The reviewer gave this recipe 5 stars. This recipe averages a 3.56 star rating.
Reviewed: Sep. 26, 2009
This is great! I live in a place where chocolate bars and chocolate chips are very expensive, I can only afford to buy cocoa.. And recipes with cocoa and without marshmallow are hard to find! This is made from normal ingredients all on hand.. I don't have a candy thermometer, so I did the ice-water testing method, no problems, it came out great the first time. I will make this whenever I crave fudge. :)
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The reviewer gave this recipe 2 stars. This recipe averages a 3.56 star rating.
Reviewed: Dec. 27, 2008
I was very disappointed in this recipe. I was making fudge for the holidays, and tried this recipe twice. Both times, the fudges appearance was awful. It didnt cut well, and looked very dried out immediately. I pride myself in making delicious Christmas cookies and candies, and this just didnt meet with my expectations. It tasted ok, not good or great just ok. Not good enough in my opinion to serve to others. Very Disappointed! Will efintely not try again!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.56 star rating.
Reviewed: Dec. 19, 2008
Thank you! For the first time ever I have made fudge and don't need a spoon to eat it. Plus it taste great.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.56 star rating.
Reviewed: Dec. 4, 2008
Just like great granma use to make...Thank you SOOOO Much!!!
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Cooking Level: Beginning

Home Town: Emerson, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.56 star rating.
Reviewed: Dec. 12, 2007
This is recipe my grandmother used, except she preferred evaporated milk. Fudge is smooth and creamy if you don't over-cook it. You can't beat(stir)it too much. The more you stir the creamier the fudge. I add 1 cup of peanut butter with the vanilla. If cooked correctly, THIS IS TRUE FUDGE! Thank you!!!
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j4q

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The reviewer gave this recipe 5 stars. This recipe averages a 3.56 star rating.
Reviewed: Apr. 24, 2007
This is a recipe my family made in the 1950's and 60's. It has great texture, much better than more modern fudge recipes, but is less predictable
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 3.56 star rating.
Reviewed: Jan. 25, 2007
I don't know what I did wrong. I've made fudge before and I tried this recipe twice (with a thermometer) and both times the fudge scorched on the bottom of my pot.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.56 star rating.
Reviewed: Dec. 7, 2006
Not even worth the effort.
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Home Town: Owasso, Oklahoma, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.56 star rating.
Reviewed: Nov. 20, 2006
I wish i would have read reviews and fudge tips before making this one. it turned out like candy, brittle.I was not happy, espec 4 the holidays. i also found this tip here in "flawless fudge" tips. now if i would have read it sooner, maybe it would have turned out better. =================== Once the fudge reaches soft-ball stage 240 degrees F (115 degrees C), DO NOT stir it or even shake the pan until it has cooled to about 110 degrees F (43 degrees C).
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The reviewer gave this recipe 5 stars. This recipe averages a 3.56 star rating.
Reviewed: Nov. 10, 2006
I've been looking for an old fashioned fudge recipe like my mom used to make. The only thing I could ever find was with the marshmallow and stuff. It was good, but not what I wanted. This is great...
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Cooking Level: Expert

Living In: Sumiton, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.56 star rating.
Reviewed: Oct. 9, 2006
Delicious! Best I have ever made. Cooked absolutely perfect. Poor quickly from boiler to pan though - thickens fast! Yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.56 star rating.
Reviewed: May 27, 2005
I make a variation of this using canned milk, instead of corn syrup and whole milk and only 1 teaspoon of vanilla. I think its much better than the marshmellow creme type. The trick is it has to be taken off at the correct temp (I use the soft ball method in some water) partially fill the sink with cold water and place the pan in the sink add vanilla and butter and beat (its an arm workout)till glossy. Immediately put into pan lined with wax paper. It will turn like rock if you beat it too long. Also this doesn't harden in moist weather. Go figure!
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Cooking Level: Expert

Home Town: Downey, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.56 star rating.
Reviewed: Dec. 15, 2004
I liked this recipe. Fudge is easy to 'fudge' but I got this to turn out great, just like when I was a kid.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.56 star rating.
Reviewed: May 12, 2004
Absolutely awful. A waste of effort and ingredients. I used a thermometer and followed recipe exactly. This mess was headed towards a rock candy rather than fudge. Disgusting mess and I know how to make fudge. Definitely not recommended!
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