Reviewed: Apr. 4, 2013

This recipe seemed like my mother's and so I tried it. I followed directions entirely and like other reviewers, I could not get candy thermometer to reach needed temperature (after 45 mins) and so, my fudge did not set up either. A big disappointment.

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Reviewer:

Julie

Reviewed: Mar. 9, 2013

It was really good, but I would like it to be a little deeper in chocolate flavour and it was a little too sweet but there was something about this certain sweetness that was addicting :)

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Reviewer:

Tess

Reviewed: Feb. 2, 2013

It's not that I didn't like it. The flavor was very good. But it never set up well. Followed instructions, even went out and bought a candy thermometer. The temperature never got above 190 deg. I commented on the Recipe Buzz and asked for suggestions and just about all said they had never heard of a fudge recipe that required a double boiler.

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Reviewer:

alleycat

Cooking Level: Expert

Living In: Grants Pass, Oregon, USA

Reviewed: Dec. 24, 2012

My family thinks I'm awesome! First attempt, followed exactly, left out the nuts (family preference) I don't have a double boiler so I used a nonstick 5 quart Dutch oven. I followed the advice on thus page and bought a thermometer and heard tool it read soft ball. The rest was as described, family still giving praise to me, guess I know what I'm making next year too!

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Reviewer:

Big Sexy

Cooking Level: Beginning

Home Town: Troy, New York, USA

Living In: Cohoes, New York, USA

Reviewed: Dec. 17, 2012

This is a tasty treat! However, using a double boiler was NOT the way to go (which is the reason for four stars, instead of five). I did attempt to use my db to start with, but after 55 min. (and it was still just under 190 degrees F) I poured the extremely hot contents into a 2 qt. sauce pan and continued from there. The mixture bubbled up immediately and it was pretty effortless from there. Note: if you choose to go the "regular" or non-double boiler way, it is important to STIR CONTINUOUSLY to keep the sugar from burning on the bottom of the pan (don't worry - its not hard!) A candy thermometer is highly recommended, but if you don't have one just keep your eyes open for the very first sign of dark brown "spots" appearing in the bubbles. This indicates burning, and usually happens just after you've gone beyond the 236 degree F mark. All in all, a keeper but NOT a double boiler recipe (way harder that way)...thank you for sharing!

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Reviewer:

Sarah

Reviewed: Dec. 15, 2012

Not sure you can get to 240 in a double boiler...:/ I did a double boil, first boil with sugar, 2 sticks of real butter and evaporated milk roiling for a couple of minutes then off heat... added the morsels stirring constantly and reheated to a second boil for another 3-4 min to finish melting them...med to just under a med high heat both times finally added nuts and into a lightly greased glass dish, allowed to cool non a rack for an hour then into the fridge to finish chilling...also I did use a whole can..12 oz of evap milk... Turned out fantastic, set up quick and fisnished firm and smooth texture not even grainy.. I think Grandma would be proud my first time ever and it literally melts on your tongue with amazing flavor

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Reviewer:

Darry

Reviewed: Dec. 2, 2012

I couldn't get the right temp with the double broiler, no clue why not. So I cooked it on direct heat and it turned our great.

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Reviewer:

Blue_Banana

Cooking Level: Intermediate

Home Town: Seaside Park, New Jersey, USA

Reviewed: Oct. 25, 2012

First time making fudge! Absolutely devine! I had bittersweet chocolate chips, which are a little too bitter for me, so I added about 4 oz. of Hershey's milk chocolate kisses with the other 8 oz. of bittersweet chocolate chips. The flavor turned out amazing, the perfect amount of milky flavor. For those of you who don't have evaporated milk at hand, I used a combination of 3/4 cup dry milk and 4/5 cup water which turned out as a perfect substitute. I will definitely be keeping this recipe!

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Reviewer:

12cosmo

Reviewed: Dec. 21, 2011

This doesn't get hot enough when cooked in double boiler. I had to take it out of double boiler and cook in saucepan.

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Reviewer:

Lisa

Reviewed: Dec. 21, 2011

It seems to have turned out fine, but I, too, had trouble getting it up to temp in the double boiler. After nearly an hour, I ended up putting it all in the microwave in an 8 c. measuring bowl, and microwaving it a minute at a time until the temp came up. Ahh...a friend just told me a double boiler is designed to keep the ingredients in the top pan at or below the boiling temp of water (212F), so there's no way to get something up to 236F in a double boiler.

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