I made this twice (double batch both times) and I discovered the sequence of events that make this like a glaze, or make it thick. Frankly, I liked the way it turned out in the thick version for frosting the top of a single layer cake (the garbonzo bean choc cake which is better than it sounds.) For a glaze, microwave the chips and syrup together until melted. Then add all the butter and stir like crazy. For a thick fudgy frosting, melt the chips, then add the corn syrup and stir. It will seem too thick. Then add the butter about a teaspoon at a time until you get the consistency you want. It's tasty either way.

Reviewed On: Aug. 13, 2011

Fudge is tricky. Not wanting to waste ingredients, I followed the fudge-making rules when I made this, namely I used a candy thermometer and tested for soft ball stage. Timing it at 7 minutes without testing is risky. It might work for you if you happen to accidentally get it to the right temp, but you might not and you'll end up with a glob of goo. I pre-mixed the peanut butter, marshmallow fluff, vanilla and melted butter in a glass bowl. Brought the milk and sugars to soft ball stage (about 117-118 C - I tested it!) dumped that into the glass bowl, then stirred it all vigorously with a wooden spoon until it turned into fudge which took about 2-4 minutes. I only made a half batch and it was plenty. I used natural peanut butter and it tasted great. Good luck.

Reviewed On: Feb. 25, 2011

If you're like me, never made fudge or any kind of candy, save yourself a couple of failed batches and go to the 'how to make fudge' section in this site. Youtube also has some how-to-make fudge demos where you can actually see what softball stage looks like, what the fudge should look like when you stir it, etc. Good luck.

Reviewed On: Feb. 14, 2011