After spending a morning at Bass Pro Shop smelling their delicious fudge cooking in the cafe, I returned home ready to make my own (rather than pay $12.99 for a pound!). I took the advice of some commenters and replaced the granulated sugar with powdered sugar. I set the timer for 6 minutes once I turned the heat down to medium and I have to say this is the absolute easiest and best fudge recipe out there. It is perfect and fool proof!

Reviewed On: Sep. 5, 2009

This is delicious. To cut corners, I put in a bottom layer of frozen hashbrown patties. Everyone loved it!

Reviewed On: Apr. 2, 2009

Oooh, mama, this is good! Just like my ancestors in Looosiana made! I too, cut the water by 2 cups. Instead of andouille sausage which is expensive and hard to come by at the typical grocer here in Alabama, we used Conecuh sausage, cajun style, which is an Alabama product. Not sure if you can get it in other states but it is an awesome substitute and super flavorful. I doubled this recipe and froze 2 gallons of it for more meals later this season. Not only a flavorful recipe, but an economical one for a family on a budget!

Reviewed On: Apr. 2, 2009