Delicious, easy, and tastes just like grandma used to make! All the stirring is worth it -- if you want real, old-fashioned fudge, don't use shortcuts like marshmallow fluff and condensed milk. And since this is an old-fashioned recipe, definitely use old-fashioned ingredients ... whole milk and real butter are a necessity. A 9x9 pan does make for some thin fudge here, but considering the amount of sugar, butter and whole milk in this stuff, I wouldn't want it too deep-dish -- a small piece is all it takes to give yourself a sugar rush! Still, if you like big cubes of fudge instead of small pieces, you may wish to use a smaller pan. I used about 2/3rds white sugar to 1/3rd brown, just because I didn't have enough white sugar in the house and it was 11pm. It worked out just fine despite the substitution, and I'm glad that I was able to cut some of the refined sugar out (I prefer brown for most applications).
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Delicious, easy, and tastes just like grandma used to make! All the stirring is worth it --...