Comments on: Chocolate Fudge That Can Take Over The World

By: Susan

Susan — Sun, 11 Dec 2011 15:18:06 +0000

I have been making fudge since I was a very little girl. Would sit on the counter top and watch my mom make it. One Big thing I have not seen here is to always stir in the same direction. Never stir one way and when arm gets tired switch direction. Constency has a lot to do with the sugar not being grainy. Also…never ever try making fudge when it is super humid or raining. It will NOT set

By: Nan G. Teeter

Nan G. Teeter — Thu, 10 Feb 2011 15:39:46 +0000

Thanks for replying! The next time, I will heat more slowly, take it off as soon as it hits the right temperature, pour it up quickly, and let it cool on the counter. I will let you know if that all works! I would love to have one recipe for fudge that works all the time!!!!!

By: Christy Jordan

Christy Jordan — Mon, 07 Feb 2011 19:51:01 +0000

and I’m terribly sorry it didn’t turn out right for you!

By: Christy Jordan

Christy Jordan — Mon, 07 Feb 2011 19:49:08 +0000

Hey Nan! I think two things might be coming into play here. First of all, I’d heat it up a little slower. Then, It sounds like it may be overcooking slightly or perhaps it is cooling a bit too quickly before you get it all poured into your pan. The two times I’ve had problems with the same thing that has been the culprit. Make sure you have your pan ready and waiting and as soon as you get your final ingredients stirred in, I’d pour it in the pan right away. I hope this helps!

By: Nan G. Teeter

Nan G. Teeter — Mon, 07 Feb 2011 19:36:32 +0000

Help!!!! Both times I have tried this recipe, my fudge has the perfect consistency but turns out grainy, as if the sugar granules didn’t all melt. What am I doing wrong?????

By: Annarose

Annarose — Wed, 24 Nov 2010 13:53:19 +0000

Oh also I can tell you bought your marshmallow fluff at Kroger, that’s where I used to work and I recognize the “manager’s special” label

By: Annarose

Annarose — Wed, 24 Nov 2010 13:51:53 +0000

Yep, this is the recipe from the back of the marshmallow fluff jar, but it’s the best recipe so I’m glad Christy shared it! I actually just made a batch tonight. Want to know how to make it even BETTER though? What you do is buy the big 13 oz jar of fluff instead of the 7 ounce jar, and you cut back the sugar to 2 cups but use the entire jar of marshmallow fluff. It turns out so creamy and perfect. I used to be a cashier at a grocery store and the day before Thanksgiving a very nice couple came through my line with ingredients to make fudge and told me to make it that way. I’ve been making my fudge like that ever since! Also, every year I separate out a little bit and stir in some peanut butter just until there are streaks of peanut butter in the fudge. Tonight I also tried separating out a bit and adding some Andes chocolate mint baking chips. It turned out great too!

By: Joanna

Joanna — Thu, 18 Nov 2010 03:27:58 +0000

I’m pretty sure this is the fudge we make every year with our Christmas cookie baking–we call it Fantasy Fudge, and the recipe originally came from the marshmallow creme jar. Not positive, since my mom and sister-in-law and I split the mixing of all the recipes, and mom always does the fudge, but it looks right. My dad loves it–and last year my then-2-year-old discovered he did too! I had to cut him off so I wouldn’t be too sorry I’d let him eat it!

By: Boyfriend Fudge – from Mrs. Ann Brown | Southern Plate

Boyfriend Fudge – from Mrs. Ann Brown | Southern Plate — Tue, 16 Nov 2010 15:38:06 +0000

[...] Chocolate Fudge that can take over the world! [...]

By: deebeefromnc

deebeefromnc — Wed, 20 Oct 2010 22:57:38 +0000

I dunno, Terri…I’ve got a feelin’ you and Christy would make ‘n’ take stuff to these folks even if it didn’t grease wheels ’cause you are just great and generous galswith big hearts!!!