Recipe by Myra
"If you need to whip something up in a hurry, try this recipe. It only takes five minutes to make, and it's delicious!"
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1 (7 ounce) jar
1 1/3 cups
I have been using this same recipe to make my peanut butter fudge except it never told me how high the heat should be for boiling the mixture. It's wonderful tasting fudge but I would always end up scalding the milk on the bottom of the pan and the fudge would end up marbled looking. Hopefully now I'll get my perfect fudge! Thanks!
Weird, weird texture. Will definitely not make again.
This turned out great! It was easy to make and it set up wonderfully! (This is coming from someone who FAILS with fudge all the time!) I would recommend it to anyone!
I got this recipe from a co-worker. I make it in a 9x13 pan with crunchy peanut butter.
This turned out absolutely delicious! I used 2/3 cup evaporated milk instead of regular milk, and added 2 tbsp butter. So smooth and creamy! Will definitely make again.
This is was of the best peanut butter cookies I have ever eaten. I did alter the recipe some . I use 1 cup of dark brown sugar and 1/4 cup white sugar,1 cup of peanut butter instead of 3/4 cup and butter instead of shortening. Yumm Yumm!!
Excellent recipe!!! I layered mine on top of chocolate fudge. Huge hit. Thanks
Very easy. Sets up well. Fudge develops flavor after completely cooling. Stored in a cool place, the fudge becomes very tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Fudge IV
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 66
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