Reviewed: Dec. 20, 2010

Yummy! I love making fudge and this came out great!

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2 users found this review helpful

Reviewer:

jessies

Cooking Level: Intermediate

Reviewed: Dec. 18, 2010

I was afraid that this wouldn't turn out due to it's unconventional cooking method. It turned out beautifully. The next batch I'm going to add coconut!

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2 users found this review helpful

Reviewer:

Janna

Cooking Level: Expert

Home Town: Newark Valley, New York, USA

Living In: Blountville, Tennessee, USA

Reviewed: Dec. 12, 2010

I could swear that I had rated this one yesterday. It is some of the creamiest fudge I have ever made. Very consistent and melty.

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1 user found this review helpful

Reviewer:

Goober

Reviewed: Dec. 5, 2010

OH. MY. GOSH. This turned out soooooo creamy and wonderful~ almost caramel-ish. I didn't have unsweetened chocolate squares so I used about 8 ounces of Hershey's milk chocolate chips. (I didn't actually measure.) Along with the nuts at the end I added a 1/2 cup of raisins as well. SOOOOOOOO good! I cooked this on top of a double boiler but I couldn't get it to reach 240, so I put the double boiler right over the burner and in no time the thermometer was up to the right temperature. I WILL make this again. I'm already thinking about all the variations I can make!

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4 users found this review helpful

Reviewer:

Sunflowerhill

Cooking Level: Intermediate

Home Town: Wilburton, Oklahoma, USA

Living In: Antlers, Oklahoma, USA

Reviewed: Oct. 17, 2010

Did not hold together, very crumbly

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1 user found this review helpful

Reviewer:

taylorcakes2010

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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16 users found this review helpful

Reviewer:

Debby

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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5 users found this review helpful

Reviewer:

COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

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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10 users found this review helpful

Reviewer:

Tara7373

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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11 users found this review helpful

Reviewer:

JEANNELYNN

Cooking Level: Intermediate

Living In: Rio Rancho, New Mexico, USA

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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10 users found this review helpful