Ifound a very oldrecipe bookand in it was the first recipe for Hersheys fudge i made it OMG it was exacty luke my mom used to makw it she is passed Way but I will cherish and keep that recipe for the rest of mylife
Thank you for the video. Take me back to when I was a kid I stuck my finger in the hot fudge while grandma was cooking it on the stove. I only did it once😂 I'm 63 year old man and I've made easily over 100 batches of this stuff but until just recently I would fail more often than I would succeed. My number one hint is do not rely upon your candy thermometer. Only use it to know when you're within about 5° of softball stage. Then do about two or three softball tests to get just the right consistency. Tip number two is cook slowly at medium or just under medium heat. It takes a little longer but you'll never Scorch your fudge and guarantees all of your sugar will have gone into solution. Chemistry lingo😜 Tip number three, add about 2 tbsp of light corn syrup before heating. The second form of sugar helps to prevent recrystallization. Tip number for is use evaporated milk instead of whole milk. Evaporated has much less water in it to drive off during the heating process. And finally my last tip is the most expensive but it is the most rewarding. Buy yourself a nice granite slab. Mine is about 20 X 30 in. Immediately after I hit softball stage I pour it out on the slab and wait 9 minutes to cool. Add your vanilla and use a very wide scraper to fold the fudge back onto itself until it loses its gloss. This is so much easier than beating it with a spoon inside of a pot. It also reduces the amount of cooling Time by about 75%! Merry Christmas everyone, God bless, and remember Jesus is the reason for the season 🎅
Thanks so much for the tips! All great advice! And I think we've all stuck our fingers in the hot fudge, but only once. Lol. It only takes one time to learn that lesson.
Thank u sir for the tips. I just ruined a batch and I think where I went wrong was one of two things or maybe both: I relied too much on my Candy thermometer and over-cooked it, I relied too much on my candy thermometer 🤒 and let it cool too long … lesson learned. And thanks for the video, Merry Christmas to all.
Mommas delicious grainy fudge lol! Momma never let it cool. She would remove it from the burner, put butter and vanilla in, stir and pour it in individual saucers for us kids. Each of us thought we were special with our own saucer of fudge. Eight of us kids. If she put it in a pan together we would fight over who got more or a bigger piece. She solved that with the saucers. Good memories. Miss you mom. I am subbing btw to thank you for the wonderful memory. Going to make mommas grainy fudge for the holidays.
Thats what I called my moms fudge. Grainy fudge, and it was the best I have ever had. I can't make it like her at all and she's not around to make it for me anymore. Her last husband wouldn't share with us kids. It was all always for him. Butthead.
I made this ystdy morning but as far as cooling it I only let it cool 2 minutes, then placed the pot in a sink with a few inches of cold water, then stirred the melting butter and vanilla extract in well, then folded a small bag of crushed pecan pieces in well too. It hardened fairly quickly so I cut it in squares 15-20 minutes after pouring it in an 8×8 buttered dish. It was just like I remembered Mama's Hershey old fashioned fudge. My very favorite. It melts in your mouth!💓
I watched ONE video of a granny making fudge and now these videos are all over my youtube starting page. I'm not complaining, I watch every single one they recommend to me, but I just wanted to point it out.
We used to make this recipe when i was a kid, and we still make it once in awhile. Sometimes it was hit or miss, but we were always ready to scrape that pan with spoons for a treat. We used 2 lightly buttered dinner plates to pour it in. If it looked like it wouldn't harden, Mom would put cold water and some ice cubes in the sink, then place the pot in the cold icy water, stir with wooden spoon, and before you knew it, it was time to pour. Thanks for the video! It brought back good memories with my mom and sisters.
I’ve made this recipe 100’s of times. It’s the only chocolate fudge recipe I’ve ever used. A few pointers….add two tablespoons of corn syrup. Chuck that candy thermometer! Cook over medium heat. Start testing using the soft ball stage at 12 minutes. Do not overcook it! Immediately remove from the burner and add the butter. Wait 5 minutes before adding the vanilla. When I can lay my hand on the side of the pot and hold it for several seconds that is when I start beating with a wooden spoon. Have your 8x8 inch pan lined with heavy foil and buttered ready. As soon as it starts losing its gloss pour it into your prepared pan. You waited too long to pour yours. I’m sure it was pretty hard and crumbly when you attempted to cut it. It should be smooth with just a hint of gloss when it sets up.
You're right, Cindy. I've also made this recipe for many years, and when I made the video was the first time I had ever used a candy thermometer. I just wanted to make the fudge exactly as the recipe is written. I've always made it more or less like you do, except I didn't use corn syrup. I do have a recipe for using corn syrup that I've often used, but I can't find it since I've recently moved, and I can't remember how much corn syrup to add. But, the recipe I have only has to be cooked for one minute. Thanks so much for the comment. I should have made the original video the way I normally make it. Or, maybe I'll do another video with your changes. Thanks again!
@@PreservingSweetness I tried the candy thermometer a couple times myself, and every time it flopped. Those ingredients get expensive when you’re tossing out 3 cups of sugar and all that cocoa…lol. As far as the corn syrup goes that is something I learned years ago from watching Elton Brown. He explained that by adding 2 tablespoons of corn syrup that the chemistry between the two different types of sugars prevents the crystals. Since I started adding the corn syrup I haven’t had a grainy batch of fudge. I also add a tablespoon to my peanut butter fudge now with the same positive results. Yay! I think you should do another video because I could tell that you’re an experienced cook and that you have a lot of wisdom to share with those still learning. 😁
A diabetic uncle used to make chocolate and peanut butter candy, the beginning of fall/winter, for us kids. He never ate any, and as kids, we appreciated that, because it was more for us, lol. Growing up on a farm, we rarely got sweets, so we all looked forward to the colder weather. He made his, just like you. Only 2 of us kids, (we’re all in our 50’s now) make these candies like our uncle. Most come knocking on my door, or calling me, to see when I’ll be making candy, lol. Thank you for the memories!
That was quite a sacrifice for your uncle to make the fudge and not be able to eat any. He sounds like an amazing man! Glad you are keeping up the tradition! Thanks for sharing!
My grandfather made this fudge and I loved it. I think his secret was in the beating. Although he didn't have access to a candy thermometer it seemed to have come out perfect every time. However when I did it it was hit or miss. I could never get the soft ball stage right.
I use to watch my dad make this recipe. He would stir with the pan in sitting in cold water in the sink. Then he would pour on a buttered plate to cook. I usually got the pan 😊. I never have been able to make this recipe. I’ll have to try again after watching your video. Thanks.
@@PreservingSweetness I tried it today without success. When it started boiling I stopped stirring. I had a digital and candy thermometer and waited until 234 deg. During boiling I notice smoke instead of steam. I think I cooked to fast. I started with 3.5 setting on the stove burner. Most of it remained in the pan. Oh well, try again later on. Thanks for you video.
@@timrawlings9774 So sorry it didn't turn out right, Tim! One of the batches I made recently almost burned. There was a little candy burned on the bottom of the pan but, thankfully, I didn't stir it into the mix so it didn't have a burned taste. I had the burner turned up too high, so maybe if you reduce the heat a little on the next batch it will turn out perfectly for you. I really appreciate your comments!
The best suger for making candy is cane sugar, Domino. Cane sugar melts better than beet sugar, no grainy fudge. My Mother told me that in the 50's. She never used a thermometer but I always do.
My 5 year old broke my candy thermometer, I have since been learning how to make things by eyesight haha I'm nearly a pro at pecan pralines by eyesight alone. My son broke my thermometer a day or two before I tried this recipe for the first time, and I guess I got lucky with the first time I attempted this fudge recipe. I didn't do the water test either. My kids devoured the fudge as soon as it had set. But they loved it
@@joanna-0p yes if you have a dollar tree locally, they usually carry Domino sugar specifically... I just use the sugar I buy from my local WinCo I use so much sugar I buy 50 pound bags of it along with a ton of bread flour and a couple jars of instant yeast, because I love to bake a ridiculous amount of bread. Plus I love bread flour because it makes the perfect biscuits because it makes a more sense bread over all-purpose or any other flour I've baked and cooked with plus that's my secret ingredient in my sausage gravy. I've not tried using Domino sugar though, but next time I'm at my local dollar tree I'm going to have to remember that
I have been missing my daddy's fudge for 27 years. All I could find was yucky powdered sugar recipes. I remember standing on a chair watching him make it. My job was dropping the fudge in water and making balls. I am gonna try this right away. I miss my daddy. Thank you so much for sharing this.
That's a wonderful memory! Thanks for sharing. My dad's been gone a long time too and I still miss him. I don't remember him making fudge, my mom did that, but he cooked a lot, made delicious biscuits and homemade teacakes.
I have made this since I was 12 yrs. old for my Dad and Brothers---that is 60 years and I had it perfected by 15! I use half and half instead of plain milk and I also sift the cocoa as it seems to be lumpy. I have also used evaporated milk and it is smooth and good also. I never wait for it to cool to beat and use a hand mixer until it begins to thicken and lose its shine. I use Watkins vanilla which is double strength which is what my Mom always had it on hand. Do NOT overcook or it will be hard as a rock.
Thanks for the comment! I'll try a batch using half and half and a batch with evaporated milk which I keep on hand all the time. And, I've never used a mixer with fudge, but will certainly try that also. I haven't thought about the Watkins vanilla in years but do remember how good it was. In fact, I've just ordered a bottle! Thanks so much for the suggestions, Alice!
My mom made fudge with Hershey's cocoa, sugar, butter and milk. She never measured and it always came out perfect. She never used a candy thermometer, just the soft ball method in water. I kept that tradition and my kids love it. I made some today and messed up the first batch, thinking well, I'll try using a candy thermometer. It turned out rock hard... but I know how to fix it. I made a second batch today and it turned out perfect. No thermometer. My kids love my recipe and rave over it. Well their not little kids anymore and have their own kids. but I passed on the right way to make this incredibly yummy fudge. I was searching for a fix to the hard fudge and I found your video. How sweet you are. Keep up sharing the traditional fudge. Not melting premade chocolate - that to me is cheating.
Thanks so much, ForReal222! To be honest, I had never used a candy thermometer before. I just got it for this video so I could say, yes, it's at 234 degrees. My mother always used the soft ball method in water and so have I, until recently. I agree that the old fashioned "real" way of doing things should be preserved. That's why I started making these videos. My sons wanted to preserve the way I do things and urged me to make the videos. Too many of our young folks are growing up today not knowing how real food tastes. I appreciate your kind words.
My Mama or Gram made this fudge for us. The only thing different was at the end before the cooling point she added some peanut butter. This helped with a quick thinking of the fudge and fudge ended up being shiny.
This is the recipe that Hershey put on the back of the cocoa tin, I remember it from the fifties making this fudge. We always used a cast iron skillet and used the soft ball method by dropping a little in a cup of cold water to test. YUMMY! It always turned out good, but I was a child, lol what did I know lol. I am sure we made bad batches.
Yes, I remember the recipe being on the cocoa tin, but then for a long time you couldn't find it. My mother knew the recipe so it wasn't a problem for us. Several people have said that they used a cast iron skillet. I've never tried it but plan to with the next batch. I'm sure there were some bad batches back when I was growing up, also, but good or bad, they all tasted good. Thanks, Brenda, and Merry Christmas!
This brings back so many memories of when my parents would make this fudge (they added peanut butter tho). It was a special treat at Christmas and only if the weather was a "good candy making" day--whatever that meant lol. My siblings and I would be standing close by with spoons to make quick work of the fudge stuck to the pot. We "cleaned" the pot so well, mama would laugh that she hardly had to wash it after we were done with it. Personally I think the pot sludge remains were the best part! Thank you for this wonderful walk down memory lane.
Thanks, Patriot Of Truth! These comments are one of the best parts of making these videos. In my day, I was the pot cleaner. lol Also, I used to add peanut butter too because one of my sons likes peanut butter fudge. But, now I've found a peanut butter fudge recipe that I use instead and now make both kinds. And the "good candy making" day is a real thing. If it is raining or even if it is too humid, the fudge won't set right. Thanks, again, for your post. It made my day!
This is the kind of fudge I was taught to make when I was on school. It is the only fudge I have ever made. I have used the water softball stage method most of my life. I had a candy thermometer for a while, but it got broken In the drawer. Thanks for showing the recipe.
My absolute favorite. I’ve tried snd tried to make it. Sometimes I eat it with a spoon snd sometimes it’s too hard but edible. I will watch and you will I’m sure tell me what I do wrong. Lol
Just made the fudge and it is just like my mamma use to make. Remember the times it turned to taffy and my brother and I ate it rolled on a spoon. You have the best recipe!
Thanks so much for the comment! I love this recipe too! I don't really care for these newer "easy" fudge recipes because they just don't taste as good as this one.
Used to make it at least once a week, my neighbor , years ago, could not make it even with the recipe on the back of the Hershey cocoa can. That is the best fudge I’ve ever eaten!!!! I have a can from many years ago with the original recipe on the back. I always added either pecans, which the recipe calls for or walnuts which i love very much.
My late mother used to make this all the time and I loved it. One time though she put me at the stove and made me make it. If anybody eat your candy and doesn't really praise you for it make them make it and see how hard it is. A UA-cam video makes it look easy your muscles will show you exactly how hard it is.
I just made this tonight. I used a large, non-stick pot. When I started beating it after it cooled for about 20 minutes, it started thickening in less than 7 minutes. You have to work quickly and pour into the pan. Came out delicious.
Boy, does this bring back memories. This was on the cocoa can for years and I made this when I was about 10 yrs old and I put to much salt in it!!! Lesson learned!!! Haven't made it in yrs because of the uncertainty of results. During candy making time, don't have time for mistakes because I make 10 to 15 batches each year. But this is really good fudge.
My dad used to make this and did the "drop in water test". He also added some peanut butter...maybe 1/4 cup, before putting it in the dish. Thanks for the recipe!
Thanks for the comment! I used to add peanut butter to chocolate fudge for my son the peanut butter fudge lover before I found the peanut butter fudge recipe.
I just tried my husbands grandmothers recipe and had the same problem with waiting for it to cool to the temperature suggested. It was too hard to stir. Glad I saw this and will try it again but not cool it as much. Thank you
Thanks for the post! When I was a little girl helping my mother make this fudge, I don't think we waited for it to cool, just cooked it to a soft ball stage, added the butter, vanilla, and nuts, stirred it until the butter was melted and ingredients all combined, then poured it right into a buttered dish while it was still hot. It was always delicious! When you make the next batch, I'd love to hear how it turns out.
Definitely the best recipe out there. For all those with failed attempts... that's why you're suppose to always have ice cream on hand when you make this one 😝🍨
Thanks for making this! I had the same trouble as you with the fudge being too thick to stir. You validated my hunch that cooling to 110 degrees as the recipe says is too far. Next time I'll stir before it's had a chance to cool so much.
I got darned lucky I guess ma'am... I also have to say for my first attempt at fudge with baking cocoa and it turned out perfect. I appreciate you sharing this recipe, I'm going to attempt it for the second time today, I also don't use a candy thermometer, I like to eyeball it like my grandma taught me to do. My great aunt could make perfect peanut brittle every time by eyeballing it! IDK how she was able to do that but she had that ability, even if she wasn't the one who was making it she would tell whoever was cooking it that it was ready she told me she knows the exact color it needed to be. I also messed up and added the vanilla in at the initial time of mixing it LoL it still turned out great
That's fantastic, DThunderGun B! Glad it turned out just right for you. I tend to get distracted and manage to do something wrong a lot. lol My mother was like your great aunt and could tell when something was ready just by looking at it. I try, but don't always get it right.
Same recipe. After it reaches 234 degrees and butter and vanilla. Then take pot and put in sink in cold water and cool to 110 degrees then stir really fast and when chocolate starts to loose it's gloss put into a buttered plate and score with a knife. It will be very hard and unable to cut without score marks. We called it rock candy. So good so many memories. Keep up the tradition. Many thanks. My recipe was in and 50s better home and garden cookbook .
Thanks, Scottie! I love to hear the childhood memories! I still have the Betty Crocker Cookbook someone gave me for graduation back in the 60s. It was my first cookbook, but I collect them now so I have one of the older Better Homes and Gardens cookbooks. Not sure if it is the same as yours. I'll have to look and see when it was published.
I love making this fudge. I needed a refresher. Yes, it's so easy to mess up. If I use nuts, I don't let it cool as much. I love making many variations between regular and dark chocolate. Various nuts, dried cherries, even a spicy hot one.
My very FAVORITE FUDGE! I have trouble making it. I use to make years ago and it always turned out perfect! Now not so much. I still remember all the ingredients because I made it so much! It helped me by watching you, going to give it another try. Thank you
Thanks for the comment, Middelfick Redhorse! This recipe is the best. I do have a recipe with corn syrup that is pretty good and only has to be cooked for 1 minute, but my cookbooks are in storage right now. I hope to post it when I get moved into my house and have access to all my cookbooks.
I hate to ruin food, finally at age 58 I tried my second attempt at potato candy. I am excited, I think I succeeded. I haven't had it in years. I love to make fudge. Thanks for sharing.
I want to thank you for the tips on the fudge. I recently made some wasn't sure if I was doing it correctly. I had quite a bit stick or sort of burn on the bottom of the pan. It was very difficult getting it off .I soaked it over night.❤
Thank you for this recipe 😊I tried making a half batch with evaporated milk 1cup and 2 spoons of peanut butter at the end and it came out so yummy and my niece loved it.
That's not metal on the saucepan. That's undissolved sugar. I have a brownie recipe that calls for a lot of sugar, and it makes the same grinding sound in the mixing bowl.
Ahhhh, I can taste black walnuts if I think hard enough, but I never buy them due to cost. We grew up with a black walnut tree in our backyard but I remember the squirrels got most of them, even when we tried hiding them in the attic 😅
Hey, Ron! You just reminded me of something I had forgotten. I used to have a recipe for cooked fudge frosting that I used with yellow cake and it was very similar to fudge. It could be basically the same recipe. I'll have to dig out that old recipe and see if it is the same. Thanks!
My mama made her fudge in an old iron skillet . Each batch was delicious . I remember her beating it with a serving spoon til the shines turned dull . She made it look so easy. She used a glass of water and dropped till she made a lil ball. I don’t care but sometimes old fashion is better and the fudge is called Hershey’s old fashion fudge. By doing it the up to date it changes the while thing .mama would grease a couple of plates and pour it out Mama didn’t use a wooden she used what she had.
Will do! I am making a lot of stuff over the holidays. Let me know if there's anything specific you want to see. My recipe book is overflowing after 50+ years of cooking!
My mother would make it for us kids but in a iron skillet and take it out side while a cool night and stir it always turn out so good.I love that fudge it was the best
My mom and I used to make this fudge all the time. In my later years I could never get it to set up or it crystalized on me. I’m and going to try this again!
Same here, on one lesson, I didn't listen to my mom and she said you need to pour it out onto the pan when it loses it's gloss, well I waited too long and well we cut out what we could and soaked that pot for about three days lol!!! We laughed about that every year when it came time to make fudge! I treasure those memories!!!
@@mycelticstardust if that happens again pour some warm water into your pan and put it back on the stove and bring it up to almost a boil. That sugar will re-melt and it’ll be much easier to clean.
yep this is the way i was shown by my mama n gramma ...it is SO GOOD, nothing like coco powder fudge, it completely transforms in taste and becomes that familiar best in the world fudge only gramma got right every time..
My mother made this recipe all year long. You did everything right except for the cooling stage. My mother always after cooking adding the butter vanilla I would sit in front of the TV who had several kitchen towels and she would place that in front of me and I would beat it until the sheen was gone. How to make sure you don’t have crystals on the side you take care of that during the cooking. Now after The mixture lost its sheen you pour it immediately into prepared dish. Never had any problems with the fudge. Also my mother would add a little peanut butter with the regular butter and it was yummy. I hope that helps you next time
Hi, Nan! I've occasionally added peanut butter to this recipe also. And, I've even poured it right into the dish as soon as the butter has melted and it turns out great. You are absolutely right that I let it cool down too long. Thanks for the comment.
I made this fudge yesterday evening following this recipe exactly, so I thought. I think perhaps I didn't get it quite to the soft ball stage. Maybe my candy thermometer isn't accurate, because it read right on the correct temperature. Anyway, my fudge never firmed up properly, and I stirred it for quite a while - longer than you say it needs to be stirred. I will try again tomorrow. As this batch is now, if I heat it in the microwave for a few seconds to heat it up, it thins out better and makes the perfect hot fudge sauce to go over ice cream. So it's not a total loss! :) Thank you for your tutorial.
Thanks for the comment! I'm glad you are using the batch even though it didn't turn out perfectly and that you are going to try again. This is a difficult recipe and I've had it turn out too hard or not firm enough even though I followed the recipe exactly. It is delicious no matter how the texture turns out. And, thanks for the tip; I've never used it as hot fudge sauce. Sounds delicious! I'd love to hear how the next batch turns out.
@@jellygrandma1945 Finally made a second batch of this fudge and it turned out much better. I let the goop get a little bit hotter this time. It was only just at the "soft ball" mark on my candy thermometer last time. This time I made sure it was at the mark, maybe just a skootch higher. I took it off the stove, put the butter and vanilla in it, left it to cool. Might have left it a bit too long... it was very stiff. I went ahead and stirred it then, but it was really stiff. It needed stirring, though, because it hadn't crystalized. Didn't take long to lose its gloss, and it was kind of hard to put into the pan, it was so stiff. It's firmed up perfectly, though, and tastes and feels like fudge is supposed to. I used Hershey's special dark cocoa, because I like my chocolate to be very dark. The fudge is nearly black, and tastes so good!
Last year I had two failed attempts at this fudge, it didn't harden up properly, and my daughter requests all the failed batches. She likes to stir a little bit in her coffee till it melts with cream. Just another idea on using it up when it stays a little syrupy .Also I read last year.. that if it doesn't harden up you can dump it back into the pan, reheat it, and boil more of the moisture out, I tried that ,and I have saved a batch that way too.😊
Greetings from Vienna, Austria! And thank you for this really great recipe. I don’t have a candy thermometer but I followed your time estimate (about 20 min.) and it’s now sitting on my terrace and setting beautifully. Can’t wait to taste it! Thanks again 🤗
Do you have a recipe for the old fashion deep dark chocolate pie filling made with Hershey's cocoa I wish I would have watched my granny make this, all I can remember is her stand in front of the stove with her old cast iron skillet stirring the mix for about thirty minutes, don't know if my time frame is correct but as a child that's what it seemed like, Alli know the finished product was amazing.
Hey, Mark! I have a dark chocolate pie filling recipe that I've used for about 60 years now. As a matter of fact, I'm making one this week and doing a video. I've never made it in an iron skillet but since your comment, I'm planning to try it. Sounds too good not to try. Thanks for the tip!
@@gafairbanks2434 Hey, GA Fairbanks! It turned out great. Here's the link to it in case you haven't seen it. ua-cam.com/video/gJXoVrbOeoY/v-deo.html. This UA-cam Channel is all I have, although I do write articles for a website, survivalfreedom.com/. Thanks for the questions.
Hey, Mark! I know it has been a while, but I failed to let you know when the video of the dark chocolate pie went live. I even made the filling in a cast iron skillet like you said your granny did. Hope you like it! ua-cam.com/video/gJXoVrbOeoY/v-deo.html
@@sheliarossell3162 I've never made this recipe with heavy whipping cream. That was a suggestion made by a couple of other people. I think the heavy whipping cream is used instead of the milk, so I'm going to try it during the holidays and see what happens. I'll let you know how it turns out. Sounds like it will be good.
It wore my arm out. Sure taste good! I also found a utube video where a girl was making fudge. Her grandmother always rubbed the pot around the top with butter. It works, just butter higher on the pot!
My mom also made this for us. And how i learned to make it. Although , we would always beat in peanut butter in the end. Nor did we wait for it to cool a bit. Right from the stove we would start to beat it until it started to congeal and ready for spearding in a dish . One we had buttered which would aďd to the flavor of the finished fudge .
I too made 3 batches and tossed the first 2, then someone suggested hot fudge, so I put it in a canning jar. I’ll try one one time after watching this fingers crossed 🤞🏻
I make this all the time and would like to share a tip. When you add liquid to cocoa, a whisk does a better job but mine is one that’s not plain metal. It kinda has a rubbery covering. It’s good fudge but, this presentation, she let that set to long before she decided to pan it up. If you do that, you don’t get a nice smooth top on your fudge
I followed this recipe but used my kitchen aid book for techniques. And i could barely get it out of the pan, it was so hard. But i plopped it in mixing bowl anyeay, just to see what happened with my overly cooled fudge. I actually mixed it for 7 or 8 minutes like the book said. Gorgeous, smooth, and no manual labor. I liked it.
I'm about to give this a second go, I love your video. I may have gotten lucky the first time, my son broke my candy thermometer the day before I tried this the first time. I just eyeballed it and it came out perfect. I thank you for the concise instructions plus the visual also helped immensely.
I made your recipe but I added 1/4C of Karo syrup to the mix to soften up the fudge a bit. I cooked it as close to 234 degrees as my candy thermometer would let me and started beating it when it reached about 160 degrees. When it lost its glossy color I poured it into my previously butted ceramic dish. It sat pretty quickly and is wonderful fudge.
Great, John Clarke! I have a recipe for fudge that calls for Karo syrup, but you only have to cook it for a minute or two. Never thought about adding Karo to this recipe. Thanks for the tip!
My mother used to make fudge pretty much like this recipe, but hers would have a shiny glaze on the top and have a slightly grainy/crystalline texture to it every time. I need suggestions how to reproduce it! It looked like it was poured into the pan hotter than in the video because the surface would be nearly smooth other than the nuts. I wish I could remember watching her make it. She has been gone for 11 years and hadn't made it in my presence for probably 30 years before that. I know that texture isn't what most people would want, but I loved it and you can't buy it like that, anywhere. I pretty much don't cook, but I am about to attempt to make a few experimental batches of fudge. I used to get a care package from her with fudge and brownies around Christmas. This year for some reason I am really desperately missing it. If anyone has ever had theirs turn out a little crystalline so it would just slightly break if you bit off a corner and then melt in your mouth, that is the goal! Any suggestions appreciated
Thanks for the comment! I think my mother stirred her fudge throughout the process, not constantly, but she didn't stop stirring after it came to a boil and your mom's fudge sounds like hers. Maybe try that and when you add the butter and vanilla, stir to cool slightly but pour into the prepared pan while it will still pour easily. Those are a couple things to try. I think I'll try it that way myself and see what happens. Good luck!
Clay, check out the reply I just posted to Robert Wilson. I think we all like the same fudge and maybe I've figured it out with today's batch. See what you think.
@@jellygrandma1945 I'll try that suggestion, that sounds like what I am looking for! It does sound like there are a few of us that had busy moms that did the quick method. I know she didn't work too hard at it. I already made 3 batches like in the video so far before reading your suggestion. One was to show a friend how to make this recipe. Amazingly, I almost never cook but all 3 batches were good, one was perfect (luckily the one done with the friend!). I tried the dark chocolate Cocoa, too. Delicious either way. Some tips: Determine the end point temp for your Altitude and thermometer even if at sea level since your thermometer may be off a little. I am in the foothills of the Rockies in Colorado and water boils at 199 degrees F. here per my thermometer. That means I needed to up the milk to 1-2/3 Cup and adjust the temp down to about 221 degrees, the perfect batch was only cooked to 219 degrees (used the soft ball test) but was at a different location but very near the same altitude. Since I have trouble with the fudge setting up like in the video, I used 2 8" x 8" metal pans. I spoon the fudge into a one parchment lined pan and then put parchment paper on top and press it flat with the second pan nested inside the first. I have done that on all 3 batches, and although the last one was too stiff to flatten out all the way most of it looked really nice once cut. I am so looking forward to trying your suggestion on the next batch!
@@clayscott4669 I'm so glad your 3 batches of fudge were really good and appreciate your going into detail about the adjustments needed for differences in altitude. Those types of adjustments are also needed when making jelly and for most canning processes as well. It's interesting how things you are cooking are affected by altitude and weather. It's almost impossible to make divinity candy and white mountain frosting that reach the right consistency when it's raining! I'd love to hear how the next batch turns out! Thanks for the comments!
@@jellygrandma1945 I just finished up my 4th batch. I mixed the dry ingredients in a bowl, stirred in the (whole) milk and then poured it in the pan. Used a little less than a 1/4 tsp of salt instead of 1/8 tsp to bring out the butter flavor a little more. I stirred it on and off all the up to soft ball (219F again at this altitude). Added the butter slices (my mom may have used margarine) and vanilla, let the butter melt and stirred/beat it until it was all mixed in well. Poured it into a 9" x 12" pan to get the same thickness I remembered and let it cool for around 2 hours. There was not enough fudge waste to make any hot chocolate this time. It is so good! Almost perfect! The glaze is good and the crystalline texture is there, just a little more coarse than I remember. It didn't seem to set quite firm enough but it holds its shape and seems to be very close to perfect. I'll check it again in the morning :-) Next time I may try to beat it just a little bit more to make it firmer. Overall I am really happy with the way this project has worked out! No wasted fudge with either recipe variant, all delicious! If anything this batch tastes better than my mom's. Thanks so much for the help! Mission accomplished!
I made this recipe last weekend for the first time. I had made fudge twice before but used recipes with condensed milk and the other with marshmallow whip and they are easier but I wanted old fashioned fudge. So, I followed the recipe exactly and using my candy thermometer brought the batter to 234°F but I kept having to mess with the flame height because I thought it was going to boil over my pan. Then, let it coo, 110°F I stirred and put in pan and it never hardened, refrigerated, still syrupy, freezer overnight, still runny. I put it back in a Dutch oven this time and cooked it again to a boil. Double checked my thermometer for accuracy, and it was slightly off, so I did the water trick got it to softball stage, let it cool to 110°F like the recipe says and this time it was already to hard. I was so mad. So, I got the chocolate brick out of the pot cleaned the pot put the batter brick into the pot with about a cup of water on low heat and slowly melted it and mixed in the water, brought to a boil, and using my digital leave in baking thermometer , clipping the wire the side of the pot got it to 234°F then I added just a small amount of butter and a small splash of vanilla and let it cool but only until it was 130° F and begain to stir it. Just like this video I barely got it out of the pan and into the 8x8 baking pan before it was getting hard. I let it sit and coop off completely and then a couple hours later I sliced into it and it was pretty near perfect. The top was a tiny bit dry but not bad. The overall consistency was smooth and creamy and tasted fine but maybe had a slight over cooked sugar taste. But it was just me overly judging it. Thank goodness that batter is forgiving as long awd you don't burn it, because I kept trying and the third time was the charm. I read that it you can turn that batter into a fudge topping for ice cream if it doesn't set up and if it either too runny or to hard you can add some flower, egg and baking powder etc... and make brownies. It is a tricky recipe.
Thanks for the comment, Tamara! I have done that in the past and it does work if you catch it in time, but when it gets to a certain point, it is really hard to salvage it. Hope you had a good Thanksgiving!
Thanks, Sharon! I appreciate the comment. I use whole milk and I'm pretty sure my mother always used it too. But, I just this week tried this recipe with a few changes, one of which was substituting half and half for the whole milk and it tastes fantastic! I was pleasantly surprised with how it turned out.
what if you preheat the oven to like 350f and when you pour the fudge into the pan you could pop the pan in the oven for a few minutes and it will soften up and level out in the pan perfectly. or try to preheat the pan then pour the fudge in so the cold pan doesnt make the fudge setup to fast.
This is my family’s all time fudge recipe. We use to wait for the pan, spoon and beaters (as my mom used the mixer to cool down fudge. This is the only recipe i us and the only recipe my sisters is.
If you pour it at the right time it will flow into the pan and you won't have to push it into the corners and have it stick to the spoon. My hands are disabled so when you need to beat the fudge until it's no longer glossy I dump it quickly into my stand mixer and do it that way and it's never failed me. :-)
It would be nice if we actually get to see the measurements added to the pot, cooking, boiling process, and stirring. would be great to see the final product aka fudge. Then I would be happy to subscribe
Sorry about that, I was still learning to make videos when I recorded this. Here is the full recipe: www.hersheyland.com/recipes/hersheys-rich-cocoa-fudge.html
Great recipe I am going to try it. FYI. If after you put it in the pan to cool, you take clean dry hands and dip in soft butter you can spread that fudge and get a nice smooth top. Thanks again!
I have one of those Candy thermometers I still like the old way the best with the cold water I will have to look at your site to see if I can find some more recipes thank you
You know, Pam, I've always used a wooden spoon, not just for fudge but for just about everything. But, I didn't really know why either. So, I've done some research and talked to some folks who use them and found that not only does the wooden spoon protect your hand from the heat, it helps to cool the fudge faster, it won't scratch your cookware, it doesn't react to some foods like metal does, and it just makes the food taste better. But for fudge, I think it's simply a matter of helping with cooling the fudge at the right rate. And for me, the wood is more comfortable when doing a lot of stirring and doesn't hurt my hand, plus it is quieter than stirring with a metal spoon. Thanks for the question!
Well I try to 2nd and 3rd time, lol I'm just not a candy maker the third one came out pretty close but some stuck to the bottom of the pan in the boiling process and kind of made it dark so I threw in a big old handful of coconut and made a Mounds bar out of it
@@kimm59 Hey! That is a great idea! I'll have to try it myself. There are actually very few of my batches that are perfect, but we eat them anyway whether it is a little too hard or a little too soft. The taste of this recipe is good anyway.
You said you had some trouble with a couple of batches. I use a thermometer, but I think the tried and true test to get it right is with the cold water. I like a piece of yours because if I make a whole batch, I'll eat too much!!
Yes, I have always used the cold water method until recently and like that method better too. And I always eat too much when I make it. Can't resist! Thanks, eli b!
Loved your video. Reminded me that my Mom made this when I was a kid. HOWEVER, she called it "quick fudge" and cooked it in a cast iron frying pan. It always turned out grainy so I got to like it that way. Problem I'm having is everybody seems to shoot for creamy and I have no idea what I should do to make it quick and grainy. Any ideas???
Thanks for the comment, Robert! I like the grainy fudge, too, and one of my batches last week turned out grainy. I wasn't watching the thermometer closely enough and cooked it to 235 degrees, so I added the butter and vanilla, stirred it right away, and quickly poured it into the pan. It was delicious to me! lol Maybe you could try that, and if you do, I'd appreciate hearing how it turned out.
@@jellygrandma1945 Thanx for the reply Anne. Glad to know someone else on Earth likes grainy fudge!!! You said you wanted to hear how it turned out so here goes. First, I'm a very good cook but I've never cooked candy so when something goes wrong, I have NO IDEA how to fix it, and lots went wrong. I did the cooking and stirring to the rolling boil and then left it to cook. Don't have a candy thermometer so tried the soft ball thing. First test was a long way from a soft ball so left it for (too long) and my next test was more like a hard ball. Assume I cooked it too long. Put in butter and vanilla immediately and stirred just until butter was melted and incorporated and poured it into the pan. What a mess!!! NEVER hardened and, worst of all, it was creamy. Impossible to cut and eat, just this soft blob that stuck to everything. Impossible to enjoy, wound up throwing 90% of it away.
@@donyates4729 Sorry it turned out that way! Should have hardened if it was overcooked. My only suggestion right now is maybe getting a candy thermometer, but I'm going to experiment with a couple things and I'll get back to you in a few days. Please don't give up on the fudge!
@@donyates4729 We're not the only ones who like grainy fudge, and I remembered after another comment that my mother didn't stop stirring her fudge after it came to a full rolling boil. She didn't stir constantly, but she did stir occasionally during the boiling process. I'm going to try that to see what happens.
@@jellygrandma1945 I feel dumb even having an opinion on this, given you're the experienced cook, and I've never made fudge but it seems to me that the graininess comes from undissolved sugar so I would think that would result from stirring less, not more??? Just a thought.
Thanks for the comment! When the fudge comes to a full rolling boil, I reduce the heat just enough to keep it from boiling over. The heat is pretty high, but I've never had it burn. Just be sure to stir it a lot before it boils to make sure all the ingredients are combined. I do sometimes stir a little after it boils even though the instructions say not to. It's not really a stir, just kind of run the spoon across the bottom occasionally to make sure nothing is sticking. Be sure to use a good thick pot because I'm afraid it might burn in a thin aluminum pot. Good luck and don't give up if it's not perfect the first time, it will still be good!
I just made some 2 hours ago. I have the evaperated milk one, everything the same except amount of evaperated milk, which says 1cup. I never made fudge before, but i needed to make up Candy tins for gifts for my daughters teacher by 2pm , have not been to bed yet. If it dont set. Im going to make the peanut butter and ice'n microwave fudge, and thats fool proof. Time is of a essence. .🤞
If you want to try an "improved" version of this fudge, I made this video as well: ua-cam.com/video/heW4DEH2FGA/v-deo.html
Ifound a very oldrecipe bookand in it was the first recipe for Hersheys fudge i made it OMG it was exacty luke my mom used to makw it she is passed Way but I will cherish and keep that recipe for the rest of mylife
@@michelesylvis9061 Hey, Michelle! That's amazing!
Thank you for the video. Take me back to when I was a kid I stuck my finger in the hot fudge while grandma was cooking it on the stove. I only did it once😂
I'm 63 year old man and I've made easily over 100 batches of this stuff but until just recently I would fail more often than I would succeed.
My number one hint is do not rely upon your candy thermometer. Only use it to know when you're within about 5° of softball stage. Then do about two or three softball tests to get just the right consistency.
Tip number two is cook slowly at medium or just under medium heat. It takes a little longer but you'll never Scorch your fudge and guarantees all of your sugar will have gone into solution. Chemistry lingo😜
Tip number three, add about 2 tbsp of light corn syrup before heating. The second form of sugar helps to prevent recrystallization.
Tip number for is use evaporated milk instead of whole milk. Evaporated has much less water in it to drive off during the heating process.
And finally my last tip is the most expensive but it is the most rewarding.
Buy yourself a nice granite slab. Mine is about 20 X 30 in. Immediately after I hit softball stage I pour it out on the slab and wait 9 minutes to cool. Add your vanilla and use a very wide scraper to fold the fudge back onto itself until it loses its gloss.
This is so much easier than beating it with a spoon inside of a pot. It also reduces the amount of cooling Time by about 75%!
Merry Christmas everyone, God bless, and remember Jesus is the reason for the season 🎅
Thanks so much for the tips! All great advice! And I think we've all stuck our fingers in the hot fudge, but only once. Lol. It only takes one time to learn that lesson.
Yes, he certainly is the reason for the season.
What a nice Christmas gift...tip...granite. Thank You.
Thank u sir for the tips. I just ruined a batch and I think where I went wrong was one of two things or maybe both: I relied too much on my Candy thermometer and over-cooked it, I relied too much on my candy thermometer 🤒 and let it cool too long … lesson learned. And thanks for the video, Merry Christmas to all.
My mom only made it this way. We ate a few 'not right' batches, but we didn't care!! This recipe is the only fudge I like!
A bad batch of this homemade fudge is better than a good batch of box fudge. :)
@@PreservingSweetness Yeah even if we had to eat it off the spoon. We didn't like marshmallow fudge but we do like the Oatmeal Fudge!
mmmmmm i like also either way tasted good esp when it was like taffy :)
Mommas delicious grainy fudge lol! Momma never let it cool. She would remove it from the burner, put butter and vanilla in, stir and pour it in individual saucers for us kids. Each of us thought we were special with our own saucer of fudge. Eight of us kids. If she put it in a pan together we would fight over who got more or a bigger piece. She solved that with the saucers. Good memories. Miss you mom. I am subbing btw to thank you for the wonderful memory. Going to make mommas grainy fudge for the holidays.
Thank you so much for sharing that wonderful memory with us!!
Thats what I called my moms fudge. Grainy fudge, and it was the best I have ever had. I can't make it like her at all and she's not around to make it for me anymore. Her last husband wouldn't share with us kids. It was all always for him. Butthead.
I have been searching for a grainy fudge recipe!
We love grainy fudge,too.
I just made it - best fudge I have EVER tasted bar none - you gotta follow the directions
I'm so glad it turned out perfect! This is definitely one of my favorite all-time recipes.
I made this ystdy morning but as far as cooling it I only let it cool 2 minutes, then placed the pot in a sink with a few inches of cold water, then stirred the melting butter and vanilla extract in well, then folded a small bag of crushed pecan pieces in well too. It hardened fairly quickly so I cut it in squares 15-20 minutes after pouring it in an 8×8 buttered dish. It was just like I remembered Mama's Hershey old fashioned fudge. My very favorite. It melts in your mouth!💓
Thanks for sharing.! I agree, adding pecan is the perfect way to take a batch to the next level. For nut lovers like us, I mean. :)
PreservingSweetness thank you so much for this recipe my aunt made it when I was a young girl I have looked for it for years thank you so much
@Peggy Mundt That sounds fantastic! I'll have to try both suggestions! Thanks!
@@gailwilliams9148 I'm so glad this brings back good memories for you! Thanks for the comment!
I watched ONE video of a granny making fudge and now these videos are all over my youtube starting page. I'm not complaining, I watch every single one they recommend to me, but I just wanted to point it out.
LOL nice. I am glad you are watching. : )
We used to make this recipe when i was a kid, and we still make it once in awhile. Sometimes it was hit or miss, but we were always ready to scrape that pan with spoons for a treat. We used 2 lightly buttered dinner plates to pour it in. If it looked like it wouldn't harden, Mom would put cold water and some ice cubes in the sink, then place the pot in the cold icy water, stir with wooden spoon, and before you knew it, it was time to pour. Thanks for the video! It brought back good memories with my mom and sisters.
Thanks for sharing your story. I like how she used the icy water method. That's exactly how I make pralines!
I’ve made this recipe 100’s of times. It’s the only chocolate fudge recipe I’ve ever used. A few pointers….add two tablespoons of corn syrup. Chuck that candy thermometer! Cook over medium heat. Start testing using the soft ball stage at 12 minutes. Do not overcook it! Immediately remove from the burner and add the butter. Wait 5 minutes before adding the vanilla. When I can lay my hand on the side of the pot and hold it for several seconds that is when I start beating with a wooden spoon. Have your 8x8 inch pan lined with heavy foil and buttered ready. As soon as it starts losing its gloss pour it into your prepared pan. You waited too long to pour yours. I’m sure it was pretty hard and crumbly when you attempted to cut it. It should be smooth with just a hint of gloss when it sets up.
You're right, Cindy. I've also made this recipe for many years, and when I made the video was the first time I had ever used a candy thermometer. I just wanted to make the fudge exactly as the recipe is written. I've always made it more or less like you do, except I didn't use corn syrup. I do have a recipe for using corn syrup that I've often used, but I can't find it since I've recently moved, and I can't remember how much corn syrup to add. But, the recipe I have only has to be cooked for one minute. Thanks so much for the comment. I should have made the original video the way I normally make it. Or, maybe I'll do another video with your changes. Thanks again!
@@PreservingSweetness I tried the candy thermometer a couple times myself, and every time it flopped. Those ingredients get expensive when you’re tossing out 3 cups of sugar and all that cocoa…lol. As far as the corn syrup goes that is something I learned years ago from watching Elton Brown. He explained that by adding 2 tablespoons of corn syrup that the chemistry between the two different types of sugars prevents the crystals. Since I started adding the corn syrup I haven’t had a grainy batch of fudge. I also add a tablespoon to my peanut butter fudge now with the same positive results. Yay! I think you should do another video because I could tell that you’re an experienced cook and that you have a lot of wisdom to share with those still learning. 😁
Thanks so much,@@cindysullivan7633 ! I think I will, and will certainly try the corn syrup. Have a great day!
A diabetic uncle used to make chocolate and peanut butter candy, the beginning of fall/winter, for us kids. He never ate any, and as kids, we appreciated that, because it was more for us, lol. Growing up on a farm, we rarely got sweets, so we all looked forward to the colder weather. He made his, just like you. Only 2 of us kids, (we’re all in our 50’s now) make these candies like our uncle. Most come knocking on my door, or calling me, to see when I’ll be making candy, lol. Thank you for the memories!
That was quite a sacrifice for your uncle to make the fudge and not be able to eat any. He sounds like an amazing man! Glad you are keeping up the tradition! Thanks for sharing!
My grandfather made this fudge and I loved it. I think his secret was in the beating. Although he didn't have access to a candy thermometer it seemed to have come out perfect every time. However when I did it it was hit or miss. I could never get the soft ball stage right.
I use to watch my dad make this recipe. He would stir with the pan in sitting in cold water in the sink. Then he would pour on a buttered plate to cook. I usually got the pan 😊. I never have been able to make this recipe. I’ll have to try again after watching your video. Thanks.
Please do try it! Let me know how it comes out. And make sure you leave a little extra in the pan. ; )
@@PreservingSweetness I tried it today without success. When it started boiling I stopped stirring. I had a digital and candy thermometer and waited until 234 deg. During boiling I notice smoke instead of steam. I think I cooked to fast. I started with 3.5 setting on the stove burner. Most of it remained in the pan. Oh well, try again later on. Thanks for you video.
@@timrawlings9774 So sorry it didn't turn out right, Tim! One of the batches I made recently almost burned. There was a little candy burned on the bottom of the pan but, thankfully, I didn't stir it into the mix so it didn't have a burned taste. I had the burner turned up too high, so maybe if you reduce the heat a little on the next batch it will turn out perfectly for you. I really appreciate your comments!
The best suger for making candy is cane sugar, Domino. Cane sugar melts better than beet sugar, no grainy fudge. My Mother told me that in the 50's. She never used a thermometer but I always do.
New Orleans baby! Domino is the way to go! I live here so I just assumed everyone can get and use Domino.
My 5 year old broke my candy thermometer, I have since been learning how to make things by eyesight haha I'm nearly a pro at pecan pralines by eyesight alone. My son broke my thermometer a day or two before I tried this recipe for the first time, and I guess I got lucky with the first time I attempted this fudge recipe. I didn't do the water test either. My kids devoured the fudge as soon as it had set. But they loved it
@@joanna-0p yes if you have a dollar tree locally, they usually carry Domino sugar specifically... I just use the sugar I buy from my local WinCo I use so much sugar I buy 50 pound bags of it along with a ton of bread flour and a couple jars of instant yeast, because I love to bake a ridiculous amount of bread. Plus I love bread flour because it makes the perfect biscuits because it makes a more sense bread over all-purpose or any other flour I've baked and cooked with plus that's my secret ingredient in my sausage gravy. I've not tried using Domino sugar though, but next time I'm at my local dollar tree I'm going to have to remember that
@@joanna-0p Yes it's white sugar. Most sugar is beet sugar nowadays.
Bullshit ! Domino is owned by c and h they are made at the same plants same recipe and kind of sugar literally ! I hate idiots and fools
I have been missing my daddy's fudge for 27 years. All I could find was yucky powdered sugar recipes. I remember standing on a chair watching him make it. My job was dropping the fudge in water and making balls. I am gonna try this right away. I miss my daddy. Thank you so much for sharing this.
That's a wonderful memory! Thanks for sharing. My dad's been gone a long time too and I still miss him. I don't remember him making fudge, my mom did that, but he cooked a lot, made delicious biscuits and homemade teacakes.
I have made this since I was 12 yrs. old for my Dad and Brothers---that is 60 years and I had it perfected by 15! I use half and half instead of plain milk and I also sift the cocoa as it seems to be lumpy. I have also used evaporated milk and it is smooth and good also. I never wait for it to cool to beat and use a hand mixer until it begins to thicken and lose its shine. I use Watkins vanilla which is double strength which is what my Mom always had it on hand. Do NOT overcook or it will be hard as a rock.
Thanks for the comment! I'll try a batch using half and half and a batch with evaporated milk which I keep on hand all the time. And, I've never used a mixer with fudge, but will certainly try that also. I haven't thought about the Watkins vanilla in years but do remember how good it was. In fact, I've just ordered a bottle! Thanks so much for the suggestions, Alice!
I'm going to try a hand mixer too next time.
My grandpa never let his cool either. Maybe a few minutes but that’s it! He started stirring his with a wooden spoon until it lost its shine.
Thank you for letting us know that a hand mixer works. I have bad shoulders and one bad wrist. I thought I wouldn't be able to make fudge again.
My mom made fudge with Hershey's cocoa, sugar, butter and milk. She never measured and it always came out perfect. She never used a candy thermometer, just the soft ball method in water. I kept that tradition and my kids love it. I made some today and messed up the first batch, thinking well, I'll try using a candy thermometer. It turned out rock hard... but I know how to fix it. I made a second batch today and it turned out perfect. No thermometer. My kids love my recipe and rave over it. Well their not little kids anymore and have their own kids. but I passed on the right way to make this incredibly yummy fudge. I was searching for a fix to the hard fudge and I found your video. How sweet you are. Keep up sharing the traditional fudge. Not melting premade chocolate - that to me is cheating.
Thanks so much, ForReal222! To be honest, I had never used a candy thermometer before. I just got it for this video so I could say, yes, it's at 234 degrees. My mother always used the soft ball method in water and so have I, until recently. I agree that the old fashioned "real" way of doing things should be preserved. That's why I started making these videos. My sons wanted to preserve the way I do things and urged me to make the videos. Too many of our young folks are growing up today not knowing how real food tastes. I appreciate your kind words.
Best recipe I have found and finally found someone who can give me a time of how long to leave it. Thank you so much sweetheart.
My Mama or Gram made this fudge for us. The only thing different was at the end before the cooling point she added some peanut butter. This helped with a quick thinking of the fudge and fudge ended up being shiny.
Hey, Linda! That's what I do when my son who likes peanut butter fudge is around. Glad it turned out good for you.
This is the recipe that Hershey put on the back of the cocoa tin, I remember it from the fifties making this fudge. We always used a cast iron skillet and used the soft ball method by dropping a little in a cup of cold water to test. YUMMY!
It always turned out good, but I was a child, lol what did I know lol. I am sure we made bad batches.
Yes, I remember the recipe being on the cocoa tin, but then for a long time you couldn't find it. My mother knew the recipe so it wasn't a problem for us. Several people have said that they used a cast iron skillet. I've never tried it but plan to with the next batch. I'm sure there were some bad batches back when I was growing up, also, but good or bad, they all tasted good. Thanks, Brenda, and Merry Christmas!
I was wondering if a cast iron skillet would be ok to use. Thank you for sharing this.
That’s the way I made it in the early 60’s as a teenager
This brings back so many memories of when my parents would make this fudge (they added peanut butter tho). It was a special treat at Christmas and only if the weather was a "good candy making" day--whatever that meant lol. My siblings and I would be standing close by with spoons to make quick work of the fudge stuck to the pot. We "cleaned" the pot so well, mama would laugh that she hardly had to wash it after we were done with it. Personally I think the pot sludge remains were the best part! Thank you for this wonderful walk down memory lane.
Thanks, Patriot Of Truth! These comments are one of the best parts of making these videos. In my day, I was the pot cleaner. lol Also, I used to add peanut butter too because one of my sons likes peanut butter fudge. But, now I've found a peanut butter fudge recipe that I use instead and now make both kinds. And the "good candy making" day is a real thing. If it is raining or even if it is too humid, the fudge won't set right. Thanks, again, for your post. It made my day!
This is the kind of fudge I was taught to make when I was on school. It is the only fudge I have ever made. I have used the water softball stage method most of my life. I had a candy thermometer for a while, but it got broken In the drawer. Thanks for showing the recipe.
Thanks for the comment, Cathy!
My absolute favorite. I’ve tried snd tried to make it. Sometimes I eat it with a spoon snd sometimes it’s too hard but edible. I will watch and you will I’m sure tell me what I do wrong. Lol
Just made the fudge and it is just like my mamma use to make. Remember the times it turned to taffy and my brother and I ate it rolled on a spoon. You have the best recipe!
Thanks so much for the comment! I love this recipe too! I don't really care for these newer "easy" fudge recipes because they just don't taste as good as this one.
Yep, we called it Spoon Fudge! Just something else to get excited about.
Used to make it at least once a week, my neighbor , years ago, could not make it even with the recipe on the back of the Hershey cocoa can. That is the best fudge I’ve ever eaten!!!! I have a can from many years ago with the original recipe on the back. I always added either pecans, which the recipe calls for or walnuts which i love very much.
Hey, Carolyn! This is my favorite fudge recipe also, and I always put nuts in mine. Thanks for the comment!
My late mother used to make this all the time and I loved it. One time though she put me at the stove and made me make it. If anybody eat your candy and doesn't really praise you for it make them make it and see how hard it is. A UA-cam video makes it look easy your muscles will show you exactly how hard it is.
Thanks, John! I appreciate your sharing this memory of your mother.
My favorite fudge recipe! So much better than the ones with marshmallows and chocolate chips. I grew up making this.
I agree! Never did like the "quick" fudge recipes, only this one! Thanks for the comment!
I remember making that when we were kids. Thank you so much!
Hey, Rita! Yes, back in the day, making fudge was a tradition in many families. Making it always brings back fond memories for me, too.
I just made this tonight. I used a large, non-stick pot. When I started beating it after it cooled for about 20 minutes, it started thickening in less than 7 minutes. You have to work quickly and pour into the pan. Came out delicious.
Thanks for the comment! Glad it turned out perfectly for you!
Boy, does this bring back memories. This was on the cocoa can for years and I made this when I was about 10 yrs old and I put to much salt in it!!! Lesson learned!!!
Haven't made it in yrs because of the uncertainty of results. During candy making time, don't have time for mistakes because I make 10 to 15 batches each year. But this is really good fudge.
My dad used to make this and did the "drop in water test". He also added some peanut butter...maybe 1/4 cup, before putting it in the dish. Thanks for the recipe!
Thanks for the comment! I used to add peanut butter to chocolate fudge for my son the peanut butter fudge lover before I found the peanut butter fudge recipe.
This is just what my Mama made it always came out perfect and so did her divinity and her 7 minute icing. BEST EVER!
I just tried my husbands grandmothers recipe and had the same problem with waiting for it to cool to the temperature suggested. It was too hard to stir. Glad I saw this and will try it again but not cool it as much. Thank you
Thanks for the post! When I was a little girl helping my mother make this fudge, I don't think we waited for it to cool, just cooked it to a soft ball stage, added the butter, vanilla, and nuts, stirred it until the butter was melted and ingredients all combined, then poured it right into a buttered dish while it was still hot. It was always delicious! When you make the next batch, I'd love to hear how it turns out.
Definitely the best recipe out there. For all those with failed attempts... that's why you're suppose to always have ice cream on hand when you make this one 😝🍨
LOL
My Christmas care package arrive from my mother. The tradition continues, it has this fudge in it.
@@yvonnepalmquist8676 That's fantastic! Merry Christmas!
Thanks for making this! I had the same trouble as you with the fudge being too thick to stir. You validated my hunch that cooling to 110 degrees as the recipe says is too far. Next time I'll stir before it's had a chance to cool so much.
I have making this recipe since 1974 and it is my absolute favorite. It is this fudge or nothing for me. Thanks
I'm with you, Rhonda. I just don't care for the quick versions. Thanks for the comment!
I got darned lucky I guess ma'am... I also have to say for my first attempt at fudge with baking cocoa and it turned out perfect. I appreciate you sharing this recipe, I'm going to attempt it for the second time today, I also don't use a candy thermometer, I like to eyeball it like my grandma taught me to do. My great aunt could make perfect peanut brittle every time by eyeballing it! IDK how she was able to do that but she had that ability, even if she wasn't the one who was making it she would tell whoever was cooking it that it was ready she told me she knows the exact color it needed to be. I also messed up and added the vanilla in at the initial time of mixing it LoL it still turned out great
That's fantastic, DThunderGun B! Glad it turned out just right for you. I tend to get distracted and manage to do something wrong a lot. lol My mother was like your great aunt and could tell when something was ready just by looking at it. I try, but don't always get it right.
Same recipe. After it reaches 234 degrees and butter and vanilla. Then take pot and put in sink in cold water and cool to 110 degrees then stir really fast and when chocolate starts to loose it's gloss put into a buttered plate and score with a knife. It will be very hard and unable to cut without score marks. We called it rock candy. So good so many memories. Keep up the tradition. Many thanks. My recipe was in and 50s better home and garden cookbook .
Thanks, Scottie! I love to hear the childhood memories! I still have the Betty Crocker Cookbook someone gave me for graduation back in the 60s. It was my first cookbook, but I collect them now so I have one of the older Better Homes and Gardens cookbooks. Not sure if it is the same as yours. I'll have to look and see when it was published.
I love making this fudge. I needed a refresher. Yes, it's so easy to mess up. If I use nuts, I don't let it cool as much. I love making many variations between regular and dark chocolate. Various nuts, dried cherries, even a spicy hot one.
My very FAVORITE FUDGE! I have trouble making it. I use to make years ago and it always turned out perfect! Now not so much. I still remember all the ingredients because I made it so much! It helped me by watching you, going to give it another try. Thank you
My pleasure, Connie! Thanks so much for your comment.
Finally someone who’s making it right ty I had forgotten how but I kno I never used corn syrup or evaporated milk this recipe here is the best ty
Thanks for the comment, Middelfick Redhorse! This recipe is the best. I do have a recipe with corn syrup that is pretty good and only has to be cooked for 1 minute, but my cookbooks are in storage right now. I hope to post it when I get moved into my house and have access to all my cookbooks.
I hate to ruin food, finally at age 58 I tried my second attempt at potato candy. I am excited, I think I succeeded. I haven't had it in years. I love to make fudge. Thanks for sharing.
Thanks for the comment, Becky! I'm not familiar with potato candy and would like to know more about it.
I want to thank you for the tips on the fudge. I recently made some wasn't sure if I was doing it correctly. I had quite a bit stick or sort of burn on the bottom of the pan. It was very difficult getting it off .I soaked it over night.❤
Thank you for this recipe 😊I tried making a half batch with evaporated milk 1cup and 2 spoons of peanut butter at the end and it came out so yummy and my niece loved it.
THE SOUND OF THE METAL ON THE SAUCEPAN AS SHE'S MELTING THE INGREDIENTS JUST GROUND ON ME LIKE FINGERNAILS ON A CHALKBOARD.
Quickest way to mess up teflon coating and add some forever chemicals to you diet
It was driving me crazy I had to put the sound down with that metal spoon scraping on that metal pan
Y’all sound like you have peanut allergies too fucking 🐱
YA SHE SHOULD HAVE USED THAT WOODEN SPOON SHES TALKING ABOUT... I HAD TO TURN DOWN VALUM IT DROVE ME NUTS AS WELL
That's not metal on the saucepan. That's undissolved sugar. I have a brownie recipe that calls for a lot of sugar, and it makes the same grinding sound in the mixing bowl.
Thank you for teaching this
My pleasure, Lori!
We've been making this for years. My Mom used it to frost her yellow cake with black walnuts. That is a great combination if you can afford the nuts.
Ahhhh, I can taste black walnuts if I think hard enough, but I never buy them due to cost. We grew up with a black walnut tree in our backyard but I remember the squirrels got most of them, even when we tried hiding them in the attic 😅
Hey, Ron! You just reminded me of something I had forgotten. I used to have a recipe for cooked fudge frosting that I used with yellow cake and it was very similar to fudge. It could be basically the same recipe. I'll have to dig out that old recipe and see if it is the same. Thanks!
My mama made her fudge in an old iron skillet . Each batch was delicious . I remember her beating it with a serving spoon til the shines turned dull . She made it look so easy. She used a glass of water and dropped till she made a lil ball. I don’t care but sometimes old fashion is better and the fudge is called Hershey’s old fashion fudge. By doing it the up to date it changes the while thing .mama would grease a couple of plates and pour it out Mama didn’t use a wooden she used what she had.
Excellent very good ! We made the fudge perfect ! Thank You
Great, glad it turned out perfect! Thanks so much for the comment!
You make a great host,bring us some more videos.
Will do! I am making a lot of stuff over the holidays. Let me know if there's anything specific you want to see. My recipe book is overflowing after 50+ years of cooking!
My mother would make it for us kids but in a iron skillet and take it out side while a cool night and stir it always turn out so good.I love that fudge it was the best
It sounds delicious that way!
My father made this brings back wonderful memories.
Hey, Vickie! Thanks for sharing!
My mom and I used to make this fudge all the time. In my later years I could never get it to set up or it crystalized on me. I’m and going to try this again!
You can do it! Let me know how it comes out, I have faith in you. :)
Same here, on one lesson, I didn't listen to my mom and she said you need to pour it out onto the pan when it loses it's gloss, well I waited too long and well we cut out what we could and soaked that pot for about three days lol!!! We laughed about that every year when it came time to make fudge! I treasure those memories!!!
@@mycelticstardust if that happens again pour some warm water into your pan and put it back on the stove and bring it up to almost a boil. That sugar will re-melt and it’ll be much easier to clean.
@@Warbler36 Thank you, I am going to write that down on the recipe, because I know it will happen again! Lol
@@mycelticstardust I also saw another commentor said to use milk, makes the best hot chocolate.
yep this is the way i was shown by my mama n gramma ...it is SO GOOD, nothing like coco powder fudge, it completely transforms in taste and becomes that familiar best in the world fudge only gramma got right every time..
Hey, Aamber! It worries me that many people these days are growing up without knowing what real food tastes like..too much instant stuff.
I tried this last night and made a nice batch of fudge topping. I will try again.
I'm sure it was delicious fudge topping! When you try again, I'd love to hear how it turns out. Thanks for the comment!
Worked first time, takes very good.
My mother made this recipe all year long. You did everything right except for the cooling stage. My mother always after cooking adding the butter vanilla I would sit in front of the TV who had several kitchen towels and she would place that in front of me and I would beat it until the sheen was gone. How to make sure you don’t have crystals on the side you take care of that during the cooking. Now after The mixture lost its sheen you pour it immediately into prepared dish. Never had any problems with the fudge. Also my mother would add a little peanut butter with the regular butter and it was yummy. I hope that helps you next time
Hi, Nan! I've occasionally added peanut butter to this recipe also. And, I've even poured it right into the dish as soon as the butter has melted and it turns out great. You are absolutely right that I let it cool down too long. Thanks for the comment.
Thank you for your video. I want to try to make fudge for the first time and I found your video very helpful. 😊
That's great, I hope it came out perfect! Thanks for letting me know.
New subscriber from Georgia/USA.this is the same recipe my sweet momma used Mmmmmm good !!
Welcome, Evelyn! Thank you for subscribing and for the comment. I love hearing these memories!
I made this fudge yesterday evening following this recipe exactly, so I thought. I think perhaps I didn't get it quite to the soft ball stage. Maybe my candy thermometer isn't accurate, because it read right on the correct temperature. Anyway, my fudge never firmed up properly, and I stirred it for quite a while - longer than you say it needs to be stirred. I will try again tomorrow. As this batch is now, if I heat it in the microwave for a few seconds to heat it up, it thins out better and makes the perfect hot fudge sauce to go over ice cream. So it's not a total loss! :) Thank you for your tutorial.
Thanks for the comment! I'm glad you are using the batch even though it didn't turn out perfectly and that you are going to try again. This is a difficult recipe and I've had it turn out too hard or not firm enough even though I followed the recipe exactly. It is delicious no matter how the texture turns out. And, thanks for the tip; I've never used it as hot fudge sauce. Sounds delicious! I'd love to hear how the next batch turns out.
@@jellygrandma1945 Finally made a second batch of this fudge and it turned out much better. I let the goop get a little bit hotter this time. It was only just at the "soft ball" mark on my candy thermometer last time. This time I made sure it was at the mark, maybe just a skootch higher. I took it off the stove, put the butter and vanilla in it, left it to cool. Might have left it a bit too long... it was very stiff. I went ahead and stirred it then, but it was really stiff. It needed stirring, though, because it hadn't crystalized. Didn't take long to lose its gloss, and it was kind of hard to put into the pan, it was so stiff. It's firmed up perfectly, though, and tastes and feels like fudge is supposed to. I used Hershey's special dark cocoa, because I like my chocolate to be very dark. The fudge is nearly black, and tastes so good!
@@DenisJava Glad this batch turned out better! You have made me hungry for fudge now...I'll have to make a batch! Thanks for letting me know!
Last year I had two failed attempts at this fudge, it didn't harden up properly, and my daughter requests all the failed batches. She likes to stir a little bit in her coffee till it melts with cream.
Just another idea on using it up when it stays a little syrupy .Also I read last year.. that if it doesn't harden up you can dump it back into the pan, reheat it, and boil more of the moisture out, I tried that ,and I have saved a batch that way too.😊
Greetings from Vienna, Austria! And thank you for this really great recipe. I don’t have a candy thermometer but I followed your time estimate (about 20 min.) and it’s now sitting on my terrace and setting beautifully. Can’t wait to taste it! Thanks again 🤗
Hello! So glad it turned out just right for you!
I had lost this recipe...it hung on my fridge for years. I can't wait to whip up a batch!!!
Thanks, Renee!
Do you have a recipe for the old fashion deep dark chocolate pie filling made with Hershey's cocoa I wish I would have watched my granny make this, all I can remember is her stand in front of the stove with her old cast iron skillet stirring the mix for about thirty minutes, don't know if my time frame is correct but as a child that's what it seemed like, Alli know the finished product was amazing.
Hey, Mark! I have a dark chocolate pie filling recipe that I've used for about 60 years now. As a matter of fact, I'm making one this week and doing a video. I've never made it in an iron skillet but since your comment, I'm planning to try it. Sounds too good not to try. Thanks for the tip!
@@jellygrandma1945
How did the filling turn out?
Do you have a website?
@@gafairbanks2434 Hey, GA Fairbanks! It turned out great. Here's the link to it in case you haven't seen it. ua-cam.com/video/gJXoVrbOeoY/v-deo.html. This UA-cam Channel is all I have, although I do write articles for a website, survivalfreedom.com/. Thanks for the questions.
Hey, Mark! I know it has been a while, but I failed to let you know when the video of the dark chocolate pie went live. I even made the filling in a cast iron skillet like you said your granny did. Hope you like it! ua-cam.com/video/gJXoVrbOeoY/v-deo.html
I make this recipe also but I did find out if you use heavy whipping cream it is much easier to make with no problems . Love your video s !
This is another option I'd like to try! Never tried using heavy whipping cream. Thanks for the comment!
@@jellygrandma1945 you add whipping cream how much, and when?
@@sheliarossell3162 I've never made this recipe with heavy whipping cream. That was a suggestion made by a couple of other people. I think the heavy whipping cream is used instead of the milk, so I'm going to try it during the holidays and see what happens. I'll let you know how it turns out. Sounds like it will be good.
It wore my arm out. Sure taste good! I also found a utube video where a girl was making fudge. Her grandmother always rubbed the pot around the top with butter. It works, just butter higher on the pot!
What does the butter do? I've never heard that but I always like to learn things from other people.
@@jellygrandma1945 The butter kept it from crystalzing
@@libbyesummers7028 I'll have to try that. Thanks, Libbye!
My mom also made this for us. And how i learned to make it. Although , we would always beat in peanut butter in the end. Nor did we wait for it to cool a bit.
Right from the stove we would start to beat it until it started to congeal and ready for spearding in a dish . One we had buttered which would aďd to the flavor of the finished fudge .
Hey, Mark! I made some for Thanksgiving and added the peanut butter at the end like you did. It was really good. Thanks for the comment!
I too made 3 batches and tossed the first 2, then someone suggested hot fudge, so I put it in a canning jar. I’ll try one one time after watching this fingers crossed 🤞🏻
thanks for the “old days” tip i dont have a candy thermometer im totally using that tip
Just tried this today. It is cooling now. We shall see. I never have any trouble with the dream fudge with marshmallow mix.
I would love to have your recipe with the marshmallow mix
I make this all the time and would like to share a tip. When you add liquid to cocoa, a whisk does a better job but mine is one that’s not plain metal. It kinda has a rubbery covering. It’s good fudge but, this presentation, she let that set to long before she decided to pan it up. If you do that, you don’t get a nice smooth top on your fudge
You're right I did let it set a bit too long.. almost missed the window completely! Thanks for the tip about the whisk!
I followed this recipe but used my kitchen aid book for techniques. And i could barely get it out of the pan, it was so hard. But i plopped it in mixing bowl anyeay, just to see what happened with my overly cooled fudge. I actually mixed it for 7 or 8 minutes like the book said. Gorgeous, smooth, and no manual labor. I liked it.
I'm about to give this a second go, I love your video. I may have gotten lucky the first time, my son broke my candy thermometer the day before I tried this the first time. I just eyeballed it and it came out perfect. I thank you for the concise instructions plus the visual also helped immensely.
Thanks, DThunderGun B! Glad it helped.
The very best fudge ever
Looks soooo good did you used evaporated milk or regular milk ? N thank you for sharing
I made your recipe but I added 1/4C of Karo syrup to the mix to soften up the fudge a bit. I cooked it as close to 234 degrees as my candy thermometer would let me and started beating it when it reached about 160 degrees. When it lost its glossy color I poured it into my previously butted ceramic dish. It sat pretty quickly and is wonderful fudge.
Great, John Clarke! I have a recipe for fudge that calls for Karo syrup, but you only have to cook it for a minute or two. Never thought about adding Karo to this recipe. Thanks for the tip!
My mother used to make fudge pretty much like this recipe, but hers would have a shiny glaze on the top and have a slightly grainy/crystalline texture to it every time. I need suggestions how to reproduce it! It looked like it was poured into the pan hotter than in the video because the surface would be nearly smooth other than the nuts. I wish I could remember watching her make it. She has been gone for 11 years and hadn't made it in my presence for probably 30 years before that. I know that texture isn't what most people would want, but I loved it and you can't buy it like that, anywhere. I pretty much don't cook, but I am about to attempt to make a few experimental batches of fudge. I used to get a care package from her with fudge and brownies around Christmas. This year for some reason I am really desperately missing it. If anyone has ever had theirs turn out a little crystalline so it would just slightly break if you bit off a corner and then melt in your mouth, that is the goal! Any suggestions appreciated
Thanks for the comment! I think my mother stirred her fudge throughout the process, not constantly, but she didn't stop stirring after it came to a boil and your mom's fudge sounds like hers. Maybe try that and when you add the butter and vanilla, stir to cool slightly but pour into the prepared pan while it will still pour easily. Those are a couple things to try. I think I'll try it that way myself and see what happens. Good luck!
Clay, check out the reply I just posted to Robert Wilson. I think we all like the same fudge and maybe I've figured it out with today's batch. See what you think.
@@jellygrandma1945 I'll try that suggestion, that sounds like what I am looking for! It does sound like there are a few of us that had busy moms that did the quick method. I know she didn't work too hard at it. I already made 3 batches like in the video so far before reading your suggestion. One was to show a friend how to make this recipe. Amazingly, I almost never cook but all 3 batches were good, one was perfect (luckily the one done with the friend!). I tried the dark chocolate Cocoa, too. Delicious either way. Some tips: Determine the end point temp for your Altitude and thermometer even if at sea level since your thermometer may be off a little. I am in the foothills of the Rockies in Colorado and water boils at 199 degrees F. here per my thermometer. That means I needed to up the milk to 1-2/3 Cup and adjust the temp down to about 221 degrees, the perfect batch was only cooked to 219 degrees (used the soft ball test) but was at a different location but very near the same altitude. Since I have trouble with the fudge setting up like in the video, I used 2 8" x 8" metal pans. I spoon the fudge into a one parchment lined pan and then put parchment paper on top and press it flat with the second pan nested inside the first. I have done that on all 3 batches, and although the last one was too stiff to flatten out all the way most of it looked really nice once cut. I am so looking forward to trying your suggestion on the next batch!
@@clayscott4669 I'm so glad your 3 batches of fudge were really good and appreciate your going into detail about the adjustments needed for differences in altitude. Those types of adjustments are also needed when making jelly and for most canning processes as well. It's interesting how things you are cooking are affected by altitude and weather. It's almost impossible to make divinity candy and white mountain frosting that reach the right consistency when it's raining! I'd love to hear how the next batch turns out! Thanks for the comments!
@@jellygrandma1945 I just finished up my 4th batch. I mixed the dry ingredients in a bowl, stirred in the (whole) milk and then poured it in the pan. Used a little less than a 1/4 tsp of salt instead of 1/8 tsp to bring out the butter flavor a little more. I stirred it on and off all the up to soft ball (219F again at this altitude). Added the butter slices (my mom may have used margarine) and vanilla, let the butter melt and stirred/beat it until it was all mixed in well. Poured it into a 9" x 12" pan to get the same thickness I remembered and let it cool for around 2 hours. There was not enough fudge waste to make any hot chocolate this time. It is so good! Almost perfect! The glaze is good and the crystalline texture is there, just a little more coarse than I remember. It didn't seem to set quite firm enough but it holds its shape and seems to be very close to perfect. I'll check it again in the morning :-) Next time I may try to beat it just a little bit more to make it firmer. Overall I am really happy with the way this project has worked out! No wasted fudge with either recipe variant, all delicious! If anything this batch tastes better than my mom's. Thanks so much for the help! Mission accomplished!
I made this recipe last weekend for the first time. I had made fudge twice before but used recipes with condensed milk and the other with marshmallow whip and they are easier but I wanted old fashioned fudge.
So, I followed the recipe exactly and using my candy thermometer brought the batter to 234°F but I kept having to mess with the flame height because I thought it was going to boil over my pan.
Then, let it coo, 110°F I stirred and put in pan and it never hardened, refrigerated, still syrupy, freezer overnight, still runny.
I put it back in a Dutch oven this time and cooked it again to a boil. Double checked my thermometer for accuracy, and it was slightly off, so I did the water trick got it to softball stage, let it cool to 110°F like the recipe says and this time it was already to hard. I was so mad.
So, I got the chocolate brick out of the pot cleaned the pot put the batter brick into the pot with about a cup of water on low heat and slowly melted it and mixed in the water, brought to a boil, and using my digital leave in baking thermometer , clipping the wire the side of the pot got it to 234°F then I added just a small amount of butter and a small splash of vanilla and let it cool but only until it was 130° F and begain to stir it.
Just like this video I barely got it out of the pan and into the 8x8 baking pan before it was getting hard. I let it sit and coop off completely and then a couple hours later I sliced into it and it was pretty near perfect. The top was a tiny bit dry but not bad. The overall consistency was smooth and creamy and tasted fine but maybe had a slight over cooked sugar taste. But it was just me overly judging it.
Thank goodness that batter is forgiving as long awd you don't burn it, because I kept trying and the third time was the charm.
I read that it you can turn that batter into a fudge topping for ice cream if it doesn't set up and if it either too runny or to hard you can add some flower, egg and baking powder etc... and make brownies.
It is a tricky recipe.
i heard you can add a little milk at the end if it gets to thick to fast
Thanks for the comment, Tamara! I have done that in the past and it does work if you catch it in time, but when it gets to a certain point, it is really hard to salvage it. Hope you had a good Thanksgiving!
Great video. Thanks for posting.
Thanks, JungleJim!
I love the video! We made this when I was a kid but I don’t remember if you use whole milk or carnation condensed milk (in the can) ?
Thanks, Sharon! I appreciate the comment. I use whole milk and I'm pretty sure my mother always used it too. But, I just this week tried this recipe with a few changes, one of which was substituting half and half for the whole milk and it tastes fantastic! I was pleasantly surprised with how it turned out.
what if you preheat the oven to like 350f and when you pour the fudge into the pan you could pop the pan in the oven for a few minutes and it will soften up and level out in the pan perfectly. or try to preheat the pan then pour the fudge in so the cold pan doesnt make the fudge setup to fast.
Hey, zib! I'll have to try this and see what happens. Thanks!
Thank you .. especially for the timing ! ❤
It’s the best for sure but I love marshmallow fudge too bc it’s no fail.
Yes, it's much easier.
This is my family’s all time fudge recipe. We use to wait for the pan, spoon and beaters (as my mom used the mixer to cool down fudge. This is the only recipe i us and the only recipe my sisters is.
It is my family's too! I still haven't tried using the mixer, but I'll try to remember to do that next time. Thanks for sharing that memory!
I will be making this soon, thank you for your instruction. 🥰
I made it yesterday and it did not set. I did exactly as you said, wooden spoon and all. I will have to try again.
Oh no! It's definitely challenging to make, but worth it. Let me know how it goes. :)
If you pour it at the right time it will flow into the pan and you won't have to push it into the corners and have it stick to the spoon. My hands are disabled so when you need to beat the fudge until it's no longer glossy I dump it quickly into my stand mixer and do it that way and it's never failed me. :-)
Thanks, Elizabeth! That's a great idea and I'm going to try it next time I make a batch.
It would be nice if we actually get to see the measurements added to the pot, cooking, boiling process, and stirring. would be great to see the final product aka fudge.
Then I would be happy to subscribe
Sorry about that, I was still learning to make videos when I recorded this. Here is the full recipe: www.hersheyland.com/recipes/hersheys-rich-cocoa-fudge.html
Great recipe I am going to try it. FYI. If after you put it in the pan to cool, you take clean dry hands and dip in soft butter you can spread that fudge and get a nice smooth top. Thanks again!
What a great idea! Thanks for the comment and the tip!
I have one of those Candy thermometers I still like the old way the best with the cold water I will have to look at your site to see if I can find some more recipes thank you
Thanks, Shirley!
Thank you.
I read somewhere to only use a wooden spoon. Does It matter if I don't or do?
You know, Pam, I've always used a wooden spoon, not just for fudge but for just about everything. But, I didn't really know why either. So, I've done some research and talked to some folks who use them and found that not only does the wooden spoon protect your hand from the heat, it helps to cool the fudge faster, it won't scratch your cookware, it doesn't react to some foods like metal does, and it just makes the food taste better. But for fudge, I think it's simply a matter of helping with cooling the fudge at the right rate. And for me, the wood is more comfortable when doing a lot of stirring and doesn't hurt my hand, plus it is quieter than stirring with a metal spoon. Thanks for the question!
After watching you I'm going to try again thank you
Thanks for the comment!
Well I try to 2nd and 3rd time, lol I'm just not a candy maker the third one came out pretty close but some stuck to the bottom of the pan in the boiling process and kind of made it dark so I threw in a big old handful of coconut and made a Mounds bar out of it
@@kimm59 Hey! That is a great idea! I'll have to try it myself. There are actually very few of my batches that are perfect, but we eat them anyway whether it is a little too hard or a little too soft. The taste of this recipe is good anyway.
Excellent thank you very much♥️
Thanks!
is it the sugar and milk that the heat causes to thicken?
Hey Larry! You're right. It's all about cooking the sugar until it reaches a certain temperature.
You said you had some trouble with a couple of batches. I use a thermometer, but I think the tried and true test to get it right is with the cold water. I like a piece of yours because if I make a whole batch, I'll eat too much!!
Yes, I have always used the cold water method until recently and like that method better too. And I always eat too much when I make it. Can't resist! Thanks, eli b!
Loved your video. Reminded me that my Mom made this when I was a kid. HOWEVER, she called it "quick fudge" and cooked it in a cast iron frying pan. It always turned out grainy so I got to like it that way. Problem I'm having is everybody seems to shoot for creamy and I have no idea what I should do to make it quick and grainy. Any ideas???
Thanks for the comment, Robert! I like the grainy fudge, too, and one of my batches last week turned out grainy. I wasn't watching the thermometer closely enough and cooked it to 235 degrees, so I added the butter and vanilla, stirred it right away, and quickly poured it into the pan. It was delicious to me! lol Maybe you could try that, and if you do, I'd appreciate hearing how it turned out.
@@jellygrandma1945 Thanx for the reply Anne. Glad to know someone else on Earth likes grainy fudge!!! You said you wanted to hear how it turned out so here goes. First, I'm a very good cook but I've never cooked candy so when something goes wrong, I have NO IDEA how to fix it, and lots went wrong. I did the cooking and stirring to the rolling boil and then left it to cook. Don't have a candy thermometer so tried the soft ball thing. First test was a long way from a soft ball so left it for (too long) and my next test was more like a hard ball. Assume I cooked it too long. Put in butter and vanilla immediately and stirred just until butter was melted and incorporated and poured it into the pan. What a mess!!! NEVER hardened and, worst of all, it was creamy. Impossible to cut and eat, just this soft blob that stuck to everything. Impossible to enjoy, wound up throwing 90% of it away.
@@donyates4729 Sorry it turned out that way! Should have hardened if it was overcooked. My only suggestion right now is maybe getting a candy thermometer, but I'm going to experiment with a couple things and I'll get back to you in a few days. Please don't give up on the fudge!
@@donyates4729 We're not the only ones who like grainy fudge, and I remembered after another comment that my mother didn't stop stirring her fudge after it came to a full rolling boil. She didn't stir constantly, but she did stir occasionally during the boiling process. I'm going to try that to see what happens.
@@jellygrandma1945 I feel dumb even having an opinion on this, given you're the experienced cook, and I've never made fudge but it seems to me that the graininess comes from undissolved sugar so I would think that would result from stirring less, not more??? Just a thought.
thank you for sharing my friend i really love chocolate im craving have a great day stay blessed😍😍😍
How high of heat did you boil the fudge at? Do you have to worry about it burning on the bottom?
Thanks for the comment! When the fudge comes to a full rolling boil, I reduce the heat just enough to keep it from boiling over. The heat is pretty high, but I've never had it burn. Just be sure to stir it a lot before it boils to make sure all the ingredients are combined. I do sometimes stir a little after it boils even though the instructions say not to. It's not really a stir, just kind of run the spoon across the bottom occasionally to make sure nothing is sticking. Be sure to use a good thick pot because I'm afraid it might burn in a thin aluminum pot. Good luck and don't give up if it's not perfect the first time, it will still be good!
@@jellygrandma1945 Thank you for the detailed reply! So far I've ruined three batches of fudge but I am determined to get it right.
When you’re spooning the fudge into the pan, use a buttered spoon or spatula, it’s much easier.
Thanks! That's an excellent tip.
My dad use to make it when I was a kid!!
Good memories! Thanks for the comment.
I just made some 2 hours ago. I have the evaperated milk one, everything the same except amount of evaperated milk, which says 1cup.
I never made fudge before, but i needed to make up Candy tins for gifts for my daughters teacher by 2pm , have not been to bed yet. If it dont set. Im going to make the peanut butter and ice'n microwave fudge, and thats fool proof. Time is of a essence. .🤞