Reviewed: Mar. 8, 2013

The recipe is so rich that the individual servings should be like after dinner mints. Thus, a double batch is not really necessary. Also, the peppermint flavor had an unpleasant tang, sort of like mouthwash. Perhaps that was the brand's fault.

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Reviewer:

Matt Mock

Reviewed: Jan. 21, 2013

Very easy to make, virtually no cooking if you melt everything in the microwave. Kids love this fudge as well as some real sweet lovers. I also increased the mint by another 1/2 T, very minty but definitely did not ruin the flavor.

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Reviewer:

GOLDENS

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Dec. 20, 2012

I was surprised it did not require the use of a double boiler. It was hard to get the temperature right to melt the chocolate and not burn it then it cooled so soft that you could not really pour it. (I'm talking about it literally taking about 10 to 15 seconds to cool enough to not be workable.) The perfectionist in me hated that I could not regulate the temperature enough to actually pour it and get a smooth layer... It looked so sloppy. The flavor was so-so. There are better recipes out there.

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Reviewer:

sulli3

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Dec. 10, 2012

Turned out great! I did things a little differently with what I had on hand, but yum! I used 1 bag of semi-sweet MINT chocolate chips for the bottom and white chocolate chips for the top. I didnt try and triple layer it, just two.

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Reviewer:

mumof3

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Dec. 5, 2012

I was looking for a quick no fuss treat to take to the family holiday meal and came across this recipe. I doubled the ingredients and put it in a 13X9 cake pan. It was great. My kids were disappointed when there were no leftovers to bring home. They have been begging me to make it constantly. I have had several family members call and ask for the recipe. Everyone can't get enough.

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Reviewer:

Ninks

Reviewed: Nov. 17, 2012

We made simple changes: Crushed candy canes instead of the extract (my daughter loved crushing them, and what else do you do with all the candy canes?) We doubled the receipe and used equal parts white chocolate chips as chocolate so our fudge was equal chocolate and peppermint. One other change- we only did 2 layers, chocolate on bottom and peppermint on top. Super easy and both my girls love making (and eating) it!!

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Reviewer:

Cooking with the girls

Reviewed: Nov. 11, 2012

Really simple recipe and tastes great! I would also recommend to double to the recipe to get a nice thick piece of fudge. I made it a little easier and I didn't do the three layers, instead I layed all of the chocolate on bottom and then topped with the mint mixture, still has a nice presence I added green food coloring to the white chocolate mixture.

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Reviewer:

jaberkley

Cooking Level: Expert

Living In: Lake Jackson, Texas, USA

Reviewed: Jul. 8, 2012

The more complicated fudge recipes are usually reviewed as "grainy," which some people seem to like. Who actually likes grainy fudge? I followed this simple recipe instead and it was perfect. I poured the fudge into a buttered pan of smaller than 9-by-9 dimensions which helped keep it a bit thicker. (Other reviewers have pointed out that with a 9-by-9 pan you might need to double the recipe to keep the fudge from being too thin.) I used Ghiradelli 60% cocoa chips, which my wife pointed out are technically bittersweet as opposed to semisweet - but it was absolutely fantastic. By the way, I liked the fudge to be chilled and she preferred it room temperature. Try it both ways to see how you like it.

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