Reviewed: Jul. 31, 2011

Not worth the calories...

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Reviewer:

Reviewed: Jun. 18, 2011

These tasted very good, but they ended up very gooey. I tried baking at 350 and still could not get them to a good consistency. If I could have gotten these to a good consistency this would have definitely been a 5 star recipe.

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Reviewer:

JCalderon

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Cooking Level: Expert

Home Town: Fayetteville, North Carolina, USA

Living In: Peyton, Colorado, USA

Reviewed: Feb. 9, 2010

i love these! i actually just finished making them. and mmmm theyre so yummy.. they are very sweet so just one little square would do. but its so hard not to eat more..lol..very yummy with a glass of milk..

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Reviewer:

barb7279

Reviewed: Dec. 23, 2009

Excellent! I am only 12 and this recipe was very easy for me, and it tasted amazing! I didn't have brown sugar, so i used white sugar and maple syrup, so the fudge was a bit more light colored than i expected, but i thought that this recipe was GREAT! Thank you so much Norma!

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Reviewer:

Sonia

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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Reviewer:

Caroline

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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Reviewer:

kaleeny

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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Reviewer:

kellebelle

Cooking Level: Professional

Home Town: Stanton, Iowa, USA

Living In: Austin, Texas, USA

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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Reviewer:

DNasrawi

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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Reviewer:

cook34

Cooking Level: Expert

Home Town: New York, New York, USA

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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4 users found this review helpful