This is an excellent recipe. For 35 years I have made fudge from scratch, where you cook until a certain stage, then beat until the right consistancy. This is the first quick recipe that tastes right and it is the German chocolate that is the secret. This recipe saves so much trouble and my shoulders. I have two tips. #1; if your fudge is sugary, next time add a tablespoon of light (clear) corn syrup when you begin to cook it. # 2; Don`t make fudge on a rainy day. Humidity is a huge factor in fudge and fudge will need longer cooking with high humidity, 5-6 minutes with low. I used one bag of milk chocolate chips, one semi-sweet, and the German chocolate and it tastes like my old recipe. Thank you for sharing it!

Reviewed On: Nov. 11, 2008

A perfect and simple recipe. My husband loved it and it will be made again. I used sharp cheddar cheese, lowfat milk,and lowfat margarine because that is all I keep and how we eat. We ate it with grilled steak and salad - wonderful. This is a real Au Gratin recipe.

Reviewed On: Aug. 6, 2008