Marian's Fudge

My first attempt at making fudge is a success! This recipe is an easy way to fix a chocolate craving. This submission will certainly go into my recipe box. Thanks for the recipe.

This recipe is not for the Novice cook or the impatient cook. If you are looking for a quick, easy recipe, then try one of the fudge recipes using marshmallow creme. With that being said, I decided I was going to step up my fudge game, and try one of the "old fashioned" fudge recipes (which this is). The keys to this recipe are patience, having everything ready before you start, and a candy thermometer (sorry, I don't have a lot of faith in the cold water test). With that being said, this recipe was excellent!!!! If you follow the directions to the "T" (I waited until my candy thermometer registered 240) this recipe will turn out as promised. I did add chopped walnuts to the recipe (I like my fudge with nuts) and the fudge was wonderful, just like grandma used to make. Also, you can't substitute Splenda or any other artificial sweetener - if you're going to do this one, leave the fat/calories intact (and trust me, I'm not the advocate for leaving those intact). Also, if you use a deep saucepan/pot, it will keep the mixture from boiling over. Thanks for sharing such a wonderful recipe! I will definitely make this one again.

DOES NOT MAKE A 9x9 PAN! The taste is incredible however. The reason why everybody else's didn't turn out is probably because they didn't have a candy thermometer. Some people don't realize how handy these are. Candy is very tricky and requires a lot of patients. One hint: after it has reached 240*, don't let it sit for 10 min, beat it immediately following with a mixer just until it is slightly thickening than pour it into the pan. I added marshmallows into mine. they just swirled into marble fudge. they were awesome. Great recipe!