Chocolate Fudge

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This seems to be the most impressive thing I've ever made, probably because so many people mess fudge up. If you follow the recipe, you'll make the best fudge most people have ever had.

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i have never made fudge before i had a hard time with my fudge cooling it took forever i may have stirred to soon or too long it didnt set well the first night so i left it on the counter and the next evening it was perfect fudge and boy was it good. i have since purchased a new thermometer.

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I was nervous about this recipe after reading some of the reviews, especially because this was my first time ever making fudge. However - it came out perfectly! It was delicious and creamy with a fine balance between moistness and firmness. During cooking, it took forever for the temperature to raise to 234. I had to eventually turn the heat up to med-high. Also, be sure to use a large enough pot. I took it outside (30F and dry to get it to cool down fast (still took 30 minutes to reach 130. This recipe takes much more time than it states. I stirred it outdoors as well, since this speed up how fast the appearance became matte. Stirred about 7 minutes. Poured perfectly. Totally set in less than 2 hours.

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I really liked this recipe. It was yummy. I had alot of practice over the holidays making homemade hard candy and using the candy thermometer. Making fudge was much easier, except for the "stir like crazy" at the end. That was the hardest part, so I guess not only was the fudge good, I also got an arm workout to burn some of the calories!

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I have sampled fudge from around the country, and none tasted as good as this. I also was reluctant to make a candy that required heating to a certain temperature, but this was not too difficult. This was incredible, though! It melts in my mouth and is still delicious one month later.

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I have never been a big fudge fan but this has converted me. I made several batches and gave it away as Christmas presents. Several people said it was among the best fudge they have tasted. I give Alton all the credit, and my digital candy thermometer of course. One note, I started stiring when the fudge got into the 230 F range. I got impatient (it takes much longer to cool than the recipe says but the result was still great! All three batches turned out fine.

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I wasted my time as well as my expensive Valrhona choclate making this mushy "fudge".

And it took WAY longer than 10 minutes to cool down to 130 degrees from 234 degrees.

If I make another attempt at homemade fudge, I'll follow Kraft's Fantasy Fudge recipe, made with the Marshmallow Creme.

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I made this fudge for Christmas and my family loved it! I hope that no one is scared away from this recipe based on some of the reviews. I personally had no problem with the stirring. I believe that many of the problems people had making the fudge has to do with their altitude; remember that you must lower the final cooking temperature by the number of degrees your water boils below 212F (the boiling temperature at sea level. I am at an altitude of 1800 feet, so I only cooked the mixture to 230 degrees. It worked perfectly!

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If you don't calibrate your thermometer to ensure that you cook it to exactly 234, you'll end up with fudge that may not set. If you don't beat it long enough, you'll have the same problem. It's a lot of work, but worth it.

If you don't let it cool properly, you'll end up with grainy fudge (blech. Yes, it's hard to start beating when cooled properly, but it will get easier once the butter incorporates and you work it a bit.

Hope this helps.

Great fudge!

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Being a 55 yr. old female...don't have much upper body strength...but I was able to stir by using both hands to grasp a wooden spoon! THE BEST FUDGE I HAVE EVER MADE! No questions about it! Truly superior to any recipe I have attempted! The results are amazing!