This is the best!!! creamiest, peanut butteriest fudge I have ever tasted! I made a couple of changes... Someone suggested using dark brown sugar, so instead of 4 cups of granulated sugar and 1 of brown sugar, I used 3 of granulated sugar, 1 of light brown sugar, 1 of dark brown sugar. Also, I added 1 teaspoon of salt (toward the end of the 7 minutes), to reduce the cloying sweetness fudge sometimes has. It helped. Used a 10 1/2" x 13" (I know-an odd size) pan. One half of the recipe I left plain, and to the rest, I added walnuts (sounds weird, but a great addition!). It produced 3/4" fudge. I didn't use a candy thermometer, and wasn't sure if I was supposed to stir for the 7 minutes it was at a full boil (but I did). The fudge pours into the pan, so you may doubt that it will set to be hard enough to cut, but it does. When cutting the fudge, if you wipe the knife with a damp, hot towel between cuts, it will help you cut the fudge more easily. Yum- the best!
Was this review helpful?
4 users found this review helpful
This is the best!!! creamiest, peanut butteriest fudge I have ever tasted! I made a couple of...