Chocolate Fudge

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I am hopeless with fudge. I tried every recipe known to man and always ended up with a chewy batch of icecream topping. But since Alton uses chemistry to explain his recipes and the hubby is a chemist I thought I would give it one more shot. I can't tell you how great it was! Now I make fudge like a pro and it's so good I even give it as spur of the moment gifts.

Good luck and blessings, Prana

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This was the creamiest, smoothest fudge I have ever made and by roasting the nuts it had a different taste than usual, goes great with coffee. But it goes great even by itself.

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After cooling for 10 minutes, it was still well over 200F, so I figured the temperature was probably the important thing. By the time it cooled to 110F, it was rock solid. I reheated it to get it out of the pan, and it turned out all grainy.

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Best of the best fudge. It is so easy to make great fudge. This is the RECIPE. I can not wate for Christmas, this fudge will help make the day.

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Very good. One tip for the person with the sore arm. Use a hand mixer with one blade installed.

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I agree with Ramona and Drew on this one. If AB can get this cooled to 110 in 10 minutes, he must be cooking in the artic! It ended up not setting up and we had to mix it in with some vanilla ice cream. The taste was great. The texture was perfect - no grit like the fudge my mom made!

We used our new fancy digital thermometer like AB has. It jumped up and down a little more than I thought it would of. When it hit the target temp, we removed from heat. He talked about the humidity affecting it. I wonder if that could be what happened.

Here is what could of went wrong for us that we will try playing with again:

* Jumped the gun on the temp - let it go a degree or two above target since it was jumping up and down on the thermometer.
* Keep beating EVEN LONGER... ouch my arm is tired.
* Try making it in the winter when the humidity is MUCH lower here in the midwest.

If anybody knows the trick, please post. One way or another I am going to get this recipe to work - it tasted great.

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I'm with Ramona on this one: I've tried this recipe a number of times and haven't been anywhere close to 110 degrees within 10 minutes of taking the pot off the heat.
What I've ended up with has been a delicious candy, but it's not fudge.
My digital thermometer--as recommended by AB--is brand new, but I'll make sure it's calibrated properly (by checking the temp of boiling water and give this recipe one more shot.

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WOW, this recipe has a fabulous taste. I used walnuts, Scharffen Berger chocolate, and Madagascar-Bourbon vanilla. I didn't get to watch AB's entire episode, so I was a little surprised at how long I had to beat it before the shiny texture became matte, but it eventually did. The mixture was still 190 degrees (20 minutes off the heat, but went to the beater step anyway. The nuts held up okay with all that beating.

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Great recipe -- just like my grandmother's fudge. Check your thermometers and watch the temperatures like a hawk. This recipe is simple but it is unforgiving if you don't get the temperatures right.

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I have tried to make fudge before, and I could never get it to work. The fudge didn't harden, so we had to use it for an ice cream topping like chocolate sauce. This recipie worked, and it was delicious.