Reviewed: May 24, 2012

DELICIOUS!!! I will definitely make this again. My family love peanut butter will attempt to drizzle melted chocolate on it next time. It is soft so do not attempt to cut it until you have chilled it inside the fridge for a bit.

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Reviewer:

teejay808

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Cooking Level: Beginning

Reviewed: May 12, 2012

I have a fantastic peanut butter fudge recipe but when I saw that flour was part of this recipe & the raves, I just had to try it. I used the tips from others & it came out pretty creamy but dense. Sorry, but I think I will stick with my recipe which is composed of butter, sugar, milk, vanilla, & PB. It is silky smooth and melts in your mouth.

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Reviewer:

Annie

Reviewed: Apr. 29, 2012

My family & friends all loved the flavor and smooth texture of this fudge..altho it never set up like fudge. I'm no sure what happened since I even cooked it a cpl minutes longer than directed. Even after refrigerating it overnight, it was more a gooey taffy consistancy...so I wrapped it in wax paper to pass it off as taffy.

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Reviewer:

Lillydee

Cooking Level: Expert

Home Town: Reno, Nevada, USA

Living In: Citrus Heights, California, USA

Reviewed: Apr. 8, 2012

I have been using this recipe for years and I love it. Recently my daughter had to switch to a gluten free diet. I decided to make this for her using Pamela's Baking and Pancake Mix. It not only turned out wonderfully, but did not change the taste in any way! I have another friend I made it for who has Celiac disease and she loved it when I took it to our small group. The great thing is everyone in the group loved it. If you use Pamela's, be aware the flour has a grainy look to it, but I think it gives the fudge a little more character, sort of an old-fashioned look.

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Reviewer:

Rhonda

Reviewed: Mar. 30, 2012

Best fudge ever, the silky texture got me endless compliments!

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Reviewer:

tara

Reviewed: Feb. 24, 2012

haven't made it yet,sounds delicious!!!! By,Gianna Powell age8

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Reviewer:

Jenny Poe

Cooking Level: Intermediate

Reviewed: Jan. 16, 2012

I made 2 batches of this, one with the marshmallow, the other without. Both ways weredelicious!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jan. 3, 2012

I didn't know what to expect with the addition of flour to fudge, but these came out great. They cut nice and even and I think the flour was what thickened these to a perfect cutting consisitency. The taste was outstanding! We made 3 pans of fudge for the holidays and this was the favorite with husband and most of my kids. Definitely a keep recipe.

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Reviewer:

VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

Reviewed: Dec. 30, 2011

Absolutely the best peanut butter fudge I've ever eaten. I found this recipe before Christmas and made my second batch today. I saw some reviews that said thier fudge was hard and/or dry...they must have overcooked it. I used regular milk the first time I made and evaporated milk today. Both worked. I think adding the flour takes away that too sweet flavor that some fudges have...I may try adding a little to my Chocolate Fantasy Fudge next time I make it???

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