Reviewed: Aug. 7, 2009

This recipe is not fudge what so ever. The title needs to be changed, its not caramel and its not even fudge,its just very sweet cake. kids like it, taste good.. but its not fudge. its definably misleading unless you read the very fine print (which apparently i wasnt the only one who missed it).

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Caroline

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Reviewed: Aug. 5, 2009

It is my fault because I assumed this was actual FUDGE I was making. I was not looking for a cake/brownie type recipe. However, I tried making this recipe with melted butter and with solid butter and it didn't turn out either time: same results. It wasn't cooked even though the toothpick came out clean.

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kaleeny

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Reviewed: Jan. 28, 2009

i don't quite understand the negative reviews on this recipe--i made 1/2 a batch and baked it in an 8x8 pan, but other than that followed the recipe exactly. mine turned out pretty darn good! i've been searching for quite some time to find a recipe like this one (lots of sugar and not much flour, makes more soft, chewy, moist baked goodies!). i would like mine a bit thicker though, so maybe next time i'll make a whole batch, but still bake in the 8x8 pan. although i wouldn't go so far as to call them "fudge", they are deelish indeed!

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kellebelle

Cooking Level: Professional

Home Town: Stanton, Iowa, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 23, 2008

This is, by far, the worst recipe that has ever been tried in our kitchen! After more than an hour in the oven it was still the consistency of stew, with a crusty, brown topping. What a waste of expensive ingredients and time!

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DNasrawi

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Reviewed: Sep. 22, 2008

Despite the mixed reviews I decided to give this recipe a try. I followed it perfectly. When it was time to pull it out of the oven I found that it was hardly done cooking. The edges were starting to turn brown but everything else was still like batter. I didn't know what to do so I turned up the heat for another few minutes until the cake solidified. This caused the whole thing to turn a bit too dark. Perhaps had I started with a hotter oven the whole thing would have turned out better. However, taste wise, I wasn't that impressed. These squares were really spongy - perhaps because of so many eggs. I was looking for something more "fudgy" - dense and chewy.

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cook34

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Sep. 13, 2008

I'm really surprised of the negative ratings on this recipe. I lost a similar recipe and have been looking for one. I think it's great. We like it moist. I would suggest not as much flour as it calls for though. 1 3/4 at the most. It was delicious and always gets rave reviews when I make it.

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THECSCARPS

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

In a word.....YUM! Excellent recipe...thank you

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DI_ANE

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jun. 21, 2007

Horrible. Though the taste wasnt so bad, It never turned into anything remotely edible. It was just a gooey brown mess!. Followed the recipe - Will NEVER make again.

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Draugwin

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Reviewed: Feb. 21, 2004

These were really good. I followed the suggestion of another reviewer and added the skor bits and milk chocolate chips. . . seems like they'd be kind of plain without these additions. I will make these again.

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JMHRUBY

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Otsego, Minnesota, USA

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Reviewed: Nov. 8, 2003

Oh my, these were delicious! They taste quite sinful!

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KENZMOM

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Reviewed: Apr. 4, 2003

I found the squares to be too moist, it took forever to get them somewhat solid, and even after allowing them to cool they were very wet. I would not recommend this recipe at all.

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AINE123

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Reviewed: Aug. 3, 2002

WOW! These taste great. They are very fudgy! I love these squares and I'll make them again soon. I suggest adding 1 1/2 cups of skor chips and 1/4 cup of chocolate chips to make them even better. Thanks for this recipe!

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REBECCA777

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Reviewed: Jul. 27, 2001

Wow! We thought these were great! We added some pecans in and they were a nice addition. They are a bit doughey when you first take them out so we cooked them a bit longer and stored them in the fridge. But a great recipe and awesome taste.

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RYANANDKELLY

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Reviewed: Jan. 30, 2001

This recipe turned out well. It yield a lot of product, has a great texture, and tastes great! I left a few squares without powdered sugar...just to leave one with options.

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