Reviewed: Jun. 11, 2008

This fudge is great but its very caramel style and very sticky it also takes a long time to set

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windmillfrk

	Cooking Level: Expert Living In: Albuquerque, New Mexico, USA
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Reviewed: Apr. 6, 2008

I have used this recipe several times and have ended up with beautiful fudge, dense, melt-on-the-tongue and super flavor! There's absolutely no need to stoop to the old chip and fluff or chip and sweetened condensed milk on THIS one. I simply followed the instructions in the recipe and have had great results.

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oddsoxdi


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Reviewed: Dec. 24, 2006

I must have done something horribly wrong. I first suspected a problem when while stirring in the marshmallow the mixture thickened and I barely got it out of the pan in big clumps. I definitely had no problem with it setting up, but it wasn't edible. This came out as hard as a rock. Too bad as the flavor was nice on the chunk I sampled. This didn't work for me. I think I'll stick with marshmallow creme recipes.

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ILove2Ck

	Cooking Level: Intermediate Home Town: Tulsa, Oklahoma, USA Living In: Corpus Christi, Texas, USA
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Reviewed: Dec. 21, 2006

Made this yesterday for christmas. So , easy to make...!I didnt change a thing in the recipe and I also use a candy thermometer, came out great...It is the best I have made. I have been looking for a recipe close to my moms and I would have to say this one is a winner!!! My daughter loved it also.. Thanks you for posting this recipe..

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homemom1621


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Reviewed: Dec. 12, 2006

Very good. Crumbled a bit, but that may be because I didn't have a candy thermometer and took off the burner at an inappropriate time. Still tasted GREAT, though. Everyone at the dinner party loved it!!

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mommymeggy

	Cooking Level: Intermediate
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Reviewed: Dec. 3, 2006

I agree with the rest of the reviews. This recipe did not turn out like I had anticipated. I noticed it was rather liquidy so I started to add more marshmellows in the hopes of it firming. I doubled the recipe and used 2 (9X13) and 1 8X8 sized pans. The 8X8 firmed nicely. The other 2 not so much.

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Chef Stef

	Cooking Level: Expert Home Town: Memphis, Tennessee, USA
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Reviewed: Jan. 10, 2006

I really liked the taste of this, and it was super easy to make. The only downfall for me was it never hardened. It remained soft which made it difficult to cut.

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SIGNINGMOMMYOF2


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Reviewed: Jan. 1, 2006

Simple to make. Excellent results! I gave this out as gifts and it didn't last more than a few minutes. I did have to raise the temperature on the stove a couple of notches above medium to help it reach the 234 degree point and it set just fine. I used natural (kind where oil separates) chunky peanut butter.

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Maria


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Reviewed: Nov. 27, 2005

Tastes great but didn't set up as firmly as I had hoped.

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Alyssa Green

	Cooking Level: Intermediate Home Town: Muncie, Indiana, USA Living In: Columbus, Ohio, USA
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Reviewed: Dec. 16, 2003

I thought this was very yummy. It was very easy and very fast. Can't ask for much better in a recipe. The only change I think I am going to make next time is to add in some chopped peanuts right before I pour this into the pan to set.

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LindaT

	Cooking Level: Expert Living In: San Jose, California, USA
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Reviewed: Mar. 9, 2003

This fudge did not set very well. In fact, it didn't set at all. I will give it two stars because it was quite tasty, but fudge isn't fudge unless it sets properly. Next time, I'll use my tried-and-true fudge recipe, and substitute it with peanut butter chips (instead of chocolate chips). You might want to do the same thing.

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iheartnitz


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Reviewed: Jan. 22, 2003

I made several batches during Christmas and everyone loved it. I did find that after the mixture started boiling I had to stop stirring, except occasionally, for the temperature to rise in a timely manner.

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SHEEEZZ


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Reviewed: Jan. 3, 2003

This recipe is wonderful! It was a huge hit with the co-workers. Everyone is asking for the recipe. Though my first batch came out a little soft, but it was still very good!

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YVEBET


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Reviewed: Jan. 3, 2003

I've made this recipe twice without fail. Just be sure you have a candy thermometer and measure the ingredients carefully. People gobble this fudge right up. It has a really rich and creamy texture, and several people have asked for the recipe!

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NOISE


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Reviewed: Sep. 6, 2002

Candy can be tricky to make, but this recipe was especially problematic. I used a candy thermometer (which appears well calibrated) and the temperature rose steadily until it reached about 215 F, and remained there for about 30 minutes until I gave up and poured it in the pan anyway. The fudge had a pleasing flavor, but it never really firmed up. Was not worth the effort.

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METROPHOBIA

	Cooking Level: Expert Home Town: Lubbock, Texas, USA Living In: San Antonio, Texas, USA
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Reviewed: Aug. 29, 2002

Mine turned out a little softer than I would have liked, but I may have added too much p-nut butter or not let the syrup cook quite long enough. Overall, though it was very good fudge!

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TAMMYEMOORE


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Reviewed: Aug. 29, 2002

Such an awesome taste and so quick!!

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LIVVYSMOM

	Cooking Level: Expert
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Reviewed: Aug. 29, 2002

This fudge is so smooooothe and creamy.

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