December 12, 2012

Well, my kitchen endeavors certainly don’t turn out all the time. I’ve been working on trying to make the most delicious-est fudge in the land. After some finagalling with ingredients I got this stuff that tastes. Absolutely. Undescribable.

Maybe the best thing I’ve ever eaten. (Yeah, like it’d probably be on my version of that Food Network special or something.)

However. And this is a big however. The consistency just REFUSES to get right. I don’t have a candy thermometer and I’m reeeeally trying to hold out and not have to buy one. And there’s this part of me that really believes you should be able to make fudge without one.

It’s super stringy and sticky and impossible to cut into cubes. Think like a semi-hard, dense goo. Help? Please? Any fudge experts or seasoned pros?

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  • Shelly

    I do not use a thermometer, I boil it to a soft ball stage…basically I keep cold water in a pyrex 4 cup measuring cup (I just use that cause I can see thru it!) next to the stove while I am doing the boiling, then after it has been boiling about 5 – 7 mins, i start testing the mixture by dropping a small amount in the cold water when it is firm enough to pick up and stay formed, it is ready. I have never really timed it, so I guess I should do that! Then I remove it from the heat, add my other ingredients and pour it into the pan. It will harden up on the spoon and pan after it cools then you know you probably got it right. It will come out too soft if not cooked long enough, and crumbly if you cook it too long. Good luck and don’t give up…you’ll be an expert in no time!!

    • Shelly

      Oops..guess I shoulda read all the way thru the comments before I posted but it sounds like Elizabeth and I make a very similar recipe!

      • Rachel Schultz

        Still thank you for the feedback!

    • Rachel Schultz

      That is helpful, thanks. What ingredients do you include in the initial cooking part?

      • Shelly

        my recipe calls for 4 cups of sugar, 2 sticks of butter and a can of evaporated milk. I do stir it pretty much constantly just so i don’t scorch it. Then after I get it to soft ball stage and remove it from the heat, I add a bag of semi-sweet chocolate chips and a jar of Marshmallow creme. You can add nuts or I have used peanut butter instead of the chocolate chips but everyone likes the original chocolate fudge that I stick with that now. You will love it…even when it isnot perfect, it is still yummy!!! :)

        • Shelly

          And btw…I am making your snickerdoodle recipe tonight with the kiddos for the first time…they look SOOO good!

          • Rachel Schultz


        • Rachel Schultz

          Okay, that helps. Thank you!

  • I never use a candy thermometer for my fudge. I don’t know what recipe you use but for mine you need to bring it to a soft-hard ball stage. Depending on the humidity of your house…Pour a spoonful in a bowl of cold water and see if you can form it into a ball. It may also need a rest period once it is off the burner. About 10 mintues without being touched before you stir the snot out of it until it starts to set. Then quickly pour it into whatever pan you have prepared and let it cool.What recipe are you trying? I’d love to try it. It looks like a caramel and that’s just yummy :-)

    • Rachel Schultz

      Thanks for the tips! It’s a peanut butter fudge I’ve been trying with.

  • Jackie

    By the way….I’m loving your recipes!! And I love reading your blog. Merry Christmas!!

    • Rachel Schultz

      Thanks :)

  • Jackie

    I have been making fudge for 30 years during the holidays. I don’t use a thermometer…simply take off the heat when it starts to pull away from the sides, and beat to a gloss. Try again….and try a different recipe.

  • Lauren

    What method are you using to figure out when to take it off the burner? I use the soft boil method and it usually works out. (After it boils drop some fudge in cold water and see if you can mold it) I’m curious what your recipe is too. Hey, at least it tastes good!

    • Rachel Schultz

      I really have no method! That is helpful. I was totally guessing.

  • Jodi-dough

    I am kind of great at making fudge. How long did you cook it? Wanna share what’s in it? It looks like caramel!

    • Rachel Schultz

      It’s peanut butter & marshmallow mostly. I’m not sure how long it was because I was totally guessing. That was probably my biggest mistake. Yikes.

      • Anonymous

        The basic formula is getting the sugar marshmallow and butter all melted together – bring to a light boil and stir constantly for 7 minutes. Then pour over peanut butter & vanilla. Stir til inc. and flat.

        • Rachel Schultz

          Thank you so much!

  • Laura Lyons

    I have a fudge recipe w/o candy thermometer. But I know how important the timing is on these recipes. Dont give up!

    • Rachel Schultz

      Thanks!! I must press on :)

  • jan

    Depending on the type you’re making, you either didn’t cook to high enough temp or you didn’t beat long enough.

  • Wrap it around pretzel rods, and then chill in the fridge. I bet that tastes good!

    • Rachel Schultz

      Oh, good idea! I hope it wouldn’t be so tough that it’d break the pretzel rods.

  • I have never tried to make fudge personally, but the way I see it, if it tastes good, who cares if it looks “correct”. But then again, it is nice to have it look as good as it tastes.

    Are candy thermometers expensive? I honestly haven’t priced a new one, since I have an ancient one that works just fine.

    • Rachel Schultz

      I’m not sure how expensive it is, maybe I’m just cheap. :)

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