May 17, 2010
Very tasty! I'm a first time fudge maker, and a few things happened that I'm not sure were supposed to: 1) Because of the large quantities of ingredients in this recipe, I used my cheapo stock pot so I would have room to accomodate everything. Even though I turned the heat down to medium low and stirred constantly, my butter/milk kept scortching. 2) There was no way that after I had squished the fudge into the 13x9 pan, room temp peanut butter was going to incorporate itself into the fudge no matter how much knife swirling I did. I melted the peanut butter in the microwave, poured it over the top and then swirled it in. It tastes delightful upon initial sampling, and once I cut it up a little more, I'll let you know how it holds together
—A & R's Mommy
