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Old Time Chocolate Fudge Recipe

Old Time Chocolate Fudge

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (137)

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Average Rating:

Total Reviews: 137

Showing 121-130 of 137

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  • on December 11, 2004

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    Fudge tastes pretty good. The recipe didn't say when to add the butter so I added at the end and brought it back up to a soft boil tempt. Wish it were a little more creamy. Not bad but not as good as I thought it would be. "So, when "do" you add the butter" Paula?

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  • on December 07, 2004

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    To those whose sugar didn't dissolve - when the recipe says to cook the mixture until a soft ball forms, it means to boil the mixture (over moderate heat, in a large saucepan until all of the sugar has dissolved, and enough moisture has cooked off that a small amount, if placed in ice water, will form a soft ball. If you did this, but still got a grainy texture, then the fudge was beaten too soon, and large sugar crystals re-formed in the fudge.

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  • on December 04, 2004

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    Absolutely wonderful fudge and easy as well. I even substituted margerine and dark brown syrup and liked it even better.

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  • on December 04, 2004

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    While I was able to get the fudge to set (by using the sweetened condensed milk instead of the evaporated it still didn't work out all that well. For me fudge is all about texture. It HAS to be creamy and smooth. Even after heating to 240F - this fudge was not smooth at all. I would have to agree that it does have a good flavor but again... the texture ruined it for me. I have made the fudge on the back of the Nestle package and that worked really well and VERY smooth. I'll probably stick to that next year.

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  • on November 24, 2004

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    First, I had the problem a lot of others have had-the sugar would not disolve, which was said because the underlying taste was great.
    I don't blame the recipe, I'm just not certain it was written right. I could have sworn on the show Paula said to use condensed milk and this recipe says evaporated. I'll have to try and catch it when it reairs I guess.

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  • on November 14, 2004

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    I love it

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  • on November 11, 2004

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    This fudge was really good, but the directions were not very thorough. Luckily, I had another recipe to use as a reference, so it turned out really well. I combined the butter, vanilla, toasted pecans in a large bowl, cooked the fudge mixture to soft ball stage on a candy thermometer, and poured the hot fudge into the bowl over the other ingreds. I mixed with a hand mixer until slightly thickened and it had lost some of its gloss. Then into the pan and the fridge. Very good.

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  • on November 11, 2004

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    How long do you have to cook??? The taste was wonderful but I had to throw it all away because it never firmed up. I cooked for over 20 mins stirring the entire time. How long should to cook??? It never formed a soft ball in cool water.

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  • on November 11, 2004

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    I followed the directions exactly.I was concerned because the recipe said to beat in the vanilla and butter after taking off the stove.No cooling time before beating like most fudge recipes.
    After cooling in the fridge it firmed up well but the texture was a little grainy.Had a good taste but I will keep looking for a better fudge recipe.

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  • on November 10, 2004

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    IT S A VERY EASY RECIPE.. PLUS IT SUCH A CREAMY FUDGE. IT IS LIKE NO OTHER FUDGE THAT I HAVE TASTED BEFORE. IN A LONG TIME.....THANK YOU VERY MUCH FOODNETWORK..... FOR ALL OF THE WONDERFUL RECIPES AND THE COOKS THAT Y OU HAVE ON YOUR TELEVISION PROGRAM....I WATCH IT EVERYDAY.

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