Reviewed: Feb. 12, 2013

This product didn't turn out quite as I had hoped, too soft, however I popped it in the freezer after cutting into squares, whatever size suits you, while I melted some semi sweet chocolate chips and when it was frozen really hard I dipped each piece into the melted chocolate and placed each piece on a parchment paper covered cookie sheet. The fudge needs to be kept as frozen as possible prior to the chocolate covering it, or it's too soft to coat, but once hardened they are more like a vanilla soft centered chocolates... Pretty tasty :0)

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Reviewer:

Grandmad

Reviewed: Dec. 22, 2012

Easy to make =- used ingredients that I have on hand...However, I was disappointed on the outcome..Its probably me. I guess I just dont like fidge afterall.

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Reviewer:

micheles

Reviewed: Jul. 1, 2012

It definitely wasn't a proper fudge but whatever it was, we loved it! It was very easy, but if you're looking for a proper fudge then use some other recipe but if you want to, like me, just make a delicious dessert then this is perfect!

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Reviewer:

cookingfreak

Cooking Level: Intermediate

Reviewed: Aug. 27, 2011

this recipe was easy, but the taste was very sugary. It wasn't very creamy, but if other ingredients were added, the powdered sugar flavor could be masked.

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Reviewer:

kfishy

Reviewed: Feb. 20, 2011

This is wonderful. Although the directions do not say it, I cooked the recipe until it reached soft ball stage on a candy thermometer. It was fabulous. I also added a teaspoon of cinnamon. It came out tasting like a cinnamon bun icing. My kids loved it.

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Reviewer:

booksters

Reviewed: Jan. 9, 2011

I've never made any kind of fudge before, I don't think, and I've hardly ever even tasted vanilla fudge either, so I may not be a good judge of this recipe. It was pretty quick and easy, and tasted okay to me. The vanilla flavor was fairly noticeable, and this was on the sweet side. I was a little surprised that the fudge had a slightly grainy texture to it (I guess the sugar transformed somehow). In little portions, it lasted me for over ten days. I probably won't make this again (I think I much prefer chocolate or even peanut butter fudge), but I can at least say this is worth a try.

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6 users found this review helpful

Reviewer:

NMChef1

Cooking Level: Intermediate

Reviewed: Oct. 30, 2010

This fudge recipe is my favorite. It is so creamy smooth.

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10 users found this review helpful

Reviewer:

Christine

Cooking Level: Intermediate

Home Town: Cambridge, Ontario, Canada

Reviewed: Dec. 14, 2009

The consistency was just fine. Take your time, cook slowly on low heat, and use real butter. It doesn't take a genius to figure out that if it looks thin you add a little more sugar too thick- add more cream/ milk. It does, however, need more flavor, and the color is bright-white, not like the picture. This is a great versatile base that allows you to add different flavors (peanut butter, coconut, brown sugar. maple, peppermint...). You can go wild with your own creativity.

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Reviewer:

StrawberryblondeShortcake

Cooking Level: Expert

Home Town: Doylestown, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

Reviewed: Oct. 22, 2009

It was amazing! I herd some veiws that it's best to put it in the freezer, but I didn't understand that... I put it in the fridge and it was perfect! I added a pinch more vanilla. My family and I love it.

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Reviewer:

Cutiegurl

Cooking Level: Intermediate

Reviewed: Jun. 2, 2009

This was delicious! I read the other reviews which said that "no matter what they did they could never get it to harden". For anyone else making this recipe, what I did was put the fudge in the freezer! It hardened all the way! Yum!

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5 users found this review helpful