Reviewed: Oct. 24, 2005

I tried 2 different vegan fudge recipes and this one turned out better. I wouldn't say it was exactly the same consistency as regular fudge but it worked better than another recipe I found on this website.

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Reviewer:

Vegan newbie

Reviewed: May 19, 2005

Was not looking for a vegan recipe, so I used an equal amount of shortening instead, and dotted the top of each piece with chocolate chips. This was very rich, but also very good. Very easy recipe!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Mar. 12, 2005

followed directions but lowered the amount of suger to 1 1/2 cups. it never hardened though. i put it in the fridge for hours, then tried the freezer. i had nothing to bring to the bake sale. :( it's tasty if you like thick peanut butter on a spoon, but it aint fudge.

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Reviewer:

YOCHI

Cooking Level: Beginning

Home Town: Casselberry, Florida, USA

Living In: Orlando, Florida, USA

Reviewed: Dec. 5, 2004

this was okay. it did have a LOT of sugar so i limited it to 2 cups. that still was too much sugar for me, so next time i'll only use 1 1/2. does have a nice peanut butter-y taste though.

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Reviewer:

mousie8

Cooking Level: Intermediate

Reviewed: Jul. 9, 2004

they're is WAY too much suger. I noticed other people had this problem. When you eat it you can still taste the overdose of suger in it, but it's sweet and tasty

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TAHOMA06

Reviewed: Jul. 7, 2004

Oh Yum! These are perfect to satisfy your sweet tooth. I brought these to a party and didn't tell anyone they were vegan and they were gone before I could get any!

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Reviewer:

VeggieGirl

Reviewed: Jun. 5, 2004

I was not looking for a vegan recipe - just a quick and easy one. This was perfect. I used real butter, smooth peanut butter - and then added 1 cup chopped nuts and sprinkled 1 cup chocolate chips over the top while it was still warm. I waited a few minutes and swirled the chocolate with a knife - very nice!

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Reviewer:

Debby Allen

Reviewed: May 25, 2004

I made these for my daughter who is allergic to dairy and usually has to set on the sides lines at desert time, what a treat! AND the rest of the family enjoyed them as well! They are really a snap to make.. w/ very little chilling time required. I used Willow run sticks and adams creamy peanut butter and it worked out great... thanks for shareing!

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Reviewer:

JULEERAE

Cooking Level: Intermediate

Home Town: Ketchikan, Alaska, USA

Living In: Juneau, Alaska, USA

Reviewed: May 14, 2004

really good. I used regular margarine, next time will try butter. At first it tastes like only slightly sweetened peanut butter, but then after a couple bites the flavors really blend. My mom is allergic to almost everything (wheat, dairy, egg, garlic, corn, grape, and various spices), and she loved it! Especially knowing that she wasn't going to react to it :). I used about 2 1/4 cups sugar.

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Reviewer:

BAHAMALLAMA20

Reviewed: Mar. 1, 2004

I may have missed something, but this did not taste like the fudge my mom used to make. When I went to cut it into squares they did not come out in individual pieces but very much like cutting butter... The taste was good, but I like the fudge you can leave out of the fridge and it does not melt. Any suggestions would be great!!

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