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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momma2kinsey

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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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Aviva

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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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parkerbranden

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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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MaxwellSearcy

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Reviewed: Dec. 5, 2008

I just made this recipe. If you are in a hurry do not make this because it takes about 45 minutes to get it to 112 degrees C. I now have it in the fridge and I can't wait till it is set. I tested a little while I was pouring into the pan and it tasted very good but it is SWEET!! Hope this is a help to someone.

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TWINLUE

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Reviewed: Oct. 29, 2008

I followed directions to the letter, sweat over the hot pan, and all I got was a pan full of dry, crumbly mixture of ingredients not suitable for anything. I had to soak the pan. Don't bother with this recipe.

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dustyshoes

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Reviewed: Sep. 23, 2008

Love it! I have been looking for a classic recipe with very basic ingredients, with real peanut butter and no marshmallow creme. It is very delicious. Let me warn you that you have to watch it VERY closely if not using a candy thermometer. Over-boiling it will cause it to thicken while pouring into a baking dish, and it will turn out dry and rock-hard.

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Erin

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Reviewed: Dec. 8, 2007

I'm crushed. My first time making fudge and followed the recipe EXACLTY. Even got the fudge to the right temperature and it wouldn't set up. It's still runny. Any ideas what I did wrong?

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Jessica

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Reviewed: Dec. 6, 2007

Jessica, I do not understand how people say they follow the directions to the letter and that the recipe fails. NOT!!!! The cook fails to do something right. There is a site, just below the directions, on all the fudge recipes, that people can go to for advice on how to make flawless fudge. This recipe was more time-consuming (for an old granny like me) than the recipes that melt chocolate chips and call it fudge, but Gramma's Easy Peanut Butter Fudge is the BEST peanut butter fudge! I have always loved peanut butter fudge and had never found the right recipe, until now. Nice to know I won't have to buy my fudge by the pound at candy stores any longer. Thank you, and thank your Gramma for making another Granny happy.

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Grancooks

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Oct. 22, 2007

This was my first time making fudge that wasn't just chocolate chips and condensed milk. I followed the directions and cooked the milk and sugar until the required temperature of 240 degrees. It turned out great. :)

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kokoskorner

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Oct. 14, 2007

Very Yummy and easy to make. This will be my new fudge recipe. Tastes just like good old fashioned fudge. I followed the recipe to a T. For those whos didn't turn out right, get a candy thermometor. Thanks for a quick and easy recipe.

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hhazelwood07

Cooking Level: Expert

Home Town: Greenville, Kentucky, USA

Living In: Evansville, Indiana, USA

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Reviewed: Oct. 4, 2007

This recipe is awsome! My grandfather used to make great PB Fudge, and this is the first Ive found that is just like his! This is the -first- recipe Ive ever made for PB fudge, and Ive gotta say, Im amazed. It was sooooo easy! I didnt even have to use a candy thermometer! Two thumbs way, way up!

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Almond22

Cooking Level: Beginning

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 26, 2007

this fudge is very easy, i found using things such as a scale and common sense very helpful. dh is a fudge gourmet and has declared this recipe a keeper! thank you for sharing it!!!

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bettycrackpot

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Selinsgrove, Pennsylvania, USA

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Reviewed: Dec. 20, 2006

it is great and easy to make thanks for putting it in here .

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SUG166

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Reviewed: Dec. 18, 2006

I followed the directions exactly, but the fudge wouldn't set up.

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Angie

Cooking Level: Intermediate

Living In: Gastonia, North Carolina, USA

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Reviewed: Dec. 16, 2006

This is so easy and very very delicious. I have made peanut fudge for years but this one is the best

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Justlookin3229

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Reviewed: Dec. 11, 2006

My mother-inlaw has made this wonderful fudge every Christmas for my chlidren for almost 20 years as I am sure she made it for her children when they were growing up. She passed away last February and I hope to carry on the tradition.

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Denise L.

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Reviewed: Nov. 23, 2006

Me and my Daughter made this as a thanksgiving treat. We got a little confused if it was ready to cool because when we dropped it into the water it did not form a ball. but once it had boiled awhile and almost formed we decided to finish the recipe and it is wonderful! We also tried regular sugar instead of brown sugar and we had to add 2 more cups of reg. white sugar. we also added 1/4 c. more of peanut butter. Both turned out wonderful!!!

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Lisa

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Reviewed: Mar. 25, 2006

Is there something missing from the ingredient list? What kind of milk? And every other fudge recipe I've used calls for butter, not margarine. I made a mistake making this fudge, as all I have now is a pan of semi-liquid peanut sauce. My best friend suggests that I put it in a jar to microwave for ice cream topping... which is the only way to salvage this disaster. Sorry... I went looking for a better recipe because the fudge was supposed to be a gift, and I wouldn't give this to anyone!

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SEMPERFI

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Reviewed: Dec. 21, 2005

I followed the recipe but mine didn't turn out. It was a waste.

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apple

Cooking Level: Intermediate

Home Town: Waipahu, Hawaii, USA

Living In: Waipio, Hawaii, USA

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Gramma's Easy Peanut Butter Fudge

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