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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28 users found this review helpful

Reviewer:

Debby

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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14 users found this review helpful

Reviewer:

JEANNELYNN

Cooking Level: Intermediate

Living In: Rio Rancho, New Mexico, 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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15 users found this review helpful

Reviewer:

Tara7373

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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6 users found this review helpful

Reviewer:

Sunflowerhill

Cooking Level: Intermediate

Home Town: Wilburton, Oklahoma, USA

Living In: Antlers, Oklahoma, 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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3 users found this review helpful

Reviewer:

Goober

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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6 users found this review helpful

Reviewer:

Janna

Cooking Level: Expert

Home Town: Newark Valley, New York, USA

Living In: Blountville, Tennessee, USA

Reviewed: Dec. 20, 2010

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

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4 users found this review helpful

Reviewer:

jessies

Cooking Level: Intermediate

Reviewed: Jun. 1, 2012

LOVE IT!!! It is maybe not as easy as certain other fudges but it is better! If you want the best your gonna have to work for it! Be patient and make sure and have a candy thermometer. The flavor is unbeatable!

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2 users found this review helpful

Reviewer:

almostfoodies

Reviewed: Aug. 6, 2012

These came out tasting delicious, and I was really worried it wouldn't turn out because of mixed reviews and the fact that I don't have a candy thermometer. I was low on sugar so I replaced one cup with brown sugar and the result is a rich, smooth, caramel flavour. My first time making fudge and it came out beautifully, I recommend making a batch.

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2 users found this review helpful

Reviewer:

Saint Jimmy

Cooking Level: Intermediate

Reviewed: Dec. 14, 2012

This is my new, "go-to" fudge! It is a hit in every gift basket I make. The very first time I made it, I overcooked it and couldn't have broke it apart with a hammer! However, a good thermometer, ensuring low humidity, and the patience to SLOWLY get the syrup up to soft-ball stage temp. have made every batch I have made since then turn out perfect. Thanks for sharing this amazing recipe.

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0 users found this review helpful