How to Make Traditional Fudge | Creamy Old Fashioned Fudge Recipe

[@ScottALanter]

At one of the radio stations I worked at, we had a listener who would bring all of us on-air guys a pan of fudge every year....and I mean a pan for each of us. It was so creamy and addictive. We looked forward to Christmas every year just because of that listener. She never let us down and made us feel like her family.

[@inthekitchenwithmatt]

That is so awesome, Scott!

[@mariannesouza8326]

Nice! 😀

[@Yahya_4_2]

U look forward for it in the next few days?

[@The1000000Man]

I have been watching fudge videos for about an hour to get all the info I can before making it myself, and you are the first to give troubleshooting tips if its not quite right. Really big help. I wish more people would do that in these cooking videos.

[@inthekitchenwithmatt]

Glad it was a help and thanks for watching the video! :) Good luck with your fudge. Let me know how it turns out.

[@tmcche7881]

The ingredient list is identical to the Fudge recipe used by my mother-in-law for as long as she could remember and by my wife, since she was a child back in the 1960s. The only difference that I could see is that we add both the butter and chocolate chips after heating the sugar candy to no greater than 235F. My wife does it using a timer, 5 to 6 minutes, and with her eye of experience. Perfect instructions and trouble shooting hints for this specific fudge recipe. Your instruction fits our experience making this fudge recipe, since forever. Another hint for increased repeatability; always use the same pot and burner setting that was used previously, when a batch came out perfectly. My mother-in-law always claimed that she got this recipe from someone who worked for Fanny Farmer candy company in nearby Rochester NY. They call it "Fanny Farmer Fudge." ps, it's the best fudge I have ever had.

[@inthekitchenwithmatt]

Awesome! Yeah my aunt must have gotten it in the early 60's since she gave it to my mom in '68. Not sure where my aunt got it. Probably the same place! haha Yes, my aunts recipe says to add the butter with the chocolate after, I do it before in the video. Either way seems to work fine. And thank you so much! Glad it goes along with your experience as well.

[@frankmoyer5822]

I made your fudge today, followed your cooking rule, finally understand how to get to a soft ball stage. I remember making fudge with my mother in the 60s. This stuff is sooooo good.

[@inthekitchenwithmatt]

So glad you made it, Frank!! So good and addicting haha.

[@juliannaherrle7993]

Just made this and doubled the recipe. Bringing it to the rehabilitation place my mom is in for her and the nurses!

[@inthekitchenwithmatt]

So glad you made it. :) :) Very nice of you to do that for them, Julianna :)

[@CallardAndBowser]

I used to make fudge at the fudge kitchen in Frankenmuth, Michigan. We only used cream, sugar, corn syrup and cocoa powder. We cooked it to 238 F and pour it on a marble table and let it cool to 120 F then beat or flip the fudge until it firms up into a loaf for cutting slices. It always turned out very smooth and creamy.

[@inthekitchenwithmatt]

Nice!

[@marycheney7080]

That sounds like my kind of fudge, no marshmallows or chocolate chips. Must try it.

[@robertknight4672]

It sounds very similar to a recipe I found in the American Woman's Cookbook. That's the only cookbook I've seen that recommends 238⁰ Fahrenheit for fudge. With that recipe being a small batch for the home cook I just beat it with a wooden spoon in the pot and pour it into a foil lined pan.

[@MyShyann123]

I have tried so many different recipes. And none of them worked for me or tasted right. So this year I bought some only to be left disappointed. They were hard. I tried the 3 ingredient recipe and I am not a fan. I stumbled on this video, and I am so happy I did. I made 5 perfect batches and the flavor is absolutely delicious.

[@inthekitchenwithmatt]

So awesome! Glad you were successful with this recipe!

[@bluesouthpaw6326]

Came here to say I'm eating some of this right now. I made it last night. Best I've made so far!!

[@inthekitchenwithmatt]

So glad you made it and liked it! :) :)

[@chrissyMjohnson]

Been searching all over for the fudge recipe that i love cause as you said there are many variations. I’ve made fudge with other bakers/recipes twice and one was just okay and the other i threw away but this is the one I love love love. Thank you so much. I followed along watching your video. Now i can stop obsessing looking for my favorite fudge! So yummy it’s dangerous!

[@inthekitchenwithmatt]

So glad you found the video and liked it! :) :) You are welcome!

[@charlesswitzer8378]

1968---wow. I think I read somewhere that fudge really took off in the 50s and 60s--so that makes sense. Wonderful recipe here!

[@inthekitchenwithmatt]

Thank you!!

[@marcump]

Thank you for sharing; my mom died before I learned how. And thanks for explaining how to fix it if it turns out a little grainy; my moms was a little grainy.. sometimes I liked that.. I may be thinking of her cake icing.

[@inthekitchenwithmatt]

You are so very welcome, and sorry to hear about your mom. Fudge can be a little finicky at times, so most likely it was the fudge and not the frosting that was a little grainy.

[@juliathompson530]

Thank you Matt! Made this fudge over the weekend to add to my Christmas goodies to share and it turned out perfectly. I did need to keep stirring for several more minutes after adding the nuts for the fudge to get to the consistency that looked like yours but it did finally thickened up. Love the taste and texture of this fudge and will now be making it every year.

[@inthekitchenwithmatt]

So happy to hear that, Julia!! :) :) You are very welcome!

[@juliathompson530]

I just made a double batch of your wonderful Creamy Old Fashioned Fudge again this year. I wasn't sure if it would turn out okay since I doubled the recipe, but as before, it turned out beautifully, smooth/creamy, and so delicious! Thank you again for that wonderful recipe and guidance on how to make it. I added a new fudge this year to my list of Christmas candies, buttered pecan. I was hoping you may do a clip on making that one as well sometime this next year. Some of the recipes online vary the amount of heavy whipping cream in addition to the boiling time. Some show the final result coming out a little crumbly or on the flip side, a little too loose. Would love to see your rendition. Thanks again and I hope you have a Merry Christmas!

[@peterweikel7123]

I used this recipe for my first ever attempt at fudge and it came put amazing. Thank you

[@inthekitchenwithmatt]

So glad you gave it a try and liked it!!!

[@laur3nn1808]

My dad and I tried a different recipe about 5 times (I lost count), and it never turned out exactly right. This one turned out perfect the first time. Thank you!

[@inthekitchenwithmatt]

Awesome!! So happy you were able to make this one. You are welcome!

[@ShaniasHappyHomestead]

Thank you for sharing your family recipe! ❤️

[@inthekitchenwithmatt]

You are welcome!

[@BushImports]

My mother taught me not to scape the sugar build up off the sides because she said that it would make the fudge gritty/grainy. I'll have to try that sometime. and see how it compares to what my mothers recipe, hers uses marshmallow creme instead of marshmallows, I would think that they would be the same. Thank Matt

[@inthekitchenwithmatt]

You are very welcome! Well the danger of leaving the sugar crystals on the side, is, if they do fall off then they will definitely make it gritty/grainy, that is why you brush them down during the process, so they have time to melt. But it doesn't matter too much, haha. :) Yep, marshmallows or fluff both work the same and are great!

[@Teresa-K]

Great delicious looking fudge! I love your Aunt’s fudge recipe. Thanks. Kindness, Teresa

[@inthekitchenwithmatt]

Thanks Teresa!! :)

[@meganmalicki9857]

Thank you SO much for sharing your family's recipe!! I adore traditional fudge and wanted to find a recipe like this for Christmas presents.

[@inthekitchenwithmatt]

You are so very welcome!! :) Let me know how this goes when you make it and if you run into any issues. :)

[@michelleweatherspoon8087]

Very helpful tutorial. Thank you for sharing.

[@inthekitchenwithmatt]

Thanks! You are welcome!

[@Cat-bg2ge]

That fudge look's awesome.

[@inthekitchenwithmatt]

Thanks so much!!

[@lifeissweet9826]

This is the fudge my daddy used to make Christmas Eve. Thanks for the recipe

[@inthekitchenwithmatt]

Awesome!! You are very welcome!

[@staceyh8395]

I decided to give this recipe a try and it turned out great! It made really good fudge, I now have a to go to recipe for fudge. Thank you :)

[@inthekitchenwithmatt]

Awesome glad you tried it and liked it! You are welcome!!

[@karenrom1513]

Hi Matt. Another amazing recipe I can’t wait to try! I usually make the three ingredient fudge, but this looked so easy to make. I laughed when you held up the whole block of fudge to take a bite. I would have done the same thing. 😊 I made the chocolate nut candy today with milk chocolate chips and cashews. Like the cheese ball, they were a huge hit also. There wasn’t a piece left. So happy I found your channel.

[@inthekitchenwithmatt]

Hi Karen! Thank you! Definitely give this a try if you have the time and patience. Start to finish it is prepared in about 30 minutes, then you just need to let it set for a few hours. But definitely more finicky haha than the trusty 3-ingredient fudge. But if you love fudge, you have to try this. :)

[@Larry-qf7lw]

What I like about Matt he responds to all queries, why don't the other sites follow

[@Larry-qf7lw]

Just check his page, every person gets his response

[@joycemartin1571]

You explain everything soooooo well !!!! Thank you for doing what you do!!!!!!

[@inthekitchenwithmatt]

Oh thank you so much, Joyce! :) :)

[@cherijohnson3486]

Thank you Matt! You made our Christmas. Me and my daughter were struggling with the perfect fudge then watched your video and now we have perfect fudge!!!

[@inthekitchenwithmatt]

You are so very welcome, Cheri!! :) :) So glad you found the video and liked it.

[@SpotSwims]

Made this today and patiently waited for it to cool before trying. Texture is perfect!! Reminds me of Mackinac Island 💙 so delicious! Although I added toasted hazelnuts which made it sort of oily around the nuts so next time I’ll make it without them. Maybe I’ll throw in some mini marshmallows at the end instead 😋

[@inthekitchenwithmatt]

Awesome!! So glad you made it and liked it. :)

[@Larry-qf7lw]

I am lucky, my computer was giving me trouble and then I was busy with my husbands knee replacement surgery which meant a lot of work and then I had no time for anything. Now that the busy schedule is over, I thought of making chocolate and only the way you taught because it was simple but for the heck of it I just could not find your recipe, even went to the recycle bin to see if it was deleted by mistake and there to it was not there. Then I decided to go through other sites and suddenly the name Matt rung a bell and I said yes this is the person I am looking for. Earlier I thought it must be Pat, searched but to no avail and then I found Matt. I need to make this recipe, there are a few questions I might ask if I am confused please respond, if I have not written means your explanation was perfect. Let me check, am happy I found your site because it was really the best and simple.

[@inthekitchenwithmatt]

Here is the written recipe for the easy fudge: www.inthekitchenwithmatt.com/easy-homemade-fudge-recipe I sent you the video version on the other comment.

[@ForeverVocal8]

I just made this fudge and it is perfect!! Thank you so much!

[@inthekitchenwithmatt]

You are welcome! Glad you tried it and liked it!

[@alainaacosta7909]

I just made this for tonight (thanksgiving), it’s SO GOOD!! I can’t wait for the family to try it! Thank you! 😄

[@inthekitchenwithmatt]

So glad you made it and liked it!! You are very welcome. :) :) How did they like it?

[@Larry-qf7lw]

I saw this recipe after which i reminded you of the earlier simpler recipe which you showed immediately. I am not sure of marshmellows and hence i like the plain one wjichnyou explained further and so i wol be at ease making that

[@inthekitchenwithmatt]

Yes the other fudge recipe is much simpler to make. This one takes more time, but in my opinion tastes better.

[@donnaporter3989]

love love love fudge, I am going to make this for meself. Love the video and how you explained every thing so easy, Thank you for sharing.

[@inthekitchenwithmatt]

Thank you, Donna!! :) And you are very welcome!

[@jeanned386]

Hi Matt, you have a very delicate way of stirring. Do you avoid stirring from the bottom? This must be a skill you’ve developed from years and years of experience.

[@inthekitchenwithmatt]

I have been cooking for a long time and have made this lots of times, haha. :)

[@TikkyTakMoo]

This is very nice for you to share your family's home recipe, looks really delicious. Definitely will try this recipe 👌💕

[@inthekitchenwithmatt]

So glad you like it. Good luck and let me know how it turns out if you wind up trying it. :)

[@TikkyTakMoo]

@@inthekitchenwithmatt I have made them twice so far, they're *so delicious*. Had some trouble getting the mix up to temp, but they still turned out smooth. I accidentally doubled the butter the first time making it which made them a little grainy, but even then they were awesome. Thanks for sharing!!

[@inthekitchenwithmatt]

@@TikkyTakMoo You are welcome! Glad you like it. :)

[@warpednova2057]

I'll definitely be trying this one! Great job, as always! Happy holidays to you and your family!

[@inthekitchenwithmatt]

Thank you!!! Happy Holidays as well to you and your family. :)

[@JeffreyDonaldson-wb5rv]

I just made some peanut butter fudge with marshmellow fluff. It came out ok.. I also was worried about getting a candy thermometer. Discoered the digital one I have works just fine. Also you can use a good new clean paint brush to wipe away the chrystals. discovered my silicone pastry brush wasn't that great for that. I have tried microwave fudge. But it was tooo soft. Thanks for the video.

[@inthekitchenwithmatt]

You are welcome! Yeah I use my digital meat thermometer all the time.

[@catherinegiguere1211]

Iv been looking for this recipe all week! Thank you.

[@inthekitchenwithmatt]

You are so very welcome. :)

[@kevinhanley6462]

Great recipe!

[@inthekitchenwithmatt]

Thanks so much!

[@5galvan]

I found your video as I was looking for a good fudge recipe. You made me feel so confident that I can make this yummy looking fudge. You explained everything so good an clear. Thank you for sharing your recipe 😊 I just gained a new page to follow.

[@inthekitchenwithmatt]

Hi Michelle! Glad you found the video and that it was helpful. :) You are very welcome and thank you for subscribing! :)

[@pamelapercell]

Thank you so much for your recipe ! I have been looking everywhere where for one that uses real marshmallows and not the cream . 🤗🥰

[@inthekitchenwithmatt]

You are very welcome!! :) :)

[@josephkirby1621]

To this day 12/12/23 I use your cinnamon roll recipe.. best ever.. Look forward to this recipe.. I like black walnuts, few ppl do so I gotta make my own😂😂

[@inthekitchenwithmatt]

That is awesome Joseph! Glad you keep making it. Let me know how this fudge turns out once you try it and if you run into any issues.

[@josephkirby1621]

@@inthekitchenwithmatt made this fudge yesterday. Perfect, no issues. I grew up believing that it took a special talent to make. Thought maybe only those with elven magic could make it.😂😂 Turns out all need is a thermometer 🌡️

[@inthekitchenwithmatt]

LOL Elven Magic haha. Thermometers are magic indeed. Glad you made it and had no issues!! Happy Holidays and Merry Christmas!@@josephkirby1621

[@suran396]

Just made your fudge! Still cooling, so a final taste test is still to come. Notes and questions: 1) I used the large marshmallows and they took FOREVER to melt....perhaps when using the large ones, tear them in half or thirds before starting. 2) When I added the chocolate it all separated... solid and a liquid (the butter????) and I had this chocolate mass swimming in liquid. Why? Since you talked about saving chocolate, and since I have saved seized chocolate before, I just added the vanilla and then reheated, adding just a LITTLE more evaporated milk a few times until it all came together again. Question: should I have waited to put the vanilla in until after the reheat? Also, can you make variations like, bourbon fudge (bourbon instead of vanilla,) or orange fudge and would you put the same 1 teaspoon, or more?

[@inthekitchenwithmatt]

Yep even with the small marshmallows it takes awhile because you can't use high heat. And yes breaking apart or cutting the large marshmallows into smaller chunks will definitely help them melt faster. 2) Yes it separated most likely due to the butter getting too hot. Did you use a thermometer? The vanilla was fine to be added when you did. Yes you can make variations, I would use the same amount. Glad you tried it!

[@suran396]

@@inthekitchenwithmatt I did use a thermometer, but I played with the tenp (high, low) a lot trying to get those marshmallows melted.

[@suran396]

@@inthekitchenwithmatt Also, I am going to sub! So few creators answer questions; it is awesome that you do! Did I do the right thing by using the same technique for a seized chocolate? It seemed to work out. Glad I learned that trick some time ago, ornI probably would have thrown it out!

[@inthekitchenwithmatt]

Thank you! Yes, you did the exact right thing by heating it back up with a bit of milk.@@suran396

[@JHsweeeeeeet]

Looks delicious! Thanks!

[@inthekitchenwithmatt]

Thank you so much! You are very welcome. :)

[@pamelapelech3249]

It looks wonderful

[@inthekitchenwithmatt]

Thank you, Pamela! :) :)

[@kindnessandgracestaysmilin5990]

Omg perfect, that’s so funny we are making fudge later and I was going to look up a recipe but this looks great!!

[@inthekitchenwithmatt]

Awesome timing then!! :) :) Let me know how it goes.

[@angelavanhorn2325]

This receipes really good...😋😋👍

[@inthekitchenwithmatt]

Thank you!

[@khristyco]

You’re video helped me the most! Thanks :)

[@inthekitchenwithmatt]

So glad it was helpful! You are welcome!

[@relativexistence505]

Great video Matt!

[@inthekitchenwithmatt]

Thank you!! :)

[@gtahalestorm7583]

I made my first fudge I used your video step-by-step I won’t know if it turns out right until it’s fully cools and set wish me luck cause I had to stop and rewind your video a couple times me and my husband giggled whole time we’re making even if it doesn’t turn out we still have fun 🤞🤷‍♀️🤣🤣

[@inthekitchenwithmatt]

Glad you made it together and had fun! Let me know how it turns out. :)

[@gtahalestorm7583]

I made the fudge it turned out absolutely great thank you so much I’m getting ready to make some again sorry for taking so long to reply ❤❤

[@cheftom5546]

Here I am again, another year of fudge making. 1:48

[@inthekitchenwithmatt]

Awesome!!

[@heathyoung4286]

❤ always the best...

[@inthekitchenwithmatt]

thanks Heath!

[@lizardking6613]

Was looking for a easy way to make fudge but making it for my wife so might as well do it right. Wish me luck !

[@inthekitchenwithmatt]

Thanks! Yeah this is a good old-fashioned fudge and super yummy. But you can try this much easier fudge if you like: kzbin.info/www/bejne/rafRnWd3jb51e7M

[@lizardking6613]

@@inthekitchenwithmatt Thanks for the link but I made your Aunts. Wife loves it said sweet and really soft. Will try other recipe you have I am sure they are as good

[@inthekitchenwithmatt]

@@lizardking6613 Awesome!

[@lifeofriley8160]

Looks great. Making later today. Merry Christmas!

[@inthekitchenwithmatt]

Thank you! Let me know how it goes. :) Merry Christmas!

[@lifeofriley8160]

@@inthekitchenwithmatt Just sent Bob to the store for Marshmallows. 😊

[@inthekitchenwithmatt]

@@lifeofriley8160 Awesome!

[@mercystreet45]

Having actually made the fudge, I can attest to Matt's recipe being good! Nice and creamy! Thanks! PS: My two-year-old son found the joke about eating the whole square of fudge endlessly funny. :)

[@inthekitchenwithmatt]

Thank you! Glad you made it and liked it!! hahaha awesome, glad your two year old son liked that part :) :)

[@JanelleStsrr]

Old lucky #7 of ingredients to make sure those See's Candy lovers know the cats out of the bag, all amateurs this is a five-star video for anybody who will have mistakes during the making, due to a lot of boucing off the walls threw out the years he tells all these amazing tips for any half fast fudge upsss... I need a refresher just like riding a bike...

[@inthekitchenwithmatt]

Thanks so much! :)

[@SuperSimplekitchen]

Looks tasty! Congrats on the new stove and Happy Holidays to you ✨

[@inthekitchenwithmatt]

Thank you so much!! Still getting used to the glass top. But I like it so far! Happy Holidays!

[@SuperSimplekitchen]

@@inthekitchenwithmatt Thank you!

[@inthekitchenwithmatt]

@@SuperSimplekitchen You are welcome!

[@louettesommers8594]

I would also mention that you are not using The sweetened condensed milk. Some get confused about that. Thank you for a really good recipe. ♥️

[@inthekitchenwithmatt]

Yes that is correct, Louette :). I have a different fudge recipe here on my channel that used sweetened condensed milk. Classic traditional fudge doesn't have sweetened condensed milk in it. You are so very welcome! :) Happy Holidays :)

[@louettesommers8594]

@@inthekitchenwithmatt the only reason I mentioned that is because my adult son does all of my shopping and I had requested condensed milk when I really wanted evaporated milk. Lol I have several cans of sweetened condensed milk now. 😉 I’m going to try this one . Thanks again.

[@inthekitchenwithmatt]

@@louettesommers8594 Lots of treats you can make with condensed milk though. :)

[@louettesommers8594]

@@inthekitchenwithmatt thank you.

[@inthekitchenwithmatt]

@@louettesommers8594 You are welcome!

[@somsangsi]

That looks delicious!

[@inthekitchenwithmatt]

Thank you!!

[@rebeccayu7049]

What makes Matt’s show so special is it’s no fuss cooking - simple, approachable, just like how we will do it in our own homes. Cooking videos these days are too edited to the point that it looks easier less messy than it actually is lol. Thanks for this fudge recipe Matt! Merry Christmas from Texas!

[@inthekitchenwithmatt]

Thank you so much, Rebecca, for that nice compliment. :) :) You are very welcome! Merry Christmas from Arizona!

[@kathywallace704]

You can also use your hand mixer to beat the fudge if your arms get tired. No grainy fudge. Just fyi

[@inthekitchenwithmatt]

While you can, it is extremely easy to overmix the fudge with a hand mixer and if that happens it becomes really hard.

[@Jackie-bf6rh]

I made this today and followed the recipe to the T and it turned out great 👍 Thanks Matt

[@inthekitchenwithmatt]

Awesome!! Glad you made it and liked it. You are very welcome!

[@muggzsinopa5296]

Looks so yummy!

[@inthekitchenwithmatt]

Thank you!

[@haroldboyer1174]

Thank you "

[@inthekitchenwithmatt]

You are welcome!

[@bryanrandolph4466]

How much are you stirring the mixture over heat? Every other tutorial I have seen/read states do not stir during the heating process. Never seen fudge cooked with the cocoa being added after. I have been making fudge for quite some time and always have a thin layer that gets a bit scorched on the bottom of the pain. I will need to try your method.

[@inthekitchenwithmatt]

Hi Bryan! I stir the whole time. You might find some more pointers on the written recipe. www.inthekitchenwithmatt.com/creamy-old-fashioned-fudge as far as the bottom of the fudge, I like to use a heavy bottom pot, it is supposed to heat more evenly. Definitely give it a try sometime and see how you like it.

[@desifoodscookingineasyway]

Amazing mouth watering recipe Thanks for sharing such a great recipe ❤ your new subscriber with big like ❤❤

[@inthekitchenwithmatt]

Thank you so much!! :)

[@ForeverVocal8]

If I want to double this batch how would I go about it? Just double the ingredients?

[@inthekitchenwithmatt]

Yup, just double all the ingredients :)

[@Gmoneygrip1960]

Genius!

[@inthekitchenwithmatt]

Thanks!!

[@adamjones-ps]

what happens if you use sweetened condensed milk instead of evaporated milk?

[@inthekitchenwithmatt]

Not for this recipe I wouldn't advise it. use this other recipe for sweetened condensed milk kzbin.info/www/bejne/rafRnWd3jb51e7M

[@adamjones-ps]

@@inthekitchenwithmatt Perfect. Thank you. I bought 12 cans of the stuff and need to use it up.

[@inthekitchenwithmatt]

@@adamjones-ps Welcome!!

[@heatherfeather4]

Hey Matt, I have marshmallow fluff. How much do I use?

[@inthekitchenwithmatt]

It is right around 3.5 ounces or half of a 7 ounce jar of marshmallow fluff/creme, or just a little more than 1/2 cup

[@heatherfeather4]

@@inthekitchenwithmatt thank you!

[@inthekitchenwithmatt]

@@heatherfeather4 You are welcome!

[@dianacontreras8117]

I under heated my fudge. Can I reheat the fudge since it didn't hardened?

[@inthekitchenwithmatt]

Yes you sure can, add a few tablespoons of milk or water to it and reheat to the proper temp.

[@kayandaeddings4803]

I made your peanut butter fudge at least three times and I had a hit out of it.

[@inthekitchenwithmatt]

Great!! :) I am glad you keep making it.

[@aaronweiser5421]

Nice video.

[@inthekitchenwithmatt]

Thank you, Aaron! :) :)

[@krislarsen6546]

What would happen if I added cream cheese to it?

[@inthekitchenwithmatt]

Try it and see. :) That is part of the fun of cooking and baking, experimenting.

[@charliewildman9430]

I just made your fudge and I had a question. My fudge looks a little dry on did I cook it too long on the stove. I thought maybe you can help me figure out what I did

[@inthekitchenwithmatt]

Hi there, yes it sounds like you cooked it a bit too long. Did you use a candy thermometer?

[@charliewildman9430]

Yes I did but I think I might have just stirred it to too much and the camera thermometer that never got to temperature so next time I think I'll just set my timer for 5 minutes like you said in the video and try that. Thanks for getting back

[@inthekitchenwithmatt]

You are welcome! Yeah, this fudge definitely can be a little finicky but once you get it, it is so delicious. This other fudge recipe is super easy and seems to always turn out creamy without much of a fuss, but it doesn't taste quite as good as a good ole traditional fudge but good in a pinch because it is so fast to make kzbin.info/www/bejne/rafRnWd3jb51e7M@@charliewildman9430

[@maxduong4537]

Can you please do a video on making potato wedges?

[@inthekitchenwithmatt]

Sure Max! I will put it on my list. :)

[@maxduong4537]

@@inthekitchenwithmatt What can I do with leftover buttermilk pie filling?

[@inthekitchenwithmatt]

@@maxduong4537 Spray a muffin pan with cooking spray and put the leftovers in that and bake it, to make mini ones.

[@maxduong4537]

@@inthekitchenwithmatt So mini buttermilk muffins. How long would that take to bake & what oven temp must I preheat it to?

[@inthekitchenwithmatt]

@@maxduong4537 350 F/176 C. Probably 15 to 25 minutes. You will just have to check it.

[@abigailperez6200]

Can I use cocoa powder instead of chocolate pieces or perhaps both??

[@inthekitchenwithmatt]

Hi there! Not with this fudge recipe the chocolate pieces have more than just cocoa in them, cocoa powder by itself will not suffice.

[@abigailperez6200]

@@inthekitchenwithmatt thank you!!😁

[@inthekitchenwithmatt]

@@abigailperez6200 Welcome :)

[@Larry-qf7lw]

Matt many Qs. Some time ago when I watched your demonstration, you did not have marshmellow and chocolate chips, you used dark chocolate and condensed milk. This was a little difficult but I must make this. I do not think the marshmellow that you used is available where I live, I live in India. Also we do not have the stick butter but we get a 500 gm. pack, I hope you will be able to give me the weight in grams because cup measurements differ, we either make it full or level because I do not understand how to measure with the cup. You have not used condensed milk this time but you said whole milk. I bought the condensed milk atleast 6 months ago and it has been lying in the fridge, it weight 380 grams and I have dark chocolate, all these items I bought after watching your video. If you can give me the site of your earlier recipe I would love to follow that because it was simple, please help me Matt, thank you

[@inthekitchenwithmatt]

Sure! Here is the video that is the easy way with just three ingredients: kzbin.info/www/bejne/rafRnWd3jb51e7M

[@gene978]

This is how to make Fudge! ;)

[@inthekitchenwithmatt]

Thank you!!

[@mysterymachine6858]

thanks and subscribed.

[@inthekitchenwithmatt]

You are welcome, and thank you!

[@jeff_mmbc]

I tried to follow these directions exactly. Ended up with very crumbly fudge. I live at 5,000 ft altitude. I wonder if there is a difference in the candy temperatures for higher altitude?

[@inthekitchenwithmatt]

Hi Jeff! It very well could be, I don't have a ton of experience cooking at that high of altitude. But the most common mistake that results in crumbly or dry fudge is overcooking it. Might be where the high elevation comes in, doesn't need to be cooked as long. But you can save the fudge. Pop the grainy fudge back into the pan along with some water (1 cup) and a little cream (1/4 cup) and melt the fudge back down to a liquid and re-boil it to temperature. Also if you forget to scrape the sides of the bowl while it is heating sugar crystals form and if that happens they can also cause crumbly and grainy fudge.

[@jeff_mmbc]

@@inthekitchenwithmatt I have recooked this batch about 8 times trying to find the right temp. It seems that 225 F is about right. Unfortunately, with all the recooking, the consistency is a little dense. I'll probably stick to microwave fudge :(

[@inthekitchenwithmatt]

@@jeff_mmbc Microwave fudge is good too! :) But don't give up on traditional fudge give it a shot another time. If you haven't seen the written recipe version here it is. There is more info there as well. www.inthekitchenwithmatt.com/creamy-old-fashioned-fudge

[@jeff_mmbc]

@@inthekitchenwithmatt , it worked with a new batch. The softball temp for my altitude is 225 F. I found information online that says you need to reduce the softball temp by 2 F for every 1,000 feet in altitude. We live at 5,000 ft, so 225 F makes sense. The reason that it is lower at higher altitude is the water will evaporate out of the mixture sooner with the lower boiling point. At least that's my theory.

[@inthekitchenwithmatt]

@@jeff_mmbc Awesome!! Glad you figured it out. I should make a note of that in my written recipe. :) In case anyone else has issues at a higher altitude. Thanks for letting me know!

[@cheftom5546]

Is it 1 1/2 cup or 1/2 cup butter?

[@inthekitchenwithmatt]

1/2 cup all the ingredients are listed in the description box. : ) and there is also a link to the written recipe.

[@bodypositiveimage]

I love some good chocolate yeeeeeeeet.

[@inthekitchenwithmatt]

hahaha awesome! :)

[@bodypositiveimage]

@@inthekitchenwithmatt I told you a little cocoa would change your life boo lol.

[@inthekitchenwithmatt]

@@bodypositiveimage lol

[@bodypositiveimage]

@@inthekitchenwithmatt Hooray lol Happy Holidays.

[@inthekitchenwithmatt]

@@bodypositiveimage Happy Holidays!

[@donb1183]

Salted or unsalted butter?

[@inthekitchenwithmatt]

I always used unsalted, but you can use either.

[@tabathahagan6913]

Matt make the Hershey's old fashioned fudge... It is the best in the world.... Next to your mom's of course.... Lol

[@inthekitchenwithmatt]

lol I have and that is good too!

[@gibsonflyingv2820]

Very impressive, fudge is insanely difficult to make. Maybe one of the hardest foods to master.

[@inthekitchenwithmatt]

Thank you!! It definitely can be finicky to make old-fashioned fudge. I have a another 3 ingredient fudge video which uses the microwave, and is much easier, but it tastes a little different, but still yummy. kzbin.info/www/bejne/rafRnWd3jb51e7M

[@kraken8504]

Can you make chocolate churoes

[@inthekitchenwithmatt]

hi there! I do have a churros video already. kzbin.info/www/bejne/jGjNgYmobrtortE just make those and dip them in melted chocolate. :)

[@patriciagomes843]

What is the temperature that it needs to reach?

[@inthekitchenwithmatt]

234 F/122C

[@bonniebolen5739]

How to make the fudge into peanut butter fudge?

[@inthekitchenwithmatt]

Hi Bonnie, follow this recipe for peanut butter fudge. kzbin.info/www/bejne/n3eapWx5i6usi6M

[@melodyrainertregear896]

The print button on your recipe doesn't work. And there are too many ads to try and screenshot it. 😢

[@inthekitchenwithmatt]

It works completely fine for me. Did you scroll down to the actual printable recipe card? You can also click the "jump to recipe" near the top below the first image. there is only one add in the recipe box, you can easily take a screen shot as well. Are you viewing on a computer or mobile? The print recipe button is right above the pin recipe button.

[@frankmoyer5822]

I have a complaint! I can't stop eating it!

[@inthekitchenwithmatt]

LOL :)

[@frankmoyer5822]

@@inthekitchenwithmatt Dude it's only been about 12 hours and I'm having withdrawals. I gave away most of the fudge to the in-laws. Now I only have powdered sugar. Will that work with the recipe?

[@inthekitchenwithmatt]

@@frankmoyer5822 The powdered sugar may work, but there is cornstarch in powdered sugar, so it might mess it up. I haven't tried it with powdered sugar though, so I am only speculating. And powdered sugar is not as concentrated as granulated sugar. So you would need to add more of it. 1 3/4 cups of powdered sugar per 1 cup of sugar. Fun experiment though!

[@terrypolley5435]

I was told old fashion fudge did not have marshmallows in it. That old fashion was nothing but sugar, cream , cocoa powder ,butter and nuts if you want.

[@inthekitchenwithmatt]

Hi Terry, there is more than one kind of old-fashioned fudge. This one has marshmallows. My aunt has been making it for at least 70 years.

[@scooterbaby1]

sounds like Sean Hayes

[@chefjamesskitchen7928]

Very good recipe chef 👌 I will try this in my KZbin channel! Chef please stay connected 🙏

[@inthekitchenwithmatt]

Thanks

[@chefjamesskitchen7928]

@@inthekitchenwithmatt my pleasure! Stay connected chef!

[@dallaswinston_3295]

1-1/2 cups of sugar instead of 2 it was a little too sweet

[@inthekitchenwithmatt]

Fudge is supposed to be sweet. But you can always try reducing the sugar, but it may not work correctly if you do. Fudge can be finicky.

[@nige13]

Why do American insist on using cups instead of weighing their ingredients? It so much easier to use scale to get the exact quantities #inmyopinion

[@inthekitchenwithmatt]

Because that is how we do it. :) With that said, I always put the metric measurements with ALL my recipes. You can find them down in the description box as well as a link to the written recipe on my website which has the metric.

[@suelancaster6959]

Why dont Brits simply convert the measurements like Americans do? Most of us can use either but like every other nationality in the world we use what we grew up with and what works best for us. Cups work fine for home cooks

[@susanb4816]

It is not traditional if using marshmallows or evaporated milk

[@inthekitchenwithmatt]

This recipe is from the 50's which is pretty traditional/old fashioned. Besides that, who cares, seriously. That doesn't change how it is made and how it tastes.

[@lindabuchanan3810]

Why in the world would you buy electric

[@grahamcracker659]

this is very scare my cat is sad

[@Cat-bg2ge]

He look's like a priest.

[@Sanford63]

I don’t think fudge should be creamy, should have more of a tooth.

[@inthekitchenwithmatt]

To each their own. I know tons of people who would disagree with you, me included, haha.

[@Sanford63]

@@inthekitchenwithmatt I know, I know. But I also think it’s possible a lot of people haven’t had fudge made the old way without any marshmallow. I would not turn down “creamy” fudge, but prefer the more firm.

[@inthekitchenwithmatt]

This way is still pretty darn old, my aunt was making this recipe in the 60's :)@@Sanford63

[@Sanford63]

@@inthekitchenwithmatt I think I’m a lot older than you lol

[@inthekitchenwithmatt]

lol probably so, but my mom is 80 and my aunt who made this (it's here recipe) and taught my mom is 89 :) This is the fudge my mom made every holiday and my aunt did before her in the late 50s to early 60s, and I first ate it in the early 80s@@Sanford63 Personally I have eaten many different kinds of fudge I have several recipes on here as well for different fudge, and this is still my all-time favorite. Again it all comes down to preference. I have never met a fudge I didn't like though lol although I don't like it as much when it is gritty. But that just means it wasn't cooked properly when that happens.

[@satyris410]

That is condensed milk, not evaporated milk. I don't know if the names are different in America, but in the UK, Evaporated milk is not sweet, and is pretty much pointless, whereas sweetened condensed milk is used for fudge, caramel, all sorts of yummy delicious things. Don't get evaporated milk!

[@inthekitchenwithmatt]

NOPE. Sorry. That is evaporated Evaporated milk and not sweetened condensed milk which are two different things. And sweetened condensed milk was never used in traditional/original fudge, evaporated milk, whole milk, or cream was. I have a different fudge recipe that uses sweetened condensed milk. Fudge that uses sweetened condensed milk has fewer ingredients and is a very common ingredient in that type of "quick" fudge, just not in the traditional fudge. I definitely know the difference, haha. I have been making fudge for many many many years, and have several fudge recipes here on my channel.