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Reviewed: Dec. 23, 2007

i used to make fudge exactly like this but i lost my recipe. i've been searching for a few years for this fudge. i've tried many other kinds only to throw it away. this is the most "remarkable fudge" and my family is excited to come over and taste our favorite fudge!!!

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kora

	Cooking Level: Expert Living In: Westland, Michigan, USA
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Reviewed: Dec. 19, 2007

Now that I am living in Australia I truly missed the recipe on the back of the marshmallow creme. When I actually found marshmallow cream here I had to try this. Well, it came out perfect like it always did in the USA. My Aussie friends raved over it also!

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ANNEMARIE1224

	Cooking Level: Expert Home Town: San Jose, California, USA Living In: Tamworth, New South Wales, Australia
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Reviewed: Dec. 16, 2007

This fudge came out perfect...very smooth consistency . Great recipe.

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Polly T.

	Cooking Level: Expert
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Reviewed: Nov. 28, 2007

I have used this recipe for decades. It is a terrific recipe that makes nice creamy chocolate fudge. It always gets raves from friends. The only difference is that I use 1 (12 oz) can of evaporated milk. (I don't like odd amounts left over, and I've never felt that it affected the outcome.) The real key to success is to always use a candy thermometer, and to always check the boiling point of water at the time you make the fudge. It varies each time. For example: Boiling point is 212 degree F. Today it was 8 degrees lower. That meant I needed to stop cooking the fudge at 228 degrees rather than at 236 degrees (soft ball stage). Therefore, it is critical that you always boil some water and check the boiling point before making candy.

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Reviewer:

Noreen


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Reviewed: Dec. 19, 2006

This is one of the BEST fudge recipes i have ever tried. HIGHLY RECOMMEND!!!!

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Carole


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Reviewed: Dec. 8, 2006

This fudge is great! I did a few things differently. I did not use a double boiler (I'm impatient!) I just put the milk, butter, and sugar in a heavy saucepan, brought to a boil, then cooked (stirring constantly) for about 5 minutes. Then I added everything else as this recipe suggests. This is definitely one for the recipe box!

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Stephanie Cole


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Reviewed: Dec. 9, 2005

I have used this recipe for years. I got it out of a BH&G cookbook. I have learned over time that a candy thermometer is almost a must unless one is really good at judging a soft ball stage by dropping a drop of it in ice cold water. The recipe calls for 236 degrees but it has to come to 240 degrees (which is what any candy thermometer states as soft ball stage) in order for it to come out nicely. at that temp, it is perfect.

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TUNISIANSWIFE

	Cooking Level: Expert Home Town: King Ferry, New York, USA Living In: Cincinnati, Ohio, USA
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Reviewed: Dec. 27, 2004

This fudge was great! I was surprised at how easy it was to make and how good it tasted.

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AUDRASMITH

	Cooking Level: Expert Living In: San Clemente, California, USA
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Reviewed: Dec. 23, 2004

Good and very eay.

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LYNN39SCAF

	Cooking Level: Expert Home Town: Philadelphia, Pennsylvania, USA Living In: Phoenixville, Pennsylvania, USA
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Reviewed: Dec. 18, 2004

i agree with the pudding comment, although it tastes great. I just couldn't get my chocolate to melt in the time/temp specified. will make a nice ice cream topper though.

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AURA5195


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Reviewed: Dec. 3, 2004

This does make a lot of fudge! You will need to cook it more than 12 minutes. A candy thermometer really helps, but if you don't have one, cook and stir it an additional 4 minutes after you have a full rolling boil. I started in the top of a double boiler, but when I got to about 200, poured it into a deeper sauce pan and cooked it over direct heat stirring constantly until it reached 236. It has a very nice flavor, but just a bit grainy.

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LYNNE


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Reviewed: Nov. 19, 2004

too soft to be called fudge, maybe we can call it remarcable pudding. it does taste great.

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NESTORFORTUNA


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Reviewed: Oct. 27, 2004

I'm tossing away my old fudge recipe and replacing it with this one. This was really good and easy fudge. I cooked it for about 20 minutes on med-high rather than the 12 because the sugar just wasn't melted enough at the specified time (could be because of where I live = I often have problems with baking here in FL). My family likes it more on the chocolaty side, so I threw in 2 extra Semi-sweet baking squares in addition to the bag of chips.

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kamia_


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Reviewed: Feb. 10, 2004

Very easy and very delicious

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SONYABD


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Reviewed: Dec. 21, 2003

This recipe is very easy to follow. Very good end results!!!

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10 users found this review helpful

Reviewer:

CASSIE31904


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