Food Network
Home> Recipes> Dessert>
Chocolate Fudge Recipe

Chocolate Fudge

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (203)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 203

Showing 61-70 of 203

Sort by:

Newest

  • on December 21, 2009

    Flag

    Real (non marshmallow cream fudge is challenging to make. This recipe isn't intermediate level for nothing. It doesn't help that this recipe is different from the episode.

    I made it the first time following the site recipe and that batch went straight in the garbage. The second time, I youtubed the fudge episode of Good Eats and followed Alton's verbal instructions and my fudge was perfect!

    2 things I learned: Do not under any circumstance stir your fudge as it is coming up to 234 degrees or when it is cooling. Don't worry, it doesn't burn and stirring will ruin it. Secondly, it needs to cool to 110 degrees (as Alton says on the show. Yes, it is very thick and hard to stir and when you add the vanilla you will think you ruined it. Don't panic, just keep stirring and it will come together.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 20, 2009

    Flag

    My fudge came out great, but watching the Good Eats episode helped me a lot, plus was very interesting. The cooling temperature was different, the use of butter was different, and the recipe mentions nothing about keeping the fudge still while it's cooling. I followed the episode's instructions except for the butter. I tried to cut down on costs and waste, so I didn't use the parchment paper, either. It was excellent, thank you Alton!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 19, 2009

    Flag

    Haven't made real fudge in years. Had no marshmellows or cchips. This was an easy recipe to make. Had to borrow a thermometer. No half & half used whipping cream. Yes, it did take longer to get temperature down but turned out great. The flavor is wonderful, taking to party. Thank you for great recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 19, 2009

    Flag

    I tried making this after work tonight and it was the worst cooking disaster I've ever had and I don't think I've ever put so much effort into a recipe (I cook a lot so that's saying something, I'm completely disheartened. I followed this recipe so close, although now I'm confused because I watched the video which calls for 2 tbs of butter unlike this written recipe which calls for 3 tbs. I feel like it all started to go wrong after the 3 minutes of having the lid on. I took the lid off and put on my thermometer (I have a glass bulb type, and I feel like it took forever for the mix to get up to 234 degrees, the recipe doesn't say how long it ought to take for the fudge to reach 234 so I'm not sure, was I supposed to turn the heat up after I took the lid off? Then when it finally got it up to 234, I did like I saw Alton do in the video and simply turned my burner off to let it finish cooking then cool, and didn't move it or anything. It took FOREVER to cool to 110 degrees, I'm talking like an hour. Was I supposed to take it off the burner too, is my thermometer wrong, ... i don't know. So after waiting an hour for the fudge to cool, I go to give it a stir, and it is the thickest, gooeyist, most awful syrupy mess I have ever seen in my life. I can't even begin to think how to get this disaster of a mess out of my pot, I'm not even sure it will be possible. I was making this for a dinner my mother is hosting tomorrow, I guess I'll have to use some condensed milk box mix recipe, unless someone can tell me what went wrong here, which I would greatly appreciate. Because at this point, I'm really regretting the time, attention, and resources spent trying to make this.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 16, 2009

    Flag

    Very easy to make and the end results leave you with soft, delicious fudginess.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 25, 2009

    Flag

    And it turn out perfect.I also added afew ingredients: coconut milk,a lil condensed milk,honey,and one secret ingredient.. all still equaled 1 cup The best fudge i have ever had.another thing I noticed how weather affects the set up.Try to make it on a not so humid day.I live in Florida not to many of thoughs days.It took a lot longer than 10 mins to cool just be paitent

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 02, 2009

    Flag

    This was the first fudge recipe I ever tried, and it made the best fudge I've ever eaten! The one time it's blown up on me is when I (excuse the pun fudged by accident on ingredients and temperature -- and yes, it totally turned into a brick of maple-sugar-looking awfulness that took a hammer and chisel to get out of my $200 pan. But I've made this several times and it's always turned out perfectly as long as I do exactly what it says and use a very accurate temperature gauge. I was so scared to try fudge before this recipe, and I'm happy to say it made the silkiest, chocolatey-est most wonderful fudge I've ever had. I'm making it for the fourth time tonight for a potluck tomorrow and had to say thank you to Alton Brown for sharing the recipe and technique. Make sure your thermometer is very accurate and keep a good eye on it while you make this.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 27, 2009

    Flag

    THE RECIPE CALLS FOR 3 T BUTTER AND WHEN WATCHING THE VIDEO, ALTON SAYS 2. THE METHOD IS ALL WRONG AS WELL. BEFORE MAKING THIS RECIPE, DO YOURSELF A FAVOR AND WATCH THE VIDEOS ON YOU TUBE. TWO 10 MINUTE CLIPS WILL SET YOU STRAIGHT.

    THIS MAKES 4 RECIPES I HAVE FOUND THAT WERE DIFFERENT FROM WHAT IS SHOWN ON FN. SAD, BUT WHEN REPORTED, THEY NEVER DO ANYTHING ABOUT IT

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 26, 2009

    Flag

    I just tryed making this recipe twice today, and both times was a failure right from the melting stage. My chocolate didn't want to melt/blend properly w/ the sugar half & half corn syrup. It just kinda flaked off and that was it.
    No idea what went wrong with it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 19, 2009

    Flag

    My husband and i were having some of his coworkers over for dinner and realized we had nothing for dessert! So we ran to the store and made this fudge!
    I had NEVER made fudge before and if you follow the directions it will be beautiful!
    Our lasted about eight minute between the four of us.
    I have been asked to forward this recipe to the coworker....

    LOVED THIS FUDGE!!! Thanks AB!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 2 3 4 5 6 7 8 9 10 11 12 ... 21 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.