Samtingtoo Recipe Reviews (Pg. 1) - Allrecipes.com (10082618)

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Sugar Peanuts

Reviewed: Dec. 25, 2006
Big hit with the hubby!! Fairly easy to make, great flavor. Found out by trial and error that the lowest rack in the oven worked best (coating tended to burn on the middle rack...could be just my oven). Would definitely make this one again!
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1 user found this review helpful

Sugarcoated Spanish Peanuts

Reviewed: Dec. 25, 2006
Big hit with the hubby!! Fairly easy to make, great flavor. Will definitely make again!
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3 users found this review helpful

Chocolate Marshmallow Candy

Reviewed: Dec. 23, 2007
The only downside to this recipe is that it does not indicte whether the marshmallows are to be melted or not. The upside is the time factor involved (1/2 hour tops). I intentionally let the mixture cool just enough so that the marshmallows did not melt or only partially melted, and I substituted chopped dry roasted peanuts for the pecans. Very yummy...definitely a hit with this chocoholic.
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36 users found this review helpful

Peanut Choc-Scotch Fudge

Reviewed: Dec. 27, 2007
Followed the recipe as written, except I started with a bigger pan (having had experience cooking this type of sugar, butter, milk combination before). Checked for the soft ball stage after approxiately 2-1/2 to 3 minutes at a full rolling boil...perfect. Got rave reviews from everyone. Great flavor, really nice texture. The butterscotch does slightly overwhelm the chocolate, but we were looking for something different from the usual chocolate fudge. As another member mentioned this is very sweet, but fudge is supposed to be sweet or it wouldn't be fudge. Will definitely make this one again!
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7 users found this review helpful

Peach Cobbler VI

Reviewed: Dec. 27, 2007
Big hit with my husband and family. Really great flavor and very quick & easy to make. I doubled the peaches, as recommended by other members. I did use peaches in heavy syrup, since some mentioned that they felt it wasn't sweet enough. I also increased the topping ingredients slightly by adding approximately 1/4 c. more of both the brown & white sugar, and approximatley 1/8 c. more flour, along with just a bit more vanilla; also used 2/3 c. of the juice with approximately 1/4 c. milk (instead of all milk). Had to bake it for an additional 1/2 hour due to doubling the peaches and the slight increase in liquid (turned the oven tempurature down to 350 for the last 1/2 hour). Turned out nice and moist, not at all dry like others mentioned. Will make this one again!
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