Reviewed: Jan. 5, 2012

I am no an experienced fudge maker. I decided to try this recipe because it sounded simple for a beginner, the only exception changing out the butterscotch for white chocolate chips. Although the flavor was good, the fudge never hardened properly. It was a mush stuck to the foil. My husband called it fudge icecream because of the constistency.

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Reviewer:

mandilayne

Reviewed: Dec. 18, 2011

This is way tooo sweet. Think of pure frosting and add about two cups of sugar to it. The recipe can be modified but as written, disgusting. I had bought all the ingredients so I took it to my Christmas party anyways and I had to laugh as people took their first bite of fudge and had horrible expressions on their face. Do not waste your time with this recipe.

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Reviewer:

JessPin

Reviewed: Dec. 13, 2011

I have had my eye on this recipe for quite awhile now, and decided to make this for a holiday function. After reading several reviews, I did make a few changes. I cut the butterscotch chips to 1/2 cup and upped the chocolate chips to 1 cup. Lastly, I added the pecans on top, and only to half the pan, in case of allergies or a dislike of nuts. The texture of this fudge is wonderful, creamy, and melt-in-your- mouth. The butterscotch flavor was just a little too strong for me, even with the reduced amount, and makes for a very sweet fudge. If you love butterscotch, you will love this fudge!

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Oct. 20, 2011

This fudge is SO EASY to make....but get it in your pan FAST because this stuff really starts to set almost immediately!!

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Reviewer:

KtShine

Cooking Level: Intermediate

Living In: Jersey Shore, Pennsylvania, USA

Reviewed: Apr. 1, 2011

Very nice fudge. I like how airy and creamy it is. I also love the chocolate-butterscotch combination. I left out the nuts. Next time I might increase the chocolate chips and decrese the butterscotch chips.

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Jan. 8, 2011

This is great for my grandma! She cannot have gluten so this is good.

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Reviewer:

Cooker18

Cooking Level: Beginning

Reviewed: Sep. 11, 2010

Mmmmmm! This was so creamy! I altered the recipe though. I doubled the chocolate chips and only used half of the butterscotch (because i don't really like butterscotch) and it turned out AMAZINGLY! So chocolatey and rich.

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Reviewer:

Bakinggurl

Reviewed: Aug. 15, 2010

My coworkers loved this. I made them with and without pecans for those allergic to nuts. It really isn't that hard either. Probably the most time-consuming part is cutting all of the little squares.

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Reviewer:

RJMGROUP

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Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

Living In: Old Bridge, New Jersey, USA

Reviewed: Jul. 23, 2010

the first time I made this I used all semi-sweet chocolate chips, and the texture was very soft. This time I doubled the amount of chips and again used all semi-sweet, I thought the texture was much better. Yum

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