Reviewed: Jun. 26, 2009

easy to make but the nuts tasted burnt.

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Samuel

Home Town: Bridge City, Texas, USA

Living In: Vidor, Texas, USA

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Reviewed: May 5, 2009

The fudge set up nicely and I did like the consistancy. I would make this again only changing one thing, toasting the nuts. It made it a bit bitter and almost tasted burnt, although my pecans didn't burn. The ease of this recipe makes it a keeper, will make again. Loved the cinnimon! Will it and cayenne next time.

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Cook@home

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Reviewed: Mar. 4, 2009

I managed to make this in a college dorm room with nothing but a food storage container, a plastic spoon, a disposable cake pan, and a microwave. It turned out pretty good. But it's just not real fudge. Pretty good for the circomstances though. Also my microwave must have been strong too because i put my nuts in, I also used walnuts, and after 1:38 seconds they were starting to burn on the bottom of my bowl. So i recomend stopping the toasting after 2 minutes.

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BAKINGGIRL415

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Reviewed: Feb. 22, 2009

Maybe I just have an industrial strength microwave, but the pecans that I microwaved made this fudge taste like it was made on the grill. I was skeptical after minute 2 in the nuke box and should have went with my instincts. I could still pick out the taste of the fudge behind the smokiness of the pecans, and the fudge tasted great. But do yourself a favor and don't blindly follow instructions.

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TruthKid

Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA

Living In: Fort Drum, New York, USA

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Reviewed: Feb. 15, 2009

AMAZING – this fudge was winner from every critic I know!

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Treenah

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Reviewed: Jan. 23, 2009

For a quick and easy non-messy fudge recipe...This was great! I made it on Christmas and it was a big hit! Love the coffee in it. Tastes even better with a cup of coffee to go with it!

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Ashley Weber

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Reviewed: Jan. 11, 2009

Good recipe! I made two batches and decided I liked it better without the cinnamon! The coffee added a nice touch and it also worked great as a truffle filling!

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caroline527

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Reviewed: Jan. 5, 2009

I made this fudge over the holidays and loved it. I never knew you could toast nuts in the microwave, but they turned out great! I only used 2 cups choc. chips and added about 3/4 cup dried cranberries. Also a little less than a teaspoon of cinnamon. Even with the changes it was delicious. I loved the flavor of the cinnamon and the faint flavor of coffee. Course, I loved the taste of the cranberries as they are one of my favorites. It was so easy and I am all for that. Thanks, great recipe!

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Kaki

Cooking Level: Intermediate

Home Town: Pine Bluff, Arkansas, USA

Living In: Holland, Ohio, USA

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Reviewed: Dec. 18, 2008

I made this fudge for the first time last year, and being a barista, I used espresso. Turned out great. I am making it again this year some with nuts, and some wihtout. Great all the way around. Phenominal recipe...

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Mrs. Stoker

Cooking Level: Expert

Living In: Great Falls, Montana, USA

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Reviewed: Dec. 15, 2008

Absolutely the easiest fudge I have ever made and results were highly impressive. I am a fudge snob myself, and while this definitely is not the old fashioned fudge my grandma made, this is, in its own right, wonderful.

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MaryAnn

Cooking Level: Expert

Home Town: Glenwood, Iowa, USA

Living In: Gastonia, North Carolina, USA

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Reviewed: Dec. 15, 2008

This fudge is Great and super easy! I think the hardest part was buttering the foil! I used walnuts instead of pecans but otherwise followed the recipe. The coffee I used could have been stronger - the fudge just has a hint of the coffee & cinnamon but I think it tastes great!

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Jewlsplus2

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

It is very very rich and dark chocolate tasting.

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Mallory Ingram

Cooking Level: Beginning

Home Town: Acworth, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Nov. 22, 2008

This recipe is sooooo easy to make. It turned out great. I used espresso instead of coffee.

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iowachild

Cooking Level: Intermediate

Home Town: Marshalltown, Iowa, USA

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Reviewed: Nov. 11, 2008

The overall taste is good but the texture is a bit loose. I did cut the cinnamon to 1/2 tsp. as others suggested & used walnuts as I didn't have pecans. I will make again but perhaps use a bit less chocolate chips or less milk for more density.

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SONSHINEX2

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Reviewed: Sep. 30, 2008

This is such a simple recipe, with great results. I think its a must though to add the nuts. I've tried it both ways much too sweet without them.

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jstacy1

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Reviewed: May 5, 2008

Okay ... so I won't say it was the best that I have ever eaten, but it certainly was very, VERY good ... and the ease just blows my mind! Husband ate all the pecans in the house before they could get into the fudge, so I made it plain. It was great. As my morning coffee wasn't all that strong, I added just a tiny bit of instant espresso to make it so - this was perfect. I would absolutely make this again ... it was great! PS - If you find that you like this recipe with the coffee and cinnamon, try the Cappuccino Brownie recipe on this site - to die for!

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ctmom

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Voluntown, Connecticut, USA

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Reviewed: Mar. 3, 2008

This was the best fudge, I had ever eaten!

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lacdipi

Cooking Level: Beginning

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Reviewed: Jan. 3, 2008

If you are a fudge snob like me, don't waste your time. Awful compared to real Old-Fashioned Chocolate Fudge! Try the real stuff, this is really bad in comparison.

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Cindy

Cooking Level: Expert

Home Town: Yorklyn, Delaware, USA

Living In: Smyrna, Delaware, USA

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Reviewed: Dec. 23, 2007

Very easy to make. I substituted walnuts for pecans and added an extra tablespoon of coffee. Which made for a good strong coffee flavor.

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SILENUS

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Reviewed: Dec. 21, 2007

simply wonderful. satiny smooth and creamy, sets up perfectly. This would be a great fudge for teens to make; no having to get out the candy thermometer to reach a soft ball stage. I never knew that pecans could be toasted in a micro. great idea! I still did the other on stovetop. Just threw the chips and milk in a pan on low. I did cut the cinnamon down to 3/4 tsp and it just gave it a very nice hint of flavor. The 8x8 pan is perfect. Because it is made in a matter of minutes, you can do one pan with nuts and one without, and that is exactly what I plan to do. I didn't stir too much, as I wanted that satiny finish. There was no graininess at all. Starbucks Sumatra roast was used, but would be great with espresso to give it a more mocha flavor. Thanks so much for this keeper! UPDATE: to the batch w/o nuts, I subbed out the coffee for 2 tbsp. bourbon and it gave it a wonderful silky texture and flavor.

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