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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Shannon

Cooking Level: Intermediate

Home Town: Searcy, Arkansas, USA

Living In: Wasilla, Alaska, USA

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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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Reviewed: Dec. 27, 2008

You probably won't get it right the first time but once you get the hang of it it will come out great everytime. I have also used this as a topping for brownies and topped with walnuts.....yummmm

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Susie A.

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Reviewed: Dec. 23, 2008

I only stirred the darn stuff 3 times and it was still a teeny tiny grainy. Maybe my boiling wasn't "rolling" enough... I didn't want to overcook it. This was my first time making fudge alone, and I do not have a CT. My mom said the top would look "quilted" and when I had it on a rolling boil it did. ONE TIP: use a big pan because this recipe really PUFFS up big when you first heat it. I also went a little crazy with the peanut butter and added like 1 1/4 cups. As far as I can tell it only added to the creaminess. It's cooling right now... hope i didn't overcook it!!! Fudgemaking is a fine art we all should learn to do. Maybe Santa will bring me a CT!!!!

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emilyjane928

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Dec. 15, 2008

This recipe is missing a tsp. of vanilla extract at the end of the cooking process. This is the very same recipe that I lost that was my grandmothers. I agree with the othe lady,my grandmother always told me to leave it be as it cooked to. ** Follow the recipe. Add the sugar, cocoa and milk.. Bring it to a slight boil.. Until the endges are boiling.. Turn the heat down and let it cook stirring OCASSIONALY... UNtil a soft ball forms in a seperate cup of cold water. Take it off of the fire and add 1 tsp of vanilla extract, the butter and peanut butter. (my family loves p3eanut butter so I added a cup to this recipe) stir vigorously until smooth. Then put the WHOLE PAN in a slightly larger pan of COLD WATER.. ( that grainey stuff.. this will stop the crystals from getting bigger) Stir until smooth. This is all a very quick process. Then butter your pan, pour in the fudge and place it in the fridge until it's hardened. You guys will love this recipe once you get the hang of leaving it alone to cook. I just got finished making this recipe. It took 20 minutes total and so far it is firming perfectly. I hope this helps you all. If you have a question. Email me at Zammada@Aol.com... Thanks, Crystal

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Country Cook

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Reviewed: Dec. 15, 2008

I am guessing that the person who's fudge turned out grainy missed the soft ball stage or stirred too vigoursly after it did - which can cause graininess. Fudge is tricky! I always use a candy thermometer - it takes away a lot of the guesswork.

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Yokie

Cooking Level: Expert

Living In: Lombard, Illinois, USA

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Reviewed: Dec. 13, 2008

Thank you for putting this recipe up!!! It is just like my mom's recipe and I lost her's and she passed 2 years ago. 2 batches turned out perfectly and the last was almost perfect!! I think I learned how to get the soft ball stage test right. I made sure the water I used was out of the fridge cold and I when I dropped the fudge in the cold water and mushed it around it formed a ball!! First time ever!! I have been trying to do this recipe for years and gave up! Thanks to you I got another chance!

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Dawn

Cooking Level: Expert

Home Town: Toronto, Ohio, USA

Living In: Ada, Ohio, USA

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Reviewed: Dec. 6, 2008

The taste is good, but the fudge came out hard and you couldn't cut it without it crumbling...not something I would serve to others, but my husband and I enjoyed it!

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Kimmy Sue

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Reviewed: Dec. 6, 2008

I also used the powdered sugar instead of white sugar and it looked and tasted very good, it just didnt harden as much as I thought it would!

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ChelsaRechal

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Reviewed: Dec. 5, 2008

Just responding to graininess issues - don't forget that candymaking is a crystallization project. You need to form the proper sized crystals in your fudge to have a creamy texture. If the crystals are allowed to grow to large, the candy becomes grainy and, if very large, hard and brittle. You need to stop cooking fudge at the soft ball stage as measured by a properly calibrated thermometer. If it is a recipe that requires beating, you need to stop as soon as it loses it's gloss; further beating allows crystal growth which changes the texture. Also remembering that making any substitutions may change your inhibiting agents and allow crystals to grow larger as well.

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mochiemom

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Chocolate Peanut Butter Fudge

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