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World's Best Peanut Butter Fudge

Reviewed: Dec. 3, 2011
FINALLY, a fudge recipe that actually lives up to it's name. I used Carnation evaporated milk, Country Crock, a full 18 oz jar of pb 3 cups of sugar (still a bit sweet for my taste so I'll add a little less the next time) and about 1/2 c. of flour (only because I forgot to add the rest) and initially it appeared a little soupy but when I took it out of the fridge about 3 hours later, VOILA! The best tasting an best textured fudge I've ever made. This is an AWESOME recipe. I did mix the flour, pb, marshmallow creme and butter together first like most of the other reviewers suggested and I didn't use a candy thermometer. I just started stirring as soon as I got a vigorous boil and did that for 5 minutes just as the recipe says. I will definitely make this again and take it to work. Heck, I may even sell it, Lol!
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