My sister and I made this fudge when we were kids in the 50s. To me, no other fudge tastes right. I like that grainy texture! We never had a candy thermometer and got pretty good at judging a soft ball stage. Sometimes, our impatience got the best of us, and we ended up eating it with a spoon. We didn't mind that at all! LOL!! There's nothing like sharing a bowl of fudge with your sister on the front porch on a hot summer afternoon!! Good memories!!
Yaaaasssss this is how my mother made it. It was slightly grainy, sugary, even a bit crisp and I loved it!!!! Holy grail of homemade candy if you ask me. Then years later went to a beach tourist area and got fudge that was creamy and hated it thinking it was just thick icing. I don't eat fudge for this reason. Nothing compares to mom's. How I long desperately for my mother's fudge again... I found you by searching for fudge not using Karo syrup or marshmallow creme... just milk, sugar and Hershey's Cocoa
@@alanandjanetpohl4043 how did you get it to be grainy? that's the texture I've been hunting for years. do you undercook it or overcook it or what? thanks!!
Yay !! Thank you Dee ! I have been looking for this for years , nothing compares to the grainy hard Hershey Cocoa fudge . As a kid , my Daddy would whip this up on a snowed in day in Buffalo . He brought this recipe home from the Marine Corp . It didn’t seem important in my younger years , and later in life when I requested Dad’s recipe , his Dementia had started to affect him. I lost him last year 💔 and this is one of my fondest memories of my childhood with him . Love from Palm Beach ❤️
Exactly the recipe my mama always used…but she used her large cast iron skillet & always a wooden spoon…and she said …Never… double the recipe…I liked it when sometimes it turned out grainy…yum!
Good night madam you made feel so glad to see how to make the fudge I love it may God bless you I will love to here from you have a pleasant night love you
I make this every year for my siblings at Christmas. I use a skillet to cook mine. I have tweaked this recipe a bit to make it mine! I made two batches this morning. Never used a thermometer to make this candy. I add pecans, peanut butter or cook it plain with nothing added. I do not beat mine but a few minutes.
This is such a good recipe! Since my Grandma learned Hershey took the recipes off the cocoa cans me and her grandma used this recipe to frost my grandpa's birthday cake, this is the second year we're gonna use it. Thank you so much.
fun video! and so helpful to see someone make it. I'm hoping to figure out how to make it grainy -- I had the grainy version way back when my mom made it and LOVED it. one of my favorite candies is maple sugar candy so that's the kind of texture I like. anyhoo, thanks again for doing the video!
If this is the recipe on the Coco canister it's the one my mom and my aunt used for peanut butter fudge way back in the 60's. They would leave out the Coco add peanut butter before putting it in the pan.
Thanks for the info. My Mom always made this, but never had a candy thermometer so never knew how hot it got or how long to cook it. Some times it turned out good, some times not. I told her there has to be a proper formula to make sure it's consistent and correctly done. Thanks. One tip she always did, to shorten the beating with a spoon time down, she always did that with the pot sitting in another big bowl of water. That shortens the 7 to 8 minutes down to about 1.
I make this all the time, and I never let it sit more than 5 mins, it is a must to use the wood spoon thru the whole process.... I also put a heaping of peanut butter in mine....
I made this exact recipe (with the same ingredients and measurements) just last week with some minor variations. I greased the inside of the heavy pot with solid shortening ( I used the 8x8 and greased bottom and also the foil sides and bottom) I mixed all the dry ingredients ONLY in a mixing bowl to insure there were no lumps THEN put it in the heavy pot with evaporated milk (only deviation from the original recipe). I mixed on medium high heat (next time I'll try just medium because I burned one corner of the pot a little) and stirred constantly until the sugar was completely dissolved and the boil was reached. It took me about 6 minutes and went just a tad below soft ball stage on my thermometer, removed from heat and added butter and vanilla. I DID NOT wait until 110 degrees and glad I didn't because after 30 minutes and at 124-121 degrees it was ready to stir. It only took me about less than 5 minutes before I had to pour it into the pan and in fact I made only one mistake. Everything went in just fine except for the last bit which had completely lost its sheen and that part and ONLY that part was the grainy part of the fudge. The rest of it was PERFECT and just right with the correct texture and was simply delicious. This system seemed to work for me and if I start pouring just a tad earlier it would have been perfect all the way through. Please bear in mind this was cooked using a gas stove.
Remember this as a kid, if we were in a hurry for it to thicken, we would put the pan in the sink with some cold water and stir(making sure the water in sink isn’t to high where it can get into the pan) Thank you for sharing 😊
Thanks for the video and info my grandmother made this when I was younger with my grandmother and she would actually make this and then she would put it on top f a vanilla cake made by scratch.. God bless you and your husband, your in my payers..
Oh l remember that fudge my mother inlaw made it all the time and she put it on and left it l would be like somebody watch the fudge she come in stirred it put it on plate it rolled out beautifully taste so good smooth l still make it now
I used to make this fudge in the '60's-80's and I'm very happy to find the recipe again! My family really likes peanut butter and chocolate, so we added peanut butter at the wooden spoon beat stage, crunchy of course. We didn't have a candy thermometer but we often cooked candy so we learned about soft- and hardball stages. I also used to add 1/4 cup dark chocolate chips for extra chocolate-ness. I did not remember reading about the 110 degree before pouring, and ours did come out grainy sometimes, so it must have needed to cool by stirring a little longer. Yum! Thank you for showing this video. It's been 2 years and I hope you both recovered from covid.
The details you gave were very helpful. My mom made this when I was young, but I have never had a successful batch. I either didn’t bring it up to temp enough, or didn’t stir long enough. Thanks!!
I really like mine grainier, and where you can kind of break it versus cut it. did any of your unsuccessful batches turn out that way and do you recall what you did differently on that batch? thanks!!
My grandfather was a master of making this fudge. In the 70’s& 80’s. He even made peanut butter he added nuts he also made a vanilla version. He would always give me the pot to clean lol. I tried to make this once it didn’t turn out I gave up for many many years and I just recently tried it and I had success following the recipe exactly. 234° exactly and use a wooden spoon! And yes. Patience patience patience patience. Thank you for the great video!
You can take a spoonful put on a small plate put in fridge, take out stir it up if it hardens so will your fudge if not you need to boil longer, also you can reboil your batch if it don’t set
I’m 74, my mom always made Hershey’s fudge. She would drop a little of the mixture in cold water.if it formed a ball it was done. She didn’t beat it. She poured in on a buttered plate to set up.
As a young girl, I made this on Saturday night when moms was at work and then watched TV. I tried reboiling ,but wasn't the answer to fix it. Just enjoyed however it turned out, except eating from a spoon. Then I found that the next day it had firmed up,wasn't bad as I recall.
Thanks Dee! This is exactly what I was looking for! I want to make real, original, homemade fudge, the hard kind, not that creamy, soft stuff. I wonder if you can double or triple this recipe? I need a LOT more than just one batch, and will enlist hubby's strong right arm for stirring! I send out homemade chocolates every year to family members and old friends for Christmas. This year, because the supply chain is so messed up, I'm not able to get enough chocolate. Instead, I'll make your real fudge, plus some other goodies. I hope I can find enough Hershey's cocoa! Does anyone have any experience making a double or triple batch of this fudge???
The best thing to do with this recipe is age it. My mom used to seal it in a metal coffee can and store it in a cool place. After a few days it was superior.
I find, this is a hard technique to figure out, and know how to do it. I did not turn the eye down enough and I got the temperature way too hot. I'm sure that was fatal. Then, IMO, letting it sit in the pot until 110 degrees was terrible. That took 55 minutes. Maybe next time I'll try, only 20 minutes. One tip I am doing is, cutting the recipe by 1/3. That way, while I'm learning from my mistakes and ruining fudge, am only throwing away 1/3 of it at a time.
this version of the recipe does take longer. We didn't wait until it cooled to 110; we cooled for about 15 minutes, then stirring in the butter, nuts, etc. cools it enough. It used to take only 10 minutes of stirring rapidly on a Cool surface. That is a little tip; cool surface or in a bowl of cold water takes about 30 minutes off the time. Yes, temp is very important. Be patient. Good luck! Once you master this one, candy of any kind is within your grasp.
Thanks for the fudge demo. So far I have failed twice! One question: Do you have to worry about crystals forming inside the pot (above the fudge) coming into contact with the fudge and causing it to recrystalize?
Hi Francine, I have no idea. The first time I failed and the 2nd time it came out perfect. I am a novice in the kitchen. You may have to ask a much more experienced cook than myself.
Francine☺️ I was Always taught to “Not use a Metal Spoon!” It (for some reason will cause it to crystallize)! That’s why they tell you to use a Wooden Spoon! Also.. They say .. you Csn use a wet pastry brush to brush around & sides of pot to keep the sugars from crystallizing!🙌💓🤗
@@RustyMadd We always buttered above the fudge up to the top so when it boils, it doesn't form crystals. However, stirring them back into the mix, as long as you cook them down, does not affect the fudge at all. I've made this fudge for more than 20 years b4 I lost the recipe. I'm so glad to find it again!
I wonder if anyone can answer this for me. And it's for my husband's sake. He's obsessed with the frozen hot chocolate from DQ and he says they specifically use cocoa fudge for the recipe. He says it's hard to find anywhere in stores and was wondering if this would come close to the taste? TIA!
Hi, Hmm, I would use the recipe, but not let it become fudge by only let it just come to the boil, add the butter and vanilla, stir but don't beat it. You want to keep it at the consistancy of hot fudge for ice cream. I wouldn't leave out any of the ingredients, perhaps use little more milk, 1/4 cup. That's how I'd make the hot fudge sauce. No promise, but the ingredients are essential for the sauce.
See if this works. I'm working on a cookbook and entered the recipe. Let me know if you were able to download it. www.familycookbookproject.com/recipe/4764480/easy-oatmeal-cake.html?
Yes! If you butter the top 1/3 of the pot it will keep the mixture from boiling over and from forming crystals. That used to be mentioned on the original 1960's version
Diabetics should not be eating candy or fudge of any kind. Even the fudge made from condensed milk is very high in sugars. Now if one eats very healthy, even a diabetic ought to be able to tolerate a small piece after a good fiberous, protein rich meal. . It's very rich, so a tiny piece is satisfying. Unfortunately artificial sugars will not produce this kind of fudge.
My sister and I made this fudge when we were kids in the 50s. To me, no other fudge tastes right. I like that grainy texture! We never had a candy thermometer and got pretty good at judging a soft ball stage. Sometimes, our impatience got the best of us, and we ended up eating it with a spoon. We didn't mind that at all! LOL!! There's nothing like sharing a bowl of fudge with your sister on the front porch on a hot summer afternoon!! Good memories!!
Memories are a wonderful thing! Thank you for sharing!
I totally agree.. same recipe and NO Candy Thermometer...
Us too. We also use a cold water bath in sink. Then add peanut butter.
Oh yeah! If it didn't set up, we would heat it a little, then pour it over ice cream for a really fudgey topping
Thank you for this recipe. In my humble opinion grainy crumbly fudge is far superior to the all to common smooth fudge.😍
Ha ha! You are invited to my house. I just made a batch of grainy crumbly fudge! I think I overcooked it. Oh, well, tastes good, though!
Yaaaasssss this is how my mother made it. It was slightly grainy, sugary, even a bit crisp and I loved it!!!! Holy grail of homemade candy if you ask me. Then years later went to a beach tourist area and got fudge that was creamy and hated it thinking it was just thick icing. I don't eat fudge for this reason. Nothing compares to mom's. How I long desperately for my mother's fudge again... I found you by searching for fudge not using Karo syrup or marshmallow creme... just milk, sugar and Hershey's Cocoa
@@alanandjanetpohl4043 how did you get it to be grainy? that's the texture I've been hunting for years. do you undercook it or overcook it or what? thanks!!
@@ivorygirlwest I'm pretty sure I overcooked it.
@@coffeebeforemascara Yes! Must be crisp.
Yay !! Thank you Dee !
I have been looking for this for years , nothing compares to the grainy hard Hershey Cocoa fudge .
As a kid , my Daddy would whip this up on a snowed in day in Buffalo . He brought this recipe home from the Marine Corp .
It didn’t seem important in my younger years , and later in life when I requested Dad’s recipe , his Dementia had started to affect him.
I lost him last year 💔 and this is one of my fondest memories of my childhood with him .
Love from Palm Beach ❤️
Thank you for sharing. Sounds like you had a wonderful daddy.
I remember my mom pouring this, not into a pan, but onto a buttered pink melamine platter. Wonderful stuff!
Mine too!
Exactly the recipe my mama always used…but she used her large cast iron skillet & always a wooden spoon…and she said …Never… double the recipe…I liked it when sometimes it turned out grainy…yum!
This demonstration gives the best time estimates for each phase of the fudge making process.
We only used wood spoon for our Hershey fudge. Same recipe though. Loved making it with my grandpa and still make it to this day!
Good night madam you made feel so glad to see how to make the fudge I love it may God bless you I will love to here from you have a pleasant night love you
My mom this same fudge every xmas in the 50’s and 60’s. Change your date! Good video. Enjoyed your sow!
I make this every year for my siblings at Christmas. I use a skillet to cook mine. I have tweaked this recipe a bit to make it mine! I made two batches this morning. Never used a thermometer to make this candy. I add pecans, peanut butter or cook it plain with nothing added. I do not beat mine but a few minutes.
This is such a good recipe! Since my Grandma learned Hershey took the recipes off the cocoa cans me and her grandma used this recipe to frost my grandpa's birthday cake, this is the second year we're gonna use it.
Thank you so much.
fun video! and so helpful to see someone make it. I'm hoping to figure out how to make it grainy -- I had the grainy version way back when my mom made it and LOVED it. one of my favorite candies is maple sugar candy so that's the kind of texture I like. anyhoo, thanks again for doing the video!
thank you for the detailed timing of everything!!!! Looks amazing and will make tomorrow!!! Thank you again!
If this is the recipe on the Coco canister it's the one my mom and my aunt used for peanut butter fudge way back in the 60's. They would leave out the Coco add peanut butter before putting it in the pan.
I was born in 1943 and it was in the cocoa can way back then. Nothing new here, always loved it
Would love to have your recipe Carla
@@ednaphippin9251 Hi, it's the same recipe.
I love homemade fudge I was born in the 60's too lol
Thanks for the info. My Mom always made this, but never had a candy thermometer so never knew how hot it got or how long to cook it. Some times it turned out good, some times not. I told her there has to be a proper formula to make sure it's consistent and correctly done. Thanks. One tip she always did, to shorten the beating with a spoon time down, she always did that with the pot sitting in another big bowl of water. That shortens the 7 to 8 minutes down to about 1.
My mom made this in the mid 60's. I still have the plater she poured it on to. Which I've made a couple of batches last week to perfection.
I make this all the time, and I never let it sit more than 5 mins, it is a must to use the wood spoon thru the whole process.... I also put a heaping of peanut butter in mine....
my mom swore by the wooden spoon when making candies
I made this exact recipe (with the same ingredients and measurements) just last week with some minor variations. I greased the inside of the heavy pot with solid shortening ( I used the 8x8 and greased bottom and also the foil sides and bottom) I mixed all the dry ingredients ONLY in a mixing bowl to insure there were no lumps THEN put it in the heavy pot with evaporated milk (only deviation from the original recipe). I mixed on medium high heat (next time I'll try just medium because I burned one corner of the pot a little) and stirred constantly until the sugar was completely dissolved and the boil was reached. It took me about 6 minutes and went just a tad below soft ball stage on my thermometer, removed from heat and added butter and vanilla. I DID NOT wait until 110 degrees and glad I didn't because after 30 minutes and at 124-121 degrees it was ready to stir. It only took me about less than 5 minutes before I had to pour it into the pan and in fact I made only one mistake. Everything went in just fine except for the last bit which had completely lost its sheen and that part and ONLY that part was the grainy part of the fudge. The rest of it was PERFECT and just right with the correct texture and was simply delicious. This system seemed to work for me and if I start pouring just a tad earlier it would have been perfect all the way through. Please bear in mind this was cooked using a gas stove.
I'm glad it worked for you. Thank you for your input. Have a wonderful evening!
Thank you so much. My sister & I have been looking for this recipe.
Looks so yummy. Will try this recipe
Love your comments on the screen
Thank you so much for posting the times!! I've tried (and failed) many, many times to make this recipe. This should help!!
Remember this as a kid, if we were in a hurry for it to thicken, we would put the pan in the sink with some cold water and stir(making sure the water in sink isn’t to high where it can get into the pan) Thank you for sharing 😊
My Mom made this for me and my two sisters in the 50s. Always been my favorite.
Thank you Dee, made it today and it was successful!
my mom taught me how to do this. She used the soft ball stage instead of a thermometer. beat, beat , beat , that's all I remember when I helped her.
Thanks for the video and info my grandmother made this when I was younger with my grandmother and she would actually make this and then she would put it on top f a vanilla cake made by scratch.. God bless you and your husband, your in my payers..
Oh l remember that fudge my mother inlaw made it all the time and she put it on and left it l would be like somebody watch the fudge she come in stirred it put it on plate it rolled out beautifully taste so good smooth l still make it now
I used to make this fudge in the '60's-80's and I'm very happy to find the recipe again! My family really likes peanut butter and chocolate, so we added peanut butter at the wooden spoon beat stage, crunchy of course. We didn't have a candy thermometer but we often cooked candy so we learned about soft- and hardball stages. I also used to add 1/4 cup dark chocolate chips for extra chocolate-ness. I did not remember reading about the 110 degree before pouring, and ours did come out grainy sometimes, so it must have needed to cool by stirring a little longer. Yum! Thank you for showing this video. It's been 2 years and I hope you both recovered from covid.
The details you gave were very helpful. My mom made this when I was young, but I have never had a successful batch. I either didn’t bring it up to temp enough, or didn’t stir long enough. Thanks!!
I really like mine grainier, and where you can kind of break it versus cut it. did any of your unsuccessful batches turn out that way and do you recall what you did differently on that batch? thanks!!
My grandfather was a master of making this fudge. In the 70’s& 80’s. He even made peanut butter he added nuts he also made a vanilla version. He would always give me the pot to clean lol.
I tried to make this once it didn’t turn out I gave up for many many years and I just recently tried it and I had success following the recipe exactly. 234° exactly and use a wooden spoon!
And yes. Patience patience patience patience. Thank you for the great video!
What great memories you had of your grandfather. Thank you for sharing!
I remember making this fudge and took forever.
I now have some easy recipes that are better. Good job Lady..
I really enjoyed watching you make this fudge, looks like you cook a lot like I was taught although I was born in early 50’s.
Thank you Jenny! Glad you enjoyed it. Have a wonderful day!
Thank you for this video, you made me laugh on a day I needed it ✌️❤️
In the store I ride cart as a stepping device to reach items
That looks wonderful! Thank you!
I think it tastes better than a Hershey’s chocolate bar!
I saw crumbles...That when I knew you had it.
You can take a spoonful put on a small plate put in fridge, take out stir it up if it hardens so will your fudge if not you need to boil longer, also you can reboil your batch if it don’t set
I’m 74, my mom always made Hershey’s fudge. She would drop a little of the mixture in cold water.if it formed a ball it was done. She didn’t beat it. She poured in on a buttered plate to set up.
As a young girl, I made this on Saturday night when moms was at work and then watched TV. I tried reboiling ,but wasn't the answer to fix it. Just enjoyed however it turned out, except eating from a spoon. Then I found that the next day it had firmed up,wasn't bad as I recall.
That looks good miss Dee.
Hello, My mom an sisters an I used to make fudge an we would butter a plate and put it in the fridge after we cooked it on the stove
Thanks Dee! This is exactly what I was looking for! I want to make real, original, homemade fudge, the hard kind, not that creamy, soft stuff. I wonder if you can double or triple this recipe? I need a LOT more than just one batch, and will enlist hubby's strong right arm for stirring! I send out homemade chocolates every year to family members and old friends for Christmas. This year, because the supply chain is so messed up, I'm not able to get enough chocolate. Instead, I'll make your real fudge, plus some other goodies. I hope I can find enough Hershey's cocoa! Does anyone have any experience making a double or triple batch of this fudge???
I haven't made this as a double or triple batch. I hope all goes well! Have a wonderful Christmas!!
My mama always said never try to double recipe…
@@brendaschenck859 Only a few that You shouldn't!
We used to double it at home but when I've tried it usually a sugars
The best thing to do with this recipe is age it. My mom used to seal it in a metal coffee can and store it in a cool place. After a few days it was superior.
Thank you. I have made it in the past but needed a refresher. My son requested it for his 37th bday. It figures...
I hope your son has a wonderful birthday!
@@DeesDelightsTonyasTastyTidbits Thank you...
Nice fudge Dee's. You should try mine sometime. I can send you some if that's cool
Was born 1969 ...got to enjoy the entire seventies
I lnow how you feel that it turned out good.
Born in the 50s
Thank you!
I find, this is a hard technique to figure out, and know how to do it. I did not turn the eye down enough and I got the temperature way too hot. I'm sure that was fatal. Then, IMO, letting it sit in the pot until 110 degrees was terrible. That took 55 minutes. Maybe next time I'll try, only 20 minutes. One tip I am doing is, cutting the recipe by 1/3. That way, while I'm learning from my mistakes and ruining fudge, am only throwing away 1/3 of it at a time.
this version of the recipe does take longer. We didn't wait until it cooled to 110; we cooled for about 15 minutes, then stirring in the butter, nuts, etc. cools it enough. It used to take only 10 minutes of stirring rapidly on a Cool surface. That is a little tip; cool surface or in a bowl of cold water takes about 30 minutes off the time. Yes, temp is very important. Be patient. Good luck! Once you master this one, candy of any kind is within your grasp.
She said anyhoo! 😁 So based!
Thanks for the fudge demo. So far I have failed twice! One question: Do you have to worry about crystals forming inside the pot (above the fudge) coming into contact with the fudge and causing it to recrystalize?
Hi Francine, I have no idea. The first time I failed and the 2nd time it came out perfect. I am a novice in the kitchen. You may have to ask a much more experienced cook than myself.
Francine☺️
I was Always taught to “Not use a Metal Spoon!” It (for some reason will cause it to crystallize)! That’s why they tell you to use a Wooden Spoon! Also.. They say .. you Csn use a wet pastry brush to brush around & sides of pot to keep the sugars from crystallizing!🙌💓🤗
I put butter up side of very heavy bottom pan.
@@RustyMadd We always buttered above the fudge up to the top so when it boils, it doesn't form crystals. However, stirring them back into the mix, as long as you cook them down, does not affect the fudge at all. I've made this fudge for more than 20 years b4 I lost the recipe. I'm so glad to find it again!
You need a cold water bath in your sink ready! So you can set the pot in there & then mix!
I have that cutting board 🤣
I was dying laughing!
I wonder if anyone can answer this for me. And it's for my husband's sake. He's obsessed with the frozen hot chocolate from DQ and he says they specifically use cocoa fudge for the recipe. He says it's hard to find anywhere in stores and was wondering if this would come close to the taste? TIA!
That's a good question. But it's one I can't answer. So sorry. Maybe someone else can help.
Hi, Hmm, I would use the recipe, but not let it become fudge by only let it just come to the boil, add the butter and vanilla, stir but don't beat it.
You want to keep it at the consistancy of hot fudge for ice cream. I wouldn't leave out any of the ingredients, perhaps use little more milk, 1/4 cup.
That's how I'd make the hot fudge sauce. No promise, but the ingredients are essential for the sauce.
Again, we need to be able to download & print, please
See if this works. I'm working on a cookbook and entered the recipe. Let me know if you were able to download it. www.familycookbookproject.com/recipe/4764480/easy-oatmeal-cake.html?
For the fudge www.familycookbookproject.com/recipe/4653976/vintage-hersheys-fudge-recipe-from-the-70s--80s.html?
Do you grease your pot before you put everything in it.
I don't grease the pot before cooking. I just grease the foil lined pan.
YES... Put butter on the inside of the pot.
Yes! If you butter the top 1/3 of the pot it will keep the mixture from boiling over and from forming crystals. That used to be mentioned on the original 1960's version
Come on Dee, you don't have wooden spoon?
I do now. Lol. Not back when I recorded this 2 years ago.
That is a HUGE amount of sugar. This isn't something diabetics should eat at all. WOW. I'm shocked.
Yes it does have a lot of sugar. Probably none of us should eat it! Lol.
You have to... that cocoa is not sweet.
Well ,what would you expect? It is candy. Cocoa is loaded with antioxidants, but the sugar isn't healthy for our body, unless in modest serving.
Diabetics should not be eating candy or fudge of any kind. Even the fudge made from condensed milk is very high in sugars. Now if one eats very healthy, even a diabetic ought to be able to tolerate a small piece after a good fiberous, protein rich meal. . It's very rich, so a tiny piece is satisfying. Unfortunately artificial sugars will not produce this kind of fudge.
Use spatula or wooden spoon. You are making way too much noise.
Yes. I noticed that when I was editing the video. It was annoying. Lol
I can’t find your Bible words
I'm sorry. What Bible words are you referring to?
@@DeesDelightsTonyasTastyTidbits I am sorry, I thought you were the Dee that had a Christian channel. Please disregard the inquiry.
I can't stand when you use a metal spoon to scrape with that drives me up the wall I had to stop watching
Thanks for your honesty. Have a wonderful Christmas!
Horrible sound with metal on metal! Buy a synthetic spatula! My God! And you are loud! We are not deaf out here!
Great suggestion. Thank you Victoria.
I came here to hear about fudge not bullshit covid crap \o/
That's fine. I'm not here to please you. So you can watch someone else make fudge. Have a blessed day.
@@DeesDelightsTonyasTastyTidbits
"Amen Sister... Amen"
Then move on... Don't watch the video... your choice.
but... no need to be RUDE and MEAN.
How could anyone be rude to this sweet lady. It really bothers me with all the cruel people out there. So many on the internet these days.
😂😂😂😂😂😂😂😂😂😂😂oh my gosh. Glad you ladies aren’t neighbors. ❤❤❤❤❤