The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 21, 2005
Fantastic. Followed the directions exactly except left out the nuts. Makes a TON of very thick fudge. When I make it again, I'll either half the basic recipe (and leave the topping the same), or use a bigger pan.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Taylor, Wisconsin, USA
Living In: Shanghai, Shanghai (Municipality) , China

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 20, 2005
A great recipe that is great with any liquer (I used Godiva White Chocolate Liquer). Per other suggestions, I made this in a 9x13 pan and made the "base" with all dark chips and then layered the top with all white. Delish and a great presentation for gifts!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Photo by BOBSEY95

Cooking Level: Intermediate

Home Town: La Mirada, California, USA
Living In: Durham, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 18, 2005
While I thought it was easy enough, It was way to strong. maybe use a lot less irish cream or dilute it some how.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 21, 2005
I took most of the other reviewers advice and used a 13 X 9 inch pan. The thickness was perfect. Geez, I can't imagine all of that fudge in an 8 X 8 - that must be very tall. Anyways, I thought the recipe was ok. Not bad but not terrific. The texture was not gritty but it was not extremely creamy either. You really can't differentiate between the fudge layer and the topping layer - it looks the same and tastes the same to me. After sitting for a day, the alcohol flavor definitely intensified. I put out the whole platter of fudge at my office and maybe 2 out of 15 people raved about it. I make fudge often and I have some fine fudge recipe but I don't think I'd bother to make this again - mostly because Irish Cream is so expensive. Well, I bought the Bailey's brand - maybe another brand would be less expensive. I guess if you are crazy about Irish Cream - then this would be a rockin good choice for you!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by nilla

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 15, 2005
This was good but rich. Its hard to eat a lot of it. I am not sure if the cooking time is adequate to remove the alcohol so it probably is not suitable for children. A good adult recipe idea for St. Patricks day though.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 25, 2005
This stuff is awesome. You can really taste the Irish Cream like others have said- which I think is the point of making it. Great recipe!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 29, 2005
Tried this fudge for the first time to take to a St. Patrick's Day party. Came home with an empty plate and lots of requests for the recipe. Everyone who tries it wants to know how to make it. Terrific
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 6, 2005
This was delicious, although I made some modifications. I took everyone's advice and made the fudge in a 9x13 pan; omitted the nuts; melted the chips over low heat in a pan rather than the double boiler and I whipped up a buttercream frosting with lots of Irish cream in it and spread that over the top. Yummy!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 22, 2005
It was an excellent fudge and very easy to make. I did make the fudge in an 8x8 pan because I like thick fudge, but next time will definitely use 9x13 pan. I also took the advice of some other reviewers and used more white chocolate chips for the top, but did not get a drastic difference in color, however I am not sure if that is due to using European semi-sweet chocolate or not. I took the fudge to a Christmas party and everyone loved it! I will definitely make this again.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 29, 2004
Yummyyy. Recipe makes enough to fill 9X13 pan. I uses only brown chocolateon bottom layer and white on top layer just to pretty it up a little.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 12, 2004
Very tasty... However I would make some changes next time I make it. First, I would use a 9x12 as opposed 8x8 - these were way too tall to cut through w/o the top layer breaking off. Secondly, I would definitely line my pan with foil instead of buttering it - so, so, so much easier to get out of pan (and a cxlean pan to boot.
Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 2, 2004
I really like this fudge! I didn't think mine would set up. It took about 3 hrs. as opposed to the 1-2hrs stated. It is very good and with time, will probably be better (if there is any left to be able to tell by then) I opted not to use the nuts as I wanted a creamy fudge. Made half a batch and used the 8x8" pan. I would like it thicker though unlike many reviewers so I would use a smaller pan if making half a batch next time. I can't wait to try Amaretto in this fudge.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 18, 2004
Easy to make and well-liked. I heeded the advice of previous reviewers and used a 9 X 13 pan, perfect size. Next time I will use all white chips for the topping (maybe tint it green for St. Pat's Day). I will also try this recipe with Kahlua some time. Thanks.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 16, 2004
Very easy, and yummy! Makes a HUGE pan. I used half baileys and half buttershots and it was wonderful.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 15, 2004
It was okay. Not as creamy as other fudges I have made. Some people said that the flavour was good, but no one liked the drier texture. One person said that it had a more dark chocolate taste to it, even though I used the same semisweet chips that I use in my other recipes. Maybe the addition of the white chocolate gave it that taste. I didn't make any substitutions. I probably won't try this again.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Columbia, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 20, 2004
This was a great fudge and easy to make!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 17, 2003
This recipe was great. But next time I make it it will be in a 9 by 12 pan.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 6, 2003
Fantastic! My modifications: I used 3/4 cup Bailey's and 1/4 cup heavy cream, and I and subsituted 2 tbspsoons butterscotch schnapps for half of the Irish cream in the topping. I also changed the ratios of the topping...I did 1 cup white chocolate chips and 1/2 cup semi-sweet, which made it stand out more without going all-white. It set in the freezer in less than an hour and the people at the dinner party I attended devoured it. It was easy to make, easy to transport, and required no serving dishes, but still impressed people--what could be better?
Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Alliance, Nebraska, USA
Living In: Ann Arbor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 3, 2003
Wonderful!! Instead of straight Irish Cream, I used 1/4 Cup Irish Cream and 3/4 Cup Butterscotch Schnopps in the bottom layer, thus creating a "Slippery Nipple" or "Buttery Nipple" fudge (although next time I will probably use 1/2 Cup of each). I also omitted the nuts. I made the top layer the way the recipe reads. I used a larger pan, probably 9x16 or so. Next time I will at least double the recipe for the top layer. My husband, who does not like fudge (not a plain chocolate fan) liked this, as did my coworkers and friends. Will definately make this again!
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 29, 2003
This stuff is great and not difficult to make.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 121-140 (of 183) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?