Chocolate Fudge

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This is simply wonderful and very easy, shock it and it is irresistably creamy. Thanks, Alton, it was a big hit this holiday season.

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We made two batches, back to back, having different glitches with each; The first had a malfunctioning thermometer and it went over temperature and began to set as it was poured. The second had some burning in the bottom of the pan from too high a cooking temp. It was a forgiving recipe for us! Stellar fudge - both batches. We received raves from everyone who tried it. It was delicious.

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Use ice water to calibrate your thermometer. Boiling water's temp is variable depending on your altitude.

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This is the smoothest, creamiest, most delicious fudge I've ever made. Be sure to take AB's advice and toast the nuts -- it adds SO MUCH. Follow the directions exactly; however, as others have noted, it takes a lot longer than 10 minutes to cool 110 degrees. Both batches I've made took just over an hour to cool to that temperature, but it's well worth the wait.

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This was my first time using a candy themometer, and my first try with this recipe didn't work at all. I stirred until the mixture lost it's shine and became matte and then within seconds the mixture turned rock solid and their was no way to "pour" it into the pan. I couldn't even spread it in the pan. The second time I stirred until just before I thought it was going to turn matte, poured it in the pan, and it came out perfect!!

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This fudge turned out smooth as velvet. It took about 30 minutes to cool down, but set-up just fine after a vigorous 5 minute stir. If you like fudge try it out.

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it was good

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This is the creamiest, best tasting fudge ever!! My only problem was that I stirred and stirred, and my Husband stirred and stirred and then I stirred and stirred. After reading other reviews, and thinking about it, I'm going to use my new mixer next time. I added walnuts. Loved the texture and falvor. Highly recommended!!

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I love fudge but am still scared to try this. (I have tennis elbow & a bad shoulder The area where I live is a tourist driven area. The food that acts as the bait for the thousands of tourists is fudge. So much so, that tourists are known to locals as "fudgies". That being said, more of the candies stores have windows where you can watch them making this delightful confection. What is standard in their making procedure is once the molten concoction is ready to cool, they pour it onto a marble slab & work it with a wooden paddle until it becomes matte and cool enough to work into the loaf.
In Alton's method, I wonder what's happening on the molecular level that prohibits just working the fudge in the manner cited above, as opposed to letting it cool until it's so thick that it's hard to work.
A another thought is letting it cool as directed, then turning it out on a slab or counter & kneading it instead of stirring? Thanks for letting me speculate.

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The first time I tried this, I waited for 45 minutes for the temp to get down to 110F--never happened. I stirred it anyway and ended up with grainy fudge. The second time I waited an hour and a half for the temp to get to 110F--stirred like crazy (ow! and ended up with wonderful, smooth fudge. I will make this again when I have a large block of time.