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

First- I made my own pastry from scratch and it was fantastic and I will not use anything else now. The filling I thought was incredibly bland (I followed the recipe initially and tasted the filling before coming to this conclusion). I wound up adding extra salt, pepper, some garlic, and about 2-3TB of deli mustard. After these fixes, these were outstanding, wonderful pub food delights!

Reviewed On: Sep. 23, 2011