Reviewed: Jan. 6, 2012

delicious the kids ate most of this, and loved it, I found it smooth and rich definatly good but its a must share and give away fudge otherwise its treadmill city.

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Reviewer:

shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

Reviewed: Jan. 1, 2012

Well, I'm not the biggest fudge fan, but decided I would try this for a cookie exchange we were doing. I thought I had hershey bars at home, but I only had one. But I did have reeses peanut butter cups, so I substituted those for the chocolate bars, and took out the peanut butter. They were good, but I guess I still just not a fudge fan, but those who were fuge fans absolutely LOVED these, some even said it as the best fudge they ever had.

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Reviewer:

hockeymom089

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

Reviewed: Dec. 30, 2011

This fudge was delicious. I made this at Christmas time with another type of fudge I often make, and Fat Pete's disappeared a lot more quickly!

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Reviewer:

KitchenDiva

Cooking Level: Intermediate

Reviewed: Dec. 26, 2011

I made exactly as the recipe called for. It is rich & very creamy. I might just put 1 cup pf pnt butter next time as some pieces were very pnt buttery. I had a hard time cutting it even tho I left it in fridge overnight. (by accident) It's not a firm fudge. It's very tasty & if you luv pnt butter & chocolate, you will luv this! It does taste like a Reese's cup but much better!

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Reviewer:

Sassy

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

Reviewed: Dec. 18, 2011

Very yummy! Creamy and oh so good. Had a challenge with the p-nut butter. Used a 9 x 13 pan and it was the perfect size; would not cut recipe in half. Thank you Rita for sharing!

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Reviewer:

magikhnz

Cooking Level: Expert

Living In: Eugene, Oregon, USA

Reviewed: Dec. 16, 2011

This was delicious, fast and easy... easily the best fudge recipe I have used. 1/2 my family likes nuts, 1/2 likes peanut butter, I halved the peanut butter and swirled it through 1/2 of the 13X19 pan and put nuts in the other half... Only had to make 1 pan to please everyone.

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Reviewer:

barbwittwer

Reviewed: Dec. 16, 2011

Easiest and best ever fudge! Have made several times and follow recipe exactly - except w/o the peanut butter. Last time, I forgot to let it boil for 5-7 minutes, just stirred in the marshmallow and chocolate right after it came to a boil and it still turned out perfectly! I get requests for this recipe every time I make this. LOVE LOVE LOVE it!!

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Reviewer:

spunkytlp

Reviewed: Dec. 13, 2011

This fudge is really good! Let me start by telling what I did...I think that this is my biggest cooking goof up ever!!! I bought all of my ingredients and was ready to do this! I made it just like the recipe said and tasted it and had to spit it out! Why?...b/c I used 4 1/2 cups of SALT, instead of sugar!!! So, I was determined and made it again with SUGAR (I highly recommend that!) and it's great! I will make this again and make sure that the salt is put far away from me!!!

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Reviewer:

AMBER

Reviewed: Nov. 28, 2011

This fudge was delicious and I love the fact that it made a lot. It is a very soft fudge and i did find it difficult to cut. I think next time i might buy some inexpensive small foil pans and pour the fudge in then and give out the small pans as gifts. Very easy to make and yummy though!!!

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Reviewer:

Punkin09

Reviewed: Apr. 20, 2011

Super simple and fast fudge that is so adaptable! I used this recipe to clean out the little bags of various leftover chocolate chips from my freezer and a 3/4 jar of marshmallow creme I had. Only made 1/2 batch and used less than 1 jar of marshmallow creme. Made as directed, boiling the candy mix 7 minutes over medium heat. I then threw in the mm cream, 5.2 oz of milk chocolate (3 pack of little belgian milk choc bars from trader joe's), about 3 oz. of milk chocolate chips (ghirardelli & hershey's), a cup of semi sweet choc chips, and about 1/3 cup of ghirardelli bittersweet chips. These were just what I had, and I would definitely try it with all milk or just a little semisweet, too! After I mixed the chocolate in, it was basically a dough, but spread pretty easily into the foiled, greased pan. I microwaved about 3/4 cup of pb to swirl in, but it really wasn't swirling at all, just sort of mixing it with a lot of work, so I only added about 1/2 of it and just basically mixed it into the top of the fudge. Result still tasted like pb-choc fudge, but the top layer had an odd texture. I think I'll do all chocolate next time. Still very yummy and super easy!

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