Reviewed: Nov. 14, 2007

I've been making this recipe for Christmas for 10 years! I have requests for this on my cookie platters every year from many of my neighbors. It is very similiar to fudge I had growing up that a neighbor always brought to me when I visited my Grandmother. The only difference I make is to cut the recipe in half and use an 8 x 8 glass dish lined with foil. It turns out almost every time. This year I used "off" brand products to make this fudge and it set up to fast (before I could get it in the pan), I tried a 2nd time and this time it turned out "grainy" textured (under cooked). When I make this again I will only used the best products!!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 13, 2007

Made this recipe for a football tailgate this past weekend and got rave reviews! Two very important things to note: (1) depending on the pan size/temperature settings on your stove, boiling for 7 minutes may not get the fudge to the right temp, and if its not hot enough, it will be runny and goopy. The easiest way to guarantee that your fudge sets up correctly is to use a candy thermometer and heat it to soft ball stage (235-240 degrees). I recommend an instant-read digital thermometer - so easy to use. (2)For those who have a hard time finding marshmallow creme (or want to save some $$) 4 large marshmallows equals 1 oz of marshmallow creme, so about 30 large marshmallows should do the trick here. Best PB fudge I've had in a while, thanks for the recipe!

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legali

Cooking Level: Intermediate

Home Town: Walnut Creek, California, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Nov. 9, 2007

An important thing to remember when making candy is it needs stirred up until the moment it starts boiling. You can't touch it during the 7 minute boiling phase. Otherwise you will make large sugar crystals and it will not "melt in your mouth". If you follow those directions it will be a 5 star candy.

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ban_the_circus

Cooking Level: Expert

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Reviewed: Oct. 11, 2007

I've died and gone to heaven - this is a delicious fudge that people just rave over every time I make it. It's become a tradition! Thanks for sharing it.

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MELIABEE

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Reviewed: Oct. 11, 2007

I LOVE this recipe and it was very easy to make also. I cut the ingredents in half and made a smaller batch since my boyfriend doesn't care for fudge...but i thought it was the best i've ever tasted! thank you very much

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Brean Williamson

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Shoals, Indiana, USA

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Reviewed: Sep. 28, 2007

This was a good tasting fudge--but I'm giving it three stars because I've made much better tasting peanut butter fudge from a more simple recipe. For starters the listed times are way off. It takes a lot longer than 10 minutes to make and isn't ready in 50 minutes, as listed. For me it took almost a half an hour to even come to a boil. I boiled it for about 8 minutes but it was still a teensy bit grainy and it probably needed a couple more minutes of boiling time. Also, it never really set up as firm as I like. It was still a bit too soft for my tastes even after sitting in the fridge overnight. Don't get me wrong, anything with 5 cups of sugar, peanut butter and butter in it is bound to taste good, and this did taste good--there are just better Peanut Butter Fudge recipes out there.

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Bertha Bumiller

Cooking Level: Expert

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Reviewed: Sep. 24, 2007

I followed the directions exactly and this never solidified....very dissapointed.

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KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: Sep. 20, 2007

This was so easy to make and turned out wonderful. I have tried fudge several times when I was younger and failed. I recently came to love baking and making candy and this recipe has proved to be perfect for my recipe box!

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Lisa Maria

Cooking Level: Intermediate

Home Town: Wheelersburg, Ohio, USA

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Reviewed: Sep. 4, 2007

I had no problems with this recipe. I've made fudge before and just can't seem to stand to watch a candy thermometer. This fudge did not have crystals in it clear to the end, which wasn't long. It didn't last long at our house. This is now my FAVORITE peanut butter fudge recipe!

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Momma Wyeth

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Reviewed: Jul. 21, 2007

melts in your mouth and very easy to fix even when you got kids wanting to help

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jesus saves

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Reviewed: Jul. 11, 2007

Good taste and is very creamy. People at work thought it was good. But it does not set up like normal fudge. It is very soft and must be kept in the fridge. Will boil longer next time and let it cool before I add the peanut butter and marshmallow to see if that helps.

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Jen W.

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Reviewed: Mar. 23, 2007

delicious

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krista

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Reviewed: Feb. 13, 2007

The best! This fudge was soft & creamy. I made this on a weekend when my two kids had friends over. It was gone in one day!

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TSC

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Reviewed: Feb. 7, 2007

I can't say enough about this recipe. I consider myself a pretty good cook but I have never had an luck with fudge. I tried this recipe at Christmas. It came out great. The texture was perfect, not too soft and not too firm. I could tell that it was going to be awesome while I was pouring it into the dish. It looked like silk. Thank you so much for this awesome recipe.

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kim w.

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Reviewed: Feb. 7, 2007

Excellent!!! I followed the recipe with no modifications it was perfect. Thank-you.

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emp

Cooking Level: Expert

Home Town: Avon Lake, Ohio, USA

Living In: Johnstown, Pennsylvania, USA

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Reviewed: Jan. 29, 2007

This was excellent. Easy to make.

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Maggie

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Reviewed: Jan. 28, 2007

Easy & good!

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cshrwd

Cooking Level: Intermediate

Home Town: Saint Charles, Missouri, USA

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Reviewed: Jan. 22, 2007

Wow! The creamy taste of this fudge can't be beat! Always a favorite in my Christmas cookie/candy collection! It's a great gift idea, too!

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Kristi

Cooking Level: Intermediate

Living In: Newburgh, Indiana, USA

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Reviewed: Jan. 19, 2007

Very good, but a little too sweet and not peanut-buttery to get 5 stars from me.

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HeyChelle

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Reviewed: Jan. 19, 2007

I have been making this fudge for a couple years now. It is awesome! Some helpful hints: cook in a 5 quart stainless steal pot and use a wooden spoon. Also if you have one, use your candy thermometer and cook to soft ball stage of 234 degrees. Stir in the marshmallow creme and peanut butter as directed. There is no need to cool before adding the peanut butter. It comes out perfect every time!

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nettie9450

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Creamy Peanut Butter Fudge

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