This is a great recipe. I have made it several times. This last time I took the advice of making it with a rotiserie chicken. It added to the flavor and cut down on time. Great idea. My one problem is that I am impatient with the roux and the soup is often not thick enough.

Reviewed On: Jan. 27, 2008

I really liked how this recipe turned out. Very easy, perfect fudge. I made it without nuts. The second time that I made it I tried to put down one layer of origial recipe fudge and then mixed in a bar of dark chocolate. It was still good, but the top layer was harder than the bottom layer. The third time that I made it, I substituted 1/2 tsp. peppermint extract for the vanilla and sprinkled crushed candy canes on top. (idea from similar recipe on this site) It turned out amazingly as well. All in all, just a really good fudge!

Reviewed On: Dec. 29, 2005

I put a a bit of sugar, cinnamon, nutmeg, and ground cloves in to compliment a pumpkin cheescake. Very good.

Reviewed On: Oct. 22, 2004