Reviewed: Jan. 6, 2007

This is unbelievable! I've never made any kind of fudge, and this came out just perfect. I used chunky peanut butter (around 15 oz., eyeballing it) and drizzled the top with melted semi sweet chocolate chips. This recipe is a keeper!

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BAILEYBADCAT

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Jan. 6, 2007

I made this fudge Christmas & it its the worlds best! Thanks for sharing.

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Teresa

Cooking Level: Expert

Living In: Adolphus, Kentucky, USA

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Reviewed: Jan. 5, 2007

I made this for Christmas. It set up perfectly and was creamy. I drizzled the top with dark chocolate.

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HopeB

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Reviewed: Jan. 4, 2007

I have been looking for a decent peanut butter fudge for a long time. I made 3 different fudges for Christmas. Chocolate, Maple and Peanut Butter. This recipe is awesome... It was very easy to make, it took no time at all, and everyone loved it. It cut in perfect squares, and was very easy to package. I mixed the peanut butter with the marshmallow, vanilla and flour in a separate bowl, and then added it after soft boil. It blended very easily and came out perfect. This one is a "KEEPER". It's not too peanut buttery, it doesn't turn out soupy, and it doesn't crumble before you get it out of the pan. I will make this one again and again... and again !

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J. Marcotte

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Reviewed: Dec. 29, 2006

Absolutely the best pb fudge recipe ever!! I did as others suggested and mixed the mm cream, flour and pb together. I added 1 1/2 tsps of flavoring. Cooked only 5 minutes and it was just perfect.

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BLONDEFUDGE

Cooking Level: Expert

Home Town: Bethesda, Maryland, USA

Living In: Zebulon, North Carolina, USA

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Reviewed: Dec. 27, 2006

Fantastic! I haven't made fudge before and this turned out awesome! I changed the preparation though: (1) line 13x9" pan with foil and spray with pam(2) Mix together well in mixer peanut butter and marshmallow cream and set aside (3) Bring to boil over medium heat sugar, butter and milk (I used whole milk) When at a rolling boil set timer (I set it for 5 minutes, 30 seconds) and boil, stirring frequently. Add 1 cup salted roasted peanuts, stir and remove from heat (4) Add hot mixture to mixer containing PB and Marsh creem. Let sit for 30 seconds, add vinilla (1/4 tsp) and flour. Mix just until blended. Pour into prepared pan, after leveling perfectly, sprinkle with milk chocolate (I found choc. chips didn't give good texture, but cut-up milk chocolate candy bar or hurshey kisses were great) Spread softly to create a nice top layer (or bottom layer, whichever you prefer). Fridgerate for 1 hour+. Viola!!! I'd like to thanks many reviewers for these ideas, I combined many of them into this review and it had awesome results!

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Elizabeth Hansson

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Dec. 22, 2006

I thiught this fudge was pretty good, but it was a bit too sugary. Next time, I'll use a little less sugar and a little more peanut butter for more peanut butter flavor. I usually don't care for fudge made with marshmallow creme, but I'll definitely make this one again!

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MAMALEIGH

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2006

I registered JUST so I could leave this review! This peanut butter fudge was SO easy to make and sooooo good! I have tried making fudge twice before and it never worked for me- this time it was perfect! Tastes like a Reese's peanut butter cup only better. I added milk chocolate chips on top after pouring it into the pan. The only problem I had was that it started firming up very quickly, so make sure to have your pan ready! I'm bringing this to my Christmas party tomorrow.

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eve32

Cooking Level: Expert

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Reviewed: Dec. 19, 2006

I was not happy with this fudge. I followed the directions exactly and the fudge is not firm, you can't even cut a piece and take it out of the pan, you need a spoon to eat it. If there was something else that needed to be done, that should have been stated.

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MsJss12

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Reviewed: Dec. 17, 2006

This is the best PB fudge I have ever eaten! It's super easy and is delicious! This is my second attempt at any kind of fudge. The first time was chocolate and it was a disaster. This recipe was too simple to mess up! I followed the suggestions and had the PB, marshmallow cream and flour ready and waiting for the sugar mixture. Worked great! My only suggestion is to make sure you use a BIG pot to cook the sugar, milk and butter. I thought I had it in a big enough pot, but it quickly bubbled over. I had to watch it very closely. Next time around a MUCH MUCH bigger pot will be used.

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JANICEB75

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2006

I gave this recipe to my husband to follow as he was in charge of making fudge for our Christmas goodie gifts for friends and family. He mixed the peanut butter and flour first and then the marshmallow creme all before he started cooking the sugar and milk mixture. We used the 9 x 13 pan per the recipe and it was the perfect thickness. We took some to a family get together today and it received rave reviews! Thanks for the recipe!!

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SPBowe

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 15, 2006

I also used a hand mixer to mux the last 3 ingredients. Then I used the mixer and just mixed it all together. It turned out very creamy and yummy. This is a keeper!

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Jeffycat

Cooking Level: Intermediate

Living In: Littleton, Colorado, USA

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Reviewed: Dec. 15, 2006

This was my first time making fudge and I'm glad I chose this recipe! It turned out great! So easy and so good!

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jenny

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2006

I followed the recipe exactly and the fudge turned out beautifully. I don't say that lightly because I can NEVER make good fudge. I can't wait for my husband to come home from work. He'll be really surprised! I've never seen another recipe that added flour and I was afraid I would be able to taste it but the fudge is very good.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Dec. 15, 2006

This was wonderful. Everyone that has had it asked for the recipe. I did mix the peanut butter and flour. The marshmallow I just added to the bowl of peanut butter and flour to pour into the saucepan. I also brought the butter, sugar and milk to 220 degrees.

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Heidi

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Reviewed: Dec. 14, 2006

Excellent fudge and so easy! I would give this more than five stars for flavor, texture, and ease of making. (I didn't change a thing from the original recipe.) I found this recipe on 12/2/06 and shared the first batch with several different families...just made my second batch by request which was more like a demand! My son-in-law was extremely disappointed when he found only one piece left in "his can" of fudge! Can't wait to give this as a gift for Christmas. THANKS, Debby, for sharing this excellent recipe and letting me enter the realm of "best PB Fudge" cooks.

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