I don't drink coffee, but I made this for my husband's office, and he LOVED IT! He said the coffee balanced the "sweetness" of the fudge (there ARE 3 cups of sugar in here!). Key is to NOT MOVE THE FUDGE while it's cooling from soft ball stage to room temperature. Just a little movement can cause the sugars to crystalize. Will definitely make this again, perhaps for Christmas! :D

Reviewed On: Aug. 22, 2009

Awesome!!! This was my first attempt at making carrot cake, and this recipe is the best! I did what some reviewers suggested and substituted half of the oil with applesauce (I just bought a small bottle of baby food) and it turned out great! Very dense, a heavy dessert, so definitely leave a lot of room for it! My mom even ate it for breakfast!

Reviewed On: Mar. 26, 2009

I'm only giving this four stars for the cooking method...I find that cooking it on low for 30 minutes (stirring constantly!) gives it an even, smooth texture and taste. But cooking it for 12-15 on medium heat is okay too. It's condensed milk--you can't go wrong with condensed milk! :D

Reviewed On: Feb. 24, 2009