ASo which do you use? I make fudge every year, same classic recipe from Jet-Puffed Marshmallow Creme. Most of the time I use butter, and I can't recall a time I used margarine, but have read several folks do and prefer it. What route do y'all take? Thanks!

AButter.

But then again I would never use margarine for anything. At all. Ever.

ANever tried it with margarine. Never intend to.

when i was little i used margarine now i use butter--i vote butter now because unless you have a recent relationship with margarine you don't really know how it will perform--they have changed so many formulas for all of it--you can't really be sure how much water is in there not to mention how much of whatever else it is they put in there--and i mean there's enough water in butter as it is right--

butter --unless you are very sure your specific margarine is worthy of your effort--

geez i'd hate to go through the whole process of  making fudge and it not turn out--

so, not just butter--but butter butter butter butter butter ;)

I  respectfully bow to your diplomacy......  the art of the written word falls to you.

{ When life gave me bushels of lemons I made lemonade, and I had no sugar}

AI only buy butter! Margarine is not an option in my house...for anything.

Used margarine for everything for years when that was all we could afford.  Now that we can afford butter would never buy margarine again.  Butter tastes Better!

AThank you all (: I'll keep on my same trek, then! We're not margarine consumers, either, and I was a little shocked by what I had read, but since multiple folks were saying the same, figured I'd ask you pros here at CC ;-)

TotallyBaked: I'm so susceptible to suggestion.  I'm going to make some fudge right now. no time like the present.

after last years Holiday candy making I decided to try the 'fudge inserts' that were on a website I use often.

http://www.countrykitchensa.com/shop/candy-making-supplies/1-pound-brown-fudge-insert/39/581/582/634234/

 TOTALLY SOLD ON THIS PRODUCT.  woo hoooooooo

my final weight of one batch of this chocolate walnut fudge is 3 lbs

so makes 4 inserts with 3/4 lbs each.  there are pretty window boxes to put these inserts in, but I'm going to cello bag and 'Food Saver' seal them.

oh dear that looks good--very very good--

i'm on a sugar 'light' diet-- i use stevia and stuff like that--products that have a bit of real sugar but not much--

drooling--you got me! right in the sweet tooth! so shiny and pretty--

you can tell it's cream-a-licious--lovely fudge, mb, my new favorite eye candy   

Margarine on my baked potato, butter on everything else. My mom NEVER bought butter, my grandmother never bought margarine. I sometime want a piece of white bread with margarine, because I loved them as a child, but I had one about 3 years ago and it was NASTY! I had to go brush my teeth.

Eh.  My grandmother's recipe, which is the same one my mother, my aunt have used for years, calls for margarine.  I have always made it as the recipe stated, and it has always been delicious.