Reviewed: May 19, 2012

This is my go-to recipe for peanut butter fudge. I like to use creamy peanut butter and a teaspoon of vanilla. I would say that a candy thermometer is necessary for success though. I tried the recipe without one after reading reviews of how long to boil to get to that soft ball stage. I boiled it for 8-9 minutes and it didn't set up. After I purchased a candy thermometer, I tried it again and ended up having to boil it for about 15 minutes. Bottom line is every stovetop is different and your going to have a better result using a candy thermometer.

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Reviewer:

Jennifer

Reviewed: May 2, 2012

Yummmm!

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Reviewer:

Gramikat

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Cooking Level: Expert

Home Town: Ontario, California, USA

Living In: Susanville, California, USA

Reviewed: Apr. 25, 2012

Awesome!! The last time I tried to make fudge it was a a HUGE failure. A friend of mine was visiting and said they wanted some peanut butter fudge and here I ended up. I was nervous through the whole process and found that being patient is key to being successful with fudge. This was a clear recipe to read and worked out perfectly!! My friend ate a piece before we called it a night and said it was A+ that i should sell it!! Thank you for sharing!

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Reviewer:

alu1977

Cooking Level: Intermediate

Home Town: Westfield, Massachusetts, USA

Reviewed: Apr. 20, 2012

As a cook without a candy thermometer, I was a bit challenged by this at first. After the initial batch came out as a thick syrup (great for ice cream), I timed my next batch a little more carefully. With sugar, milk and butter in a deep saute pan, I heated to boiling over medium heat (5 on my rangetop dial). Once boiling, I left the burner on 5 for 5 minutes, stirring continuously. After 5 minutes, I reduced heat to medium-low (3 on the dial) and continued cooking for another 10 minutes, still stirring continuously. I poured it into the a bowl already containing the peanut butter and marshmellow cream and followed the rest of the directions mentioned above. Comes out great every time now.

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Reviewer:

MungBard

Reviewed: Dec. 13, 2011

A really great recipe that actually works!!! Tastes great. I didn't have crunchy when I made it the first time but smooth works too!!! But better with the crunchy!!

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Reviewer:

jimmyjoanasmomma

Reviewed: Nov. 17, 2011

Made to spec, used a candy thermometer, and the recipe WOULD NOT SET. Resulted in an gooey mess. Also, too sweet for my tastes.

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Reviewer:

elleacive

Reviewed: Nov. 9, 2011

love it

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Reviewer:

pam49

Reviewed: Apr. 25, 2011

Love this recipe! I have never been able to make fudge my entire life until I tried this recipe. My fudge would never harden...it was always like caramel. This recipe turned out perfect the first time I made it. I didn't have a candy thermometer so I let it boil for 10 minutes as suggested in another review. I put 12 big marshmallows since I didn't have marshmallow creme. It turned out PERFECT. So nice and creamy. My family was so happy! After trying for 20+ years...they were finally glad to get some fudge!

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