I made this as directed except for the glaze (I forgot to add the melted butter & subbed almond extract for the vanilla). It's quite good but where the puff part is thin around the edges it tastes very pie-crusty. I think I would prefer the puff part on something more like a sweet roll dough. I read many reviews that mentioned a jam layer but didn't want to alter the recipe that much since I hadn't tried the recipe previously. The 1st time I ate it, I had it plain & it was good. The second time I ate it I spread some Polaner cherry preserves over the glaze & sliced almonds. That made it VERY good though I would still prefer something a little less pie-crusty with lower calories, fat & cholesterol so that I can have it more often! Incredibly easy to make. Thanks!

Reviewed On: Jan. 20, 2012

This recipe is very similar to one that I've been making for years. I bet it would be very good for breakfast or brunch but I wouldn't know. I always make it 1st thing in the morning, refrigerate it & then bake it in time for dinner. It makes an easy dinner after a busy day! For side dishes try sliced tomatoes, fried taters, grits or even a tossed salad. Yummy!

Reviewed On: Jan. 2, 2012

I've been making this fudge for 40 years. It always turns out great but it was the best ever this year. I usually cooked the milk/sugar mixture in the middle of the "medium" area on the stove knob. This year I cooked it at the high end of the "medium" area & the fudge came out a little sturdier. It was still creamy but a little firmer. My version of this recipe says to stir the fudge until it starts to stiffen & by that time all the marshmallow fluff is fully incorporated...no swirls like in the photo. My sister made this fudge but used only 4 cups of sugar & she said it came out just fine. I have often given this fudge as a gift at Christmas & normally generous people suddenly get very stingy!

Reviewed On: Dec. 29, 2011