Wonderful! Used some of the tips from other reviewers - 1/4 c white, 1/4 c brown sugar, 1/2 vanilla, 1/2 tsp cinnamon, baked at 300 a longer time. I stirred the mixture after 15 minutes, then returned to the oven for another 15, stirred again, and then gave it about 10 more minutes and cooled on the pan. Crispy, sweet and delish!!!!

Reviewed On: Nov. 9, 2009

Lovely flavor! For ease of prep, though, pour everything but the oil in a paper bag, then add oil, roll the top closed and shake shake shake... This mixes everything up really well, and gets rid of any extra oil.

Reviewed On: Nov. 8, 2009

I give this recipe a 5 for flavor, but a 3 for ease... NOT exactly easy for someone with no fondant experience. I'll probably make it again, but not for awhile! I had a lot of trouble with the fondant sticking to my counter and should have followed another reader's advice about "greasing" the counter, instead of using powdered sugar. I'll do that next time! I would advise anyone who makes this to make sure you have LOTS of counter space! Oh, and DO NOT roll it too thin!

Reviewed On: Oct. 11, 2009