My Never-Ever-Fail Chocolate Fudge

I would not recommend this recipe. It doesn't taste like fudge, it tastes like chocolate marshmallow. It's too sweet, even after cutting back on the sugar, and it doesn't have enough chocolate, even after adding more. I would prefer to use a recipe without a processed product. That all said, it's very easy to do and a good recipe to prepare with kids who are just learning.

• djc147

• NJ

• 4/9/2016

I've made this recipe a few times, and have now discovered some do's and don'ts, so thought I'd share. I was able to cut the sugar down to 2 cups (instead of 4), but any less than that messes up the ratio and prevents it from setting. Wait until everything has melted (marshmallows, sugar, cream) before doing the 6 minute countdown, and boil it on medium (for those who suffered from sudden expansion), stirring constantly. Use dark chocolate (not milk -- again, it screws up the fudge's ability to harden), and really really beat the mixture at the end to get it to bind. It's best to let it set overnight if you can manage! All in all a great recipe!!!

• twinkling_sheep

• 4/3/2013

like my recipe much better, this was to grainy

• Anonymous

• 3/28/2013

This was my first attempt at fudge even though I have been a fudge fan for years. The recipe is terrific. I followed previous reviewers suggestions about using marshmallow creme and boiling in a stock pot. The texture is creamy with a great sweet chocolatey flavor. I used 3.5 cups of sugar and would decrease this even more to emphasis the chocolate flavor. I used a large jar of marshmallow creme but wonder if the small jar would have been better for a firmer room temperature texture. My only error was using too large a jelly roll pan. I much prefer thicker fudge pieces to the .25 inch thickness my pan yielded. The recipe says to boil for exactly 6 minutes. My sugar/marshmallow/sugar mixture behaved is such a way to make this a little hard to figure out. The mixture would boil if I was stirring it but did not boil if I did not stir. Due to my confusion I probably boiled it for 8 minutes. If this recipe failed or was grainy you did something wrong.

• allyenw

• Denver, CO

• 12/18/2012

grainy.

• Anonymous

• 7/26/2012

Made it the first time per recipe. I like my fudge more chocolate than sweet, so I tried it a second time. I halved the recipe, used 8oz of unsweetened, and crushed peppermints instead of nuts. It turned out perfectly. BTW, the half recipe worked fine in a 3qt sauce pan.

• ebsutherla

• Oak Cliff, TX

• 12/31/2011

This is the second time I have made this fudge and it is the best. I use a jar of marshmallow creme instead of the marshmallows and I add that to the chocolate bowl instead of boiling it. Lots cleaner to make.

• Irish1

• South Dakota

• 1/28/2011

I can bake, but I can't make candy. This is the first fudge recipe I have made that has actually turned out like it's supposed to. Last year, I tried several recipes that failed. None of them included marshmallows or marshmallow cream, so I do think that's key. This recipe could stand to cut some sugar, it is very sweet. Granted, fudge is supposed to be sweet, but it is something I will toy with next time. I'm just happy to have not wasted 12 oz of fine chocolate, like I had previously. Great recipe for people who aren't familiar with or good at making candy.

• Azizeh

• Santa Monica, CA

• 12/24/2010

Perfect fudge! This is the first fudge recipe I have ever tried and, like others, I was nervous given the mixed the reviews. I'm so glad I took the risk! Followed the advice given by other reviewers and it came off without a hitch -- used a LARGE, HEAVY pan (cast iron/enamel) to allow for expansion and prevent burning and stirred the final marshmallow/chocolate mixture until the spoon left a wake (about 5 minutes). Toasted the nuts first, used 1 tsp. vanilla and substituted 2 tsp. strong coffee for the other two, used 1/2 bittersweet and 1/2 semi-sweet Ghiredelli chocolate chips to eliminate the need for chopping (and significantly less expensive than the bars) and poured into two 9 x 9 cake pans. Still soft after setting for a few hours at room temperature, but *perfect* the following day. Pieces are about 1" thick.

• Anonymous

• Ashburnham, MA

• 12/21/2010

It failed.

• Anonymous

• Savannah, GA

• 12/13/2010

This is a FABULOUS recipe! I have been using another similar recipe that has the same amount of sugar and yields the same servings, but the sugar never really dissolved. That is not a problem with this recipe! I followed the advice of the other reviewers and used a soup pot to cook the ingredients to allow for expansion (cast iron). I also substituted the vanilla for coffee as suggested by a few other reviews. It turned out fab and doesn`t taste nearly as sweet as my other recipe which I am throwing away today......This is my new go to fudge receipe!

• Anonymous

• Oslo, Norway

• 12/23/2009

This recipe is very good and works well if you follow the directions EXACTLY. I used a 9 x 12.5 jelly roll pan which was the perfect size (fudge is approximately 1/2 inch thick). I had to stir the marshmallow/chocolate mixture for quite awhile - - 3 to 4 minutes before it was ready to pour into the pan. It set-up perfectly and is velvety smooth. I'd definitely make it again.

• judybee

• Minneapolis, MN

• 12/21/2009

The taste was good, but the author left out a lot of information. For an infrequent candy maker, I didn't realize how much my mixture expanded so I didn't boil for the full 6 minutes to keep it from completely boiling over. USE A BIG POT! The other info that was left out was the size of the platter/baking sheet to use. I used a large baking sheet and it poured out so thin my pieces came out like postage stamps. RECIPE AUTHORS: PLEASE DON'T BE VAGUE!

• KatieTownley

• Anaheim, CA

• 12/14/2009

I followed the directions exactly (other than substituting espresso for vanilla, as suggested) and had wonderful results. It set solid and tastes great. I can't imagine why so many people are having trouble with this recipe.

• tallest1

• Socorro, NM

• 5/29/2009

This was an easy and great recipe. I read through the other reviews and was glad I did. A bigger pot than you think you'll need is essential. My fudge took longer to cool. I had it in the fridge over night before I cut into it. The result was tasty, rich and smooth. It also kept in an air tight container, in the fridge for several days; Which was great because it took awhile to eat through it all.

• charlotte503

• Portland, OR

• 12/24/2008