I've tried other fudge recipes but this is the one I keep coming back to. If it's done right, it's very smooth, but also not soft or greasy; the finished product breaks into chunks rather than stretching or pulling. The key is getting the temperature high enough; if it's under-cooked, it will be soft. Substitute white chocolate for a much sweeter version; we've also added peppermint extract (sometimes substituted for vanilla, sometimes in addition to) to make a minty version.

I make this annually for the holidays, for well over a decade now, and nobody has ever complained.

Reviewed by parker.