Awesome PB fudge! After reading the reviews I made a few alterations. I reduced the brown sugar to 2 cups, increased the PB to 1 cup, and made sure I whisked the melted butter, brown sugar & milk until very, very smooth. When making fudge (I have asked Santa for a candy therometer this year) I tend to error on the side of caution and boil for half a minute or a minute less than stated, and never above medium-low (4 on my stove).

Reviewed On: Dec. 14, 2008

The five stars goes to the resulting sauce! My 'personal touches' included: using fresh ginger, canola oil instead of sesame oil in the wok, soya sauce & honey instead of teriyaki sauce (I don't usually have it on hand), vegetable broth instead of chicken, and my own usual stir fry veges mix. It wasn't too spicy for my kids (5 & 2) either.

Reviewed On: Nov. 11, 2008

Quick, simple, and tasty. I followed the ingredients exactly as listed with one exception, I used seasoning salt as opposed to white salt. I will definitely be making this again.

Reviewed On: Sep. 16, 2008