This is a delicious fudge, although it didn't harden up as I expected even in the refrigerator. I've made a variation of it (from a Rachael Ray recipe) using chocolate and peanut butter chips, a can of sweetened condensed milk and 1 teaspoon of vanilla extract. The variation sets up almost immediately, literally in under five minutes. And I've never "boiled" the variation recipe.. The obvious difference between the two variations is one additional teaspoon of flavoring. Butterscotch is my BF's favorite so I'll have to play around with this to see what will work best.

I make fudge every year, and this year wanted to do something other than the traditional chocolate fudge. This recipe was a mistake. I did not like the flavor or the texture. In fact, this almost went into the trash after I sampled it. I won't be making this recipe again.

I substituted the butter and rum extract and added 2 teaspoons of almond extract and OH MY GOSH sooo good and even my kids who do not like butterscotch eat it up and wow they love it

Very easy but way to sweet. I used an 8x8 pan and it came out just fine. Would possibly make again but need to add some nuts to make it less sweet.

Good, but VERY sweet! It's a diet-friendly dessert simply because you can't eat much more than a 1" square without getting a tummy ache. Like other users, I didnt think it set up too well. It seemed to stay soft and made a mess if left out at all. I'm not sure if I'll add this to my fudge plate this year, but possibly if people request it.

This is a great recipe. I didn't have any butter extract so I used French Vanilla instead. I brought the mixture to a full boil to help it set and it turned out great. I recommend it for sure.

*****

I was looking for a fudge recipe that didn't use marshmallow fluff. After reading the reviews I was worried that it wouldn't turn out, so I read the information about perfect fudge, if you take this fudge to 234 degrees when you are stirring it, it will set and be perfect! The recipe directions aren't very clear on how much to cook, but that really worked for me!

Mine was soupy under a little layer of fudge....not sure what happened...but i tried to follow someone elses request to change things but that too did not work...so i will not attempt the third time.

The 9 x 13 pan is too large-the "fudge" was too soft, not like real fudge at all. If I hadn't lined the pan with foil, I would not have been able to get it out of the pan and cut it. I will not make this again.

i think the pan was to big blut it was a big hit in my house it didn't last long at all. Very addiciting.

This fudge is INCREDIBLE!!! So easy with awesome results! Smooth texture with a nice balance of butterscotch and chocolate. This one will definately be made again and again!

This did not set up at all. I even tried putting it in the freezer to harden but it didn't help. It's as soft as caramels. I think it tastes good as well as everyone in my family but it is very sweet. I don't think we'll be making this again. I would if it had come out like fudge consistancy but not since it didn't...

Too sweet, too rich, and too much of a mess. It would not set up the way it should and came way too soft to even cut. I even tried putting it in the freezer for a little while. I tried two batchs and definitely will not try this one again. I would have given a 0 rating if I could, but that wasn't an option.

I am not one for following recipes to a tee, so I added a few ideas of my own to this recipe after reading other reviews....after doing so I thought this was the best fudge and would certainly make it again! I added 1/4 cup butter. Instead of butter and rum I used vanilla extract, 2 teaspoons. Instead of half an 11 ounce bag of white chocolate chips I used the whole bag. I melted the chips and butter in the microwave then added the extract then poured in pan and let it sit for 2 hours or so in the fridge.

could not have ask for a better fudge . smooth & yummy