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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5 users found this review helpful

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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6 users found this review helpful

Reviewer:

Keshia

Reviewed: Dec. 2, 2010

This fudge turns out GREAT!! everyone loves it at work and at home!

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4 users found this review helpful

Reviewer:

mandymae3386

Reviewed: Dec. 1, 2010

I make this every year for christmas gifts. it's decadent.

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3 users found this review helpful

Reviewer:

Trish8418

Reviewed: Nov. 28, 2010

It was my first attempt at fudge and the best i've ever had. I used milk chocolate instead of semi sweet (sorry bethj1!) and it is creamy and smooth and GONE! Oh yes Missy left a review which saved my butt, thank you Missy. Her advise to melt the sugar on low heat first and then start the 6min boil (yes I'm a newb) was a life saver. Enjoyed it ! Thanks bethj1

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3 users found this review helpful

Reviewer:

bighusky

Reviewed: Nov. 20, 2010

I am a rookie fudge maker and this recipe was awesome. I followed the recipe to a tee and all my coworkers loved it. It had great texture and now I can get creative and add different things to it like peanut butter and more nuts.

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1 user found this review helpful

Reviewer:

courthj

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Nov. 17, 2010

This is my favorite fudge! In a pinch, I used 2 bags of chocolate chips and 2 cups of mini marshmallows, and it still came out great. A great tip for cutting: use a plastic knife, the fudge doesn't stick!

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4 users found this review helpful

Reviewer:

terptiff

Reviewed: Nov. 10, 2010

this recipe has been a tradition in my family since before i was born. If you like nuts in your fudge add 3/4 cup chopped pecans or walnuts before pouring into pan.

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1 user found this review helpful

Reviewer:

SandiJ

Cooking Level: Expert

Living In: Plant City, Florida, USA

Reviewed: Sep. 29, 2010

It took two tries to get this right but it was worth it! The first time I tried to half the recipe and overcooked the sugar. I added the sweetened condensed milk as someone else suggested and was able to save it. Attempt 2: PERFECT! I did use a candy thermometer to reach the soft ball stage which took closers to 8 minutes, as another recipe of mine suggests. It set up beautifully. It has a great consistancy, flavor and texture. I used parchment paper (I'm a lazy cleaner). It easily lifted out of the pan and was super simple to cut with a pastry knife. TIP: When measuring marshmellow, run your measuring cup under hot water before using it. The marshmellow will slide out easily.

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3 users found this review helpful

Reviewer:

My3Girls

Reviewed: Sep. 23, 2010

It was OK but not great. Mine set up fine but wasn't as creamy as my old stand by fudge recipe. You have to make SURE that your sugar is dissolved. If you don't it will be grainy. I will keep searching. Or just go back to mine

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2 users found this review helpful