Reviewed: Nov. 11, 2009

Absolutely amazing fudge!!!! i love this recipe and i definitely plan on using it from now on. I'll never have to buy fudge again. Mine did not turn out grainy at all, probably because i used half fine grain sugar (but not confectioners) and i stirred it in the sauce pan until the sugar dissolved nicely. Thank you Betty for this wonderful recipe!! You are certainly right.. it is an easy recipe to make fudge real quick.

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zmhays

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Reviewed: Aug. 14, 2009

Made this and took it to work. It really had rave review,I did read previous reviews and did use powdered sugar instead of granulated sugar. I will be using this recipe again. It is a keeper. I get the people I work with to give me the ratings.

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nay nay

Cooking Level: Expert

Home Town: Athens, Tennessee, USA

Living In: Soddy Daisy, Tennessee, USA

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Reviewed: May 22, 2009

This fudge is absolutely delicious. I did replace the white sugar with powdered sugar and it took a little time in the freezer to set up, but it was amazing!

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scepure5561

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Reviewed: Feb. 8, 2009

I MADE THIS FOR CHRISTMAS BIG HIT EVERYONE LOVED IT WILL MAKE THIS EVERY YEAR!! THANK YOU!!

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April F.

Cooking Level: Intermediate

Living In: Bristol, Virginia, USA

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Reviewed: Nov. 4, 2008

Lots of my friends really enjoyed this fudge. I liked the taste, but it was a grainy and really sweat.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Nov. 4, 2008

Delicious delicious delicious! I'd never heard of orange cream fudge before and was a little worried about how it might come out, but it was easy to make. I used confectioner's sugar like someone else suggested and I had no problems with the fudge being grainy or cracking. We can't stop eating it! Thanks for the recipe!

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 27, 2008

This was was the best...

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Melissa

Cooking Level: Expert

Home Town: Homestead, Florida, USA

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Reviewed: Sep. 6, 2008

Great stuff! This tasted as good as I was hoping it would. The end result however, was grainy and the pieces crumbled, so I will try the suggestions by others. It is good enough to make again, grainy or not!

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KERRYPAT

Cooking Level: Expert

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Reviewed: Aug. 31, 2008

This was an amazing fudge! After reading that people found it grainy, we used icing sugar instead of white sugar, which turned out perfectly.

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Beatrice D

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Reviewed: Jul. 28, 2008

I read the reviews and some of you are having trouble with it turn grainy. In order to keep this from becoming grainy you will need to wrap a wet paper towel (or a wet cotton flour sack towel) around a fork and wash the sides of the pan down when you are boiling the syrup. The water that goes into the pan will not harm the syrup being made. This will keep sugar crystals from forming on the sides of the pan. The crystals will cause the syrup to sugar causing a grainy texture in the final product. Hope this helps. GRY

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gry

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Reviewed: Jun. 23, 2008

Amazing -- creamy and rich. As other reviewers have said, it tastes just like Creamsicle ice cream bars. A unique alternative to typical chocolate/peanut butter fudges -- it looks great and was a huge hit with friends and family.

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Marly

Cooking Level: Intermediate

Home Town: Yarmouth, Nova Scotia, Canada

Living In: Salem, New Hampshire, USA

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Reviewed: May 15, 2008

I found this candy to be sweet and the cream-sickle flavor was very faint. Next time, I think I will add another drop or two of orange flavoring just to see. It was also a bit grainy,not too bad though maybe I stirred it too much. We'll see how it turns out next time. Other than that everyone loved it.It was very sweet.

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Ellen

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Reviewed: Dec. 27, 2007

This was an awesome substitute for fudge. Everyone around my table loved it!

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angelmurry

Cooking Level: Expert

Living In: Placerville, California, USA

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Reviewed: Dec. 23, 2007

This recipe was very good taste wise. I found a little trick, use confectioners sugar instead of the white grain sugar. It will make the fudge much creamier. It may take a little longer to set, however its worth the time because you get wonderful fudge with no cracks or grain texture.

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Jan

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Reviewed: Dec. 18, 2007

The flavor was good. However, it was grainy - not the kind of grainy like all the sugar didn't disolve, it was just grainy - and it did not set up well. Not at all impressed.

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sarajo614

Cooking Level: Expert

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Reviewed: Dec. 15, 2007

This is a fantastic recipe! I make a variety of fudges during the holidays, and this one is a hit with everyone thankx!!!! In all the years I've made fudge, the biggest recommendation I can give to anyone is DIGITAL therometer. I got one as a gift, and have NEVER HAD A PROBLEM SINCE. If you're making any kind of candy, it's a necessity!!!!

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gosuz

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Reviewed: Dec. 12, 2007

I saw this recipe here on the site, thought that the picture looked pretty, the recipe looked easy, and the decription sounded yummy) so I made this recipe (literally 20 mins ago) I've never made fudge before, but I made almond toffee for the first time last weekend and it turned out great, everyone loved the toffee, so I thought that this would be a cinch. well, it's not that it was a difficult recipe, just alot of things going on at once (adding the chips, fluff that didn't want to blend flavoring coloring, seperating and reserving a cup of this sticky stuff) anyways, too make a long story short it was messy, slightly fustrating, and after I was done I licked the knife and immediately tasted a too sweet, mild burnt butter/sugar taste followed by a faint after-taste of the creamcicle that I know and love. unfortunately I don't think that this batch is going to turn out good, I'll try it once more, pre measureing out everything, and paying more attention to it all.

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pookie

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Reviewed: Nov. 11, 2007

Wonderful recipe! I also made it with strawberry flavoring although it takes about double the amount to get enough strawberry flavor. Everyone raved about both. This year I am trying it with raspberry and also banana flavoring.

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