This recipe is a keeper!!! This is the first time I've made fudge and it turned out great! I only used 4 cups of sugar, to cut down on the sweetness. It is pretty sweet, but isn't that how fudge is supposed to be? Some people said that it turned out gritty (sugar didn't dissolve). It needs to be cooked slowly UNTIL the sugar dissolves, then brought to a boil before pouring into the chocolate mixture. I kept taste testing it until the sugar was dissolved. One suggestion I have would be to spoon out the marshmellow cream in small amounts to separate it. That would help it melt faster. The chocolate melted very fast for me, but I had to stir and smash the marshmallow cream against the side of the bowl to get it too melt. This fudge is excellent, and I might try it next time with a dark unsweetened chocolate in place of the German. I think you can play around with different types of chocolate.

Reviewed On: Dec. 21, 2008

This is the best pumpkin bread I've made. I followed the recipe exactly. Everyone in the family loves it!

Reviewed On: Mar. 3, 2008

I can take or leave cooked carrots, but I thought I'd give these a try. They were really good! My husband thought they were restaurant quality. They were a little time consuming, though. I would suggest preparing them with a meatloaf or roast, or other easy meat that you prepare ahead and stick in the oven for a while. Then you'll have the free time to make the carrots.

Reviewed On: Jan. 15, 2008