Comments on: Homemade Fudge Rounds

By: Sam

Sam — Tue, 26 Sep 2023 01:52:13 +0000

In reply to Hannah.

I’m so glad you enjoyed them, Hannah! 🙂

By: Hannah

Hannah — Sun, 24 Sep 2023 15:59:19 +0000

In reply to Sam.

I made them last night before I saw this – I used the whipped cream! It tasted SO good! Thank you! ☺️

By: Sam

Sam — Sat, 23 Sep 2023 23:37:41 +0000

In reply to Hannah.

You could use milk! You’ll just need to use less, likely quite a bit less, as it’s not as thick as heavy cream.

By: Hannah

Hannah — Sat, 23 Sep 2023 19:38:16 +0000

I don’t have heavy cream. Any ideas of what I could try instead?
I do have a thing a thing of extra creamy cool whip.

By: Sam

Sam — Thu, 17 Aug 2023 01:36:45 +0000

In reply to Abigail.

I’m so glad you enjoyed them so much, Abigail! 🙂

By: Abigail

Abigail — Wed, 16 Aug 2023 22:37:03 +0000

So freaking good! And pretty easy to make. Will definitely be making these regularly

By: Sam

Sam — Tue, 16 May 2023 17:42:49 +0000

In reply to April.

Nope. 🙂

By: April

April — Tue, 16 May 2023 14:47:50 +0000

In reply to Erin.

Do these need to be refrigerated?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 05 May 2023 14:33:48 +0000

In reply to Chrissy.

We’re so happy you found our recipe, Chrissy! Enjoy the cookies ❤️

By: Chrissy

Chrissy — Fri, 05 May 2023 04:12:09 +0000

I honestly stumbled across the on Facebook and I’m glad I did. They came out delicious. I love to bake so thank you so much for sharing this recipe.

By: Sam

Sam — Tue, 23 Aug 2022 17:54:12 +0000

O no! I’m so sorry this happened, Aaron! Is it possible that the butter may have gotten a little too hot when melting it? I think this could cause this issue here. 🙁

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 22 Aug 2022 15:03:29 +0000

In reply to Ren.

So glad you both enjoyed them, Ren! 😊

By: Ren

Ren — Sat, 20 Aug 2022 02:53:14 +0000

In reply to Sam.

Those who are having issues with these cookies are definitely doing something wrong. The cookies spread a lot and they’re supposed to, but they won’t stick to the tray if you do things correctly. They become almost sponge-y and thin, perfect for pairing with an intense filling. I had so much fun making these for my boyfriend and he loved them.

By: Sam

Sam — Tue, 05 Jul 2022 02:24:42 +0000

In reply to Sam.

Thank you so much, Sam! I’m so glad you enjoy everything so much! 🙂

By: Sam

Sam — Fri, 01 Jul 2022 00:48:11 +0000

In reply to Sam.

These fudge rounds are amazing! I made them today and my kids and husband loved them. Thank you so much for sharing your recipes. I make your recipes all the time and they always turn out wonderful!

By: Sam

Sam — Thu, 06 Aug 2020 13:46:22 +0000

In reply to Renee Roush.

I am so glad you enjoyed them so much, Renee! They look beautiful! 🙂

By: Renee Roush

Renee Roush — Wed, 05 Aug 2020 19:49:39 +0000

In reply to Renee Roush.

PS- I just wanted to add the the dough IS more like brownie batter/cake-ish. I popped it in the fridge for about 20 minutes just to let the flour soak the wet ingredients in a bit more. It was a piece of cake to scoop on to the parchment and they rounded out perfectly in the oven.

By: Renee Roush

Renee Roush — Wed, 05 Aug 2020 19:47:56 +0000

I think your husband and my husband would get along famously! He’s currently demolishing his second one of these beauties! This recipe is fantastic. My daughter (8 years old) and I made them together and she loved the whole process- especially piping on the frosting and sandwiching the cookies. I tagged you in my instagram post. I love all of the recipes I’ve ever tried of yours, Sam. So straight forward, thorough, and easy to follow. Thank you so much!!

By: Sam

Sam — Fri, 26 Jun 2020 14:18:53 +0000

In reply to jill.

Hi Jill! I haven’t tried it with gluten free flour so I am not quite sure how it would go. I don’t think it will really change the flavor but it may change the texture. Please let me know if you try it. 🙂

By: Sam

Sam — Fri, 26 Jun 2020 14:15:39 +0000

In reply to Michael.

Oh no, I’m so disappointed to hear this! Is it at all possible that the butter was still quite hot when the other ingredients were added? It sounds to me like that might have been what happened, I’m going to add a note to others to make sure their butter is cooled before adding the sugar.

By: Michael

Michael — Thu, 25 Jun 2020 22:50:08 +0000

I’m sorry, I am generally have good luck with your recipes, but I have to give this one two emphatic thumbs down. The “dough” was more like brownie batter, the cookies spread paper thin, and then somehow managed to glue themselves to the parchment paper. I measure all ingredients by weight and did not make any substitutions. The parchment paper-fused cookies went straight into the trash.

By: jill

jill — Thu, 25 Jun 2020 17:56:45 +0000

Could gluten free flour be used instead of All Purpose? Will there be a flavor difference?

By: Sam

Sam — Thu, 28 May 2020 21:52:52 +0000

In reply to Jennifer.

Whoops, I see what you are saying! It is a half teaspoon of vanilla extract in the filling and I have updated the recipe accordingly. Thank you for catching that, I’m not sure how it went so long without me realizing!

By: Jennifer

Jennifer — Thu, 28 May 2020 21:05:07 +0000

In reply to Sam.

Thanks for replying so quickly! I did see the vanilla listed in the cookie ingredients but not in the filling. The filling directions say “ Add another cup of sugar and stir, followed by 2 more Tablespoons of cream. Repeat with remaining sugar and cream, and then stir in vanilla extract”. 🤔

By: Sam

Sam — Thu, 28 May 2020 20:53:55 +0000

In reply to Jennifer.

Hi Jennifer! I am so glad you enjoyed them! The vanilla extract is listed between the flour and the water. You need 1 teaspoon. 🙂