Making chocolate fudge could not get any easier with this 5 ingredient recipe. Once made you can take to parties, give away as a gift or just eat it yourself.
This is a great recipe but I think that people that aren't familiar with sugar cooking need to know that it is very difficult to make a recipe like this on an electric stove and they need to understand more about sugar crystalization. One sugar crystal in the pot after it is cooked will ruin the candy. I always make sure that I take a wet paper towel and wipe down the sides of the pot after the mixture comes to a boil to remove any undissolved sugar; I never put a spoon into the mixture after it comes to a boil (it might have sugar crystals on it) and I never stir or move the fudge after it is cooked (do not stir the butter and vanilla into it) until it is cooled to at least 115 degrees. Then, and only then, beat like mad until it loses it's gloss and then pour it quickly into your pan. It shouldn't take a long time to reach the desired temperature if the size of the pot is large enough and if it's heavy enough it will not burn. It takes about 10-15 minutes from beginning to end of cooking for me. - 20 Nov 2006 (Review from Allrecipes USA and Canada)
ATTENTION: fudge making is an art, and it takes time and LOTS of practice. I hope the tips below help you a lot! This is hands down the best fudge on Earth! The chocolate chip recipes are truly awful compared to this! Some Hints: IMPORTANT - chemistry says add 1 tsp of corn syrup (or something with corn syrup in it like marshmallow) to help prevent crystallization of the sugar. I've also found buttering the sides of sauce pan will help the fudge not form crystals and come out creamy. Heat this recipe slowly on medium heat, as it will burn if you heat it too fast. I heat my fudge to exactly 236 and quickly put it into the sink of cool water until it gets to 110 degrees (or about to where you can hold the pan in your lap without burring your legs through jeans). My mom and grandmother always say "Don't scrape the sides much at all," and i think that also has to do with crystallization. After 110 degrees, beat the fudge until it looses its gloss and you notice "something different" in terms of thickening. I'm sorry I can't tell you more, but you'll get it once you do it. Fudge sets within about 90 seconds, so this part takes practice! if it doesn't set you can just throw it back into the pot and try the same thing again as is (reheating to 236 and adding ¼ cups more milk). This recipe doesn't make much, but I don't recommend trying to make two batches at a time unless you've made this several times. Make your second batch seperately, you can use the practice. - 03 Jan 2008 (Review from Allrecipes USA and Canada)
Best fudge ever…hands down. Every time I make this, people say it's better than in the specialty fudge shops. I use Ghirardelli cocoa and I add a couple dashes of salt to cut the sweetness a bit. I never use a candy thermometer. Depending on the quality, they can be unreliable. I keep a shallow dish of ice water near the pan and test it periodically. I think a lot of people have failed results, because they aren't sure what exactly "soft ball" stage is. When you dribble the chocolate mixture in the water, it should not cloud, and will immediately form a semi-solid mass. Think of it as the consistency of a tootsie roll you've been keeping in your pocket all day. When you squeeze it, it should be soft, but you don't want it to run. Once it's reached this stage, beat the hell out of it with a wooden spoon and Voila! Gourmet fudge. It's worth the sore elbow. - 08 Nov 2006 (Review from Allrecipes USA and Canada)