Before you start, get your 9x13 pan and the peanut butter mixture ready. Make sure you let the sugar slurry come to a complete rolling boil (all of it will be bubbling vigorously), and then start the timer. I cooked for about 5:15 minutes. Stirring the slurry into the peanut butter mixture took a couple of minutes, but the fudge was a perfect consistency by the end of the stirring. The texture is very smooth, firm, and creamy, not hard or crumbly as some other peanut butter fudges have been that I've made. I liked that this recipe didn't use any chips and had very basic ingredients, and it made a nice, big batch, too! Thanks, Debby, for a great recipe.
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Before you start, get your 9x13 pan and the peanut butter mixture ready. Make sure you let the...