Ok, so i made this peanut butter fudge according to recommendations from other reviewers, with 2C. brown sugar and 3C. powdered/confectioners sugar. While i was boiling the butter/milk/brown sugar mixture, instead of only boiling for 2 minutes, i continued to boil the mixture at med-high heat for about 5-7 minutes and used a candy thermometer to check the tempurature of the mixture, waiting until it was close to the soft ball stage and just to be sure, i also did the "drop in cold water" method. When i was satisfied that it was up to temp, i added the peanut butter and vanilla, and found that the mixture was already starting to "set/thicken" like proper peanut butter fudge would, but i did however finish the recipe as it says and added the powdered sugar. While mixing with my hand mixer i found i had to add another 1/4 C of milk because the mixture was becoming crumbly and not smooth at all. still came out good but a little tip. if you wait till the sugar/butter/milk mixture reaches soft ball stage, you really dont need the powdered sugar because it will set properly on its own and will taste much more like proper old fashioned peanut butter fudge.
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Ok, so i made this peanut butter fudge according to recommendations from other reviewers, with...