That sounds like it would taste more frosting-like, which is fine if you like your fudge really sweet. Making sure the sugar melts properly so the fudge isn't gritty is the trickiest part, but it's not impossible. My own suggestion for improvement, in fact, is to cut down the sugar to two cups. Makes the fudge darker and more chocolatey, and actually healthier (for fudge).
My mom beat her fudge in the sink with a little cold water under the pan. You had to think fast when it got thicker and know when to pour it after the soft ribbons stayed instead sinking. I have always made fudge the same way. If it didn't set up fast enough she would scrape it back in the pan right away and cook it a little longer. Crazy short woman.
We always did that, too. When I made the video, I followed the original recipe instructions and left out my mother's changes. It sounds like your mom and mine made it the same way, and that was the right way. Thanks so much for the comment! It brought back good memories.
I’ve been wanting this recipe for years but never found the real old fashioned kind. We made this as a kid and loved it even when it “failed.” I want to try it, and your changes to the recipe make it sound a lot less daunting! Thanks so very much! ❤
O... M... G. This is just like my grandmother used to make for Christmas. Grainy is the only way I will eat fudge but have not been able to find a recipe like my grandma's. Thank you so, so much for posting this video! ♡
YES! I almost didn't watch this version but am so glad I did because I love the grainy version and have been looking for a recipe for it forever. Thank you so much for making this video and sharing the recipe and results! I can't wait to try it (as soon as my candy thermometer arrives)!
You need to check at what point your water boils. Yes check with a candy thermometer at what temperature your water boils. Altitude changes at what temperature your water boils. I am 1,000 foot elevation and my water boils at 209 instead of 212. I subtract the 209 from 212 which is 3. The recipe calls for 234 and I subtract 3, so I would cook until I reach 231 for my fudge. Just check your boiling water temp.
@@herekittykitty9324 I took it as a compliment and am so pleased that my cooking compares well with hers. My mama was like your's and could make anything taste good.
Just checking. Your printed recipe says 3/4 cup of cocoa … but in the video you said 2/3 cup … so just wondering which amount I should go with. Love you. You have the sweetest voice! 🥰🥰
Hey, Jabo Jabo! You have a sharp eye! I made a typo when typing out the notes and had not noticed it, so the recipe should say 2/3 cup of cocoa. Thank you so much for noticing! I'll check with my son to see if the notes can be corrected. And thank you for the compliment! (I have some stories I could tell you about reactions I've had to my drawl.)
I have not tried using evaporated milk yet but will try it soon. Sounds delicious, and I use evaporated milk for a lot of other things. I even use it in my coffee for creamer. Thanks for the suggestion.
I made vanilla fudge back around Thanksgiving and used white sugar, 7oz marshmallow fluff white chocolate chips, half and half, pinch a salt, stick of butter and vanilla after it cooked for 5 minutes. It came out perfect.
@@joanmorgan4389 Hey, Joan! Thanks! I didn't recognize the ingredients as Fantasy Fudge. Back in the day, must have been the 1970s when that recipe first came out, I made it a few times and it is good, but I still prefer the old fashioned Hershey's cocoa fudge. I have on occasion made the Hershey's recipe and added marshmallow fluff to it after it is done. That's pretty good too. And, because one of my sons likes peanut butter fudge, I would usually take part of the batch and add peanut butter to it.
Omg this looks great. You are so sweet! My grandmas recipe calls for karo, vinegar, and 3 chocolate squares instead of baking cocoa (in addition to sugar, butter, milk, vanilla etc.) Does anyone have experience making it that way with the Karo and vinegar? Any advice would be so appreciated Thank you
Thanks for the comment! I have a fudge recipe that I used some years ago that calls for Karo, but I've just moved and can't seem to find it. I'll let you know when I find it so we can compare ingredients.
Thank you for the video. Im going to make it after my kids get up. I want to find something fun to do with them. If I made oatmeal bar's do you think this fudge would work on top? Would the fudge set properly?
I make no bake cookies a lot, my margarine goes in first b4 the boiling process, I have thought about omitting peanut butter and oats and trying marshmallows & walnuts instead😂🤛💕
One thing I would like to know is how do you prevent it from burning on the bottom while not stirring as it is boiling up to 234 degrees? 🤔 My first ever batch was so burnt on the bottom that I had to get a screw driver to chip the burnt stuff off the bottom of the pan. I was a complete DISASTER! 😂
@PreservingSweetness Thanks! I knew that I must use a heavy pot. The only heavy pot I have is my Salad Master pots.... which are pretty heavy. I did see one person use a trick of putting the pot inside a cast iron frying pan to help distribute the heat better. I will try that. Also, I kept turning the heat up wondering why I couldn't get it up to 234 degrees faster...lol...after more research I realized that I just have to wait till the mixture developed and it will get to 234 when it is ready. Thanks much! ❤️
@@TROTS1 Hey! I have Salad Master pots that I bought in 1965. But I usually don't use the Salad Master for fudge, I actually use an aluminum pot which is pretty heavy and I haven't had a problem with the fudge burning. I do, however, while it's boiling and not supposed to be stirred, just run a spoon over the bottom occasionally to make sure it's not sticking and burning. I've also used a pot inside an iron skillet, but I add water to the skillet and use it like a makeshift double boiler. Good luck with the fudge!
What do you mean by grainy? Do you mean gritty? I like smooth fudge that melts in your mouth, maybe I should not try this fudge. Thank you for sharing.
Well,@@theleastofthese5369, I am an older woman...78 to be exact, and I'm not embarrassed because I'm doing the best I can with what I have. Plus, I'm still learning how to deal with setting up equipment, making videos although I'm camera shy, editing and all that. But, I appreciate your comment and will continue to try to do better.
My mom always made "grainy" fudge, and that is fudge to me! I am not as fond of the smooth creamy fudge. I will try your way! Thank you!!!!!
Thanks! Sorry I didn't see this comment before now.
That sounds like it would taste more frosting-like, which is fine if you like your fudge really sweet. Making sure the sugar melts properly so the fudge isn't gritty is the trickiest part, but it's not impossible. My own suggestion for improvement, in fact, is to cut down the sugar to two cups. Makes the fudge darker and more chocolatey, and actually healthier (for fudge).
I'll have to try that. Thanks!
My mom beat her fudge in the sink with a little cold
water under the pan. You had to think fast when it got thicker and know when to pour it after the soft ribbons stayed instead sinking. I have always made fudge the same way. If it didn't set up fast enough she would scrape it back in the pan right away and cook it a little longer. Crazy short woman.
We always did that, too. When I made the video, I followed the original recipe instructions and left out my mother's changes. It sounds like your mom and mine made it the same way, and that was the right way. Thanks so much for the comment! It brought back good memories.
I’ve been wanting this recipe for years but never found the real old fashioned kind. We made this as a kid and loved it even when it “failed.” I want to try it, and your changes to the recipe make it sound a lot less daunting! Thanks so very much! ❤
Glad to help. Yes, this old-fashioned recipe used to be printed on all the Hershey's cocoa cans, but it's harder to find now.
O... M... G. This is just like my grandmother used to make for Christmas. Grainy is the only way I will eat fudge but have not been able to find a recipe like my grandma's. Thank you so, so much for posting this video! ♡
You are very welcome! And thank you for the comment.
YES! I almost didn't watch this version but am so glad I did because I love the grainy version and have been looking for a recipe for it forever. Thank you so much for making this video and sharing the recipe and results! I can't wait to try it (as soon as my candy thermometer arrives)!
Hope you like it! Thanks for the comment!
I dont care for the grainy one, but I do have your first old fashioned cocoa recipe bookmarked. TY
Thanks, @msbutterfly714!
You need to check at what point your water boils. Yes check with a candy thermometer at what temperature your water boils. Altitude changes at what temperature your water boils. I am 1,000 foot elevation and my water boils at 209 instead of 212. I subtract the 209 from 212 which is 3. The recipe calls for 234 and I subtract 3, so I would cook until I reach 231 for my fudge. Just check your boiling water temp.
Thanks, Inept Gardener! Appreciate the tip!
THANK YOU. That's why my fudge turned out like a crumbled mess! I am at 5,000 ft elevation lol
Looks delicious
Thanks carolburke9351!
Mercy Sakes! I loved your other video and this one I am for sure going to try. I also love the old fashioned "shiny grainy" fudge. Thanks for sharing.
Thanks so much!
Genius!!! You make me miss my momma
Thanks, Donna! I appreciate the comment.
@@jellygrandma1945 If you knew my mother it was definitely a compliment. Cooked for 8 of us. She could make dirt taste good.
@@herekittykitty9324 I took it as a compliment and am so pleased that my cooking compares well with hers. My mama was like your's and could make anything taste good.
Just checking. Your printed recipe says 3/4 cup of cocoa … but in the video you said 2/3 cup … so just wondering which amount I should go with. Love you. You have the sweetest voice! 🥰🥰
Hey, Jabo Jabo! You have a sharp eye! I made a typo when typing out the notes and had not noticed it, so the recipe should say 2/3 cup of cocoa. Thank you so much for noticing! I'll check with my son to see if the notes can be corrected. And thank you for the compliment! (I have some stories I could tell you about reactions I've had to my drawl.)
@@jellygrandma1945 I wouldn't worry about it. A little extra cocoa never hurt anybody. (smile)
@@WBBW2 I agree! lol
Love this looks so good
Thanks, Patricia!
My grandmother used evaporated milk, instead of regular milk. Has anyone tried it that way? Delicious!
I have not tried using evaporated milk yet but will try it soon. Sounds delicious, and I use evaporated milk for a lot of other things. I even use it in my coffee for creamer. Thanks for the suggestion.
My mom used canned milk as well. Instead of butter, she added a cup of peanut butter. It was so delicious!
@@pattidriscoll9407 I love to hear how other people make the same dish, but by using different methods and different ingredients! Thanks for the post!
Thank you
I made vanilla fudge back around Thanksgiving and used white sugar, 7oz marshmallow fluff white chocolate chips, half and half, pinch a salt, stick of butter and vanilla after it cooked for 5 minutes. It came out perfect.
I usually gravitate to chocolate candies, but that really sounds good! I'll have to try it. Thanks, Kim!
@@jellygrandma1945 Just look up "Fantasy Fudge" recipe.
@@joanmorgan4389 Hey, Joan! Thanks! I didn't recognize the ingredients as Fantasy Fudge. Back in the day, must have been the 1970s when that recipe first came out, I made it a few times and it is good, but I still prefer the old fashioned Hershey's cocoa fudge. I have on occasion made the Hershey's recipe and added marshmallow fluff to it after it is done. That's pretty good too. And, because one of my sons likes peanut butter fudge, I would usually take part of the batch and add peanut butter to it.
Omg this looks great. You are so sweet! My grandmas recipe calls for karo, vinegar, and 3 chocolate squares instead of baking cocoa (in addition to sugar, butter, milk, vanilla etc.)
Does anyone have experience making it that way with the Karo and vinegar? Any advice would be so appreciated
Thank you
Thanks for the comment! I have a fudge recipe that I used some years ago that calls for Karo, but I've just moved and can't seem to find it. I'll let you know when I find it so we can compare ingredients.
Thank you for the video. Im going to make it after my kids get up. I want to find something fun to do with them. If I made oatmeal bar's do you think this fudge would work on top? Would the fudge set properly?
I've never tried that, but I think it would work. I'd love to hear how it turns out, and what a fun project with the kids! Have a great day!
I make no bake cookies a lot, my margarine goes in first b4 the boiling process, I have thought about omitting peanut butter and oats and trying marshmallows & walnuts instead😂🤛💕
Either way sounds delicious! Sorry I'm just now seeing this comment.
One thing I would like to know is how do you prevent it from burning on the bottom while not stirring as it is boiling up to 234 degrees? 🤔
My first ever batch was so burnt on the bottom that I had to get a screw driver to chip the burnt stuff off the bottom of the pan. I was a complete DISASTER! 😂
The trick is to use a heavy bottomed pot.
@PreservingSweetness
Thanks! I knew that I must use a heavy pot. The only heavy pot I have is my Salad Master pots.... which are pretty heavy.
I did see one person use a trick of putting the pot inside a cast iron frying pan to help distribute the heat better. I will try that.
Also, I kept turning the heat up wondering why I couldn't get it up to 234 degrees faster...lol...after more research I realized that I just have to wait till the mixture developed and it will get to 234 when it is ready. Thanks much! ❤️
@@TROTS1 Hey! I have Salad Master pots that I bought in 1965. But I usually don't use the Salad Master for fudge, I actually use an aluminum pot which is pretty heavy and I haven't had a problem with the fudge burning. I do, however, while it's boiling and not supposed to be stirred, just run a spoon over the bottom occasionally to make sure it's not sticking and burning.
I've also used a pot inside an iron skillet, but I add water to the skillet and use it like a makeshift double boiler. Good luck with the fudge!
Like 📢👍✝️🇱🇰
Thanks!!!
Do you think the taste was the same, except for the grainyness?
Yes. It tastes pretty much the same, just not the smooth texture.
🥰
What do you mean by grainy? Do you mean gritty? I like smooth fudge that melts in your mouth, maybe I should not try this fudge. Thank you for sharing.
Yes, not smooth, but by following the recipe precisely, it is supposed to be smooth.
LADY!!! HALF & HALF IS NOTHING OMG NOTHING LIKE HEAVY WHIPPING CREAM
I'm aware that half & half has about half the milk fat of heavy whipping cream.
It's so Difficult to watch with you metal spoon scratching and scraping. PLEASE USE A Wooden SPOON !!!
Lord I hope you're an older woman... How embarrassing for you otherwise... 😢
I use a metal spoon Always comes out also I put Karo corn syrup about 3 big spoons sit comes out smooth and creamy
Sorry about the noise of the spoon, but I was making this in my RV and didn't have a wooden spoon with me.
Well,@@theleastofthese5369, I am an older woman...78 to be exact, and I'm not embarrassed because I'm doing the best I can with what I have. Plus, I'm still learning how to deal with setting up equipment, making videos although I'm camera shy, editing and all that. But, I appreciate your comment and will continue to try to do better.
Thanks, @charlesculter8954!
AND....... SUGAR IS POWDER SUGAR... ALL THE SAME, LADY
Thank you, but there is definitely a difference between granulated sugar and powdered sugar.