My husband makes creme brulee almost exactly like this, but uses sweetened condensed milk instead of whole milk, then uses a 50/50 blend of brown and white sugar to carmalized the top and finishes it with frozen mixed berries (from the grocery store freezer section) - c'est magnifique!!!

Reviewed On: May 10, 2013

I don't like peanut butter and thus, do not like peanut butter fudge. . .but, man, do I LOVE this stuff! Incredible! I took other folks' advice and stirred until it came to a rolling boil over medium heat after which I left it alone for 7 minutes to boil on its own. I took it off the fire and added the marsh. cream, then peanut butter and vanilla, NOT waiting for it to cool (as another reviewer stated)incorporating each before adding the next AND I used a hand mixer. Not too difficult and with great results; beautiful to look at, creamiest texture ever and incredible flavor. Thank you so much for this one!

Reviewed On: Dec. 8, 2011

I took JillP.'s advice regarding extra maple and she was right! This is the BEST MAPLE FUDGE I've EVER had. I gave up fudge about 4 years ago after screwing up 2 batches. Just figured I sucked at it and moved on to other things. This year, however, I decided to try my hand again and am so glad I did. This is not only FAR EASIER than the recipes I'd followed before, it tastes so incredible. . .like Candy Shoppe type fudge! Thanks so much for this great recipe and for your modifications, JillP.!!

Reviewed On: Dec. 2, 2011