Me too.....

Here is a link that might be useful: See's fudge

The trick I learned from a local fudge maker....

after reaching the soft ball stage, remove from heat and gently add the butter, don't stir, cool to lukewarm with out disturbing, then stir until it starts to lose it's shine... then get it into the pan...fast!

Nancy (who lives in fudgie land)

I add the butter at the beginning and haven't had a problem. But I don't have the challenge of high elevation like you do.

I test for soft ball stage using the cold water method.

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Cream Fudge
=================
1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla

.
Add the two sugars, butter and cream maple syrup and salt into a sauce
pan. Place over medium heat. Stir while bringing to a boil. Lower the
heat and continue to stir slowly while the mixture cooks. After about
7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another
minute or two. Remove from the heat, add a couple of teaspoons of
vanilla and start stirring. It takes about 14 or 15 minutes for the
fudge to cool and thicken. Pour into buttered dish.

Option: Replace the cream and cup of white sugar with one can of
Sweetened Condensed Milk and increase the maple syrup to 1 cup.

To make Carmels instead of fudge,

1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla

Cook to almost hard ball stage.
Let cool slightly, stir and then pour into butter pan or mini muffin
tins.

Home Cookin Chapter: Recipes From Thibeault's Table

Walnut and White Chocolate Fudge
================================
Home Cookin Chapter: Recipes From Thibeault's Table

1 cup white sugar
1 cup brown sugar
1 cup cream
1/2 cup of butter
pinch of salt
1/4 cup of white Corn Syrup
6 to 8 ounces Callebaut White Chocolate
Walnuts
2 teaspoons vanilla

Add the two sugars, butter, cream, corn syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. (about 235°F to 238°F on a candy thermometer) When it reaches soft ball stage, remove from the heat, and let rest for about 10 minutes.

After 10 minutes, add the vanilla and the white chocolate and stir until the white chocolate melts. You will notice the the fudge starts to thicken almost immediately. Stir another minute or two or until the fudge starts to lose its shine. Quickly add the walnuts and pour into a buttered dish.

We use the Fantasy Fudge recipe on the back of the Marshmello fluff jars. JettPuff brand, I think. But the marshmellow serves as a stabilizer in the recipe and is almost foolproof. You don't taste any marshmellow in the end result. Just pure smooth chocolatey goodness.
Here's the Baker's Chocolate (same company)
version of the recipe.

FANTASY FUDGE

Ingredients
3 cups sugar 3/4 cup butter or margarine
1 (5 ounce) can evaporated milk (Do not use sweetened condensed milk.)
1 1/2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, chopped
1 (7 ounce) jar Marshmallow Creme
1 cup chopped Walnuts 1 teaspoon vanilla

Directions
Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.
Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Newbie, another vote for fantasy fudge. I do it in the microwave, even more fool proof!

MICROWAVE FANTASY FUDGE
3/4 c. (1 1/2 sticks) butter
3 c. sugar
2/3 c. evaporated milk
12 oz. semi-sweet chocolate chips
7 oz. jar marshmallow creme
1 c. chopped nuts
1 tsp. vanilla
Microwave butter in 4-quart microwave-safe bowl on high (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on high 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on high 5 1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into buttered 9-inch square pan. Cool at room temperature; cut into squares. Makes 3 pounds.

hijacking: Linda, I could kick your rear! This is the first Christmas in years my boss didn't get me a box of See's and here you've found them for me. Uh, I can hear my hips swelling and popping the seams on my slacks right now!!! For anyone who doesn't know, See's is the absolute best candy ever.

CHEAT!!! I've made all the variations and they work well. Here's my recipe:

Easy Fudge

This recipe comes from a booklet called Holiday Desserts, Kraft General Foods, 1993. Makes 24 pieces.

Ingredients

2 packages (8 squares each) semi sweet chocolate
1 can (14 oz) sweetened condensed milk
2 teaspoons vanilla
1 ½ cups chopped walnuts (optional)

Microwave chocolate and milk in a large microwavable bowl on high for 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in vanilla and walnuts. Spread in greased 8 inch square pan. Refrigerate until firm. Cut into squares.

Variations
Rocky Road Fudge: Add 1 cup miniature marshmallows with vanilla and walnuts.

Peanut Butter Fudge: Omit walnuts. Drop ½ cup peanut butter by teaspoonfuls on top of fudge. Swirl with a knife to marbleize.

Peppermint Fudge: Omit vanilla and walnuts. Stir in ½ cup coarsely crushed peppermint candies.

I tried to make traditional fudge (classic hershey's recipe) last night. I used a thermometer (meat thermometer, didn't have a candy thermometer), measured perfectly, and stirred and stirred. It didn't set fast enough, so I put it in the fridge. Then it was like chocolate taffy. After that, I left it out at room temperature and it got grainy. I'll NEVER do that again! It was too much work, for no reward. I'm still scraping brown stuff off the stove and counter... and I broke a wooden spoon trying to stir the stuff after it had cooled to 110 degrees.

I've made the microwave condensed milk/chocolate chip recipe many times and I don't think it tastes as good as traditional fudge, but for me, that will be the only kind of fudge I even consider making for the rest of my life!

Oh yeah... I used fat free milk because I only buy organic fat free milk... would using whole milk have made a difference?

Thanks!

Newbie - I second AnnT's maple cream fudge! It's so good I may not give it as gifts, and I don't really like sweets (I just like making them).

I'm also at just under a mile high in elevation. Even though I use a candy thermometer it's really more of a guide and I always go by the cold water test. I've failed fudge more times than I can count, from super grainy to oozy chocolate goo.

Jen

P.S. Thanks to everyone for sharing so many yummy recipes, especially Annie's chewy molasses cookies, AnnT's fudge, pumpkin loaf and lemon loaf (I subbed triple sec for the booze and it was yummy), and SharonCBs shortbread!

Thanks to booberry85 and Rob333, I have saved the Microwave Fantasy Fudge and 6 Minute Microwave Fudge Recipes. and i need to know what the watt power of the microwave would have been for these two recipes. I have a 1300 watt microwave, and trying to learn needed adjustments in timing for recipes. Candy is not something i want to boil over in it. Thanks for any help. gen.

Now I understand why I've never made traditional fudge. I grew up in Denver and the altitude messed fudge up big time. Love See's.

Fudge has been my downfall for years. It never sets up correctly. I'll try the recipes given here. They all sound delicious! It is snowing once again as I look out my window so it is a great time for cooking. Wish me luck! NancyLouise

NancyLouise, don't give up on making a real old fashion homemade fudge. It really isn't difficult. All the ingredients except the vanilla go into the pot at the beginning and are cooked until they reach the softball stage. Removed from the heat and allowed to sit for 10 minutes before adding whatever quality chocolate you are adding (or not if you are making maple walnut) add the vanilla and beat with a wooden spoon just until it starts to thicken. Then poured into a buttered dish and allowed to cool. Perfect fudge every time. Smooth and creamy.

If your fudge is sugary or grainy rather than creamy it is because it was overcooked past the softball stage.

Fudge really is something where practice really does make perfect.

I made six batches last week for Valentines Gifts. I made two batches at a time, each in their own pot, staggering the time so that as one was almost at the softball stage the other was just starting to cook.

Sorry, haven't been able to log in until today. gengenz, I don't know that the wattage on the microwave matters. I have an industrial strength microwave now and it takes the same amount of time at the high power, as it did on the non-industrial. I only use the time as my guide. Just a reassurance that it's fairly fool-proof; it makes little difference, so go for it!

:)

-Robin

Graininess has been one of my problems Ann, that and sometimes the fudge hasn't set up as dense as I like it. Your pictures of the fudge you made are inspiring! Thanks, NancyLouise

I second the easy fudge recipe with sweetened condensed milk! It's really so much better than I thought it would be. I don't know how, but it even stays firm enough out of the fridge.

My mom spent my whole childhood trying and failing to make fudge. I have great memories of it-- she'd get so frustrated and upset that she just wanted it gone. She'd hand me a spoon and let me eat the whole pan. Hehehe.