Reviewed: Dec. 27, 2011

This is one of the best peanut butter fudge recipes ever... You just have to make sure that the sugar ingredients are cooked long enough. It has been perfect every time.

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Reviewer:

reeee1

Reviewed: Nov. 11, 2011

This is a great recipe. I used butter instead of margarine. I think those who maybe having problems don't have a candy thermomater. Also you have to let it bubble with out stirring in order to get a well set fudge. I know that the directions miss that part.

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Reviewer:

Antha

Cooking Level: Expert

Reviewed: Feb. 1, 2011

I love this recipe! The brown sugar makes it extra yummy. I hate using Marshmallow creme and I never have it on hand. These indgriedents are always in my cupboard.

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Reviewer:

buffaloham

Reviewed: Jan. 30, 2011

This was wonderful. I followed the recipe except I cut it in half. It was easy and will not last long! Thanks for submitting it! Will be made many more times!

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Reviewer:

Springchild

Cooking Level: Intermediate

Living In: Sitka, Alaska, USA

Reviewed: Jan. 7, 2011

This was an amazingly easy recipe! For those a bit new to fudge though it can be a bit scary so here's some tips! You want to boil the sugar and milk for quite a while. You want to boil it down to a nice thick rich syrup. I had to boil it for about 15 minutes before it was ready to be mixed with the other ingredients! But you have to be quick because it sets very quickly! I'll definately be using this recipe again! I hate the taste of powdered sugar and this was just a very rich earthy peanut butter taste! I love the brown sugar in this recipe!

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Reviewer:

Lunacii

Reviewed: Dec. 30, 2009

I have made this fudge several times and it has always turned out perfectly, my kids love it!

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Reviewer:

G Bender

Reviewed: Oct. 17, 2009

this recipe is my first fudge success, with four failed attempts in the past and the flavor and consistency were great - thank you candy thermometer and easy recipe follow!!!

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Reviewer:

momma2kinsey

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Oct. 1, 2009

I used soy milk and margarine in this recipe, as i wanted a nondairy version, and it worked beautifully. I also used chunky peanut butter and sprinkled chocolate chips on top, and think it came out really well. it is very sweet, but it melts in your mouth! i used both the thermometer and testing in water to make sure i was at the right point. oh, and for the record, 2 pounds of sugar is about 4 and a half cups!

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Reviewer:

Aviva

Reviewed: Aug. 11, 2009

You really need to just leave it alone and not stir it. I found that it's easier if you leave out the thermometer as well. set your timer for 5 minutes and check for the soft ball stage after that every 30 seconds. It's easier and more accurate than the thermometer. It turned out perfect for me.

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Reviewer:

parkerbranden

Reviewed: Jul. 18, 2009

I did not care for this RECIPE. I'm not saying it's bad fudge, it's just not a well written recipe. I am a first time fudge maker and I read the reviews for this recipe and felt worried, but thought I could handle it. Boy was I wrong. Boiled the syrup to exactly 112 C then added the remaining stuff. The fudge didn't set up and the sugar seperated from the peanut butter. This recipe is decieving. NOT EASY. DO NOT MAKE THIS RECIPE IF YOU HAVEN'T MADE FUDGE BEFORE.

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