Reviewed: Oct. 28, 2009

I have made this so many times and it always gets rave reviews with veg and non-veg folks alike. I've served it to fellow tail-gaters, at my wedding rehearsal dinner and all sorts of other events. I have never reduced the sugar, though I can see where it would be easier to mix and less crumbly if one did. The only change I always make is that I melt vegan choc chips and spread a layer of that over the top before cooling. Sometimes I cut the chocolate in to the fudge for a swirled effect.

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VegMomVT

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Reviewed: Jul. 18, 2009

..um.....this is DELICIOUS... I only used 2 cups powder sugar though! I was looking for a quick fudge recipe, I am not vegan I have to admit but this is a simply wonderful fudge recipe when you are in a hurry, or not!

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angeliz9

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Reviewed: Apr. 29, 2009

Smooth, creamy, delicious, and enjoyed by all (vegan or no). You'll no doubt find it necessary to decrease the amount of powdered sugar.

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Amy

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2009

I can't believe how easy and delicious this is. I used 2 1/2 cups sugar and it was plenty, i may just add 2 cups next time. I'm looking forward to adding chocolate chips and other add ins.

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TigerLillies

Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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Reviewed: Feb. 21, 2009

I did not care for this recipe

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ChristiAnn

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Reviewed: Feb. 13, 2009

This is fantastic! I knocked off one star because----as noted by others--this recipe benefits from a smaller amount of sugar (2 1/4 to 2 1/2 worked for me). Since I used all natural, salt-free pb, I added a pinch of salt, as well as a splash of vanilla extract. Once in the pan, I spread some melted chocolate on top. Now it's in the fridge and I have to refrain myself from picking at it-- it's for my valentine. Thankfully I know he'll share.

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saritapie

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Reviewed: Dec. 23, 2008

Awesome and so easy! It just cant get any easier. I reduced the sugar and margarine as well.

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PEANUTPRINCESSES

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Reviewed: Dec. 17, 2008

i might have given this four or four and a half but the ease with which i made it combined with the fact that i almost always have the ingredients made this tasty treat even better. p.s. i used butter cause i have it around

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suavegossamer

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Jul. 20, 2008

this was really good! i did use less sugar tho, like the other people said, 2 and a half cups, and i added a little bit of sweetened condensed milk to it too to help thin it just a little bit. it was so quick easy and good, and i dont really like peanut butter that much.

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Rebecca

Cooking Level: Expert

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Reviewed: Apr. 27, 2008

I made these with regular margarine and natural crunchy PB and they turned out great. I had to give them away as gifts because I couldn't stop eating them! Note: light PB has much more sugar than regular so use full fat or natural PB.

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Coral

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Feb. 27, 2008

Seriously. This is so ridiculously good and easy--vegan or not. This was a HUGE hit every where I took it--and no one was vegan.

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MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 27, 2008

Such a good recipie. i made it and my friends had it gone in 10 miniuts. also love that its vegan.

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Briana

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: La Grande, Oregon, USA

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Reviewed: Dec. 20, 2007

I made a 1/3 batch and put it in the freezer. I hope it freezes OK! Used Earth Balance for the margarine. It tasted just really good, and I am not a fan of fudge. This is a gift for a cousin. Only 4 stars because the sugar needs to be reduced and you are left on your own, which may intimidate some cooks.

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CARON65

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Reviewed: Dec. 12, 2007

I started making this several years ago and just stumbled upon the recipe. Looks like I'm not the only vegan-food loving person who's made it up! This is very, very yummy. My husband and I call it "Peanut Butter Sugar Butter." Yum!

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HarmonyStar111

Cooking Level: Expert

Home Town: Lexington, Kentucky, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 9, 2007

I made this non-vegan since I was just looking for a simple PB fudge recipe. I mixed the pb with the margarine while still over heat, then cooled a couple minutes before adding sugar. I used 3c and it was a little dry & prone to cracking, but still tasted good. Wonderful, super easy recipe. I made it waiting for the kids to get dressed before school.

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REDDIEMOM

Cooking Level: Beginning

Living In: Austin, Texas, USA

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Reviewed: Dec. 4, 2007

Very easy and very tasty--I agree with the other posts that it would be just about impossible to use the amount of sugar in the recipe. I only got 1 and 1/2 cups in mine, but it tasted good! I had non-vegan co-workers asking for the recipe.

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Vegan Fatty

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2007

Made this Friday nite for Hubby's Airsoft group (a buncha guys!) and everyone absolutely loved it and never knew the diffrence! We all happen to love a bit of grit in our fudge so this was sheer perfection! You can make it creamier by lessening the sugar but we loved it as is!

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gigglingoth

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Highland Park, Illinois, USA

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Reviewed: Mar. 4, 2007

I agree with everyone else that 3 2/3 cups of sugar is too much. Next time I will use less. Otherwise...yummmm

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Marion

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Reviewed: Oct. 29, 2006

So good and ever so easy! This was a hit at a Halloween party. 2 1/4 cups of sugar was the magic amount for me. The fudge set within a couple of hours in the fridge and it did NOT crumble apart. Perfectly delicious!

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juniper

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Reviewed: Oct. 24, 2006

This was soooo easy to make & turned out excellent. My meat and dairy eating relatives loved it, and my aunt (who is the usual fudge-maker of the family was jealous of just how easy & tasty it was. I left it overnight to set, and reduced the sugar to only 3 cups.

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Alicia

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Easy Vegan Peanut Butter Fudge

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