Reviewed: Apr. 22, 2013

Love this recipe! Quick and easy with ingredients on hand. My favorite substitute is 1/4 cup almond butter and 1/4 cup butter with a full teaspoon of cinnamon...Yum.

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Reviewer:

Tea

Cooking Level: Intermediate

Reviewed: Apr. 3, 2013

Super simple, super good! I used real butter and it set up just fine! Love the cinnamon in it...I also used peanuts instead of walnuts, and the kids loved it.

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Reviewer:

rebeccahelen

Cooking Level: Expert

Living In: Miller, South Dakota, USA

Reviewed: Dec. 11, 2011

Super easy to make - my ten year old sister could do it. I cheated slightly by heating the milk and butter in the microwave and then mixing it into the sugar/cocoa mix; I also left out the walnuts and used about three times as much cinnamon (because I loooooove cinnamon). Otherwise I followed the recipe exactly and it turned out great. Definitely double the recipe, though. I didn't because I was just testing it out (and I didn't have enough cocoa left), but it doesn't make much as it is.

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Reviewer:

stardust

Reviewed: May 10, 2011

Great recipe. Easy to add variations (marshmallow, m&ms...) RECOMMENDED TO ANYONE

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Reviewer:

chuckwagon

Reviewed: Feb. 9, 2011

I used real butter and had to substitute light cream (didn't have milk) and worked beautifully! I'll increase the cinnamon a bit next time just because it's a lovely taste in this fudge and not something I would've thought to try - thanks so much!

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Reviewer:

HUNNYBEES35

Cooking Level: Intermediate

Home Town: Gettysburg, Pennsylvania, USA

Reviewed: Jan. 24, 2011

delicious and easy. a great simple dessert for people who are gluten sensitive!

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Reviewer:

Val

Reviewed: Dec. 19, 2010

I don't know what I did wrong but I could not get the fudge to solidify, it was more like icing than fudge.

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Reviewer:

DARICHIE

Reviewed: Dec. 15, 2010

Hm, I don't know what I did but our fudge was a bit "floury" because of the confectioners sugar and it was way to sweet (even for a fudge) and tasted less like cinnamon or chocolate. :(

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Reviewer:

palacinka

Cooking Level: Intermediate

Living In: Abbotsford, British Columbia, Canada

Reviewed: Nov. 26, 2010

Very good, very easy to make. I don't like nuts, so I left those out and it came out fine. I used an 8" pie pan and it made the pieces a little bit thicker, I think. UPDATE: I've also made orange fudge with this recipe. Instead of ground cinnamon, use orange extract, and add it with the vanilla extract in step 3 (when butter is melted) rather than in step 2 with the other dry stuff. I used 1 1/2 teaspoons, the same as for the vanilla, and that gave it a distinct orange flavor. (If you want a subtler flavor, try 1 teaspoon instead.)

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Reviewer:

zlionsfan

Reviewed: Jul. 24, 2010

Okay, I've never made fudge before, so maybe I'm totally missing something, but this turned out to be much closer to the consistency of icing than fudge...or at least what I remember fudge to be, considering the last time I had it was on an 8th grade field trip to St. Augustine. Regardless, the stuff barely hardened in my fridge and had to be eaten with a spoon. Maybe the fact that I used rice milk instead of cow's milk made a huge difference, though I doubt it.

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