WOW, this fudge was so easy and tasted amazing. I cooked it without using a thermometer and it still turned out fantastic. I let the chocolate boil for about 7 minutes before pouring it into the pan. Also cooking on a lower/medium temperature is very important for maintaining a smooth, creamy consitency. Made it for my German family who had never eaten fudge before. It was such a hit! I did use more darker chocolate than the lighter, and reduced the sugar just a bit. This was such a lovely recipe, I will be making it again and again :) Thanks from Freudenberg, Germany

Reviewed On: Dec. 30, 2008