Reviewed: Oct. 31, 2004

I am not one for following recipes to a tee, so I added a few ideas of my own to this recipe after reading other reviews....after doing so I thought this was the best fudge and would certainly make it again! I added 1/4 cup butter. Instead of butter and rum I used vanilla extract, 2 teaspoons. Instead of half an 11 ounce bag of white chocolate chips I used the whole bag. I melted the chips and butter in the microwave then added the extract then poured in pan and let it sit for 2 hours or so in the fridge.

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Reviewer:

LULUBELLEMAY

Cooking Level: Intermediate

Living In: Horseheads, New York, USA

Reviewed: May 11, 2006

I was looking for a fudge recipe that didn't use marshmallow fluff. After reading the reviews I was worried that it wouldn't turn out, so I read the information about perfect fudge, if you take this fudge to 234 degrees when you are stirring it, it will set and be perfect! The recipe directions aren't very clear on how much to cook, but that really worked for me!

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42 users found this review helpful

Reviewer:

Katie

Cooking Level: Intermediate

Home Town: Marion, Ohio, USA

Living In: Issaquah, Washington, USA

Reviewed: Dec. 26, 2000

The staff at DessertRecipe was alerted to an error in the way this recipe was originally published. We have modified the recipe to include a can of sweetened condensed milk, as originally submitted. Happy Cooking!

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28 users found this review helpful

Reviewer:

the allrecipes staff

Home Town: Seattle, Washington, USA

Reviewed: Mar. 24, 2002

Since my husband loves butterscotch, I thought I'd give this one a try. It wouldn't set up enough to cut and eat like fudge. After a day in the fridge, it was still gooey and even my kids wouldn't eat it due to the texture.

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20 users found this review helpful

Reviewer:

ruhshellmc

Cooking Level: Intermediate

Reviewed: Dec. 20, 2001

It's good but a little bit too sweet.

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10 users found this review helpful

Reviewer:

Katie

Reviewed: Dec. 11, 2000

It was a total hit at Thanksgiving! Thank you!!!

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10 users found this review helpful

Reviewer:

NATASHALEE

Reviewed: Jul. 8, 2006

This is a great recipe. I didn't have any butter extract so I used French Vanilla instead. I brought the mixture to a full boil to help it set and it turned out great. I recommend it for sure.

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8 users found this review helpful