The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 23, 2012
I will never use another recipe for fudege! The only change I made was to add in the marshmellow cream that others recomended (I found that the generic brand came out better than using the Jet-Puffed one). For Christmas, we got a container of the "labor intensive" fudge and when I compared it with this recipe, I far preferred this recipe! With this recipe I was actually able to afford to make and give away fudge for Christmas! And, I got lots of compliments on it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 20, 2011
i did not care for this. it just tasted like thick frosting
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 15, 2011
The possibilities are endless with this recipe! Think about all the variations of chip and frosting flavorings that you can do...I sorta feel like a mad scientist! Delicious!!!
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5 users found this review helpful

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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 2, 2011
Great and easy recipe!!! I used as it appears but also took the suggestion of using 2 lg scoops of marshmellow creme! Worked out great and is a family favorite! Thanks for all the reviews -- Very helpful! (Colorado)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 16, 2010
Ok, after making 4 batches, I figured out the BEST way to make this fudge and have it come out as the same consistency of more time consuming fudge, and just as good! Melt your chcolate chips in large bowl in the microwave 30 seconds at a time and stir after each 30 seconds. Once they are completed melted, add 2 huge spoonfuls of Marshmallow Creme and mix it in. It will instantly become thick and hard to stir. Put in microwave for 30 more seconds, stir. Add 2 cans of choclate fudge frosting and stir WELL. It will take a lot of stirring because it will be thick, but go quickly because it will set FAST! Spread into prepared pan, refrigerate for 2 hours, then cover and refrigerate for at least 3 more hours or overnight. Cut and enjoy! Everyone who has tried this version CANNOT tell the difference between this fudge and the fudge I have to slave over and get exactly perfect ot it won't turn out right. Trust me...skip the extra steps and all the prep time to make fudge---this recipe is great!! And best of all, the kids can help! 3 ingredients...who can beat that??
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 8, 2010
As easy as it gets. Obviously not the same as homemade fudge, but this recipe makes a very tasty treat! Will make again! Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 13, 2010
Very good! For some fun you can put the still warm fudge into a cookie press and press out fun shapes onto wax paper. Refridgerate until stiff and place on a platter for a pretty display. We do this at Christmas in the shapes of christmas trees, stars, etc.
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Cooking Level: Intermediate

Living In: Odon, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 24, 2010
I thiugth that this fudge was good but I think the choclate chip I would down size on because they were a little over powering.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 5, 2010
I followed directions exactly and it turned out well. I did find leaving the fudge in the fridge overnight worked well. Also, once I cut the fudge into squares,I allowed the fudge to sit another few hours to allow the freshly cut edges to dry a bit. This eliminated the wet feeling and made for a less messy simple fudge. Various changes in ingredients such as dark chocolate chips and swirling peanut butter into the fudge also made the fudge a bit more interesting. Overall its not a bad fudge for the time invested.For those who are so hard to judge,go buy a thermometer and make "real" fudge. For those looking for a quick version. This works very well. I do recommend using a Pyrex bowl and a pot of boiling water as a double boiler substitute..It does a great job!
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Cooking Level: Expert

Home Town: Albany, Georgia, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 3, 2010
This is a winner every time no matter what flavor of frosting or chips i use! i love nuts and marshmellows. Fantastic! Uses two cans of frosting!!!
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Cooking Level: Expert

Home Town: Roanoke Rapids, North Carolina, USA
Living In: Hampton, Virginia, USA

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