By baker_bob on December 29, 2004
Photo by Greeny4444
Photo by Greeny4444
"Simple and quite delicious, no candy thermometer or "soft ball stage test" needed. I think the taste is better when made with butter, however, margarine may certainly be used. The way I cut mine, I get about 60 small pieces out of a pan. The recipe makes approx. 3 pounds. I cool my fudge in the fridge first to harden, then put back out in a sealed container at room temperature. This recipe is a modified version of the one found on the Kraft marshmallow creme jar. Time doesn't include cooling time; you can decide when it's ready."
Serving Size: 1 (25 g)
Servings Per Recipe: 60
"I made this tonight, and it came out great! I used a *scant* 3 cups sugar and my butterscotch chip bag was only 11 oz., but it was still so good that I couldn't stop "testing" it. ;) I used a heavy, stainless steel saucepan, and I followed the instructions exactly (which were very clear, by the way). Once the mixture boiled slightly, I set the timer for 5 minutes and stood there stirring the entire time with a wooden spoon. I was going to use an 8x8 pan, because I wanted thick fudge, but I ended up using a foil-lined, greased 9x12 pan, and it was perfect (it made tons!). I went on the Kraft site, just to compare, and I guess they had "updated" their fudge recipe. *Use this one. It works.* I boxed this up with some Recipe #394114, and I am giving it as gifts to the mailman and our neighbor for the holidays. I can see how this would be easy to change flavors just by changing chips. This was my first attempt at making fudge, so thanks for a great recipe!"
"I made this fudge yesterday.I followed the directions exactly, and it wouldn't set. I put it in the fridge for couple of hours and I couldn't cur because it was too soft.It tasted great but I ended up throwing it away."
"Awful. Don't waste your money or time making this. It turned out powdery and awful consistency, even when following recipe exactly."