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Ready In2 h 10 m
Original recipe yields 24 servings
I use this recipe every year and it's wonderful. Don't use semi-sweet chocolate and it will be yummy. I make one useing white chocolate chips, dried cranberries, and slivered almonds and people rave. It's quick and easy. I don't microwave the chocolate, I make it on the stove using very low heat. I've used cruched candy canes with milk chocolate, peanuts, butter schotch chips swirled in...it's all been wonderful. Just don't use semi-sweet, you'll be fine.
My family loved these! My niece helped me make them, the only thing we did differently was we melted the chocolate and butter on the stove. SO YUMMY
I followed this recipe to a T and mine just didn't turn out tasting as good as I thought it would from the reviews. I had a feeling it was too easy to be really good. It just tasted overpoweringly like semisweet chocolate to me. I used Baker's chocolate and everything (I am loyal to the Baker brand). But I feel like I just wasted all the ingredients it on this recipe. I should have taken the time and extra effort to make a really good fudge instead of trying to take a shortcut with this recipe. It was a waste of both time and money, two things that are very precious at this time of year. I'm disappointed Baker's would put out a sub-par recipe. (But they still sell the best shredded coconut).