Thank you so much for trying my recipe, Mel! I’m so glad you enjoyed it and I’m glad it lived up to your expectations and memories. 🙂

Hi Tracy! It doesn’t have to be refrigerated, but I personally enjoy it in the refrigerator. It should be good for about a week in an air tight container. I haven’t personally frozen it, but it should do just fine in the freezer. 🙂

I’m so bummed to hear this, Tj! Especially since this is one of my family’s favorite recipes, we’ve been making it for Valentine’s Day for decades. Fudge can be fussy (my mom has served us gritty fudge more than once because it can be so finicky, didn’t stop us from eating it though 😂). I am guessing you checked out the key tips section in the recipe and the video and your candy thermometer is accurate? From your comment I would guess you probably already did and it is, but just figured I’d check since I’m not sure what else the issue could be and I’d really like to help troubleshoot this! I appreciate your feedback and your kind words and truly am bummed this one hasn’t been a winner for you!

Sam, your recipes are amazing and you are so talented. I have followed you for several years and I have successfully attempted about 65% of the recipes on your site.
You are the best in the biz and I refer people to your site probably at least once a month (when they like something I make and want the recipe). 🙂

However, I’ve tried this fudge recipe on three separate occasions, following your instructions exactly, and it never works for me.

It becomes a big granulated mess that’s grittier than a Quentin Tarantino movie.

Oddly enough, the five minute fudge turns out perfectly, texture wise. But I was hoping to try and master this one, for toffee with more depth.

Also, to add; I have thorough experience with tempering and with confectionary. Your toffee and other candy recipes always go so well for me. I dunno why this one is so odd.

Hi Amber! It is a more firm fudge, but if it is crumbling that usually indicates it got a tad bit too hot. I’m sure it’s still delicious, though!

I tested out this fudge to use for Christmas. The taste is great. It’s not gritty due to sugar crystals, but it has a very crumbly, firm consistency. Is it supposed to be like that?

I make this old fashioned fudge recipe every year and I love it! I do have my grandmother’s fudge recipe and it is simply sugar, cocoa, and milk/cream… that may be similar to what you remember making 🙂

Hi Briana! Unfortunately I have not tried it with cocoa powder so I wouldn’t be able to say how to do it. There would likely be adjustments needed to the recipe. 🙁

Hi Becky! I haven’t personally tried it, but I suspect it would work. 🙂

Can you substitute half and half cream instead of whole milk? My mom (who has passed away) made delicious (old fashioned) chocolate fudge. I know she used cream. Unfortunately I don’t have her recipe.

Hi Brittany! When you cut it, the edges may crumble slightly, it’s a very firm fudge (not softer/stickier like my easy fudge) but should melt in your mouth once bitten into. I hope that helps!

I actually have a lot of tips in the post for keeping your fudge from becoming grainy. Unfortunately there’s not really a fix once you have finished it. 🙁

Hi Andy! Without trying this ourselves, we can’t say for sure how this would turn out. It’s definitely worth a shot through! Please let us know how it works for you 😊

Hi Karen! It will be pretty sweet with that chocolate, but I’m not sure how much you can reduce the sugar.

What if I use 56% cacao semi sweet chocolate? Will I need to reduce the sugar?

Hi Ruth! This will definitely be chocolatey enough as written. 🙂

If making with cocoa powder how much/ measurements do you use please?