Reviewed: Jan. 3, 2012

Made without nuts....this melts in your mouth. SOOOOO delicious!

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Reviewed: Dec. 31, 2011

The texture was oddly doughy before it set up. I think it could stand a bit more milk or possibly half and half or even cream . Also, it could stand a bit more chocolate flavor so maybe more cocoa. I normally have difficulty with boiled fudge setting up though and no problem there. This recipe is really easy but I think I'll experiment to see how it can be improved.

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skrudrvr

Reviewed: Dec. 24, 2011

I have used this recipe the past 3 Christmases and everybody requests this fudge. It tastes better than any other recipe I've tried (and spent more time making.)

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Megorita21

Reviewed: Dec. 20, 2011

Fudge intimidates me, but I mastered this one. Cooked according to instructions and it came out perfectly. Poured it into a buttered 11x7 dish and it cuts beautifully. I forgot to add the vanilla, but it's still tasty. Thanks for the recipe. It's a keeper!

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trfancher

Living In: Birmingham, Alabama, USA

Reviewed: Nov. 30, 2011

easy to make. I acccidently left it in oven about 8-10 min longer than recipe stated and set up firm and nicely. whisked with kitchen aid and added lots of toasted coconut. Delicious!

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ello

Cooking Level: Expert

Reviewed: Oct. 23, 2011

This recipe is very tasty!! I was a little unsure about the whole "bake without mixing" thing but it turned out alright! I had a little trouble with lumps, but I added heath bits into mine, so they're not noticeable anymore :)

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purplelcb

Reviewed: Jun. 22, 2011

This is an absolutely delicious recipe. I let the butter come to room temperature. I also sifted both the cocoa and the powdered sugar (separately) to preemptively eliminate lumps. Instead of stirring in nuts I stirred in a packet of Starbucks VIA Italian Roast. Mmmm...mocha fudge.

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YayBick

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Reviewed: Apr. 18, 2011

Tasted good, but despite following directions "to a T", mine didn't set.

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serenitee29

Reviewed: Dec. 29, 2010

Amazing! I was short on time this Christmas and didn't get around to all my usual baking so made this fudge to gift to my friends and it was such a hit. The chocolate one had the best consistency and classic fudge tasty, I also did a maple walnut and vanilla cashew (which was my favorite). They turned out softer with the lack of cocoa and could probably benefit from some customizing but all in all this was some of the best fudge I've ever had and it really is that easy!

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Heather Joy

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Dec. 24, 2010

I have not made fudge in years as I always hated having to do the candy thermometer, and drop the ball into water, thing. This recipe is amazing!! Was soooo easy to make. Literally took just a few minutes (other than the baking time). The flavor is soooo good. I really like my fudge a little bit more firm...almost hard....this comes out a little less than that after refrigerating. But the ease of the recipe, the flavor of the fudge, and the fact that it allowed me to make it again after so long definitly warrants giving this recipe 5 stars!! (I did take the reviewers suggestions and added the 1/4 cup butter and tblspn of flour, mixed together then added to the recipe mixture.)

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