12 hours ago I was mentally composing my one-star review of this recipe. I messed up the first batch of milk/sugar/egg by adding the eggs last after the milk and sugar were already thoroughly mixed. I could never get the egg to mix in properly and as the heat came on it scrambled some. Dumped it out. Began again. The next batch, rather than taking the 10-20 minutes the recipe describes to thicken, well, it never really got very thick frankly. Another reviewer mentioned getting it to around 180 degrees and I was trying for that. After 35 minutes when it was still 145 degrees and quite thin I gave up because it was past midnight and I had to go to bed. It was not very thick and custardy and it was a lumpy mess. But I strained it and put it in a bowl to chill overnight, having serious doubts about its salvageability. In the a.m. I put the cream and vanilla (didn't use the lemon) in a big bowl. Since I felt I had strained out a pretty big portion of the milk/sugar/egg mixture I only used 1 1/2 cups of cream and 1 teaspoon of vanilla. I wisked the cream for a minute but not long enough to seriously aerate it as other reviewers said that would make the texture weird. I poured it into the ice cream maker and kept getting ready for work. In the last few minutes I chopped up some frozen cherries and threw in about 1/2 a cup of them plus about 1/2 cup of chocolate chunks. The texture seemed right. I was becoming hopefully that it wasn't a total loss but still swearing to never us

Reviewed On: Mar. 3, 2009

Really great. I had to substitute a little on the spices to adjust to what I have available in my kitchen and also added about 2 teaspoons of salt and 2 teaspoons of black pepper and it came out really great. Husband raved. Will definitely make again.

Reviewed On: Feb. 22, 2009

Might be me and not the recipe, but I had a really hard time with it. I did the evaporated milk/sugar/salt/butter cook twice. The first time I was using a large broad pot. It took half an hour to start boiling. I saw another reviewer had written that you should get it to soft ball stage on your thermometer if you have one to make sure it doesn't come out mushy. Well, an hour later it still wasn't at soft ball and it wasn't looking too good. It was scorched in places and lumpy and I knew it couldn't be right. So I didn't pour it over the stuff in the bowl. I decided to try again. This time I used a smaller pot. But it was taking even longer to boil. After 38 minutes, I turned the heat to medium even though other reviewers say again and again not to do this. I was exasperated though and needed to get on with my life. It boiled after a few minutes, but once again, it was taking forever to get to soft ball stage. Since the original recipe just says to cook it 6 minutes and it was starting to seem like it was scorching, I decided to pull it off the heat at 220 degrees, about 10 minutes after it started boiling. The flavor is very good and it is creamy, not grainy, but it's mushy. Maybe I should have held out for the soft ball stage. A lot of people have had very good luck with this so it's probably my stove, which is a relic from the early 70s, that isn't giving reliable heat or something. I'm thinking I won't try this one again. I have other fudge recipes that give me r

Reviewed On: Dec. 15, 2008