This is a fantastic fudge recipe and I have used this recipe for 40 years (it used to be called Martha Washington Fudge). However, I really don't understand the complexity of the directions wanting you to pour the scalding syrup over the chips and in two pans no less. As soon as that 6 minutes of boiling stops, take it off the flame, incorporate the marshmallow creme and then throw in all the chocolate and stir to melt it all. This fudge sets up quickly as soon as the chocolate hits and the more you mess with it the less attractive it gets (it gets dull). I always use a 9x13 pan and I grease it lightly with butter. Note:dark chocolate chips work beautifully for a richer fudge and sometimes don't use the nuts. I make a pan of plain and a pound of nut and divide it up for Christmas gifts. Note the basic recipe makes a little more than 6 generous pounds of fudge. I always make it for a charity event we have where food is auctioned off and often have people bid up to $25 a pound.

Reviewed On: Jul. 22, 2011

I love the recipe, but I am confused by the reviews which mention making these for years since the Dark Chocolate Chips are a brand new product that I have been waiting years for Nestle to make.

Reviewed On: Jul. 22, 2011

the easiest way to make balsamic chicken is to use the first half cup as an overnight marinade, then bake the chicken (or grill it) then return pour the other half cup to serve. It is especially wonderful cold the next day and cut up into a salad. As for this recipe, baking chicken breasts at 400 covered for 40 minutes is way too much time. The breasts will stew or be rubbery, sometimes both. Easier to pan fry covered about ten minutes on each side with a medium to low flame.

Reviewed On: Jan. 18, 2008