Yummmm! This fudge was sooo delicious and tasted just like Christmas! I was a little apprehensive at first, after reading all the reviews (and this was my first time making fudge!) , so I did end up making some alterations to the recipe. First, I used a teaspoon of pumpkin pie spice instead of just cinnamon, and instead of cooking the fudge for 18 minutes, I cooked it for 25 minutes instead because I was worried that it would turn out like, as the other reviewers have said, "caramel". Luckily, the texture was almost perfect after I let it cool for a while, albeit just a little dry (my fault. next time i'll cook it for 20 min instead), but otherwise, smooth and creamy. I also used an entire bag of white chocolate chips. Oh and MAKE SURE TO GREASE THE FOILED PAN. I did, and the fudge didn't stick to the foil at all. Overall, it was a GREAT recipe, and I can't wait to make it again.

Reviewed On: Nov. 14, 2009

So I know that many will be outraged to read that I did indeed make these with imitation crab. But the resulting product was super tasty. I took about a pound of the fake stuff and chopped it until it was fine, then followed the recipe accordingly. If anyone else is planning to use imitation, just remember that the cook time will be much less. About 15 min for the whole thing is what you need, and there's no need to flip the cakes half way.

Reviewed On: Oct. 4, 2009

Good concept, but the sauce was bland for my taste. I ended up adding about a tablespoon more peanut butter and some vinegar and oyster sauce. After the additions, the noodles were wonderful! I loved the combination of the ginger and garlic together. This recipe reminded me of the dan dan noodles I ate in Beijing several years ago.

Reviewed On: Oct. 4, 2009