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Showing 1-5 of 5
on March 13, 2014
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 19, 2004
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 24, 2004
on December 25, 2003
on December 21, 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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (81 g)
Servings Per Recipe: 24
The following items or measurements are not included:
Carnation Evaporated Milk