Reviewed: May 6, 2012

Outstanding recipe. I put the marshmallow cream in my kitchen aid and had the peanut butter in a separate bowl. When the 7 minutes was up, I poured the mixture on top of the marshmallow cream and beat with the whip attachment for about a minute. Then I added the peaut butter and beat another minute. Very creamy. It was already setting up when I poured it into the pan.

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kisavirgo

Reviewed: Apr. 8, 2012

everyone loved it, I like it but it wasn't really solid as i wanted to be but overall its good

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posionbites

Reviewed: Feb. 19, 2012

The best peanut butter fudge ever! I made it exactly as written twice with no issues, no fancy candy thermometer, just make sure you stir until a full boil and then exactly 7 minutes, will be wonderful!

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Judy Carter

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Reviewed: Feb. 16, 2012

I'm sure this recipe is great, but it sure isn't for beginners. I didn't have a candy thermometer and I scorched the mixture pretty easily.

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mrs.demise

Cooking Level: Intermediate

Home Town: Morrison, Colorado, USA

Living In: Kansas City, Missouri, USA

Reviewed: Feb. 9, 2012

Amazing! Super easy to make and delicious! too bad it has soooo much sugar

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Janna

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Feb. 7, 2012

Ihave made this quite a few times now, and everyone who has had some comes begging to me for more. I followed the suggestion using a candy thermometer and bringing it to softball stage. I also found that I didn't need to wait for it to cool down to add remaining ingrediants.

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rudderkat3

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

Reviewed: Jan. 29, 2012

High altitude must cook longer than 7 minutes. I made my first batch according to the recipie and it came out with the texturee and density of custard. I tried again with a candy thermometer and it took my sugar 11 minutes to reach soft ball stage at 6064 ft. The second batch was heavenly, best fudge ever.

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Marcy

Reviewed: Jan. 19, 2012

After making this only one time I can honestly say the recipe needs very little, if any, tweaking as far as technique goes. I brought the mixture to a rapid boil while stirring constantly. When it achieved a rolling boil, I stopped stirring and set my timer for 7 minutes. I added the secondary ingredients as directed and everything went extremely well. I did make some ingredient changes. I used fat-free evaporated milk and reduced-fat peanut butter as they were what I had on hand. I prefer a thicker fudge so I used a 9 x 9 inch pan instead of the 9 x 13. The fudge came out perfectly and was incredibly creamy and smooth. Would highly recommend this recipe as I can only describe it as fool proof!

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farmermike

Reviewed: Jan. 17, 2012

This is really good. Was a little nervous about making at first (been making family recipe for years), but was pleasantly surprised by outcome! Does make a lot!

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