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Raspberry Truffle Fudge

Reviewed: Nov. 9, 2004
This recipe turns out great! Everyone that tried it loved it. Even thought Chambord is not exactly cheap, it is worth every penny in this recipe. My first time of following the recipe, the top layer came out softer than the bottom layer and I had a hard time cutting the fudge due to this. The second time around, rather than layering, I mixed in all ingredients together, which resulted in even raspberry taste all over the fudge (rather than just on top), and even consistency which made it easier to cut.
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92 users found this review helpful

Foolproof Chocolate Fudge

Reviewed: Nov. 9, 2004
I think this is the easiest fudge recipe ever! Even though the recipe doesn't call for it, I add 1/4 cup heavy cream and 1/4 stick of butter to my chocolate chips when they are melting. Seems to make the fudge creamier and softer when it has cooled. I have also tried this by using 1/2 chocolate chips and 1/2 peanut butter chips and have put in unsalted peanuts, and have received great reviews!
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50 users found this review helpful

Haddock Au Gratin

Reviewed: Oct. 23, 2004
We were kind of suspicious at first since we had never had fish au gratin. It turned out excellent, not fishy at all! I used only 1 pound of fish but still made the full amount of sauce since it needs to cover the fish fully, and topped it with extra cheese.
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1 user found this review helpful


Reviewed: Dec. 18, 2003
Really easy to make, and came out awesome! I made 1/2 chocolate and 1/2 peanut butter and double layered them. Comes out very rich...
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3 users found this review helpful

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