I think this is a great fudge, however the first time I made it, I had it cooking in a double boiler for more than 20 minutes and couldn't get above 200 degrees. I mixed the remaining ingredients in anyway and ended up with a very soft fudge. Not great. Today I tried again in a pan directly on the heat -- and decided not to use a candy thermometer. I boiled the butter, evaporated milk and butter mixture for 5 minutes and then mixed in the rest as per the instructions. The final result is firmer than last time, but it could still probably use another minute or two boiling on direct heat. This is actually the closest I've ever gotten to successfully making fudge, so this recipe will be saved and tried again.

Reviewed On: Oct. 20, 2009