Amazingly simple and good! I didn't have lemon extract and they were still the bomb! They're best cooked for just 6 minutes or til you think they're barely done, we liked them best soft and chewy. The crisp ones were good, too, however.

Reviewed On: Dec. 1, 2011

This was amazingly good and easy. I browsed a ton of the reviews and here are some of the tips I used that made it so easy: pre-measure everything and have it all lined up and ready to go. Butter the sides of your saucepan. Reduce the butter to only ONE TABLESPOON (trust me on this, you don't need any more!). Zap the Fluf in micro for 12 seconds and it comes out much easier. Don't use generic Fluf. Use best quality chocolate chips...you are making FUDGE---this is not the time to buy generic, you want to taste quality chocolate! If you can, use a candy thermometer to make sure the sugar mixture reaches 234 degrees. STIR THE ENTIRE TIME! I cooked this in a heavy stainless pan on LOW and it came to a boil in a few short minutes (maybe less), then I started timing right at a full boil and it took about 5 1/2 minutes. Keeping it on low stops the bottom from burning, but it still boils mightily, that's for sure. Once it reaches 234 degrees, follow the recipe directions, BUT WORK QUICKLY. (It was a light brown color, btw.) Dump your chocolate in and beat like crazy to get it soft and shiny. Then add in your vanilla and nuts (if using). Again work as quickly as you can and beat like a maniac....you definitely need upper body strength for this one!

Reviewed On: Dec. 1, 2011

After reading many reviews, the first time I made this I started the 2 minute timer well before the rolling boil but after the first bubble. I also stirred it frequently, as per the directions. However, that was obviously NOT the way to do it, since mine also turned out to be a bowl full of pebbles, even after mixing the holy heck out of it with my kitchen aid for more than 5 minutes. So I tried again w/these changes: 1/ I DID NOT STIR THE MIXTURE during the 2 minutes, and 2/ began the 2 minute timer at the first bubble. It went totally against my grain because at the end of 2 mins. it was barely a rolling boil. However, I soldiered on and it turned out very nice. And yes, the p. sugar lumps did beat out and it ended up very smooth. Not quite pourable, however, and I had to spoon it into my pan. I also used the suggestions made by many reviewers, reducing sugars and increasing peanut butter. It is still pretty darn sweet, but maybe when it's completely set and firm, the sweetness will dissipate somewhat. Also, the peanut butter taste is not very strong, but that's how I like it. Thinking about why some people couldn't successfully cook it for 2 minutes after the rolling boil, the only thing I could think of was the type of pot used and the stove top temperature. My pot is a very good, heavy stainless steel and I have a gas stove, so "medium heat" is pretty subjective. I hope this helps you.

Reviewed On: Dec. 1, 2011