Reviewed: Dec. 16, 2008

I failed the first time, but the second try turned out wonderful!! i have never been able to make fudge- but this recipe is a miracle! With a little practice- this fudge is the best!

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Kylie Nicole

Cooking Level: Expert

Living In: Gilbertsville, Kentucky, USA

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Reviewed: Dec. 15, 2008

This fudge is tasty, but a little challenging for the non-candy maker. I did follow everything exactly, however, I think I was really concerned about hitting the 240 degree mark from other reviewers advice, I may have taken the temp to 245. I did use a candy thermometer, but trying to read a blue line against small separations, it may have been slightly over. That could explain the texture of the resulting fudge. However, the taste is very good, just more crumbly and dry than typical fudge. I submitted photos of what I did with the fudge and how it looks when it is "overdone".

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POUKALA

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

This is the best fudge recipe ever. I cant imagine anyone having a problem making this unless they dont use a candy thermometer. Thanks for sharing it on here and now I dont have to hunt up my book each Christmas for the recipe.

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SHERLIE

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Reviewed: Dec. 14, 2008

Very tasty, but turned out just a little soft. I think that was more due to this cook's lack of experience with fudge-making more than anything! ;)

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Ginny Bowers

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Powhatan, Virginia, USA

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Reviewed: Dec. 11, 2008

Swap the semi-sweet chips with milk-chocolate chips and you have a fudge to die for. Must heat to 236 degrees when making.

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donmac

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Reviewed: Dec. 10, 2008

It tasted good but too soft for my liking. I also useded candy thermometer and cooked to 235 degrees per directions--was quite disappointed.

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Lori

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Reviewed: Nov. 25, 2008

I have only tried to make fudge twice and this was my second attempt and it worked way better than the first. It was definetly a no hassle easy fudge i put rainbow sprinkles on top to add some color but other than that i followed the recipe t the letter. Worked great thanks!

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frezytocool

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Reviewed: Aug. 28, 2008

This was very easy and versatile. . . make sure to bring to hard boil and keep it there for 10 minutes to make a firm fudge.

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Adina Caskey

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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: Monroe, Wisconsin, 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!Oh, and by the way I don't use a candy thermometre but I boil it for 10minutes stiring constantly then add chocolate,stir until melted & then marshmallow cream. This works perfectly every time!Oh, and I only put in three cups sugar. This was the way my Aunt made it years ago - her Aunt was the one who sent in the original recipe to Kraft.

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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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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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