I really loved this recipe. The first time i made it, i didn't have any semolina in the house so i used plain flour and swapped 1/3 c for ground almonds. It turned out super. Made it in to cheese and parsley ravioli with a tomato sauce. 2nd time i followed recipe and made little shapes with a pizza cutter. (I have no machine.) Also turned out really nice. Made it for a friends shower party. Got lots of compliments.

Reviewed On: Jan. 15, 2008

Very good fudge recipe. I found that by raising and lowering the gas between 3 and 5 (out of 9 markers )and back again helped to avoid the mixture burning. Boil and mix for around 5 minutes. I don't use candy thermometers but if you find the cold water test not working, try just pouring a drop on to a cold work surface. after 1/2 a minute or so it should be softly set. (careful it may be hot.) When the mixture is ready to take off the heat you will find that the candy mass has thickened and reduced in quantity. Another tip is not to beat too long to get the shine out or it will begin to crystalise and taste more grainy. Thanks for a good recipe and all your tips.

Reviewed On: Jan. 9, 2008