Reviewed: May 29, 2009

Brought it to work and it was gone in a couple of hours. The ingredients with the sugar, evap milk, butter tasted just like sweetened condensed milk. The fudge reminded me of frosting. It was pretty good, but I don't think it is my all time favorite recipe of fudge, but pretty close:) Thanks for the recipe!

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: May 21, 2009

Worth all of the hard work! I made this recipe while a friend made a much simpler fudge recipe and this fudge was MUCH better! I did put the fudge in the fridge overnight before I cut and served it and it was much easier to cut. Great recipe!

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rtarantino

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Reviewed: May 16, 2009

NOT simple. Mine tasted great but did not set up. I couldnt serve it. I belileve I know what I did wrong. I also do not believe I will make this again. It is too temperamental.

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CARRIEZ

Cooking Level: Expert

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Reviewed: May 12, 2009

Wonderful. This was my first time making fudge and it turned out perfectly. I live in Upstate NY and I drink a wine called Sweet Rosie. This fudge and the wine go perfectly together. Excellent fudge.

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Bakersman

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Reviewed: Feb. 28, 2009

Not a bad recipe. I will definately make this again. I used a candy thermometer also and stopped at just over soft ball stage. The only downfall was I had to keep it in the fridge or it would turn all soft and mushy.

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Dodi M.

Cooking Level: Expert

Living In: Marion, Ohio, USA

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Reviewed: Feb. 24, 2009

Excellent and very easy to make!!! This was the first time I ever tried to make fudge and it came out great!

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Kathy

Cooking Level: Beginning

Home Town: Clovis, New Mexico, USA

Living In: Sparks, Nevada, USA

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Reviewed: Feb. 10, 2009

Delicious! I used to make Kraft's Fantasy Fudge at Christmas with my mom every year, until they changed the recipe on the marshmallow cream jar. I Have been looking for a similar recipe for years. I decided to try this one, and even though it's a bit more expensive due to the German Chocolate, it's worth it because it was delicious and had exactly the consistency that I wanted. Thank you!

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Mary

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Reviewed: Feb. 4, 2009

Best Fudge I have ever had!

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KNoble06

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Reviewed: Jan. 24, 2009

did not get hard.

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Sarah

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Reviewed: Jan. 24, 2009

So good, so easy and we loved it!

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Jan. 4, 2009

I've never made fudge before and some of the negative reviews had me nervous that it wouldn't turn out. But I followed the ingredients and instructions precisely rather than making any changes on my first attempt and it turned out PERFECTLY. Awesome and creamy. Some said it was too sweet but I think it tastes like fudge is supposed to: SWEET! Thanks for this awesome recipe! I will be making it again!

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shannonbendell

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Reviewed: Jan. 1, 2009

WHOA! TONS of sugar in this. I didn't even put in the full amount and it was still way too much. Easy and decent recipe, good flavor but WOW. None of my family could have more than one piece at a time. Less than half of them got eaten.

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ajefferi

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Reviewed: Dec. 30, 2008

There is a MISPRINT in the recipe. It should be 12 Tablespoons butter!!!!! It will be very grainy it you use only 2

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dee

Cooking Level: Expert

Home Town: Denver, Colorado, USA

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Reviewed: Dec. 27, 2008

My brother-in-law loves fudge, to the point that it is what he asks for every year for Christmas. I decided to bite the bullet this year and make some for him. This recipe was very easy to follow and he loved it. He said it was the best homemade fudge he had ever eaten - so I think that means it was real good. I wanted to make sure that it was stiff enough to last the car ride to my parent's house on Christmas. I decided that I would follow some of the advice of other reviewers and cook it a little longer. I didn't have a candy thermometer, and I tried to the do the soft ball test, but that wasn't working either, so I just let it cook for about 12 minutes and it turned out perfect - not mushy and not stiff. I also stirred it with my whisk the whole time it cooked and had no problems with consistency. Great recipe! Thanks!

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jettabugfox

Cooking Level: Intermediate

Home Town: Londonderry, New Hampshire, USA

Living In: York, Maine, USA

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Reviewed: Dec. 24, 2008

it's very tasty, however, it's too soft, even if you refrigerate it for hours, it would feel hard on top but i couldn't even pick it up, we ate it by fork, again,it is very tasty but way too soft.. any advice on what to do? may be i should have greased the pan more, but the softness? I followed the exact recipe.

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rawan

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Reviewed: Dec. 24, 2008

Over all this recipe was super easy for some one with NO candy experience at all. The texture of the fudge is almost perfect, I just did'nt get the glossiness, it didn't really pour into the pan, I sort of had to push it out, almost like a very soft dough. But it is still delicious. Next time I will use something other than semi-sweet chips, I never liked their flavor and the fudge tastes mainly like them. 5 stars for a well built easy to follow base recipe, less 1 for flavor, could be better.

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JustinaKay

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

Great fudge, and practically dummy proof! I made it once as written, and once with peanut butter instead of walnuts. Definitely a keeper.

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sunnyfinn

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Reviewed: Dec. 22, 2008

This was really good fudge, very creamy. Loved it!

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Becky

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

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Reviewed: Dec. 21, 2008

This recipe is a keeper!!! This is the first time I've made fudge and it turned out great! I only used 4 cups of sugar, to cut down on the sweetness. It is pretty sweet, but isn't that how fudge is supposed to be? Some people said that it turned out gritty (sugar didn't dissolve). It needs to be cooked slowly UNTIL the sugar dissolves, then brought to a boil before pouring into the chocolate mixture. I kept taste testing it until the sugar was dissolved. One suggestion I have would be to spoon out the marshmellow cream in small amounts to separate it. That would help it melt faster. The chocolate melted very fast for me, but I had to stir and smash the marshmallow cream against the side of the bowl to get it too melt. This fudge is excellent, and I might try it next time with a dark unsweetened chocolate in place of the German. I think you can play around with different types of chocolate.

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Mom of six

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 17, 2008

This fudge turned out amazing! For my first attempt at fudge I was very impressed! I made sure to completely dissolve the sugar, and there was no graininess whatsoever in the final product. It was extremely smooth and creamy. I think as far as lumpiness goes, make sure the marshmallow creme is from a new jar and isn't old... cause stiff marshmallow doesn't melt so easy and could create lumps. The only thing I changed was that I didn't add nuts. And I threw some rainbow sprinkles on it to make it a little prettier. I love this recipe and am looking forward to making it again!

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