You've got to be kidding me. All these years I've avoided making fudge, remembering the hassle my mother went through. Who knew it could be that easy. I did line the bottom of my glass dish with foil for easy removal and after making the first batch, I reduced the butter by half (two TBLS instead of the four it called for). The possible variations of this are endless. Can't thank you enough for the recipe.

Reviewed On: Dec. 19, 2010

Wonderful! So glad I came across this recipe. I was looking for a more dense dumpling and this is it. I don't have a lot of time to cook with my schedual so I changed a few things. I brought 4 cans of Swansons chicken broth to a boil and added the can of cream of chicken and 1/2 can of cream of celery along with the suggested seasonings (I omitted the allspice). I then added 4 (small) chicken breast and removed after they were cooked through (about 25 min). I prepared the dumplings as suggested but found that they were to sticky to cut off of a spoon so I ended up using 2 small spoons, one to scoop about the amount of a tablespoon and pushed it off into the boiling broth using the other spoon. I boiled them for the 15 min. then returned the chicken to the pot (diced of course). Yeah, lots of detail, but it's what worked for me.

Reviewed On: Mar. 29, 2008

First time I made it, it was a little too runny and didn't taste enough like southern BBQ for me. (I like more of a mesquite or hickory flavor) I liked the idea though so I made again using bottled BBQ sauce (suggestion of another member)and served on large rolls. Makes a great sandwich filling.

Reviewed On: Sep. 17, 2006