Reviewed: Feb. 3, 2008

This is the first try for me on peanut butter fudge but I think it turned out well. I followed the recipe exactly except for the boil time I used a candy thermometer and cooked to soft ball stage in a cast iron pan which held the heat long enough to mix in all the ingredients. Turn out smooth and just the right firmness.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jeff w.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2008

This was incredibly delicious and so easy to make! I only had skim milk on hand and was worried it would affect the quality of the fudge, but it didn't seem to make any difference. I carried some of this to work and my co-workers loved it! I think I'll be adding this to the home made treats I give as Christmas gifts each year!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mississippichick

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2008

This is a staple recipe of mine now. There is no reason to change a THING! My family requests this at every function we have. Thanks a lot Janet-- awesome fudge!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Krista131

Cooking Level: Professional

Living In: New Castle, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2008

I made this recipe for the Christmas Holiday and it was totally awesome. Follow the recipe just as it reads and you are in for a delightful treat. My family loved it and a month later I am craving it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mitch

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2008

Mmmm! Very tasty fudge. I just followed the instructions and didn't have any of the problems listed on some of the other reviews. I think I like it better than chocolate fudge...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Becky

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Wasilla, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2008

I followed the directions exactly and the fudge came out PERFECT!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gidgit1880

Cooking Level: Intermediate

Home Town: Baker, Florida, USA

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2008

This was a very easy recipe to make, although the fudge didn't turn out quite as hard as I'd have liked it to be. When I brought it in to work, most of the comments involved the fudge simply being too sweet. Only one fellow here can stand more than a sliver of the stuff at a time. I'm probably going to melt most of it down and try to make some cookie out of it, in hopes of dulling the sweetness.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cliff

Cooking Level: Intermediate

Living In: Galloway, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2008

Really good. The fudge was really soft, but I liked it that way.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sherah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2008

I give this a 4 because of "operator error." I read all the reviews and was careful to monitor the temperature. The flavor was great, but the whole pot seized because when I stirred, a small piece came out of the pot and landed on my knuckle, scalding it. It burned so badly that I stopped stirring to put cold water on it, and the brief time I took to relieve the burn was time that I wasn't stirring, and the whole amount became very stiff. I put it in the greased 9x13 pan hoping it would be okay, but even after it cooled, it was inedible. I couldn't cut it without it shattering. Maybe I'll try again another time, but I was disappointed that it was so time consuming and picky. Good luck and be careful stirring!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Johanna

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

Very good fudge. Everyone loved it at Christmas time, but it was a little grainy in my opinion. Could be maybe I didnt cook it long enough, but I'm going to use this recipe again, to see if I can perfect.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mandi

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

My grandma used to make fudge when I was a girl but never used a recipe. Since this one used all her ingredients I gave it a shot and it was fantastic. Even better than hers. No one at Christmas believed I had made it and assumed it was purchased. There wasn't a single piece left. Perfectly creamy and rich like PB fudge should be.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JENIRAE

Cooking Level: Intermediate

Home Town: Ravenswood, West Virginia, USA

Living In: Moundsville, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

This came out grainy and I did everything that was listed on all the "tip" reviews. What can I do with a cake pan full of gritty sugar? Can I recook it in the microwave? I'm very disappointed.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MimiV

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2007

This is a very good recipe. I enjoyed the flavor and the texture. However, it took me two times to get it right. The first time, I followed the advice on one of the reviews that was incorrect. The review said to boil the mixture at 240 degrees, then to let it cool before adding the marshmellow creme, peanut butter, and vanilla. Well, as I was letting the mixture cool, it was hardening in the pot. You should add the remaining ingrediants as soon as you remove the pot from the heat. Then, poor the mixture into the greased pan and let cool. The only advice that I would have is to make sure that you have a large enough pan so that your fudge is not too thick. Thanks for the recipe. I will definetely use it over and over.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shantell

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

The taste of the fudge did not disappoint. However, I too had trouble with the fudge turning out too soft even though I read the reviews of what to do differently. I guess maybe I didn't use the correct amount of peanut butter since I could not find the correct size container/. If I decide to try this again, I will maybe cook it even longer and cool it longer as well. After two days it is more firm and more fudge like in my opinion. But again, I could've just messed this one up...

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

This fudge tasted fantastic! I made it vegan style, which means I used vegan soy margarine, ricemallow creme, natural peanut butter, organic sugars, and organic vanilla. It was sooooo delicious! I did have to follow candy-making guidelines rather than the recipe's instructions and use a candy thermometer, cooking to about 234 degrees, then cooling to 110 degrees before beating it. Great fudge!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

HarmonyStar111

Cooking Level: Expert

Home Town: Lexington, Kentucky, USA

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

Yummy! I was wanting a recipe that tasted like a Reese's Peanut Butter cup, and this was it! I prepared it exactly as the recipe stated and it turned out perfect.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NikkiandHeath

Cooking Level: Intermediate

Home Town: Jefferson City, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2007

I tried this recipe for the first time this year, along with the many other cookies and candies I make every year. It was a hit with everyone who tried it. I recommend chilling before trying to cut into pieces. I will definately make this recipe again next year!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

chefjen

Cooking Level: Professional

Living In: Lincoln, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2007

The flavor is good, but I've run into the problems that others seem to have had -- crumbly fudge. I measured with a candy thermometer to the soft ball stage, and let it cool, but I guess it did the "seizing up" thing. I may give it another try, this time: 1) Just boil for 7 minutes, forget the thermometer 2) Don't stir during boiling (the instructions don't say if I should or not, and I am afraid to let sugar, butter, and milk boil without stirring! I guess that's the wrong thing to do). 3) Use a larger pot

Was this review helpful? [ YES ]
1 user found this review helpful