My rating is for a decreased sugar amount - otherwise it's too sweet! I've made this many times and as other reviewers have said, it doesn't matter what type of chocolate you add, as long as you add 3 cups. You don't need to add much sugar (that's all that fluff is). I find that it's very sweet even with all dark chips and only a cup of sugar. Even my roommate who hates dark chocolate says it shouldn't be much sweeter than that. Also, even if you decrease the amount of butter you put in, put it in! Otherwise the fudge will not fully set and will "sticky" and viscous. If you're afraid of putting hot fudge in the refrigerator, make a heat sink: put ice cubes (1-2 trays) in a larger pan and stick the tray of fudge on top of it. This helps it set well, and makes certain that it is hard enough at room temperature.

Reviewed On: Mar. 25, 2009

This is the same as the recipe on a package of Nestle chocolate chips. It is very good, but don't worry, you can find it if you're at the supermarket. I usually add more vanilla (~2-3 tsp) and people always love them. Also, it makes good mint chocolate chip cookies if you replace the vanilla extract with mint extract.

Reviewed On: Jan. 27, 2009

The cookies haven't cooled for more than an hour yet, but these cookies are delicious. I made them for my flat-mates and so far we're loving them! If you're considering this recipe, just do make them.

Reviewed On: Jan. 27, 2009