Chocolate Fudge

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I made this recipe twice, back to back, and it came out awful both times. I don't think it's the recipe as much as it's me and I am just trying to figure out what I am doing wrong. I went by the recipe step-by-step and ended up with a hard inedible lump of chocolate. It seemed to take a long time to get to 234 degrees and even longer to get back down to 130. Any advice? (note, i have a gas burner, so keeping the temp even is not an issue. I gave the recipe a 1 only because I had to rate it.

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This recipe is delicious! I think the only reason that this recipe's avg. rating is 4 stars instead of 5 is because it is a true fudge recipe and therefore more difficult than many of the other "fudge" recipes on this site (Giada's or Nigella's. I recommend that before you make this recipe you look online for a video of the entire episode because it includes a lot of helpful information and facts. My pointers are: 1 Watch your candy's temperature like a hawk to make sure you aren't over or undercooking. 2 Do not stir the candy once it begins to boil. 3 "Remove from heat" means just turn off the stove. 4 Do not try to cook this in a cast iron dutch oven. The irregular surface encourages crystals to set up shop on the sides of the dutch oven, which can be disastrous once the mixture cools and you have to move it to the pan. I was able to save my batch from such a fate by being extremely careful, but the next time I would opt for a less-sturdy saucepan in favor of its regular surface.

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I liked the recipe very much, but I have a nephew who has been advised against eating corn syrup; are there any alternatives I can use so I can make him a batch? He feels very left out because his brothers can eat.

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It is easy to make I thought. After making it I tasted it an mine turned out kind of griddy. I'm not sure what went wrong or if its just that way. the flavor was okay.

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I’ve made this fudge several times and it always comes out perfectly. I guarantee that if you follow the recipe precisely and use the exact ingredients listed, you will be rewarded with perfect fudge. Candy making is not a place where you want to experiment with quantities, ingredients, or technique.

Several people have commented that the fudge didn’t setup properly. The most likely cause for this is that the temperature of the sugar syrup wasn’t high enough. The difference between the thread stage [syrup] and the soft-ball stage [fudge] is only 5-degrees. Make sure you are using an accurate candy thermometer, with sufficient resolution. A thermometer with graduations every 10-degrees won’t cut it.

A few other things that can cause this fudge not to setup are adding too much liquid, or the wrong liquid [half and half, not milk], substituting vegetable fat [margarine] for butter, or using the wrong chocolate [use a quality unsweetened baking chocolate].

Good luck.

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Best fudge I've ever made. I didn't watch the video but the fudge came out creamy and smooth just the same. I've made other fudge recipes that were good but this was the best yet. A keeper now for my Christmas fudge making. I did use a candy thermometer and followed the receipe as writen and it still came out great.

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It never hardened! I wasted a whole morning on it. Probably should have watched video. I followed the recipe to a T. Teachers didn't get a gift now. Ba Hum Bug1

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Great recipe! I'm an amateur myself at making fudge, but this was not a hard recipe and I didn't even have to use a candy thermometer, I just used the old fashioned soft ball test and it turned out great! It taste great too!

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I didn't watch the video as advised........ Had I been smart and done that I would have noticed the error in the recipe, which tells you to add the vanilla and nuts and THEN stir until a matte appearance. You actually add the vanilla and nuts (if using afterward, which makes for a smoother fudge although your upper arms don't get quite the workout.

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I made Fudge!!

Tried the Wilton fudge recipe earlier in the day and ended up with a toffee candy list substance. Then I tried this recipe and got a wonderfly smooth creamy chocolate fudge. It is fantastic!
Followed the directions precisly and I used a candy thermometer. It took about 45 minutes for the fudge to get down to 130 degrees. After 10 minutes of stiring I never got a dull matt look and my arm was tired so I stopped stiring. It set up perfectly after I put it in the refrigerator after it had completely cooled.
Great Recipe, going to make another batch