Reviewed: Dec. 28, 2010

It was the tastiest failure I ever made. I made this for a Christmas goodie basket, and it was so runny it had to be frozen before packaging. I thought everyone would be put off by it's texture, but everyone was licking it off the waxed paper! People raved about it. I would suggest cooking it to a higher temperture and being very sure that is crystalizes, but I have no complaints about the flavor- it was absolutely delicious. The perfect flavor makes it a keeper.

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Reviewer:

_fluff

Reviewed: Dec. 13, 2010

Came out very dry and crumbly and i took it off the stove at the soft ball stage.. the texture was gritty.and the flavor was not what I was expecting.. and didnt have a Fudgy texture.

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Reviewer:

The Very Full Monty

Cooking Level: Beginning

Reviewed: Dec. 20, 2009

i had to make this twice. the first time it was gritty and fell apart, but i remelted it and added more cream and it turned out great

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Reviewer:

Katie

Cooking Level: Beginning

Home Town: Herndon, Virginia, USA

Living In: Culpeper, Virginia, USA

Reviewed: Jun. 17, 2008

well to be honest the taste of this was exactly what i was looking for but the texture didn't work for me. mine was extremely hard to stir and hardened too much.i may have boiled it to too high a temperature as i didn't have a thermometer. i will try again with it.

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Reviewer:

paulale000

Cooking Level: Intermediate

Home Town: Perth, Ontario, Canada

Reviewed: Apr. 13, 2008

I used fat free half-and-half and it turned out quite well -- not quite as creamy as I would have liked but this was possibly due to boiling or beating it too long.

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Reviewer:

Marly

Cooking Level: Intermediate

Home Town: Yarmouth, Nova Scotia, Canada

Living In: Salem, New Hampshire, USA

Reviewed: Dec. 22, 2007

This fudge came out so bad I had to throw the whole batch in the trash. It was still sugar/gritty after letting it cook to the right temp. Even the flavor was not that great, and it requires way too many nuts!

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Reviewer:

jlscharp

Reviewed: Dec. 15, 2007

I followed the recipe as written. I was a little disappointed. I was hoping for a smooth, creamy texture. Instead, it turned out quite granular, like a soft cube of brown sugar.

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Reviewer:

DEADARMADILLO

Reviewed: Feb. 26, 2007

WAY too much brown sugar! Not too bad as far as taste but the texture was not fudge-like at all... It was very grainy and was basically a pan of sugar. Next time I'll try using less sugar and a little more butter.

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Reviewer:

JillyBee

Reviewed: Dec. 18, 2006

It turned out crumbly. It tasted okay but the pieces just fell apart.

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Reviewer:

roseytoesy

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Clovis, California, USA

Reviewed: Mar. 30, 2006

I guess I was expecting something different when I made this, but it was basicly a brown sugar prailine.. It would be improved with a pie crust to cut the sweetness. It was so rich that my husband and I could barely finish one square. Then it sat in my kitchen until I threw it out! Was kind of a waste of time to make, unless you like eating what seemed like pure sugar!

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