4 Reviews

Very sinful is pretty accurate, Laurie! After I’d made these and they’d cooled just a bit and I tried one, I looked back at the recipe and thought OMG what have I done! 416.9g fat! Okay that is for the whole batch, but since most of us are so easily hoodwinked with statistics it just might be a good idea to specify the number made so that the fat content looks less daunting! Of course the number made will vary, depending on how people cut the fudge in their pan. I cut mine into 30 individual pieces of fudge, sorry Mexican Cream (Fudge). Needless to say they were delicious, TOO delicious to make often, but I’ll keep this recipe in mind – along with another Zaar fudge recipe I made and reviewed some months back – when it’s time to make such things for Christmas gifts. Needless to say, they were scrumptious: they’d have to be when the fat content is so high! If you’re disciplined, a great recipe to make – for others!

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bluemoon downunder October 02, 2005

This is a wonderful fudge. I am way past the age of being a grade-schooler...but I thought my arm would drop off too. This took a long time stirring for sure. I was worried it was going to be more like caramel than fudge, but turned out wonderfully!

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Ms*Bindy October 07, 2005

This stuff is very addicting and very bad for you, but it tastes so good! My diabetic DH was upset because I wouldn’t let him have any.

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Chef Patience October 07, 2005

Very nice change from the usual chocolate fudge. A lighter, creamier taste than chocolate fudge also. I did not have pecans so used walnuts but definitely will be making this again for the holidays and will use the pecans. Thank you Laurie!!

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lauralie41 October 05, 2005
Mexican Cream (Fudge)