It's only good for it's addition of the marshmellow creme. It really all depends on the quality of chocolate you use, NOT on how good this recipe is. I tried to melt all the sugar, but it took 3 hours to do so on low-medium heat (any higher, and the concoction would burn and leave brown bits floating around, which is not pretty to see). When the sugar STILL hadn't been completely melted, the end product was grainy. However, since I used Guittard chocolate chips (which are superb for cooking or baking), my fudge came out as a success, even with the grainy texture. I just convinced everyone that it was grainy because I put crushed chocolate candy pieces in there. Anyway, this recipe doesn't really work, but it IS creamy thanks to the marshmellow creme. But it won't make a smooth end product. The taste is stellar, but the texture is not. Also, if you use Nestle Tollhouse or Hershey's or even Godiva's chocolate chips for this recipe, you'll come out with an average fudge dud that'll only taste like chocolate chips. NOT good. Use imported chocolates, like Guittard or Callebaut, and you'll be able to convince people that you bought this fudge from a good chocolate store.
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