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I was intrigued with the idea of not cooking the butter with the milk and sugar as I've never made fudge that way before so I tried a half-recipe... yuck. Not only did the butter try to separate out of the fudge when I poured it into the pan to cool, but the milk/sugar mixture curdled a bit. Yuck. Then I made another half-recipe that put the butter in the pan with the milk and sugar like I grew up doing and did everything the same otherwise. Perfect! No curdling, no separation, just good yummy fudge! I rated 5 stars for a tasty recipe less 2 stars for needing to make critical changes to get a good result.

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M8R-1jaely March 13, 2014

I'm not a fan of this type of fudge ... it's more of a candy than a creamy fudge. Dry and doesn't cut very well. I prefer the recipes that are mainly chocolate, not mainly sugar.

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Make It Easy! December 19, 2004

I followed the recipe exactly and this turned out wonderful!!!!!!!

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Lindalou23 October 24, 2004

This is very good fudge. It has great taste and texture. I really like that it makes enough for a 9x13 pan.

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Nanita December 25, 2003

My goodness this is good! Husband rates it 9.99999 and I gotta do the same. Excellent! But use a LARGE pot to cook in!

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CrankyCook December 21, 2003
Best Ever Fudge