Reviewed: Dec. 21, 2008

This fudge has the best flavor EVER! After reading others' reviews and seeing the complaint of a tough fudgy brick, I decided to cook it in a double boiler, rather than the saucepot. I find that when cooking sugar, it is easier to do so in a double boiler, as it doesn't overcook and get tough. It turned out gorgeous, perfect, and tasty!

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Reviewer:

Debby

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Reviewed: Dec. 6, 2008

I followed the directions EXACTLY and it turned to a rock hard clump in my pan! Don't make this, the chunks we got out weren't even good! I will stick to my recipe with fluff. Zero stars.

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COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

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Reviewed: Dec. 6, 2007

Very good recipe. I used pepperment extract and then topped the fudge with crushed candy canes for some christmas fudge. I also used cocoa powder and some extra butter as I was out of choc squares. It still turned out smooth and creamy.

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Tara7373

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Reviewed: Jan. 23, 2006

I made this fudge over the holidays & it was a big hit! It had a nice creamy consistancy. I also could not find a vanilla fudge recipe to try, so I made this one. I omitted the chocolate & added vanilla. I liked the flavor the sour cream added.

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Reviewer:

JEANNELYNN

Cooking Level: Intermediate

Living In: Rio Rancho, New Mexico, USA

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Reviewed: Jan. 9, 2006

I followed the recipe word for word and even used a candy thermometer. It came out so hard that it couldn't be cut or broken into pieces, couldn't even bit it. I wouldn't try the recipe again.

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7 users found this review helpful