This is a video explaining how to make Old Fashioned Hershey's Fudge with Dale's secrets to making it the best. StirMate automatic stirrer - amzn.to/3aZGvGd
My mother only had one saucepan when I was growing up. It was 8" in diameter was made out of aluminum. It was very light weight. We made Hershey's fudge in that pan and used a metal serving spoon to stir it. We didn't use a candy thermometer because mother wouldn't let us near it. We didn't use the water method to test it either. Mother showed us how to make it with our intuition. Our fudge came out good every time. This was back in the late 50's through about mid 60's.
Just a tip the water has to be COLD also u need to start stirring it an then wen it starts to get thicker start whipping it till u can’t whip anymore then pour it into ur dish let it set
1st time making it ever! My first time was a disaster and then I found yours and am so very thankful ! Your steps and advice worked like a charm. I did have a thermometer but couldn't see it because of condensation so I did the water thing and that helped a lot. It must have been really humid, it was thick but I put in refrigerator to harden some more and will cut it later today. Thank you again Dale!
Thanks for the kind comment Norilee! Just remember, it's not quite done until the ball of fudge, when dropped into the water, clumps together in a ball, then slowly flattens out. Also, sometimes even at 234 degrees, it's not quite done. I always use the ball test, even with the thermometer! Hope you enjoy!
I'm so glad it turned out for you. The biggest mistake most people make, is they don't cook it quite long enough. The soft ball method is better than thermometer I think. Just wait until it gets thick enough!
I've never been very successful at making this fudge so I've watched a bunch of videos. Yours is the best. You gave the amounts of time for cooking, letting it cool, etc.Im definitely going to try this again after watching your instructions. Thank you!😊
Will it get melt/super soft if left in room temperature for long? I am thinking to send it to my friend in another state, but in this tropical weather, i am quite terrified if it's gonna melt and changed the form when it reached my friend.
If you click on BLUE ANALYTICS BUTTON under the video, then click on details, you will find a link to the stir-mate. Still one of the best gifts I've ever received. It has saved me HOURS in the kitchen.
Good Video, enjoyed watching, listening and learning. I also.watched Phyllis Stokes make the same recipe. She made this recipe but made it her own by using buttermilk in place of the milk and added nuts. Both great Videos. Thank you for sharing your recipe.
Thanks a million for the great tutorial. I'm looking forward to making this. What temperature do you think the fudge was when you poured it into the pan to harden? Most recipes call for "beating" the fudge after it cools, then spooning it into the pan, but you hardly stir the cooked fudge at all. Any idea how the two methods change the consistency of the finished fudge? Thanks again!
Yes when you can feel it start to thicken, stir with a WOODEN SPOON, then get it into the pan. If it’s easy to stir it’s not quite done. If you don’t cook it long enough it will be soupy and will not harden.
I let it cool 10-15 minutes then stir. You will feel it start to thicken. That's when you pour it into the pan. Don't wait too long! I've had it harden in the pan! Not good!
Thank you for taking the time to make such a great video. I have a question though, at the 10:20ish mark when the fudge has reached 234, you drop some in the glass of cold water and make the statement that it is ready because it sinks down and clumps together and that there is none still floating on the surface yet there obviously is some of the mixture floating on the surface. That leaves the whole process a bit cloudy for me.
Hi Elizabeth. If you go back to about the 7:40 minute mark, you will see what I meant by floating on the top. Very little goes to the bottom. When it is done, it will go directly to the bottom, in a solid ball. There may be a slight bit on the top, but not much. Somewhere in between the 10 and 20 minute mark, it may fall to the bottom, but it will "splatter out", not clump into a ball like it will when it's done. This is THE MOST IMPORTANT PART of this recipe. If you take it off the heat too early, it will turn out real soft and even runny. I've done it! Just be patient, and cook it until you have it clump together in a ball on the bottom. No worries if there is still a little floating on the top. Hope this helps!
Oh my God!!!! Did I hear you say another 20 minutes on top of the first 20 minutes and then did I hear you say again another 15 minutes???????😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 I made chocolate peanut butter marshmallow fudge the other day using whatever ingredients I had on hand. Threw in a old candy bar, some chocolate chips and Hershey’s cocoa powder some butter, sugar and evaporated milk,salt and some vanilla. No measurements. No thermometer or water testing. Taste tested and Wallaahh!!!! It was completely done in less than ten minutes. 😂😂😂😂. Dang is it goooood. 😂😂😂😂❤❤
![ATEEZ(에이티즈) - [GOLDEN HOUR : Part.2] Preview](http://i.ytimg.com/vi/X4PfgRPBUVo/mqdefault.jpg)
My mother only had one saucepan when I was growing up. It was 8" in diameter was made out of aluminum. It was very light weight. We made Hershey's fudge in that pan and used a metal serving spoon to stir it. We didn't use a candy thermometer because mother wouldn't let us near it. We didn't use the water method to test it either. Mother showed us how to make it with our intuition. Our fudge came out good every time. This was back in the late 50's through about mid 60's.
Good stuff! Thanks for sharing Ruth
Just a tip the water has to be COLD also u need to start stirring it an then wen it starts to get thicker start whipping it till u can’t whip anymore then pour it into ur dish let it set
Best fudge in the WORLD. Melts in your mouth.
Thanks Brittney! Hope you enjoy!
If it’s done rii YES u are rii an I grew up on this fudge soooooo gud ♥️
1st time making it ever! My first time was a disaster and then I found yours and am so very thankful ! Your steps and advice worked like a charm. I did have a thermometer but couldn't see it because of condensation so I did the water thing and that helped a lot. It must have been really humid, it was thick but I put in refrigerator to harden some more and will cut it later today. Thank you again Dale!
Thanks for the kind comment Norilee! Just remember, it's not quite done until the ball of fudge, when dropped into the water, clumps together in a ball, then slowly flattens out. Also, sometimes even at 234 degrees, it's not quite done. I always use the ball test, even with the thermometer! Hope you enjoy!
I'm so glad it turned out for you. The biggest mistake most people make, is they don't cook it quite long enough. The soft ball method is better than thermometer I think. Just wait until it gets thick enough!
I’ve watched several folks make this fudge. I’ve made three batches and it failed twice. Your recipe is next. Thank you!! 🙏 😊❤
Good luck !
How did it turn out?
I’m going to try your way. Thank you!!!
I've never been very successful at making this fudge so I've watched a bunch of videos. Yours is the best. You gave the amounts of time for cooking, letting it cool, etc.Im definitely going to try this again after watching your instructions.
Thank you!😊
Thank you and good luck!
I'm so glad it helped! Hope it turns out great for you!
Will it get melt/super soft if left in room temperature for long? I am thinking to send it to my friend in another state, but in this tropical weather, i am quite terrified if it's gonna melt and changed the form when it reached my friend.
Looks AMAZING. Can’t wait to try!!!
How was it Jennifer?
Can you add a link on where to get the stirring machine please? Really enjoyed your video!
StirMate - amzn.to/3aZGvGd
If you click on BLUE ANALYTICS BUTTON under the video, then click on details, you will find a link to the stir-mate. Still one of the best gifts I've ever received. It has saved me HOURS in the kitchen.
Good Video, enjoyed watching, listening and learning. I also.watched Phyllis Stokes make the same recipe. She made this recipe but made it her own by using buttermilk in place of the milk and added nuts. Both great Videos. Thank you for sharing your recipe.
Thanks!
Mom always let me eat the cold water tests. Yum
Thanks a million for the great tutorial. I'm looking forward to making this. What temperature do you think the fudge was when you poured it into the pan to harden? Most recipes call for "beating" the fudge after it cools, then spooning it into the pan, but you hardly stir the cooked fudge at all. Any idea how the two methods change the consistency of the finished fudge? Thanks again!
Yes when you can feel it start to thicken, stir with a WOODEN SPOON, then get it into the pan. If it’s easy to stir it’s not quite done. If you don’t cook it long enough it will be soupy and will not harden.
I let it cool 10-15 minutes then stir. You will feel it start to thicken. That's when you pour it into the pan. Don't wait too long! I've had it harden in the pan! Not good!
Turn the volume up on your video....for those of us that have hearing difficulties it was very hard to follow your recipe.....couldn't hear you.
I noticed that also. Sorry about that. I'll consult my video tech!
I'm sorry about that. I will remember that if I do anymore videos.
So you left it on low heat for the entire time?
Until it reaches the soft ball stage, about 40-45 minutes. Then remove it from the heat and let it cool 10-15 minutes.
Thank you for taking the time to make such a great video. I have a question though, at the 10:20ish mark when the fudge has reached 234, you drop some in the glass of cold water and make the statement that it is ready because it sinks down and clumps together and that there is none still floating on the surface yet there obviously is some of the mixture floating on the surface. That leaves the whole process a bit cloudy for me.
Hi Elizabeth. If you go back to about the 7:40 minute mark, you will see what I meant by floating on the top. Very little goes to the bottom. When it is done, it will go directly to the bottom, in a solid ball. There may be a slight bit on the top, but not much. Somewhere in between the 10 and 20 minute mark, it may fall to the bottom, but it will "splatter out", not clump into a ball like it will when it's done.
This is THE MOST IMPORTANT PART of this recipe. If you take it off the heat too early, it will turn out real soft and even runny. I've done it! Just be patient, and cook it until you have it clump together in a ball on the bottom. No worries if there is still a little floating on the top. Hope this helps!
Yes there might be some floating
The key is it stays in a ball and doesn’t flatten out! If it flattens out, keep on cooking!
Did you say stir for 20 minutes???
I thought you were supposed to let it cool to 110° before you even started stirring. I guess you do it different
No you do need to let it cool before you stir. I’d say 15 minutes or so
Hard to hear it sounds far off
Oh my God!!!! Did I hear you say another 20 minutes on top of the first 20 minutes and then did I hear you say again another 15 minutes???????😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
I made chocolate peanut butter marshmallow fudge the other day using whatever ingredients I had on hand. Threw in a old candy bar, some chocolate chips and Hershey’s cocoa powder some butter, sugar and evaporated milk,salt and some vanilla. No measurements. No thermometer or water testing. Taste tested and Wallaahh!!!! It was completely done in less than ten minutes. 😂😂😂😂. Dang is it goooood. 😂😂😂😂❤❤
Never use a metal spoon, it can make it gritty.