Reviewed: Nov. 22, 2008

ummmmmm german chocolate fuuudge *drools*

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Reviewed: Nov. 11, 2008

This is an excellent recipe. For 35 years I have made fudge from scratch, where you cook until a certain stage, then beat until the right consistancy. This is the first quick recipe that tastes right and it is the German chocolate that is the secret. This recipe saves so much trouble and my shoulders. I have two tips. #1; if your fudge is sugary, next time add a tablespoon of light (clear) corn syrup when you begin to cook it. # 2; Don`t make fudge on a rainy day. Humidity is a huge factor in fudge and fudge will need longer cooking with high humidity, 5-6 minutes with low. I used one bag of milk chocolate chips, one semi-sweet, and the German chocolate and it tastes like my old recipe. Thank you for sharing it!

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marybeth

Cooking Level: Expert

Living In: Springfield, Tennessee, USA

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Reviewed: Sep. 17, 2008

GOOD! BUT MAKE SURE YOU FOLLOW DIRECTIONS GOOD!

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LANGSTON410

Cooking Level: Expert

Home Town: Marshville, North Carolina, USA

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Reviewed: Mar. 3, 2008

This recipe makes a LOT of fudge! I followed it to a T and the texture turned out nice. It's good but it seemed to taste the same as less complicated recipes I've tried in the past.

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LAYLA207

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Leesburg, Georgia, USA

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Reviewed: Feb. 29, 2008

I have never made fudge before. This was so easy and tasty! I have made it several times and it has always turned out well. I 've used several different kinds of chocolate - whatever I've had on hand. Yum - very rich!

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sues4cy

Cooking Level: Expert

Home Town: Altoona, Iowa, USA

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Reviewed: Feb. 22, 2008

I thought this recipe was great. No problems with it setting up. I thought that the german chocolate squares were a little spendy but if it makes great fudge it was worth it.

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SAMBOSWIFE

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Reviewed: Dec. 31, 2007

The fudge overall was DELICIOUS! Although it required a bit more effort than other fudge recipes it was worth the effort. We halved the recipe and it was plenty (though even that was gone in days!). We replaced the pecans with crushed candy canes which also made lovely holiday gifts. It had a very creamy smooth consistency and made great lunch box treats.

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rushgold

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Reviewed: Dec. 26, 2007

this is the best fudge..tastes like it came from a high-end candy shop! got rave reviews from co-workers and family alike. used hersey's dark chocolate chips to make even more chocolatey...delicious!

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susane

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Dec. 26, 2007

I made this twice in a week and it just flew. If you have it, do use the whole 12 oz of German Chocolate and the semi-sweet chips (or dark chips if you have those instead). I added 1 cup of chopped pecans and 1 cup of shredded coconut at the end and mixed to incorporate. SO GOOD! One hint - this makes a whole whole lot. Almost my whole 9x13 pan was full to the top. If I did it again, I'd line a half sheet pan with parchment and spread it thinner. I think the texture would improve then, too. Very very good recipe, and so easy!

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Tulips*n*Truffles

Cooking Level: Expert

Living In: Cedar Falls, Iowa, USA

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Reviewed: Dec. 25, 2007

This recipe was fabulous. I followed the cooking time exactly, and it turned out wonderful. I did leave out the nuts. I also halved the chocolate chips and put in a bag of heath bar pieces too. Also I found that the german chocolate melted very quickly and smoothly by first smashing it to little tiny pieces with my kitchen hammer (while still in its wrapper). This left me with plenty of time to get it into my heavy duty non stick reynolds foil wrapped pan before it hardened. I put it in the fridge for a couple of hours to set, and it cut up beautifully. I had soooo many compliments on this recipe. It's a keeper.

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liesh

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Reviewed: Dec. 23, 2007

AWESOME Very easy to make. Everybody loved it.

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Peggy

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Reviewed: Dec. 11, 2007

This is the first time I have ever made fudge and this is the best! Better than I have ever had in stores, thanks sooo much!

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kobilyn14

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Reviewed: Dec. 9, 2007

I had a hard time stirring the marshmallow creme, and couldn't find german chocolate, so I substituted milk choc. chips. It came out a bit too soft. Good flavor, though, next time I will use real german chocolate, and add more nuts.

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Amy Lou

Home Town: Menomonee Falls, Wisconsin, USA

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Reviewed: Dec. 8, 2007

BEST FUDGE EVER! SOOO EASY TO MAKE!! A+++

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Miranda Steward

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Nov. 30, 2007

FABULOUS! I added one cup of coconut to it so it was like a German Chocolate Cake! It seemed to harden before I got it out of the pan almost so next time I will reduce the cooking to 5 minutes. Great recipe! It is going on my Christmas baking/candy list!!!

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JAYMEPOOH

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Staffordsville, Kentucky, USA

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Reviewed: Nov. 21, 2007

I just made this recipe today for Thanksgiving. It is absolutely wonderful !! I did substitute 1 cup of peanut butter chips and 1 cup of milk chocolate chips for the 2 cups os semi sweet chips and this has to be the best fudge ever ! Thanks for the recipe I will use for many years to come !

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sara

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Reviewed: Jun. 6, 2007

Perfect texture, very tasty. I used a cheaper, non-German chocolate to melt into it, and it still tastes wonderful!

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BEANEFAN

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Reviewed: Mar. 21, 2007

This recipe is absolutely fantastic! It's easy to make and tastes terrific, but my favorite thing about it is its versatility. You can substitute pretty much any flavor for the chocolate chips (peanut butter, mint, all milk chocolate or all dark) to make great fudge variations. You can also make double-layered fudge very easily. For example, I put 12 oz peanut butter chips and half the marshmallow in one bowl and 12 oz milk chocolate chips and half the marshmallow in another. Then after boiling the sugar mixture, I poured half into each bowl. I spread the milk chocolate mixture on the bottom of the pan and the peanut butter on top and ran a knife through to swirl it (I omitted the nuts). Delicious!

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Feb. 27, 2007

This was so delicious!! It was so easy and fast to make! So creamy and smooth. I am so glad that it was not one of those candy recipes where you have to CONSTANTLY stir it for almost an hour...and this recipe made a lot for a little bit of work! Everyone loved it! GREAT recipe!

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