Candy-Bar Fudge Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by MommySmith
Reviewed: Dec. 7, 2012
This recipe is great just how it is made. We used Butterfingers and it was VERY good. Consistency was perfect for fudge. Just a tip if you don't have a candy thermometer: Take a small bowl and fill with cold water. Drop tiny bits of the fudgey liquid into the bowl. When it balls up and stays together it is done cooking. If it becomes brittle and breaks apart it is overdone. If it just stays the same consistency, it is NOT done and needs to be cooked longer.
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Photo by MommySmith

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA
Living In: New Market, Alabama, USA
Reviewed: Nov. 30, 2012
Thanks for a new favorite x-mas fudge~I made it exactly the way the recipe said.....YUMMY all the way...Thanks for a great recipe~!!
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Photo by Judy Joy

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Reviewed: Nov. 27, 2012
I did not have full candy bars--I used 12 "fun size" Snickers bars that were filched out of the kids' Halloween baskets. I did throw in a half cup of chopped salted peanuts. I kept to the recipe making no other changes. This was very simple and the end result was absolutely perfect. GREAT fudge. It's already almost gone!
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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