Reviewed: Nov. 22, 2009

I compared this to the recipe on the jar of Jet Puffed marshmallow creme and this recipe uses way more chocolate. That recipe makes good fudge. This recipe makes great, rich, fudge. My only comment is that you better have a really big pot. Use a candy thermometer and take the mix to at least 234 F.

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Reviewer:

OBERPRILLER

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Apr. 9, 2008

The fudge is good, but you will definately need a bigger pot or split the recipe in half. Will definately make again.

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Reviewer:

Katiesue0506

Cooking Level: Beginning

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 4, 2008

Excellent Fudge. Here are a few tips for the success of this fudge. Line pan with buttered foil. I used a 13x9x2. I just prefer a thicker fudge. Measure out all of your ingredients..and have them ready to use. Once mixer has boiled you need to work fast. Use a candy thermometer! When thermometer reaches 234-240 degrees.. the mixture is ready. This is more then the 4-5 minutes boiling time the recipe suggests. Enjoy!

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