This recipe will take considerable restraint on my part to NOT EAT THE WHOLE BATCH in one sitting it's so good! Fantastic brown sugar taste with a creamy, smooth and buttery texture. I followed the recipe exactly except skipped the nuts and it turned out perfect. A couple key things for someone new to candy/fudge making: make sure you don't stir it AT ALL after it comes to a boil and until it's cooled off - take it off the heat and don't touch it. Otherwise, if you stir while it's boiling or while it's cooling off, you'll start the crystallization too early and it'll end up horribly grainy and even separate. I use a candy thermometer and take it up to 234 exactly (as other reviewers do) then let it cool off to 110 without touching it. I then use a hand mixer and beat it on medium-high until it is creamy and really starting to thicken up (consistency pretty thick where you can see the tracks/ribbons from the mixer but still pourable - once at this point it'll firm up quick if you keep beating and you'll have to scrape it out of the pan). And I know it's a silly detail but I always move the pan around on the counter every minute or so to constantly give it a cooler surface underneath so it sets up a bit quicker although it still took me about 10 minutes today with the mixer. Thanks for the great recipe!

Reviewed On: Oct. 26, 2009

Great easy dessert! I used half brown sugar, dried crans and pecans (because that was what I had on hand) and it was fabulous. Tastes just like a pie or crisp filling - and much easier and healthier! I ate it as-is warm from the oven and hubby/kids had it over vanilla ice cream. Will definitely make it again and change it up to try different things (maybe even over pancakes for breakfast).

Reviewed On: Oct. 10, 2009

Great recipe! I looked at several versions and decided on trying this one with a minor change - using blue cheese dressing instead of ranch (I love blue cheese with my wings!). I was heavy handed with the Frank's hot sauce and even did a generous drizzle on top after baking (like it spicy!) - I liked the way it looked and it gave us the extra hit of Frank's that I like. I may even try some blue cheese crumbles in or on top next time... I used Philadelphia cream cheese, Lighthouse blue cheese dressing (or was it Marie's??) and a good quality sharp cheddar. I went a little light on the cheddar as I didn't want to take away anything from the traditional wing flavors in the dish. I think it can be an optional ingredient (of course, who would ever turn down a little extra melted cheese??!!?? This is certainly not a diet food to begin with!). I'll also probably do it in a crock pot next time to keep it hot, otherwise it cools off pretty quickly. All in all, the hubby and I both raved about it (it's ADDICTING!) and I'll be making it for Monday night football for the guys in a couple days...

Reviewed On: Oct. 2, 2009