The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 28, 2009
Great taste but gritty. I thought maybe some water had gotten into the first batch so I watched closely while doing the second but with the same result.
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Cooking Level: Expert

Living In: Marion, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 19, 2008
I too had a problem with the fudge setting. I followed the recipe and used a thermometer. It tastes good but it was slightly thicker than frosting. Pretty hard to cut up.
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Expert

Living In: Germantown, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 27, 2005
Tastes great but didn't set up as firmly as I had hoped.
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Cooking Level: Intermediate

Home Town: Muncie, Indiana, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 31, 2002
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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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 29, 2002
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 9, 2001
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 8, 2001
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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Cooking Level: Expert

Home Town: Lubbock, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 16, 2001
This fudge is so smooooothe and creamy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 2, 2000
This was a great Christmas goodie for us. It melts in your mouth, mmmmmmm.. It made a nice gift for friends, too.
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