This bread came out wonderful. Light. Flavorful. Perfect. I made two changes. I mixed the salt in with the dry flour and I used butter instead of shortening. Delicious!

Reviewed On: Jan. 1, 2012

Having finally learned the knack of fudge this fudge turned out great. I tasted the fudge as it cooled (before adding the chocolate) and it was a beautiful coffee buttery flavor. Having learned the tricks of cooking long enough, but not too long, letting the fudge cool enough before stirring, etc. This fudge came out yummy!!! The only change I made is I used a tablespoon of expresso powder in lieu of the instant coffee.

Reviewed On: Dec. 18, 2011

Fudge is tricky. I've just started making it a couple of years ago and fail more than I win. Then I went to a candy class. Came home and got cocky and tried again. Maple pecan fudge. I turned to sand. I turned to the internet and found that Maple was one of the more difficult fudges to make (and expensive) so I decided to try this peanut butter fudge. I read the reviews and learned to not touch the fudge while it was full boiling, to time it for 7 minutes and that under boiling and over boiling can lead to sand or huge crystals. To use the thermometer AND check for soft ball stage and stir and stir and you need a good arm. I thought I'd failed -- again -- as it looked like a goopie mess and yet I stirred. And then it happened, the gloss turned dull and it was so difficult to stir. I poured it into a buttered pan and then tasted it. YUM!!! The best peanut butter fudge I've ever had. Practice *IS* making perfect!

Reviewed On: Dec. 18, 2011