This recipes is alot like the recipe on the back of the kraft marshmellow but enough different and much better. The amount of evaporated milke seems to make the difference. I did not have a candy thermometer (I have since purchased one). I did not have a double boiler either. I was able to make this perfectly. I brought the recipe up to a boil on med/high. Then once reaching boil I boiled on med high for 4 minutes stirring continuously. Just be patient and make sure that you don't start to scorch (burn) the butter mixture. Not only was it perfect but my friend who as a teen worked in a fudge shop said at the shop they never had fudge as good as mine. I recommend a candy thermometer because I felt it would have given me comfort but this is a very easy recipe and easily mastered without all the gadgets and with patience. TY for the recipe

Reviewed On: Nov. 27, 2009

definately use all the garlic "bulbs" suggested. This is awesome. I double the recipe, place the extra garlic/butter mixture in the refrigerator and use it to make more bread or on fish with lemon/dill and other recipes. So easy to grab out of the fridge and use.

Reviewed On: Oct. 11, 2009

the sauce was yummy but way to strong for talapia. I think I would try this again but on a stronger fish. Talapia is too mild and delicate for this huge flavor. Couldn't taste the fish at all

Reviewed On: Oct. 11, 2009