Oh, wow. SO GOOD! I have made them with both raspberries and strawberries (both frozen). I felt that the strawberries didn't work out quite as nicely as the raspberries. I think I'll stick with the raspberry version from now on.

Reviewed On: Jul. 28, 2002

This bread is really just too good. It's so moist and chocolaty and...just GOOD. I have to resist eating the whole loaf once it comes out of the oven.

Reviewed On: Jul. 28, 2002

Being vegan, I used Earth Balance buttery spread (a really great non-hydrogenated margarine) and soy milk in this recipe. I left the PB and sugar (didn't pack the brown sugar) amounts as called for. I used "natural" peanut butter with the separated oil poured off, which makes the PB taste *really* peanutty, so the fudge was quite sweet AND quite peanutty. I beat the liquid into sifted powdered sugar by hand, which was a little difficult. A hand mixer would have been easier, I think. All in all, the fudge turned out great! My husband LOVED it.

Reviewed On: Jul. 28, 2002