First time I ever made fudge and it was perfect! Took about 16 minutes to reach 238 degrees. Used a hand mixer on low for the beating (about 4 minutes til it started thickening) and tossed in 1/2 cup toasted black walnuts right before turning out. Firm with a creamy texture. Fabulous recipe! Thanks!!

Reviewed On: Nov. 16, 2009

This is good stuff! Second time I made it, I substituted feta cheese for the parmagian cheese. Betty's recipe is a weekly favorite - Thanks!!

Reviewed On: Aug. 17, 2009

Crisp on the outside. Tender on the inside. MMMMM! To make these up faster for a brunch, I par-poiled the shredded potatoes for 3 minutes in a big pot of water, then drained well before mixing with the rest of the ingredients. This way, I could cook them for a shorter time at a higher temp, so they were even crispier. You have to dry this recipe for your next brunch!

Reviewed On: Mar. 9, 2009