Reviewed: Sep. 7, 2009

This recipe failed me miserably... The fudge didn't harden at all and I wouldn't make it again.

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Reviewed: Apr. 22, 2009

this recipe does require prep. It has been in my family for many generations also. Along with prep and timing try lowering the temp. to low so that you don't scorch or burn the cream mixture. I work for a Large candy company that shall remain nameless and our motto is you have to have patience to make anything good.

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sugarsprite

Cooking Level: Expert

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Reviewed: Mar. 7, 2009

Failed!! My bad I didn't read what others said first. My fudge turned out very grainy because I didn't follow the 5 minute boil requirement. Otherwise it would have been really good. Very creamy.

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Cat's Recipes

Cooking Level: Expert

Living In: Pittsburg, Kansas, USA

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Reviewed: Jan. 10, 2009

this recipe was great it was very easy the fudge tasted like ordinary fudge i was hoping for something a little more but this was wonderful anyway. a tip is that if you cut the marshmallows into fours then they are easier to melt and your fudge doesn't cool to much before you put it in the pan to cool.

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misty

Cooking Level: Intermediate

Living In: Grants Pass, Oregon, USA

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Reviewed: Jan. 4, 2009

I just made this fudge and it turned out great. I followed the advice and cooked it for 5 min. Bring to a boil - turne down to med-high heat and boil while stirring constantly for 5 min. Remove from heat. I used 2 cups of small marshmallows and stirred them in first then added the choc chips. Poured it directly into a buttered 9" pie place and let cool - put in refrigerator. It set up perfectly. I do think the trick is to cook it for 5 min.

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Gary

Cooking Level: Expert

Home Town: Caruthersville, Missouri, USA

Living In: Portageville, Missouri, USA

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Reviewed: Dec. 31, 2008

I decided to give this another try, and I actually ended up with fudge that set up. As long as I leave it in the fridge, it stays set up. The milk/sugar mixture began to scald/burn before it boiled, but since the sugar was totally dissolved, that's when I took it off the heat and added the marshmallows. I'll probably use this recipe again. My first attempt ended up tasting good, although it did not set. I had it in the refrigerator overnight, and then in the freezer for awhile. It was a Christmas gift for my brother-in-law, and I only had one shot, so I thought never ever fail fudge would be the recipe to make. Mine failed.

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RecipeRenegade

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Reviewed: Dec. 25, 2008

if you cant make this recipe then you cant cook... its to easy... if it does not work for you then you did not get it to the right temp. if it does not set for you then you did not get it hot enough...dont blame the recipe because you dont know what your doing... this is a great recipe and so very easy

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sassiemoon

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Reviewed: Dec. 21, 2008

I had no problems with this recipe. This fudge set up well, but it is on the softer side. I followed the advice of other reviewers and boiled and stirred for a full 5 minutes. I cut each marshmallows in fourths to increase speed. I also had everything ready when I began- nut chopped, chips measured, etc. For a candy this isn't a really hard recipe. (I didn't have to break out the candy thermometer!) My only complaints are that the fudge is a bit too sweet for my taste and it isn't as creamy as some of my previous attempts. It is also annoying that I have a cup of leftover evaporated milk! When I asked my daughter to try it and give an opinion she asked if it was made with instant cocoa mix as she thought that it tasted like Swiss Miss.

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yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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Reviewed: Dec. 18, 2008

Delicious! The only problem was it didn't make too many squares. I think next time I'll double or triple the recipe.

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THOM79

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2008

I have tried this for 3rd. time, just now saw the reviews for cooking time, bringing to boil is NOT cooking for 5 minutes! I copied this on 12-01-08 , so just now seeing the reviews. My question, can I redo it , recook it to salvage it? ingredients are expensive! help!

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susie117

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Reviewed: Dec. 25, 2007

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

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biggs06

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Reviewed: Dec. 20, 2007

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.

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BOILERMISH

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

Living In: Oxford, Michigan, USA

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Reviewed: Feb. 13, 2007

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.

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Taylor S.

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Reviewed: Dec. 22, 2006

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.

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Ken

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Reviewed: Jun. 12, 2006

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.

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THEPRINCESS

Cooking Level: Expert

Living In: Taylor, Arizona, USA

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Reviewed: Jan. 1, 2006

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!!

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Goldy in Alabama

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Reviewed: Oct. 2, 2005

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

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SUNKATTT

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Reviewed: Feb. 19, 2005

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.

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makemydinnerchef

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2004

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.

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WISHIWASAMASTERCHEF

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Reviewed: Dec. 19, 2004

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.

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BLUEHUMMINGBIRD28

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Never-Never Ever-Ever Fail Fudge

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