The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 23, 2009
Deserves 10 stars! I make this every year, many times, and it ALWAYS comes out perfect. I even switch out ingredients and make a hawaiian fudge that my husband goes crazy over!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 27, 2009
We like fudge that's ;ess sweet, so I use 4 oz. unsweetened choclate + 12 oz. semisweet chocolate.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 21, 2008
I make this every year, and every year I come back to the internet to look it up. You might become famous if you make this fudge a couple of years in a row- I did. The secret- use a HEAVY pan and heat it SLOWLY on MEDIUM.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 4, 2008
Love this recipe. Easy and doesn't seem overly sweet to me. I use 12 oz. of chocolate chips instead.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 21, 2008
I followed the recipe and mine came out dry, not sure what I did wrong.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 4, 2008
I am a HUGE chocolate addict, as many are, but my big weakness is fudge. I have eaten plenty, and made my fair share, and this was mostly definitely the best fudge that I have had. I melted some caramel and streaked it along the top of half of the cooled fudge, I was thinking it might be good with caramel swirled in to it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 2, 2008
I have tired other Fudge Recipes ,and with those other recipes they failed miserably, I never was able to make any kind of fudge turn out right, Until I tried this one, I almost had givin up... until I thought I will give it one more shot, and I guess this shot was it, because this recipe is not only easy, but it also is very good, and it came out, I set the fudge out for the 4 hours needed, and though it wasn't fully ready I could tell that it was working wonders, I and my family sampled it after the 4 hours were up and though again I say it wasn't fully ready, it was wonderful. I wanted until morning before we tired it again as it was late by the time the fudge was done. That morning it was completely 100% done, and I mean it was wonderful, Never tasted better fudge in my life time. I would recommend this recipe to all even if you hardle bake like myself, A 9 year old could do it with proper supervison all alone and it would come out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 30, 2007
This turned out to be a favorite on the candy trays I made this year. It was my first time making fudge, however I accidentally bought unsweetened baking chocolate, fortunately I had an extra bag of semi-sweet chocolate chips, which thankfully the fudge still turned out great. Will make this one again next year!
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Cooking Level: Beginning

Living In: Gresham, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 28, 2007
This is a very good, tasty basic fudge recipe, although VERY rich and sugary. I've always had a difficult time making fudge, as I live at high altitude, because boiling points are different. In the past, when making fudge, I've tried to bring it up to 234 degrees, and ended up with dry, crumbling fudge. With this recipe, the sugar/butter/milk mixture reached a rolling boil, and when it had only risen to 225 degrees after ten minutes of boiling and was starting to scorch despite constant, active stirring, I did a cold water test and found that it was at a hard ball already. I took it away from the heat and continued to follow the recipe as directed. In the end, the fudge ended up just the right consistency, but until it set, I was still nervous.
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Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 28, 2007
This is wonderful! My first time making fudge, and it came out perfect. I cant find marshmallow creme here in England, so I used marshmallows. This has the best flavour and texture, this will be my Christmas fudge recipe from now on!
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Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 26, 2007
Used pecans instead of walnuts. This was just like the fudge my grandmother made during Christmas. Excellent recipe! Thanks!
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Cooking Level: Intermediate

The reviewer gave this recipe 2 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 24, 2007
I had high hopes for this fudge based on the reviews and the fact that it's also on the back of the marshmallow creme jar. Therefore I went ahead and made a double batch...big mistake! I didn't realize how much sugar was going to be used once doubling the recipe, 6cups is an insane amount of sugar, it filled up my medium mixing bowl!! I tried to follow the instructions exactly, but something must have gone wrong. The fudge was very gritty, it felt like you were crunching on sugar. Even if the consistency had been good, it was just too mind numbingly sweet. I just hate the thought of wasting things, but the entire two-batches went in the trash. I tried another recipe (Aunt Teens Creamy Fudge). It used a lot less sugar & butter, but it was fabulous. Smooth, creamy and the perfect fudge taste.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 24, 2007
So i kept readin that this recipe is foolproof but for some reason my fudge turned out sooo chunky and gunky when i added the chocolate chips..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 24, 2007
I was amazed that this fudge lasted so long because it tastes so good. The answer to why it lasted so long though is because it is so rich that you can only eat a small piece at a time. It was easy to make and tasted fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 23, 2007
Incredible! I used a 12 oz. bag of semi-sweet chips instead of the squares (per other reviews). I also "stole" an idea from another reviewer for a different fudge recipe and added 4 chopped up bars of Snickers instead of nuts (I think next time I'll use 6 bars). After lots of experimenting, I've finally found my fudge recipe!!
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Cooking Level: Expert

Home Town: Tallahassee, Florida, USA
Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 23, 2007
DEFINITELY use semi-sweet or even dark chocolate chips! Ding dong me had everything on hand, but had milk-chocolate chips and that's what I used and it was just too sweet. Kids liked it, though, they didn't mind. Also used Trader Joe's organic sugar which was a little bit on the grainy side, so the fudge had a granular texture. I will make again wtih the RIGHT ingredients and I will update my review! ;-)
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Cooking Level: Beginning

Living In: Temecula, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 23, 2007
AMAZING! perfect for cookie exhanges. everyone will want this recipe. i omit the nuts because i prefer no crunchy things and a solid creamy chunk. sooo delicious!
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Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 22, 2007
Have used this recipe for years today I used all butter I usually use margerine my fudge today had greasy look on the top anyone know why was it the butter confused.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 21, 2007
This was my first time making fudge & this turned out GREAT! Everyone says it just melts in their mouth. I also doubled the recipe & put it in a 9x13" pan lined with foil. It was very thick. I used real butter because that is what I had on hand, boiled it for 4 minutes once it was at a steady rolling boil. I was afraid I wouldn't get it to the soft ball stage it needed to set - but it did! Thanks!
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Cooking Level: Intermediate

Living In: Nome, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 19, 2007
This was the first time I made fudge-very easy! So creamy and smooth! My friends loved it!
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