Reviewed: Dec. 1, 2006

I've never made fudge before but this recipe is so easy to do. DEBRAPRICE gave great advice about the temperature: "If you don't have a thermometer, just boil (med-low heat) for 6 minutes after boiling begins." The fudge turned out wonderful. I am definitely going to be using this recipe again! Edited to add: I have made this fudge many more times and just wanted to add a couple more things. I butter the pan and then place wax paper in it to make for easier cleanup. Also it is easier to get the fudge out. I have found that if I boil the mixture for 10 minutes it turns out a little more firm, just how my family loves it. Thanks again! Update (2/4/09): I bought a silicone pan and it has been a lifesaver! No more fussing with wax paper or greasing a pan. All you have to do is dump the fudge in the silicone pan (placed on a baking sheet for structure) and pop it in the fridge. It sets up perfectly. Once you're ready to cut it all you do is turn the silicone pan upside down and the big "block" of fudge easily comes out on it's own. It's so much easier this way, plus the fudge doesn't get mangled at all while cutting!

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Reviewer:

J Miller

Cooking Level: Intermediate

Home Town: Gulliver, Michigan, USA

Living In: Gladstone, Michigan, USA

Reviewed: Jul. 31, 2006

Very good, but make sure you cut up servings in small pieces as this is VERY rich and sweet.

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3 users found this review helpful

Reviewer:

Tamee

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 29, 2006

I have this recipe except it calls for 1 jar of peanut butter(18 ounces) and it is really good fudge. So easy to make. My advice is to have the baking dish lined with waxed paper or foil ready and have the marshmallow fluff, peanut butter and vanilla in the bowl so when you remove the milk/sugar mixture from the heat, you can just dump the fluff/peanut butter in the pan and get right to mixing it up quickly. You got to work fast and trying to scoop the fluff out of the jar is too time consuming.

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121 users found this review helpful

Reviewer:

Lori from CT

Reviewed: Jul. 2, 2006

I cooked this fudge to 24O degree.I cooked it not long enough.It was too soft.I cut them after they cooled.Then I placed about 6 at a time in a corning wear white dish in the microwave to cook longer.I cooked 5 mins more.Stirring after each min.Stir alittle after you remove from microwave.Pour on a buttered plate.This will help it get harder.It will look like a peanut butter color.Taste better.

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3 users found this review helpful

Reviewer:

KadensMom

Reviewed: Mar. 11, 2006

I followed the directions and the fudge was great!

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3 users found this review helpful

Reviewer:

DULCIE

Cooking Level: Intermediate

Reviewed: Jan. 22, 2006

My thumbs up to you on this recipe. It turned out perfect!! I had to make 3 batches within one weeks time and i mean it was absolutely the best fudge recipe i ever made. So creamy and smooth...perfect texture..THANK YOU SO MUCH FOR THIS RECIPE....ITS A KEEEEEPER!!!! THIS IS MY ONLY RECIPE FOR FUDGE FOR LIFE......CHANGE NOTHING IT'S ABSOLUTELY PERFECT!!!! YOU ARE AND OUTSTANDING CANDY MAKER....YOU SHOULD GO INTO BUISNESS AND SALE THIS STUFF IT'S SO GREAT!!!! MY COUNT AS OF TODAY I HAVE MADE 70LBS APPROX. I HAVE TO REPEAT MAKING THIS RECIPE SO OFTEN I HAVE LOST TRACK....EVERYONE I HAVE EVER GAVE A PIECE TO HAS GAVE THIS CANDY HIGH HIGH REMARKS...SO FOR THOSE WHO CAN'T MAKE THIS CANDY YOUR NOT FOLLOWING DIRECTIONS CORRECTLY.....AGAIN HATS OFF TO GRANDMA....THIS CANDY IS SUPER GREAT PEANUT BUTTER TASTING FUDGE!!!!!

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30 users found this review helpful

Reviewer:

WVGIRL41

Cooking Level: Expert

Reviewed: Oct. 23, 2005

I have one word: yummy!!!!!!!! If you like peanut butter and if you like fudge, then you;ll love this recipe...it is soooooo good!!!!!!

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3 users found this review helpful

Reviewer:

Sophie

Cooking Level: Intermediate

Living In: Hallowell, Maine, USA

Reviewed: Sep. 18, 2005

This sets up well, has a wonderful flavor and doesn't last long - everyone devours it! great recipe!

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3 users found this review helpful

Reviewer:

Mary

Reviewed: Jun. 28, 2005

I made this fudge for Christmas, it was easy to prepare, and it tasted just like the peanut butter fudge my grandpa used to make it was wonderful

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3 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Living In: Sparta, Tennessee, USA

Reviewed: Feb. 19, 2005

This is a fabulous recipe. Tip: It took between 10-15 minutes on medium heat (about 10 of those were "rolling boil" minutes) before it reached the ball-forming stage (aka time to add the marshmallow and peanut butter). It set fast too; It looked like fudge by the time it was in the pan. :) I sprinkled chocolate chips over half the fudge as it cooled; They melt a bit but that makes it easier to cut the squares later. 'The only PB Fudge recipe I'll make from now on.

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25 users found this review helpful