Reviewed: Nov. 19, 2011

My moms's name is Marian. She used to make fudge every Christmas. She passed away and I was thinking about making fudge this Christmas to keep the tradition going...the first area I serch for fudge and what do I see? Marian's fudge. That brought tears to my eyes. I will make this recipe...thank you for sharing it!

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Reviewer:

leielani

Reviewed: Sep. 17, 2011

This recipe set REALLY fast once I started beating it. It stilled looked glossy to me, but I would recommend as soon as it starts to thicken you pour it into your pan. As far as taste and texture go, they weren't bad. Maybe if I had poured the fudge sooner the texture would have been improved. Overall, not bad, but not amazing either.

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Reviewer:

blackheels

Cooking Level: Expert

Home Town: Prescott Valley, Arizona, USA

Living In: Shanghai, Shanghai (Municipality) , China

Reviewed: Aug. 2, 2011

this recipe is great! the fudge tastes so rich and the few times I have made it I have made a few mistakes and it still turned out delicious! I'm sure if you're entering a fudge-making competition, then you do need to follow the recipe to the letter... but as far as my experience goes, just follow instinct and it works perfectly! Why spend the time making short-cut fudge with unnatural ingredients (marshmallow stuff - ew!) when this is so easy!

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Reviewer:

LiliLysol

Cooking Level: Intermediate

Home Town: Lake Forest, California, USA

Living In: Luton, Bedfordshire, England, U.K.

Reviewed: Jan. 15, 2011

I didn't have unsweetened chocolate at home but wanted to try this so I had a 3 oz bar of 70% cocoa and used that and followed the rest of the directions exactly. This is beautiful fudge and a 9x9 pan is too big but I made do and will double the recipe next time. thanks for the recipe

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Reviewer:

LeahW

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Dec. 16, 2010

this is almost like my great grandmothers recipe, and i didnt have it on hand, so i used this recipe, the only big difference is before you beat the fudge, add a heaping spoon of peanut butter with the vanilla, is doesnt have a really strong peanut butter flavor but it still super good!!

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Reviewer:

nursemegan

Reviewed: Oct. 27, 2010

I liked the taste but the fudge turned out grainy even though I followed the directions. Okay this time I made the fudge and let it cool for like 45 minutes for it to get to 110 degrees F then I stirred it for 5 minutes maybe a bit too long but this time the fudge consitancy was much better and when I tryed some it melted in my mouth.

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Reviewer:

pickledshoe

Cooking Level: Expert

Reviewed: Feb. 25, 2010

This was my first time making fudge, and this fudge was absolutely delicious, although my roommate said they were a little sweet. So to cut the sweetness, I made some allrecipes peanut butter frosting (posted by Susanne Stull). It complemented the chocolate perfectly, and my roommate now has a new favourite dessert. Thanks so much!

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Reviewer:

tlaatsch

Reviewed: Dec. 7, 2009

Fantastic i have never made fudge before and this is wonderful.. Thank you!!!!

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Reviewer:

MARISHKA

Cooking Level: Beginning

Reviewed: Dec. 7, 2009

I'm not good at fudge and I can ruin a batch of the simplest fudge from the clearest recipe. This one, however, was perfect. Easy, yummy, smooth, and a minimum of ingredients. Yeah, took a while standing over it stirring, but it was worth it.

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Reviewer:

MNiles

Reviewed: Nov. 22, 2009

Before making old fashioned fudge, you need to be aware of a few things. You need time to make it. Don't like spending much time on something? Try the marshmallow variety. Believe it or not, the actual day you choose to make old time fudge is important too. On a nice clear day with relatively high barometric pressure is actually the most ideal day to make fudge. My family has found that if we tried to make it on a dreary, rainy day, it would never set. Fudge is rather tempermental about the weather. THe next thing you want to do is always remember to follow directions exactly. TIP: if your fudge did not set, add 1/4 cup of milk and heat again to firm ball stage.

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