This recipe tastes great. I did have a big problem with the sugar turning into hundreds of tiny pebbles, like another reviewer, so I quickly switched to an electric mixer, which helped greatly. It is almost lump-free, but not entirely. The taste is worth it. I highly recommend a hand-held mixer, though. I also used reduced-fat peanut butter and you can't even tell the difference--the powdered sugar is so sweet that the missing sugar from the PB is not noticeable.

Reviewed On: Dec. 18, 2007

This was my first time ever making fudge and despite my misgivings, it turned out quite well and was rather easy to make. The butter/milk mixture started to get gloopy and separate so I thought that the fudge would be grainy, but it set up very well and was smooth. Like another reviewer, I used only 1 pan instead of two, but it still makes a lot of fudge if you cut the squares small enough. My only complaint is that it is very, very sweet. I think that next time, I will combine unsweetened and semi-sweet chocolate instead of semi-sweet and German sweet bars. My friends really liked it, but it was too sweet for me.

Reviewed On: Dec. 6, 2007

This was my first time making anything even remotely Indian, and when it was done, it tasted just like what I have had in restaurants. I loved it. I used drumsticks instead of thighs because that is what I had, and once cooked and chopped up in the sauce, it was delicious. Served it with basmati rice and naan. It could easily be adapted for vegetarians by using chick peas and/or cauliflower instead of the chicken and cooking for a much shorter time. I will definitely make this again.

Reviewed On: May 20, 2006