Reviewed: Sep. 26, 2009

Make sure there is little oil in the pb, also make sure to fully boil the milk and sugar 230 degrees. I added 1/2 cup of melted choc chips after I added fudge to pan and swirlled it for chocolate peanut butter fudge. I also used a long pan with sides lined with parchment and used small cookie cutters to make fall shapes. Enjoy.

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Reviewer:

Becky

Cooking Level: Beginning

Living In: Loxahatchee, Florida, USA

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Reviewed: Jun. 11, 2009

Simple Easy & Fabulous! ...As for the members who have issues with it setting up- Use a Themometer- 240 degrees and it sets in seconds! Thx again for Posting this was awesome!

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3 users found this review helpful

Reviewer:

KariCan2008

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Dec. 20, 2008

You cannot beat this peanut butter fudge recipe. It is smooth, creamy, and melts in your mouth. I substituted creamy peanut butter for the chunky and it turned out perfectly. I've received so many compliments and my picky family loves it! Ignore the other reviews that it is too soft. It sets up perfectly if you bring the milk and sugar to a soft ball stage (slighly golden in color) before adding the remaining ingredients.

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21 users found this review helpful

Reviewer:

Pastor's Wife

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Nov. 11, 2008

THe taste was good, but it never set up. I made this one night and 24 hours later it was just as soft and runny as when I poured it in the bowl the set. I think it would be good if there was more peanutbutter or something.

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16 users found this review helpful

Reviewer:

Lady Williams

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

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Reviewed: Aug. 5, 2008

This was very good peanut butter fudge. The fudge was soooo smooth. The only issue I had is that it didn't set up as firm as I would have liked. It tasted delicious but was to soft and sticky.

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25 users found this review helpful