I've make 10-15 batches of fudge at the holidays and more during the year. I never could get peanut butter fudge to come out well so I stopped making it a few years ago. I reduce the sugar in my fudges because there is such a thing as being overly sweet but this recipe works out great as is. I was hesitant because it uses twice as much sugar as I use in fudge but the flour cannot be tasted and it makes the peanut butter fudge set up better than all other recipes I've tried. Great recipe, thanks.

I have been making this fudge for 30 years and I make as much as 15 batches at a time. A reviewer wrote that the fudge gets "grainy" when you undercook it and that's not true, it gets grainy when you overcook it and/or if the fire on the stove is too high. You can have a higher heat with chocolate fudge but peanut butter fudge is finicky and likes a lower heat. A rolling boil for 5 minutes is what it takes for the fudge to properly set up but peanut butter fudge comes out better when you do a little less than five minutes. It does not matter which pan you want to use, fudge when properly done should set up no matter the thickness. Also important is the peanut butter you use and I find Jiff to be the best for this. Before cutting fudge it should sit for 12-24 hours to properly set up. You can cut it before but it needs time to set up. I line my pans with wax paper and lift out the brick of fudge to cut up, makes it easier. Also, you must constantly stir the fudge. My recipe uses 2/3 cup evaporated milk, 1 cup of peanut butter, and 1 (7) ounce jar of marshmallow cream.

I've tried many quickbread recipes and I think this one is the best. This has a wonderful moist texture without being mushy. The crust on top is wonderfully crunchy and the Buttermilk is the key to the moistness and the flavor. I don't use the maraschino cherries because I like to freeze breads and I'm not sure how those cherries will hold up in the freezer so I used dried cranberries and toasted pecans. I also just mixed in the eggs like you normally would. This is the best bread recipe there is as far as I'm concerned.