This is a wonderful recipe! Make as written first! My tips are as follows: 1) I use 1 lb regular breakfast sausage (Jimmy Deans is always good or in bulk from our local butcher) 2) We don't buy whole milk, so I use 2 cups nonfat milk and then the last cup I mix 1/2 c. nonfat with 1/2 c. half and half. But I must say all nonfat turns out just fine. 3) 2 T of butter with the drippings is plent of fat. The extra just makes it that much richer, but I don't miss that. 4) I strongly encourge you to add the flour to the fat as written in the recipe! This is a classic roux and this ensures the gravy doesn't taste "flour-y" or "pasty" -- mixing with the milk is a risk. Let the flour and drippings cook together, whisking constantly, about 1-2 minutes. This gives FLAVOR! 5) The milk/fat/flour ratio is perfect. I heat the milk in the microwave for about 1 minute so it's not too cold. Whisk in slowly. Once in, let come to a nice bubble and boil gently, stirring often. This thickens the gravy. Once you add the sausage and continue to cook, the thickening process continues. Thin with extra milk if too thick. As it cools, it will thicken more, so just add milk if needed. Enjoy!!

Reviewed On: Dec. 25, 2011

I mean this respectfully, but the review that has been flagged as "most helpful" on this recipe is so misleading. I have been making this recipe for at least six years (easily since 2004) following the instructions to the letter. I was a novice fudge maker and my first batch was perfect. Six years later, and not once has the fudge not set up or turned out. The beauty of this is that you **don't** need to worry about "soft ball" stages or thermometers, which can be so intimidating. Do what the recipe says. Stir constantly until it boils and start timing your 7 minutes once the fudge hits a full rolling boil, not when it just starts to bubble. I've started the timing up to a minute late (oops) and it was still fine. I find this very forgiving. Use the timer on your stove and boil for 7 minutes. Remove from heat and immediately add marshmallow creme, incorporate and add vanilla & peanut butter as directed. No need to let cool to a magic number. I've made countless batches and it has never seized up. Pour into your 9x13 pan, let cool (don't refrigerate, I set mine in the cool garage), cut. Easy easy easy! One thing to note, using a commercial peanut butter vs an all natural gives a creamier texture. I've used name brands and cheapies and it comes out about the same. I'm a choosy mom so you can guess the brand I prefer! ;) My best advice is to keep this as the wonderful person who shared it intended. Easy!

Reviewed On: Dec. 16, 2010

I needed salad dressing for a last minute bbq, but not 3 quarts, so I scaled this for 10 servings and found it to be a winner! Delicious and clearly a very flexible recipe. I only let it sit up at room temperature for 2 hours prior to serving and it lacked nothing, very flavorful. Loved that it uses common ingrediants I always have on hand in my spice rack. If you have fresh herbs, go for it, but there's no need when this makes a fantastic dressing with dried. This recipe impressed everyone at the bbq. Thank you!

Reviewed On: Jun. 1, 2009