Reviewed: Oct. 11, 2009

I don't like a super-smooth fudge. This was not, although I'm sure it had more to do with my cooking than the recipe iteself. I would suggest doubling the peanut butter if you want a nice PB flavor in the fudge. The amount called for is not enough. A good recipe though, thanks!

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Madicakes

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Reviewed: Oct. 9, 2009

A little addition I add to mine that I have done for years. No one complains. A little less sugar and more peanut butter. Also add a cup of marshmallows when you add peanut butter and favoring.

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Bob Close

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Reviewed: Sep. 24, 2009

this was the first time i had ever made fudge, and it turned out perfect. it went like hot cakes. Me and my daughter cook this together all the time now. thanks

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pennyh4

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Reviewed: Sep. 5, 2009

After spending a morning at Bass Pro Shop smelling their delicious fudge cooking in the cafe, I returned home ready to make my own (rather than pay $12.99 for a pound!). I took the advice of some commenters and replaced the granulated sugar with powdered sugar. I set the timer for 6 minutes once I turned the heat down to medium and I have to say this is the absolute easiest and best fudge recipe out there. It is perfect and fool proof!

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homewoodfam

Home Town: Birmingham, Alabama, USA

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Reviewed: Sep. 2, 2009

This fudge recipe is fantastic. I like peanut butter but am not a total nut fanatic so the amount of peanut butter suggested was perfect. I followed the recipe exactly, stirring almost constantly for about 7.5 minutes after reducing the heat after attaining a rolling boil. My fudge is delicious, smooth, not grainy in the least! I used fat free evaporated milk and the results were lower fat and calorie than it's full fat counter part would have been. Ten points for a recipe that's easy, accurate, and tasty!

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Rachel

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2009

Finally! After many failed recipes, I finally found the perfect one! Thank you, Jean! So easy to make, and absolutely delicious!

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staceyjean

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Reviewed: Aug. 12, 2009

I've been looking for a chocolate peanut butter fudge recipe for awhile. This tastes just like my mom's recipe; she got it from the Hershey's box years ago (I do mean years, like 50). I did add extra peanut butter 1/4 cup, but still not peanut buttery enough. Next time I'll probably put in more. This is so creamy and smooth. I just love it. My hubby said it's the best fudge I've ever made. Didn't have to use a chizel on it (LOL) and didn't have to eat it with a spoon. Thanks Jean for a great recipe. The last time I made fudge was almost 15 years ago. I'll be making this again soon.

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Carol

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Reviewed: Jul. 29, 2009

I didn't like how you can feel the granulated sugar. I suggest using powdered sugar. & it needs much more chocolate. AANNDDD I suggest chunky peanut butter.

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Stevie Bowden

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Reviewed: Jul. 23, 2009

very easy to make. me and my daughter had a blast!!!! And a tip to the peanut butter lovers as myself and my daughter use a cup of peanut butter and it will make all the diffrence

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Julie Gunderson

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Reviewed: Jul. 14, 2009

I have made this recipe twice now, and the 2nd time added just a little more Peanut butter... we're fanatics here.... I was reading the reviews and people mentioning the grainy results.... I have found through making other fudges and candies, the graininess comes from stirring the sugar mixture too much during the cooking process and also having the heat up too high. When it cools, more sugar crystals form instead of keeping the mixture form. Cook to a soft ball on a low heat, not anything above that. Be patient when cooling... do not try and cool too quickly, and just leave it sit do not mix... As for the powdered sugar? well, was ok, but prefer the granulated more and so does my family....

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Chris

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Reviewed: Jun. 22, 2009

I did not care for this recipe!!!! It did not even turn out it was liquid! I have been making fudge for years, and I have never had a situation like this!

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marie

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Reviewed: Jun. 21, 2009

Wow, after reading how hard of a time people had making this, i was scared. I followed the advise of using confectioners sugar, and finding that "soft ball" stage of 7-8 minutes, and it turned out perfectly. Didnt last long in our house! It didnt have much of a peanut butter taste, but whatever, it was good, and it set up perfectly!

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landyjo

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Reviewed: May 4, 2009

Im sitting here eating a big piece of the fudge I just made and I LOVE IT!!!I have been searching for a recipe for pb fudge like my mom used to make (using white suger NOT marshmellows!) and I FOUND it!! I did not add cocoa. I added a lot more pb than the recipe called for. Also I added vanilla...not sure whether it made a difference...it's just what momma used to do. This isn't really creamy fudge like you buy in the mountains....but I like this kind better! You have to try it once....and don't forget...double the amount of peanut butter!

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Emily

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Reviewed: Apr. 10, 2009

I have always had trouble with the tecture of fudge. thanks to one review I read here, my fudge is great, best recipe ever!! and so easy to make. the trick really is not stirring once it is boiling.

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Fiona

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Reviewed: Feb. 11, 2009

Great recipe! The only problem I encountered was a little overboiling incident - other than that, it came out perfectly creamy, smooth and delicious! Thanks for giving me something wonderful to make when I was running low on groceries. :-)

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CailinH

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Reviewed: Feb. 3, 2009

A little grainy but not to bad

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Holly

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Reviewed: Jan. 29, 2009

I tried this recipe, and it didn't turn out like I thought it should. It almost seemed like if I'd pt oatmeal in it, that it would've made No Bake cookies. It was too grainy and gooey.

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gothikgurl69

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Reviewed: Jan. 26, 2009

Used the confectioner's sugar! Wonderfully great!!!! Would use again but w/this change. Husband said best he's ever had (minus fudge shops in St. Augustine)

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Cathy

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Reviewed: Jan. 7, 2009

I made this fudge for a holiday gift for those with whom I work. One of my colleges emailed me to say it was just like her grandmothers recipe. Everyone said it was awesome! I used fat free evaporated milk, reduced fat peanut-butter, and 50/50 margarine and butter to make it a bit less guilty. I didn't stir at all once it hit the heat, thanks to those who said not to stir or the sugar will be grainy. Maybe the word stir should be removed from the recipe? If one little word is the only critique, that's awesome! Thanks!

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amy vee

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Reviewed: Jan. 5, 2009

All I can say is YUMMY! Everyone loved the fudge and I had to make a third batch to please everyone!

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TaraME

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