Reviewed: Dec. 26, 2011

I made this for Christmas around the same time that I had made a Cappucino Fudge from Annie's eats blog . I must say that the texture of fudge that is made with marshmellow cream is so much better, it's silky and smooth, this fudge not so much. It's okay, and I did get some complements on it but I'll stick with the Annie's eats recipe.

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Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Mar. 11, 2011

This was so easy and came out looking just like I wanted. Great combination of flavors!

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Mar. 9, 2011

So easy & comes out creamy everytime. Needs no adjusting.

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mmmLeslie

Reviewed: Mar. 8, 2011

Amazing! Super Easy! I was short on time so I put it in the freezer for the first hour and then the refrigerator for the last hour. :) Still came out great! I'm also reccomending this to my friend's daughter for her class bake sales.

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emelath

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 17, 2010

I wasn't crazy about this. It lacks that pure, melt-in-your-mouth texture you can only get from butter. It's almost a little rubbery although fully edible. But if you're a bit of a purist about fudge, I'd suggest trying a more traditional recipe.

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BEAR KEEPER

Cooking Level: Intermediate

Reviewed: May 5, 2010

Gorgeous fudge I love it, I did think that it may have been better if there was more of the butterscotch. It was quite difficult to cover the chocolate layer. Next time I will double the amount. Also allow a little time for the chocolate layer to cool before adding the butterscotch layer. I allowed 15 minutes in the fridge, but this was not enough as the chocolate layer was lifting when I was trying to spread the butterscotch. I don't like nuts so I used heath's toffee bits as a sub. Good overall fudge, just know I will me making this again.

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Reviewer:

apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Dec. 30, 2009

Easy to make, hubby really enjoyed these. Might save a little more of the condensed milk for the butterscotch half next time as it was rather thick.

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fishyfish

Reviewed: Dec. 22, 2009

Just heavenly!!! It's impossible to only eat one piece at a time! Definitely a keeper for years to come.

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Reviewer:

DaisyMae

Cooking Level: Intermediate

Home Town: La Habra, California, USA

Living In: San Diego, California, USA

Reviewed: Dec. 15, 2009

Of course, I'm sure all fudge is delicious. The two-toned colour of this fudge is eye-catching. I substituted the semisweet chocolate chips for semisweet Baker's chocolate (1 cup chocolate chips = 6 oz Baker's chocolate). It was easy and sweet. NOTE: the second time I made it, I didn't stir too much once the chocolate was almost melted, and it turned out much creamier.

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