Comments on: World’s Smoothest Chocolate Fudge

By: Annette Schultz

Annette Schultz — Tue, 27 Dec 2022 03:49:40 +0000

Best fudge ever! Silky smooth texture, dark chocolate flavor with the sweetness of fudge! Perfect balance! Boyfriend and I ate the whole tray!

By: Lauren

Lauren — Tue, 21 Jan 2020 16:11:12 +0000

Let me know how it turns out with the additional salt. Maybe I will try some flaked sea salt next time!

By: RR

RR — Tue, 24 Dec 2019 00:30:01 +0000

Actually salt enhances the flavor of chocolate. If I didn’t use salted butter I would add salt. I would probably add salt even if I used salted butter.

By: Lauren

Lauren — Mon, 14 Oct 2019 13:52:06 +0000

Hi Liz! I’ve never tried it, but you should be fine using salted butter instead since there’s only 2 tablespoons of butter in the whole recipe I can’t imagine it would make the fudge salty. Thanks for visiting from Nicaragua!

By: Liz Byrne

Liz Byrne — Fri, 11 Oct 2019 06:37:37 +0000

Hi….I live in Nicaragua and can’t seem to find unsalted butter, is regular butter okay to use instead? Thanks

By: Lauren

Lauren — Tue, 18 Dec 2018 21:58:42 +0000

Hmm, that is so odd! The only additional tips I can give are to make sure the chocolate chips are melted completely and that when you stir in the sweetened condensed milk (on the heat) keep stirring until it is completely combined before removing from the heat and stirring in the vanilla extract completely. I hope it works out for you next time!!

By: Hans

Hans — Tue, 18 Dec 2018 11:18:33 +0000

Lauren,
Yes, I used all the specified ingredients and processes.
I am thinking that I did not get the mixture hot enough
and/or did not stir it long enough after it got off the heat
for it to thicken properly. I will keep trying until I get it right!

By: Lauren

Lauren — Mon, 17 Dec 2018 23:48:26 +0000

Hi Hans! Without being in the kitchen with you it’s difficult for me to know what went wrong. Did you use the exact ingredients and amounts called for in the recipe? A can of sweetened condensed milk must be used; it can’t be substituted with any other milk product.

By: Hans

Hans — Mon, 17 Dec 2018 16:09:40 +0000

I am new to this. I tried the recipe but the fudge did not set. After sitting
in the refrigerator for a day it came out with the consistency of frosting,
not hard enough to cut. What may I have done wrong?

By: Lauren

Lauren — Sat, 08 Dec 2018 01:07:22 +0000

No need to boil the condensed milk, just open the can and pour it in when called for in the directions Thanks for stopping by, I hope you love it!

By: Brittany

Brittany — Fri, 07 Dec 2018 21:53:50 +0000

Do you have to boil the condensed milk? Or do you simply just undue the can and pour it in?

By: Lory

Lory — Thu, 13 Oct 2016 00:22:09 +0000

This recipe works fabulously with peanut butter chips, butterscotch chips, or any combination thereof as well. My personal favorite is to use 12 oz. bag of semi-sweet chocolate chips and a six ounce bag of butterscotch chips combined. It gives the chocolate a wonderful buttery taste that no one can quite figure out but everyone always wants more! The fudge looks adorable with a little candy pumpkin or some candy-corn stuck on top for Halloween and looks pretty with crushed candy-canes sprinkled on top for Christmas, Jellybeans for Easter, etc.

By: Cake MakR

Cake MakR — Thu, 17 Dec 2015 15:00:25 +0000

I had never made fudge until about a year ago. It was shortly after the holidays had passed so I had a bunch of stuff left over from cooking. The first time making it was extraordinary. I did not use the microwave but cooked everything on the stove instead. Like I said, I made this on a whim and really wish I wrote down exactly what I did because I couldn’t remember if I used sugar or s.c. Milk. I do remember it being amazing however. This recipe for fudge is pretty good as I made it last week, but it seemed that it tasted more like eating a bag of semi-sweet chocolate chips. It wasn’t very “fudgy,” in taste if you know what I mean. It is delicious for sure and my kids loved it. I wonder if using half semi-sweet, half milk choc chips would work to give it the fudginess I desire? I know when I made fudge for the first time it called for powdered cocoa. I am just looking for different ways of making it. I don’t like all.the exotic flavors of fudge, just the fudgy chocolate one. Any ideas to help me with a good outcome?

By: Vitoria M.

Vitoria M. — Fri, 26 Dec 2014 13:25:40 +0000

LOL I don’t have the faintest idea, David! My comment was actually about the measurement system of the recipe, that’s very specific, very regional, instead of global… But I guess publishing your own recipe online might be a way. I don’t really know. ¦P

By: David Jaworski

David Jaworski — Fri, 26 Dec 2014 04:56:22 +0000

I make the worlds best fudge, how do I enter?

By: padge

padge — Thu, 18 Dec 2014 20:42:41 +0000

This is probably a silly question, but is it a tin or glass dish? I’ve made fudge before and it always turned out gloopy and runny, then I heard Alton brown say something about always using either glass or tin, but I can’t remember which one and I don’t want to mess up again and waist ingredients and time.
Thank you!

By: Lynda

Lynda — Fri, 12 Dec 2014 08:58:57 +0000

Hi there, I just tried this today and while it tasted absolutely amazing and was beautifully creamy it turned out a bit sticky. I’ve never made fudge before so I’m guessing it’s my technique! Do you have any tips for how hot I should have it or how long to cook it for if that’s what causing the sticking? Thanks very much!

By: Courtney

Courtney — Tue, 09 Dec 2014 04:11:36 +0000

I noticed if I use mini chocolate chips, they melt/mix more easily.

By: Jessica

Jessica — Mon, 08 Dec 2014 17:59:05 +0000

Google it! Something like “how many grams in one ounce”. Google will pull upa little calculator to help you.

By: Vitoria M.

Vitoria M. — Mon, 08 Dec 2014 15:51:19 +0000

Thanks! I’ll come back to let you know how it turned out! ¦D