Reviewed: Nov. 12, 2011

So good!! I followed the ingredients and directions carefully, and it turned out great! I greased an 8x8 pan (no foil), and had no trouble getting pretty fudge out of it. Also, while I do have a candy thermometer, and was nervous about all the debates in the comments/reviews, I followed the 18 minutes (which by the way, were cooked at more like low/medium low because I was worried about boiling over, as it does puff up, but was still definitely boiling), even though it never quite reached soft ball temp. Added bonus - a good friend with a "why ruin something perfectly good by adding pumpkin" attitude LOVED this, he was shocked, haha.

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Reviewer:

Griffin10

Cooking Level: Intermediate

Home Town: Danville, California, USA

Living In: Walnut Creek, California, USA

Reviewed: Nov. 10, 2011

i love your fudge. My daughter cut shapes out of it. 5 stars

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Reviewer:

foodiee

Reviewed: Nov. 6, 2011

i tried twice, and my first batch did not turn out... it was like gooey caramel. but when i made my second batch i realized what i did wrong in my first attempt; i used sweetend condensed milk instead of evaporated milk!!!! BE SURE TO READ YOUR LABELS!!!! very easy and delicious!!

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Reviewer:

Bekahdair

Cooking Level: Intermediate

Reviewed: Nov. 5, 2011

Not sure what happened but I tried this fudge twice and couldn't get it to set up. Was a yummy gooey mess we ate in bowls with a spoon. The first time I followed the directions exactly, cooking for 18 mins. Second time used a candy thermometer and boiled until soft ball stage.

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Reviewer:

ghen

Reviewed: Nov. 3, 2011

I'll start off by saying I'm not a cook by any means. I'm a girl of convenience. But I wanted to make some pumpkin fudge for a friend of mine. Let me tell you, this was SUPER EASY! I modified it a bit though... --> I used 1/2 teaspoon cinnamon and 1/2 teaspoon pumpkin spice. (Instead of all cinnamon.) --> I added the marshmallow creme AFTER boiling for 18 minutes. --> I melted the white chocolate before I added to the mixture. --> I used both methods...the 18 minutes of boiling and a candy thermometer. Both were spot on. Just make sure it's a true rolling boil (a.k.a. when you stir it doesn't slow down the boil). --> I used non-stick foil. With these modifications, everything turned out amazing!! Highly recommend!

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Reviewer:

hillary113

Cooking Level: Beginning

Living In: Scottsdale, Arizona, USA

Reviewed: Oct. 31, 2011

Any reason people aren't using a light coat of Pam just to be on the safe side? After reading many reviews I decided to lightly spray half of the pan as an expiriment.... The fudge didn't stick to either sprayed or non sprayed foil so I don't see why people be freaking out... Also 2 recipe variations... I couldn't get my hands on any regular fluff, all I could find was "Ricemellow", made from brown rice syrup and it worked just like regular fluff (Wholefoods is the closest store to me and they aren't allowed to carry the regular stuff) and I used all 12 oz of white chocolate which was stupid of me since I don't like white chocolate... Texture was unaffected but its a little too white chocolate-y for me...

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Reviewer:

Guernicaluno

Reviewed: Oct. 30, 2011

I'm not sure what happened but as soon as I put the white chocolate chips in and the vanilla extract it turned to DUST! Dry crumbly and resembled BROWN SUGAR!!! Followed this recipe to a T...ahhhh I'm soooo mad!!!! But hey I should have tried this recipe BEFORE I decided to do something cool for Halloween at work tommorow. Now I have to spend more $$$$ and buy some baked good at the grocery store!!!! Pathetic.

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Reviewer:

pinknika

Reviewed: Oct. 28, 2011

Easy recipe, but mine came out a bit too chewy/mushy so I must not have boiled it long enough. Was really, really sweet... I also added a few spices. See details and photos at valsway.blogpot.com Overall, easy, tasty recipe :)

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Reviewer:

vohlemacher

Living In: Brooklyn, New York, USA

Reviewed: Oct. 27, 2011

This turned out perfect. As some of the more recent reviews stated, if it is gooey, you didn't cook it long enough. I did not use a thermometer and had no problems. The only change I made was using pumpkin spice instead of plain cinnamon.

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Reviewer:

Rowanwind

Cooking Level: Expert

Reviewed: Oct. 26, 2011

I agree, if this didn't work for you it's not the recipes fault. I bake a lot but have never made fudge. This was SUPER EASY. all it takes is the patience to stir occassionally and test your mixture often. No thermometer used -just cold water and my own judgement. I cut the cinnamon in half, added 1/4 tsp (or so -I just eyeballed the measurment) of nutmeg and 1/4 tsp ground ginger. It was devoured at work before lunchtime hit and the people who missed out (I didn't have 2 or 3 pieces per person as wound up happening) are disappointed so I'm dipping into the ones I kept for myself so they can try it... 4 stars because I thought it would be even better than it was...

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