I can't actually comment about this recipe because of the disaster it created in my oven. DON'T USE PIZZA PANS with the HOLES in them!! It didn't even occur to me that this could be problematic but it very much was. Little bits of dough fell to the bottom of the oven almost immediately. It was smoking within 3 minutes. This, then, created a super-preheat scenario in the oven that then made the cookie too brown. In case you didn't think about the potential issues that would come with a perforated pizza pan--DON'T USE A PERFORATED PIZZA PAN!

Reviewed On: Feb. 5, 2012

I just made this fudge this morning for Thanksgiving tomorrow and it's really good, just follow the directions. I didn't use a thermometer--just a clock and timed to the 18 minutes. I think the difficulty with fudge that others also share is defining "rolling boil." You truly have to cook this 18 minutes once it's rolling, meaning that you stir it and it continues to boil at nearly the same rate, despite the stirring. My fudge did begin to scorch slightly with 2 minutes left, so I had to stir constantly at that point forward. It did not impact the taste. And the chips took surprisingly long to melt. But it set up well and is very, very good, unlike some cloyingly sweet pumpkin fudges. I did use pumpkin pie spice in lieu of cinnamon.

Reviewed On: Nov. 24, 2010

We really, really didn't like this. Bland, thin, and generally unappetizing. Not sure why our perception of the dish is so different from so many others, but will not be making this again.

Reviewed On: Jan. 23, 2010