Chocolate Fudge

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Being from the south, my family often made candy. If you have had no experience making candy this might be a daunt. This coupled with the fact that it takes much longer than 10 minutes to cool down. I believe on the show Alton said 110 degrees, which took nearly an hour. My children and I took turns beating and stirring this and I should have done it longer except my arm was sore. I am going to try this again and try using my stand mixer as another reviewer did. The fudge WAS wonderful though a bit soft. It is worth the attention to have the real thing but it takes much longer than the directions. Suffice to say it was good as it was gone within 24 hours.

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This recipe was HORRIBLE! I love alton brown and had very high expectations but the directions do not match what really happens in the kitchen. I brought the fudge up to the indicated temperature then cooled it down as it said to, however the directions say cool ten minutes or until 130 which took more like 50 minutes. The fudge turned out overly runny and mushy at room temperature and I was forced to refrigerate it to keep it solidified to cut and eat. I ended up throwing the grainy fudge out. Please fix this recipe alton, or at least do the food network a favor and remove it from the site, its a disgrace.

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I MADE FUDGE!!! What's so amazing is that whenever I've tried other fudge recipes all I've made was chocolate cement and I've had to throw out the pan. I do think I would like a digital candy thermometer though because the regular one is so hard to read. Make sure your thermometer is calibrated by placing it in a pot of boiling water first and making sure it reads either 212 degrees Fahrenheit or 100 degrees Celsius at sea level. If it doesn't you can adjust your cooking temp based on the difference. Good luck and if I can do it, you can!

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Just "made" this. Anyone want a lump of chocolate? No JOKE!!! I followed the directions to a "T". I never left the kitchen and watched the thermometer like a hawk. I have never had an issue making any of Alton Brown's recipies, till now. Chalk this one up to not reading the reviews before making...I normally do. Good luck if you try to make this. Off to find another dessert for tomorrow.

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Wait 10 minutes to cool to 130 degrees? On what planet? I've been waiting for over 40 minutes and it's still over 150. I rated it 3 because I'm still waiting.... I hope it's a 5!

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This is a great chocolate fudge recipe. I live in Michigan and frequent Mackinac Island, which is famous for it's fudge. This fudge is just as good as any chocolate fudge I've had on the Island. In fact, this fudge has "aged" incomparably better than the commercial version, which dries out and gets hard in 2-3 days. Mine has not changed state a bit in probably 5-7 days since I made it. I have kept it in a Pyrex 9x9 with a matching plastic top. The one thing I did different from the recipe (and the show is once the fudge cooled to 130˚, I ran it in my stand mixer with the paddle attachment on med-low for probably 10 minutes.

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I followed the recipe to the tee and my fudge never set!
If you had success with this recipe any suggestions?

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I've made this fudge using the recipe as written and have had zero problems... when I follow the instructions *to the letter*. If you vary from the instructions you will have problems. Also it takes a long time to get to 234 and a long time to settle back down to 110. Be patient. It's going to take a lot of stirring too. Be prepared to stir for 10-15 minutes. I often get a blister and have to switch arms. It is worth it though.

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I ended up with chocolate sauce. If you watch the episode, the recipe is slightly different. You let the fudge cool to 110F instead of 130F as listed here. Huge waste of time.

Fix this. This makes all food network recipes untrustworthy.

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I loved it!!!!!