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Homemade Fudge Question

I made a lot of chocolate fudge when I was a girl; it was what you did when you had a sleepover or were just bored or whatever, a couple times a month, it seems to me.

I'd like to make it with my kids, but haven't made it in years and have no idea what recipe I used to use.

I've bought fudge a couple of time and am always disappointed. Pricey, and not what I remember. I want something very chocolately, and with a very fine grain that dissolves in your mouth -- not at all sticky (is that the word I want?). The fudge I have occasionally bought has been a) often not chocolatey enough and b) not quite the texture I am looking for.

Anyone have ideas to help me figure out which recipe to use?

(At my best friend's house, the fudge always set; her mother was quite annoyed with us if it didn't. At my house, my mother shrugged and laughed if we had to eat the fudge with a spoon. Different recipes? A more permissive atmosphere let us be careless? Who knows.)

Thanks for any help with this!

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  1. I highly recommend this recipe. http://houseonhillsboro.typepad.com/h...

    Just do not get stuck on the site all night. My sister is an awesome storyteller.


    1. http://www.astray.com/recipes/?show=C...

      I've used this very easy recipe called "Can't Fail Fudge". My 16 year old took over making it this year.

      1 Reply
      1. re: anniediaz

        Anniediaz---I went to your link and noticed that one inch to the right of your stunning fudge recipe there's a sponsored link "How I Lost 55 Pounds". Was that an error? Seems as if, surrounded by fudge recipe, it should read "How I Gained 55 Pounds".

      2. I have to say that no fudge based on marshmallows, which means no fudge advertised as "foolproof" or "can't fail," is going to give you that deep chocolatey flavor and (especially) that lovely slighlty grainy texture. The prevalence of these recipes makes me sad.

        I can't seem to find the recipe I used to use (I think the last time I made it was 20 years ago with a friend ... we ate so much we had to pick up an order of hot-and-sour soup as an antidote!), which I remember using brown and white sugar, cocoa powder rather than chocolate, and no corn syrup. But a recipe like one of these (neither of which I have personally tried, I stress) will be more what you have in mind:



        They AREN'T foolproof, as you remember from your childhood. But hey, even totally failed fudge tastes pretty good to me.

        2 Replies
        1. re: BostonCookieMonster

          Thanks, these look great. I really like the exploratorium format, with explanations and so on. The suspense-- will it set or will we eat it with spoons-- was always an important part of the process! So I am not tempted by the marshmallow fluff recipes. Plus, what I am craving that I have not found at the store is the perfect graininess which defines fudge for me.

          1. re: BostonCookieMonster

            "The prevalence of these recipes makes me sad."

            Me, too. Not that they don't have their place, but they're not "real" fudge in my book. In addition to the blasphemy of marshmallows, you can't get the texture of real fudge from a no-cook recipe. Real fudge you have to *earn* by beating it until your arm falls off!

            I've been using the recipe in my Betty Crocker Cookbook for close to 40 years.

          2. We've always used the recipe in the Better Homes and Gardens cookbook. I think these days there are two recipes in there - one with marshmallow fluff and one without. Make sure, as others have said, to use the one without the fluff. Otherwise you won't get that great texture and deep chocolate-y-ness. Good luck!

              1. re: Antilope

                I think it's hilarious that the recipe on the eagle brand web site doen't list serving size or calories! Maybe it should just say, "If you have to ask, don't bother"

                1. re: garlicvampire

                  I've been making this recipe since I was a teenager (back in the day) and at that time we added in a stick of butter.

                  It's the easiest recipe ever and delicious. It's smooth and not grainy, but I like it this way.

              2. It's been so long since I made fudge, I can't remember, either. But wasn't it just the recipe on the Hershey's can?

                2 Replies
                1. re: yayadave

                  Do you mean the can or the box? Honestly, it's been so long I can't recall if we made it with cocoa or with chocolate squares, but I'm sure we didn't use the canned stuff.

                  1. re: Anne H

                    I think it's this:
                    That part about "just begins to lose some of its gloss. Quickly spread into prepared pan" sounds real familiar. TeeHee

                2. The recipe you are looking for is the one on the coco can

                  1. I would suggest watching Alton Brown's episode on Fudge. I know that folks either love or hate AB but he does explain things in ways that are easy to understand, and when you understand the technology behind something, you are more apt to get good results.

                    1. Hi, I made this fudge 2 days ago, and it didn't set, Hubby said came out like a all day sucker,haha. Anyway this is a recipe I learned from my mother many, many years ago and it has stuck with me every since, and like your mom, mine would just laugh if it didn't set...she even told me once...hey look you found a recipe for slopoke suckers, she got out the popsicle sticks wrapped some of the fudge around a stick and all the neighborhood kids thought it was great! It sounds so much like what you are describing, especially the fine grain part that disolved in your mouth. Here's Mom's recipe, can't be responsible if it doesn't set up ;) 2C Sugar, 4 Heaping Tablespoons Cocoa, 3/4C milk (dollop of peanutbutter opitional) In large saucepan combine all ingredients over med heat Mixture will boil, stir often, cook until soft ball stage. Remove from heat, add peanut butter if you want then use a electric mixer for a min or so or until starts to harden, pour into a buttered 8" square pan. This has a glossy appearance and is more like dark than milk chocolate in color. Refrigerate until set(if your really lucky) Hope this helps!