This has been a "go to" recipe for me for years. I find that you really have to time this right. Wait until you have a full boil you can't stir down and then use a timer for 7 minutes exactly. I also use a full jar of peanut butter even if it is a couple ounces more. For chocolate fudge just add semi-sweet chocolate chips instead of peanut butter and for really dark chocolate fudge, mix about 1/3 cup of unsweetened cocoa powder in with the sugar before adding wet ingediants and then add the chocolate chips instead of peanut butter.

Reviewed On: May 16, 2008

This has been a family favorite for years. I do use half milk chocolate and half semi-sweet chips and find that makes a much tastier mix. Also, don't skimp on the powdered sugar or it will turn into a solid mass overnight. Thanks Bonnie for reminding me of a great simple recipe!

Reviewed On: Sep. 15, 2006

This is the best tasting and best texture I have found in a quiche in a long time. I've made this exactly as written and also with turkey bacon or mushrooms with the sauted onions...yummy! Who would have thought nutmeg was the key?!

Reviewed On: Jan. 16, 2002