Nothing about this recipe was easy. I'd like to say I'd try it again, but I'm going to move to another recipe. I used to do recipes with the bakers squares. Perhaps I will return to that. I heated up slowly, but when I went to a simmer the whole thing plateued. it took forever to get to 138 degrees. I waited til it cooled and when I added the butter I stirred. it didn't take too long to lose it's sheen. It went all at once. I couldn't pour it into the pan. It began to crumble before I could even flatten it. Now it's just a pile of crumbs. Nothing smooth or creamy about this mess. I made better fudge last week with a different recipe. I'm sad to say I won't waste my sugar on this recipe again.

Reviewed On: Dec. 28, 2008

We followed the recipe exactly and it tastes like we just baked salt. We're gonna try to put more sugar in, but I'll probably move to another recipe next time.

Reviewed On: Nov. 22, 2008