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.
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After reading many reviews, the first time I made this I started the 2 minute timer well...