Excellent taste, but I think it lacks detail in the instructions, which may be the cause of the mixed reviews and results. This recipe, as written, is really for those experienced with fudge making. I suggest test your candy thermometer's boiling point for water and adjust the temperature of this recipe accordingly, unless you are really familiar with soft ball testing, and be sure you use a *heavy* saucepan. As to my own first batch, I tried what another reviewer suggested, which was to add the butter, spice, and vanilla, but not mix them in until the mixture cooled to 110 degrees--well, if you plan to mix by hand, you may want to start stirring before it cools to that temperature. For me, the butter did not mix in well. For my first batch, the combination of not getting all the butter mixed in and letting the fudge get a bit too past the loss of gloss stage resulted in it being crumbly when I cut it, but to my own surprise after reading other reviews, it was creamy, not at all grainy! Yummy! I will be making this one again.
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