I tried this recipe twice, and I've perfected it now. The trick is to use confectioner's sugar, not white sugar like the recipe specifies. I tried once with white sugar and 2 times with confectioner's sugar. Confectioner's sugar is in 99% of fudge recipes - there were a lot of people on here saying their fudge came out grainy, and that would be why! So make sure to use confectioner's, and I've found that 7-8 minutes is the right amount of time for the "soft ball stage" to be reached, but you really ought to try it out in a cold glass of water every 30 seconds until it forms little balls in the water. I added a little more peanut butter in my 2nd try as well, maybe 1/8 cup more, and my family definitely liked it better, so if you're a PB stickler like me, add more peanut butter!
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I tried this recipe twice, and I've perfected it now. The trick is to use confectioner's...