My mother made this fudge every year, she had a special green dish it went into for cooling. We always looked forward to this. One xmas she gave me the dish, much to everyones surprise, including me. Well, that meant I was now the fudge maker! I tried, and tried and I hardly ever got it right. I gave the green dish back to mom. She resumed making the fudge to this day. Every xmas to perfection. She will be 90 next week, and I saw the green dish on her counter. Yum, yum!

Make sure you add real butter and not marg. If you use marg. it will be sugary. I agree with Jeannie...add the karo and it will be smooth and not grainy. Also, use a candy thermometer.

Pamelia

I have taken over making my mothers (who is now 85) fudge. OMG this fudge is hard to get right. I have had to throw away a few batches because it is to sugary. Or it harden right in the pot and I had to push it down after pouring in the pan. How can you let it cool. Doesn't it harden. When I test it in the cold water it is very creamy, but it's sugary after it sets. I do not stir when it is cooking, but I do stir in the vanilla, butter and pour right away. My mother always added peanut butter and walnuts. It makes it really good. She made the best.

I had that happened when I made fudge recently after not having done it for a decade or two. When I researched problems, it said to check your candy thermometer and make sure water boils at 212 degrees. Been better mine was way off and when I replaced the candy thermometer and brought the sugar mixture up to soft ball stage and removed and let it cool to 110 degrees before whipping, it was smooth and creamy.

Make sure you stir the mixture constantly until it starts to boil then stop stirring and do not ever stir again until it is reached soft ball stage, you have removed it from Heat, and Let It Drop to 110 degrees. It might take a couple hours.

This sounds like the fudge I used to make when I was younger, only I found out through experience with it to add a tbsp. karo syrup and it made the fudge creamier and less grainy.

I like the old fashioned hersheys cocoa fudge better than using the marshmallow fudge. Just harder to make but easy once you get the hang of how long to cook and how long to beat. You can beat too long and it will start setting up before you pour it into your pan and will not have that real smooth surface, which I like.

If you like nuts, sprinkle them just before you start pouring it up or sprinkle them on the top.

Jeannie