I love this recipe! Very fast, very easy, very delicious! Not the absolute best pb fudge I've ever had, but so much easier to make, and still very tasty nonetheless!

Only so-so. Tasted good, but definitely not peanut-buttery enough and it never set up fully to where you could cut and eat it as fudge. So after 2 days in the fridge, I got desperate and scooped up balls of it with a spoon, then rolled them in melted chocolate. Now THAT was very yummy (and naughty), but rather messy.

This is terrific and delicious and easy for novices to make. I chopped toffee peanuts on top and love the crunch they give. Great!

Great recipe and not too difficult to make. I substituted a little of the marshmallow creme for some extra peanut butter because I like a little more PB flavor. Would recommend you try this one!

Followed the recipe, fudge came out too soft. I didn't think it had a good peanut butter flavor. I'll be trying another pb fudge recipe.

SOOO Yummy and Easy!! I'm not ususally good in the kitchen but I like to make goodies for the holidays. I poured this on top of Aunt Teen's Chocolate Fudge and it is Delicious!!! Everybody loved it!

I am not a "candy-maker", but found this recipe VERY easy. My husband and sons gave it 5 thumbs up on taste & texture! They LOVED it! I am asked frequently to make it for our friends who think I am an expert fudge maker now!

This was my first attempt at fudge, and it was so easy! The recipe turned out really creamy and it was easy to mix! Awesome!

This didn't set firm enough to take the pieces out of the pan when sliced. It was very creamy, but could use more peanut butter flavor. It would make a great frosting!

Mine turned out really good! I had read through the comments, and had taken the advice of some of the other readers regarding getting the fudge to harden properly. First of all, I only used one 7 oz jar of marshmallow cream (1.5 cups). Secondly, I had to boil it a bit longer to get it to soft ball stage, which is where fudge has to be in order to set properly. Instead of 5 minutes, it was more like 6 or even 6 1/2 minutes. You don't have to use a candy thermometer, but at least look on the 'net to see how to test for soft ball stage. One final tip: Mix your peanut butter, marshmallow cream and vanilla all together in a heat-proof bowl while you are boiling the other mixture, and then pour the boiling mixture over the peanut butter mixture in the heat-proof bowl. If you don't, you'll end up with scorched, dark bits of peanut butter throughout your fudge. It doesn't affect the taste, but it does take away from the appearance.

this is good, but a very tiny little bit grainy from all the sugar. but the taste is out of this world.

Love this simple recipe - always turns out great. Usually, can't wait for it to cool before cutting the first piece.

Very addicting !

Perfect!! It is my Mom's recipes, but with actually measurements instead of..."Oh, about a half a jar of peanut butter, some marshmallow cream....etc" The only difference is that if you just use one tub of marshmallow creme, it actually sets up and is not so mushy.

This recipe tastes great, but it was not nearly as firm as I would have liked. I boiled it for exactly 5 minutes and didn't stir it once it reached a rolling boil. If I make it again, I think I'll use a candy thermometer. Otherwise, everything was great. Mild peanut butter flavor and just the right amount of toothiness.

I tried this fudge, and the taste was superb,but it wouldnt set up...even after 24 hours in the freezer! After the second day of being frozen, it started to firm. Because of this, I gave it 4 stars. Not knowing what I may have done to make this happen, I will try it again because we liked it outside of that.

It had a good taste and it seemed firm inside the fridge, but as soon as 30 minutes passed by, they started to turn very mushy. I passed a few out as Christmas gifts last year and I didn't get any compliments. I figured they turned mushy by the time they took them home. I felt bad, I wanted them to turn out great.

I've been making this recipe for a few years. It doesn't really matter the size of the pan, just as long as you have a pan. I've used pie plates before, and the fudge still turned out excellent.