Reviewed: Dec. 6, 2008

The taste is good, but the fudge came out hard and you couldn't cut it without it crumbling...not something I would serve to others, but my husband and I enjoyed it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kimmy Sue

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2008

I also used the powdered sugar instead of white sugar and it looked and tasted very good, it just didnt harden as much as I thought it would!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ChelsaRechal

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2008

Just responding to graininess issues - don't forget that candymaking is a crystallization project. You need to form the proper sized crystals in your fudge to have a creamy texture. If the crystals are allowed to grow to large, the candy becomes grainy and, if very large, hard and brittle. You need to stop cooking fudge at the soft ball stage as measured by a properly calibrated thermometer. If it is a recipe that requires beating, you need to stop as soon as it loses it's gloss; further beating allows crystal growth which changes the texture. Also remembering that making any substitutions may change your inhibiting agents and allow crystals to grow larger as well.

Was this review helpful? [ YES ]
64 users found this review helpful

Reviewer:

mochiemom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2008

This is great, BUT you must use condensed milk NOT evaporated milk (=evap. milk makes it runny, whereas cond. milk makes it soft like fudge we're all used to)....

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Tricia

Cooking Level: Expert

Home Town: Dover, Delaware, USA

Living In: Arlington, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2008

I have been looking all over for this recipe. I had it years ago, but lost it in my move across country. Yes, this is a harder fudge than many people are used to, but it is my favorite! AWESOME!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Susse03

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Living In: Arlington, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2008

I try every year to make fudge and fail every time. I actually got this one right. I read all the reviews and it helped a lot. I did use white sugar...just didnt constantly stir. I also added some vanilla...Really very good and not grainy at all.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Tonya

Cooking Level: Intermediate

Home Town: Beaverton, Michigan, USA

Living In: Mason, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2008

For the people having trouble getting their fudge to set...Make sure it isn't raining when you make it!! I assume it's a humidity thing but my sister-in-law swears "you can't make fudge in the rain".....I love hillbillies, they know all the tricks!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Barb

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2008

Very good. This was my first time making fudge. I used an 8 x 8 pan. The only change I made was I added 1 tsp. of vanilla. I used a candy thermometer. It took 10 minutes for fudge to reach 250 degrees. Make sure you work quickly when poring fudge into pan.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sharon

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2008

I made this recipe and we loved it. I did make a change or two, I used the 2% milk, and left out the baking cocoa and added 1 cup of peanut butter and 1/2 cup chopped pecan. and I used a CT till it got to 250 and it was a good soft ball stage.and it was soft and creamy

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kay

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2008

Super simple! super good, i love it! and hubby loves it too! i used half powdered and half granulated, worked out well. Boiled about 5 minutes and tested for soft ball stage, had to let it boil another minute, minute and a half. good and fudgey! :P

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kayleigh Huckaby

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2008

Twice in a row perfection! The soft ball stage is when a small dab is dropped into a glass of cold water and it stays together as a ball. The trick is to follow the recipe, not modify it. If it is too grainy, it is not the type of sugar, you arent cooking it all the way too the soft ball stage. This is a great recipe, simple to follow and easy to adapt, without PB or with nuts.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kmchez

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2008

Absolutly out of this world very nice recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Vince the baker

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2008

I would have liked this to have more of a chocolate-peanut butter taste, and more creamy. I did add a bit more butter, and some vanilla. It did not have the "grainy" texture that some others experienced; probably because I cooked it for the right amount of time (about 8 min.).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tad

Cooking Level: Expert

Living In: Spokane, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2008

I can never get the soft ball stage right and I can't fin a candy therm. for the life of me! But, I read alot of the reviews and followed the tips that I had read and lo' and behold- THE PERFECT FUDGE resulted~! I think next time I would add a bit more peanut butter and maybe swirl some in on the top while it's still hot for appearance! Will be a family fave, I'm sure!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

hillie2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2008

I just got finished making this and it turned out FANTASTIC!!! I used the hershey special dark chocolate powder and just a tad bit extra peanut butter and a teaspoon of vanilla. Within minutes of pouring it into the pan, it already began setting up. I have tried several other recipes and this by far is the best. Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Luvchocolate100

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2008

This was awesome! It was my first time making fudge, and it turned out great. I did add more peanut butter and cocoa, but I had no problems with graininess - I made sure to reach the soft ball stage and not stir too much, and it turned out great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AJackson

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2008

I followed the advice of the icing sugar and the recipe turned out OK. I have a candy thermometer and know how to do the soft ball stage with the glass of cold water. The fudge turned out a little softer than I like, but overall OK.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mermaidude

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2008

As a peanut butter lover, I tend to add more. I added about 2/3 of a cup--and it turned out perfectly!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sue

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2008

This turned out perfect! I followed the recipe as written with the addition of a tsp of vanilla and it turned out rich, creamy, melt in your mouth yummy! A new favroite in our house :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CLARISSEGIBSON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2008

I was limited to the microwave for boiling the syrup, and was worried that it wouldn't set because I hadn't reached the soft ball stage. After microwaving and stirring for short bursts so that it wouldn't burn, I decided to add half a bag of chocolate chips to the mixture. It set up almost immediately, and my flatmates were so impressed with how chocolatey and rich it was. I also used powdered sugar instead of white; I think only about 2.5 cups in addition to the chocolate I added. Thanks for a great base recipe!

Was this review helpful? [ YES ]
0 users found this review helpful