Chocolate Fudge

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Always wary of making fudge because most of the fudge I've had has been grainy and unpleasant. One eats to be polite. But THIS fudge is amazing, both flavor and texture. It was so creamy. I did take some liberties: I used my ancient Sunbeam hand mixer with the wide beaters because my arm wasn't strong enough, and I didn't wait to 110--I started beating about 117, just because it was getting on over an hour to cool. On ingredients, I used Ghirardelli 100%, and Karo brand syrup, because comparing the labels, it appears that the store brand had extra ingedients. I used pure Half/Half (without fillers.

Oh, and because I live at 3500 feet I adjusted the high temp for the altitude change by testing the thermometer in boiling water (I had to subtract 5 degrees from the 234.

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I am not a novice in the kitchen, but fudge is my nemesis. I've never been able to make it work.
I decided to take another go at it after watching this episode, and I'm so glad I did. I think it's important to actually watch the episode before you make the fudge. If you follow his directions, you'll have creamy, chocolaty, delicious fudge!

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good , creamy fudge. I add a tblespoon of instant coffee . The coffee really inhances the flavor

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I just finished making this recipe, so I can't say how well it sets up...but I agree with everyone else about the length of time to cool; it should be about 45-60 min. In response to everyone else's challenges...#1: Don't stir unless it tells you to. ...#2; Use the wooden spoon...it will help maintain your temperature while it's cooking. #3: Stir and stir (and stir some more until it is not shiny (it's gonna take some elbow grease. It will look like a thick chocolate dough, and it will be close to room temperature when it finally changes texture. Tastes great so far! I can't wait to see how it sets up!

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I sure do love Alton Brown, being a novice in the kitchen as i am. With this recipe, i noticed the directions don't make as much sense. seems to be allot of unexplained gaps. i suggest witnessing Alton's awesome explanations first hand. Much celerity will follow.
For first time candy goers, set aside time and do not be rushed. I would suggest practicing with just the sugar and water first to get a feel for what your are looking for = if you go too far like Alton said adding water can fix it, but what a hassle!

"it even has a steam shield, sweat!!"

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Well for starters I did exactly what the recipe said. I made sure the choco and sugar were both dissolved. I got it to 234 and removed from heat and I did NOT stir/touch it after that! I added the butter and let it set until it reached 110.I beat it until it was no longer shiny and then poured and let it cool. But before I even started I made sure my thermometer was accurate by placing it in boiling water and made sure it reached 212 : This recipe tasted smooth and creamy and perfect! It took about 45 mins for it to cool until 110 :

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Now, folks, if your fudge isn't right, it is because your technique was wrong! Don't blame Alton.... necessarily. ;]

The only problem with this recipe [and the reason I give it four stars instead of five] is that is just doesn't communicate all the good fudge-making techniques you need to use, and it misstates how long it takes to cool.

Try to watch the episode that this recipe is from and I guarantee that your fudge will come out great if you follow the procedure. He does say in the show to let the fudge cool to 110 degrees, but I think that perhaps you can start your stirring at a slightly higher temperature. It may even be easier to stir when the fudge is a bit warmer.

Dissolve all your sugar in the beginning, let it get hot enough, and don't touch your fudge while it is cooling. Stir nice and fast once it gets to around 110, and don't quit until the shiny look fades.

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This recipe sounds good, but looks DISGUSTING!!! I am sorry Alton but if it doesn't look good then I don't eat it...

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This turned out perfectly. I only used 1 1/2 teaspoons of vanilla (not 1 Tablespoon like the recipe calls for, and that was plenty. Like other reviewers said, it takes much longer than ten minutes for the fudge to cool to 130 degrees. But be patient! It's worth it!

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i think its the most wonderful, yet fullfilling recipe. Easy and affordable