Reviewed: Jan. 7, 2012

This fudge turned out SO well! It literally took five minutes to make and then you just stick it in the fridge and forget about it for a few hours. Will definitely be making this again.

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Reviewer:

smhavican

Cooking Level: Intermediate

Home Town: Waterbury, Connecticut, USA

Living In: Milford, Connecticut, USA

Reviewed: Dec. 20, 2011

so easy and so good.. one question. how do you store it? in the fridge?

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Reviewer:

joni

Cooking Level: Expert

Home Town: Tenafly, New Jersey, USA

Living In: Cairo, New York, USA

Reviewed: Dec. 16, 2011

Super easy and super yummy! I substituted half of the chocolate with Andes mint chips to make a delicious mint fudge. The texture was perfect!

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Reviewer:

PoohBaby

Reviewed: Dec. 13, 2011

Yum, but I learned to never store it in aluminum foil! Ick! But otherwise, this was delish!

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Reviewer:

Kenna

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Reviewed: Dec. 10, 2011

These were okay.

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Reviewer:

Nicolala

Cooking Level: Beginning

Reviewed: Dec. 8, 2011

I can't believe how easy and delicious these were. I only had pecans on hand and used about a cup of them. When he bit into one my husband exclaimed, "You made these?!". I chose not to tell him that all I did was microwave and stir :) I also only had a 12 oz bag of semisweet chocolate so I added about 4 oz of white chocolate chips and it still tasted delicious. I put the full two tsp of vanilla and thought it tasted great. Will def be a holiday go to.

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Reviewer:

moonlali

Reviewed: Dec. 1, 2011

I add a couple tablespoons of butter to this to give it a little shine and a very smooth texture. A really rich recipe that should definitely be taken in small portions, but so good!

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Reviewer:

MarciJo

Reviewed: Nov. 18, 2011

The are very easy and the texture of them is good when they cool. However, they taste a lot like eating semi-sweet chocolate chips. I'll keep looking for a good, easy fudge recipe.

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Reviewer:

busymomof4

Reviewed: Sep. 8, 2011

I made this last Christmas after spending a couple of days making truffles that would not stiffen... (So much for wasting food). I loved it since it is an easy recipe, which does not take much time or money. A couple of comments to some of the other reviews. Some people said theirs turned out like a chocolate bar. Mine didn't, however, when I made it a second time and had it in the fridge for a while it was rather hard and almost like a chocolate bar. Letting it sit out for a bit made it smooth and easy to cut again. Regarding the fudge tasting like chocolate morsles: Since I am sitting here in Europe (Germany to be exact) I did not use Chocolate morsles as you can't get them. American chocolate has in general a lot more wax in it - a reason why I don't care much for it... Anyway, if you want good fudge use good chocolate. Any German, Swiss or Belgian chocolate may cost more, but it will make your fudge taste better (and you don't have to go for Lindt - Ritter Sport will do). I am getting adventurous over here and will try out my next fudge with a bit more chocolate and added Bailey's.

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