the best pb fudge recipe I've found. It was so mallow and creamy; not at all dry and crumbly. I took the advice of others and pre-blended the flour, pb, and marshmallow creme. I also added a tsp. of vanilla extract and 1/4 tsp. butter extract to this mixture. I always use a candy thermometer when making fudge. I used the thermometer and set the kitchen timer to 5 minutes and can tell you that the temp only got up to 225 degrees, well below the soft ball stage. One does not want to rely on a soft-ball stage to make this. I realized that this was a different fudge recipe than most with the addition of flour and decided I better only boil for the 5 minutes instead of going for soft ball stage. glad I did, as it turned out perfect. I didn't even refrigerate it; set it on the table for about 1 hour. I always use foil-lined pan sprayed with pam when making fudge; easier to lift out. I just lifted it out of the pan and cut a sliver to try; MALLOW, MALLOW, MALLOW! I did add extra pb, as I had an off-brand and didn't think it tasted very peanuty when I opened the jar.*about 14 oz. of pb used* Thanks for this recipe. can't wait to take it to work tonight for co-workers to try.
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