This recipe is pretty complicated, judging from the other comments. I think I might have added my butter, chocolate and corn syrup too late, because I ended up with something closer to taffy than fudge. It still tastes good, but I don't want to give this as a gift.
Anonymous
Rating: Unrated
02/07/2010
The recipe tasted good, but came out grainy - any ideas. i have made a recipe with powdered sugar and evaporated milk that seemed to be better.phyllycheese
Anonymous
Rating: Unrated
11/03/2009
Can you make this recipe ahead and freeze?
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Anonymous
Rating: Unrated
12/22/2008
If you don't have a candy thermometer, use the cold water ball test. Put 1/2 cup cold tap water into a cup. Fudge will appear thick
Anonymous
Rating: Unrated
12/22/2008
If you don't have a candy thermometer, use the cold water ball test. Put 1/2 cup cold tap water into a cup. Fudge will appear thick
Anonymous
Rating: Unrated
12/22/2008
A cold water bath can be set up in a pot larger than the pot in which the fudge is being cooked in. Place ice cubes and water into the larger pan and set the pot of fudge into the ice water, taking care to keep the water out of the fudge. What this does is to bring the temperature of the fudge down quickly. As the fudge cools, it begins to thicken. You'll want to watch the sheen of the fudge. When it begins to diminish, it's time to pour it out, else it will set up in your pot!
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Anonymous
Rating: Unrated
12/14/2008
(contd) And in step 4, heat the walnuts a bit in the microwave and stir them in about 90sec after you start "briskly stirring" the fudge. As soon as it begins to lose it's sheen, transfer into the pan, otherwise it will solidfy and crumble.
Took me 2 attempts to get this right!
It does taste delicious, though!
Anonymous
Rating: Unrated
12/14/2008
Hi. For first time fudge makers please take a look at this link: http://www.exploratorium.edu/cooking/candy/recipe-fudge.html#
It explains the whys and how's of making fudge...which Martha's recipe doesn't. I followed Martha's recipe but also kept in mind what the link said. So far, it tastes delicious!
Also in stp 3 of Martha's recipe the mixture will begin to boil until it eventually hits 236 degrees. This can take a while!
Anonymous
Rating: Unrated
12/14/2008
what does ice bath means ? what is it this cooking term for diong this recipe?
it's my first time doing fudge help please
thank you
Anonymous
Rating: Unrated
12/14/2008
Please help. I'm making fudge for the first time. The temperatures here are in celcius or farenheit?
Anonymous
Rating: Unrated
12/09/2008
So, you omit the first part of step 4? You don't stir it at all after washing down the pan? You just spread it into the pan?
Anonymous
Rating: Unrated
11/24/2008
londonsarah - you can use golden syrup instead of corn syrup. Golden syrup tastes yummy too.
Anonymous
Rating: Unrated
11/22/2008
Candy making is not for the faint of heart! My thermometer broke while using it and I had to figure soft ball the old fashioned way, my fudge did not set properly, ugh! Bonnoslobbo,, thanks for the reminder, I had forgot about not stirring. Londonsarah, the Selfridges food hall has a good American section. Harrods, too.
Anonymous
Rating: Unrated
11/21/2008
I made this recipe and followed the directions exactly. When I went to stir it briskly after it cooled, it was very hard to stir. I was lucky to be able to stir it at all, forget briskly. Then when I poured it into the pan, it solidified almost instantly. So I ended up with a clump of fudge instead of a pan full. Any advice????
Anonymous
Rating: Unrated
11/21/2008
I just made this recipe last night, I followed all the directions exactly, but when I poured the cooled batter into my square pan, it solidified instantly. I ended up with a clump of fudge instead of a pan full. Also, when I tried to stir it "briskly" after it cooled, it was very hard to stir. The batter was stiff. Help!!!
Anonymous
Rating: Unrated
11/19/2008
Mariacsaenz, be sure that you DO NOT STIR the fudge after washing down sides of pan and while waiting for thermometer to register 236 degrees. If you stir it at this point, you will have crystallization. I don' t know why the recipe doesn't mention this crucial fact! My daughter just used this recipe and it turned out perfectly.
Londonsarah, try just using a lightly flavored pancake syrup. Since only 2 tbsp. is required, maybe it will work! Good luck!
Anonymous
Rating: Unrated
11/18/2008
Can anyone suggest a substitute for corn syrup please? I would like to make this or the vanilla fudge but both use the corn syrup and we don't seem to have that in London. Thank you!
Anonymous
Rating: Unrated
11/16/2008
this recipe diddn`t work for me again, I had the same problem with the crystalisation of the sugar
Anonymous
Rating: Unrated
09/01/2008
These are the best thing on this whole wide web site go MARTHA