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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Reviewed: Dec. 16, 2004

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.

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MOMMYCHERYL

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Reviewed: Dec. 13, 2004

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

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RYANJENN

Cooking Level: Intermediate

Living In: Lachute, Quebec, Canada

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Reviewed: Oct. 1, 2004

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.

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JennD

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Surprise, Arizona, USA

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Reviewed: Nov. 10, 2003

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!

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ADORABELLA

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Reviewed: Oct. 27, 2003

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

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CLOVERDALE1

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Sep. 22, 2003

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.

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JARMGFDE

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Reviewed: Sep. 19, 2003

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

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BEV47AHR

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Reviewed: Jul. 29, 2003

Terrible fudge!I thought I'd try this to see if I could make a quick batch of fudge, rather than making the traditional beaten stuff. Luckily I have lots of experience with candy. Even after salvaging this (I boiled it again with some extra milk), it is still grainy and tastes pretty bad. Do not use this recipe! My first bad experience on this web site.

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