Reviewed: Jan. 22, 2012

Delicious! I left out the nuts...personal preference. I also used the smaller tubs of marshmallow fluff and simply used 2 whole small tubs-instead of the intended "2 cups marsh. creme". ALSO, this is the most important... I stirred the out of the mixture to melt the 4 1/2 cups sugar into the wet mix. I literally stood at the stove for 20 mins, by my timer. I know this makes a difference. I have had grainy fudge, no one likes grainy fudge. I gave every couple in my family a small amount of fudge for Christmas, and everyone loved it! It's creamier than I remember my Nana's!

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Reviewer:

momthesaint

Cooking Level: Intermediate

Living In: Centreville, Maryland, USA

Reviewed: Dec. 29, 2011

I've been making this fudge for 40 years. It always turns out great but it was the best ever this year. I usually cooked the milk/sugar mixture in the middle of the "medium" area on the stove knob. This year I cooked it at the high end of the "medium" area & the fudge came out a little sturdier. It was still creamy but a little firmer. My version of this recipe says to stir the fudge until it starts to stiffen & by that time all the marshmallow fluff is fully incorporated...no swirls like in the photo. My sister made this fudge but used only 4 cups of sugar & she said it came out just fine. I have often given this fudge as a gift at Christmas & normally generous people suddenly get very stingy!

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Reviewer:

linda

Cooking Level: Expert

Home Town: Dekalb, Illinois, USA

Living In: Rockford, Illinois, USA

Reviewed: Dec. 18, 2011

This was a big hit. If you are really quick you can spoon it into cupcake papers before it starts to set up and make cute little mini-fudges to give to neighbors and friends.

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Reviewer:

sulli3

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Dec. 11, 2011

If your fudge is grainy it means there was at least one sugar crystal in the mix that did not dissolve. It starts a chain reaction and turns other sugars back to crystals. To keep that from happening cook your liquid slowly and spoon the hot liquid on the sides of the pan while its cooking until you are sure all sugar crystals clinging to the side of the pan have been washed down into the liquid where they will dissolve.

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Reviewer:

GaJanie

Reviewed: Aug. 14, 2011

This is a nice and easy recipe. Turned out great the first time I tried it. Very smooth and creamy. Keep in refrigerator or fudge will get soft. Serve chilled is the best way.

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Reviewer:

tnorrell

Reviewed: Jul. 22, 2011

This is a fantastic fudge recipe and I have used this recipe for 40 years (it used to be called Martha Washington Fudge). However, I really don't understand the complexity of the directions wanting you to pour the scalding syrup over the chips and in two pans no less. As soon as that 6 minutes of boiling stops, take it off the flame, incorporate the marshmallow creme and then throw in all the chocolate and stir to melt it all. This fudge sets up quickly as soon as the chocolate hits and the more you mess with it the less attractive it gets (it gets dull). I always use a 9x13 pan and I grease it lightly with butter. Note:dark chocolate chips work beautifully for a richer fudge and sometimes don't use the nuts. I make a pan of plain and a pound of nut and divide it up for Christmas gifts. Note the basic recipe makes a little more than 6 generous pounds of fudge. I always make it for a charity event we have where food is auctioned off and often have people bid up to $25 a pound.

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Reviewer:

FRED

Reviewed: Dec. 25, 2010

This was the first time making fudge at all. It was very easy and Yummy! I can not wait to share with the kids and friends! Very creamy, I did put mine in the fridge after letting it sit for about 4 hrs and it was not as mushy...I will use this from now on thank you!!!!!

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Reviewer:

sarmckee

Reviewed: Dec. 20, 2010

Great Recipe!!! So super easy to do even for beginners. I added marshmallows to mine to make it like a rocky road and drizzled white chocolate on top and was to die for! The original recipie is great on its own as well!! Thanks for making my christmas a little sweter BETHJ1!

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