 130 but it is wonderful.
FYI: after the fudge reached 234 I poured it into a seperate bowl, so that #1 the cooling time wouldn't take as long
#2 I could mix it with my stand mixer...by using a mixer at the lowest speed I only had to mix it for about 5 minutes.
WORK FAST when the gloss fades.
It is so yummy....
Thanks Alton!!

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The recipe set and it was easy to make but I couldn't even taste the chocolate. It was far too sweet, had to throw it away.

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The fudge was so delicious and creamy! But it took a very long time to make since it had to be heated so high up before cooling. Cooling it down was the time consuming part. But everyone I know loved it and I'd absolutely make it again. ^-^

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This was my first attempt at making fudge. I followed the directions exactly. I stirred vigorously, and suddenly the fudge started setting up in the pan. By the time I got it into the dish, it was impossible to spread. It tastes great and has a wonderful texture, but it just crumbles apart. THEN I read all of the reviews. I live at a high altitude (about 6600 feet. I'll defenitely try cooking it to a lower temperature next time. I think I remember him saying something about higher altitudes in the show, but I wish they'd put high altitude directions on the recipes.

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This recipe was very simple to follow, but I blotched my fudge when I used a meat thermometer instead of a candy one the meat one only went up to 220 degrees so I guessed on the length of cooking time. I also goofed when cooling time came, I cooled until my thermometer said 120 degrees but it was only 15 minutes and now the batch is grainy(yech. But not all is lost I rolled the completely cooled fudge into balls and dipped them into almond bark-chocolate and white chocolate flavors. They are delicious.

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Excellent Fudge!!

First time trying to make fudge.

Temperature is critical!! And Allow to cool to the 130 degree's, doesn't matter how long it takes. I've found a slow cooling is better than a fast cooling.

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I never made fudge before, but I truly enjoy and trust Alton, so I gave it a go. My first batch was positively scrumptuos, but it stayed soft and failed to crystalize into that lwonderful fudgy texture we all love. So, I'm rolling that batch into wonderful candy-ish balls & coating with toasted coconut! But what did I do wrong with the failed fudge? A' la Alton, I went to the science of it. Your readers mentioned altitiude and humidity, so I looked it all up for my area. My city is a fairly high altitude of 32K, so I lowered my goal temp to 228, BUT the humidity was so high (95% that I utilized the normal 234 plus a couple of degrees. To this second batch I also added 1/2 Tbs more vanilla extract, plus one Tbs of rum extract. Well, it turned out exactly perfect! Beyond the best I ever tasted. Thanks, Alton (and fellow reviewers! I'm so pleased with it that I'm making more & giving it out for Christmas goody-gifts! PS: FYI folks, from your 234 boil goal, subtract 1.9 degrees per 1K foot elevation. And increase the temp a very few degrees above that if hi humidity. It's easy and SO worth it!