Chocolate Fudge

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I don't have much of a sweet tooth, but this fudge recipe keeps calling me back for another bite. Yum!!!! Something to note: If you live at altitude, you MUST adjust the cook to temperature of the recipe or the fudge will come out grainy and set much too quickly. In Denver (5,300 feet, the magic temperature is 225 oF instead of 234 oF. Rule of thumb is to subtract 2 oF for every 1,000 feet above sea level. The recipe is also sensitive to the first boil step where you cover the pot. The first couple of times I made it, I followed the recipe and turned the heat down to medium low. The third time, I forgot and the fudge came up to temperature too quickly. It was still good, but a bit grainy. The first two batches were as smooth as silk. FANTASTIC recipe.

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Yuck!!!!!!!!!!!Horribly sweet for one, and possibly because I did something wrong, but very dry and brittle.....again Yuck.

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I have been making this for years! Even people who 'don't like fudge' try it an LOVE it! If you don't' pay close attention to the instructions, it can easily go awry. Watching the video several times also helps.

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I just made this fudge. It's tasty and easy -- if the directions are followed exactly. To reduce the temperature to 130 degrees took much longer than 10 minutes, more like an hour. One precaution: watch the mixture carefully when beating. It sets up very quickly and does not pour easily from the saucepan. I was out of unsweetened chocolate, so I used semi-sweet. The flavor is still very chocolately. I usually use a marshmallow-cream recipe to make fudge. This is equally as good, but it's a smaller batch.

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1st time ever making fudge, turned out perfect. Did take a lot longer to cool down to 110 about an hour.

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Great, one thing I do is to measure one cupof sugar at a time,pour it into a larger cup to use my hand mixer, pouring now powder sugar in to pan after each cup. Then same thing with 3/4 cup. If you don't fudge might turn out grainy.Also I add one ounce of white chocolate and two Tbs. of malt at the same time as the first ingredients.

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Great fudge. If you know and understand the science of sugar you won't have any trouble. My dad has a sweet tooth and I always make him fudge at Christmas time. The is now my favorite.

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Oh wow was that good! So smooth and creamy it was like eating gourmet hot chocolate!! I actually substituted evaporated milk for the half/half, so I don't know how much difference that makes. When I was melting the ingredients before turning it up for the boil, I did constantly taste test the mixture until EVERY last trace of sugar was completely dissolved! Also, after it had cooled to 110 (as he says in the video, not 130 like the written recipe! my husband and I took turns beating the dickens out of it. One of us held the pot while the other beat beat beat, then when the beater got tired, we'd switch.
There are a couple differences between the video recipe and the written recipe, for whatever reason! The video recipe uses a bit less butter and advises to wait until the fudge cools to 110, not 130. And I went off what was in the video.
We devoured it, it was so delicious! I'm definitely saving this and making some for Thanksgiving and Christmas!!!

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I wont be making this one again. Alton i love ya, but this was terrible. I am comfortable with my skills and am not new to baking or candy making. Lets start with the taste. I used high quality unsweetened chocolate and found that the flavor tasted like cheap semi sweet chocolate chips, which i do not care for at all. Everything went fine with the recipe. I even made sure that ALL the sugar was desolved...until i was ready to put it into containers, the fudge was oily and became grainy.

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This was the first time I ever made fudge and this recipe was very easy to follow and it came out very good. The only complaint I could make is that it was a little bit grainy, but that may be becasue of my lack of experience. I would definitely try this recipe again.