this fudge didn't turn out it was gritty and never set up so it could be cut.

I don't know how you could name this Never-Never Ever-Ever fail fudge, because it's failed me twice. The first time I blamed the chips, I used milk/peanut butter mix and only a full bag (so 1 3/4 cup instead of a full 2 cups). Today I used a full 2 cups of semisweet and it doesn't appear to be setting up right again, 3 hours after the fact it still appears soft. In reading the reviews (I didn't before attempting this since it had high stars) it appears you are missing directions? Isn't that what Allrecipes reviews it for? If there is a specific time the fudge needs to be boiled it would be nice if someone would SPECIFY IT. I'm putting the fudge in the fridge in hopes I didn't waste all that chocolate (I made a double batch for a large group) and won't have to buy something to take instead. If it doesn't set this will be the last time I make this.

This fudge isn't nearly as good as i thought it would be. The taste was good but the texture was very, very gritty. It doesn't compare to Ocean City NJ's boardwalk fudge at all. I don't think that I will be making this fudge again.

I wish that I had read the reviews before making this fudge. I tried the recipe twice. I thought the flavor was good but the fudge didn't set up properly. Of course, I followed the recipe to the letter. Now I read that you have to boil and stir for 5 minutes! There should be a change made to the recipe published on this site. I think I will try a different recipe next time.

This was a pretty good fudge recipe. I will stick to using the marshmallow cream recipe though. It is much creamier. This dries out if left in the refridgerator, and I have never had that problem with fudge. But Does taste good.

I use a similar recipe with the following slight differences: 1 3/4 cups sugar, dash of salt, 2 1/4 cups of mini marshallows (melt much easier), and 1 1/2 cups of chocolate chips. Boiling for five minutes and stirring constantly is very important. I add the nuts and vanilla after the chocoate and marshmallows are melted. I've had trouble with fudge in the past, so I was thrilled to find an easier way to make it!!

I have just made this fudge for the kajillionth time & I still have never had a failure. I'm puzzled by the high failure rate. Altho I was VERY remiss in not specifying the FIVE min. boil & stir. Tx to those who caught that. Todays batch is gift worthy. Good luck to all. Sincerely, Jackie

Stir while boiling for 5 min!!!(very important)and constantly stir!!! I would use mini marshmallows, because they disslove easier(about 192 mini ones equal 16 large ones). I only used 3 large ones and they rest where mini, and it took for ever to get the 3 large ones to disslove.

I thought this recipe was easy and the fudge was delicious. I also made it using one cup of peanut butter in place of the chocolate chips and it turned out wonderfully. I do suggest you let the marshmallows melt before adding in the choc chips and vanilla for best results.

I have to say when I made this recipe I didn't know you needed to boil the milk, sugar, and salt 5 mins,and I don't think mine boiled for that long. I brought mine to a rolling boil and then removed it from the heat. The only thing I did different from the recipe was I added the marshmallows in first and stirred them until completely melted before adding the chocolate and vanilla. The marshmallows are part of what prevents the sugar from making the fudge grainy. Also, always use a top of the line sugar, such as Domino's brand. Cheap brands, or store brands have a more course grain. Mine turned out great, chocolatey and smooth. I prefer a softer fudge, so this one was perfect.

OK, I tried this twide. It never set up right (better the second time but how many tries is it gonna take??!!) The flavor is great, but it's just a gooey mess. I boiled 5 minutes. The first time, I think I boiled too long or hard. Hmm. I'm very disappointed. I used to make fudge with marshmallow cream that turned out great. But my son is allergic to eggs, so I have to use a recipe with actual marshmallows -- I'd hoped it would work.

very good fudge, take the advice of an other member and remember to stir for 5 minutes of boiling and I let mine cool in the fridge. I did not use the nuts and they are amazing

I think this recipe is great, it is easy to make and it tastes good. If you are a chocolate lover like myself and want a quick no fail fudge this is truely it.

NEVER AGAIN. I THOUGHT I COULD MAKE THIS WORK EVEN AFTER READING THE OTHER REVIEWS NOT!!!

The key that is missing here is in the preparation. This particular recipe has been in my own family for generations, and it has never failed - providing you follow these particular directions: any seasoned fudge maker will realise those first three ingrediants in the saucepan need to be boiled about five minutes - but no more - and no less. The preparation instructions fail to mention how long it must be boiled. Five minutes is the key. When we allow this fudge to set in our household, we usually refridgerate it until set. Once it has set about an hour or a bit longer, I wouldn't keep it in the fridge permanantly, as it can get hard as a rock if left too long, although some members of my family have left it there and had no major trouble. If you like firmer fudge, leave in the fridge. If you like softer, allow it to set, and then take it out. Good luck. *Also, please do not forget, while it is boiling for those five minutes, do not stop stirring!

If this is your idea of no fail fudge guess again. I tried this twice and both times I followed your instructions to the letter and it FAILED! This fudge is no worth trying out. It tasts terrible, wont set and dont even resemble fudge.

Wonderful recipe. I made for the holidays and it turned out a big hit!!

This never-never fail fudge failed. It tastes great, but didn't get firm. Very very soft.