I just made this fudge and it is great! I followed other reviews and added the butter,vanilla, and peanut butter after I brought the milk and sugar to soft ball stage and removed from heat. I used my hand mixer on 1 for 5 minutes and 2 for 1 minute. The fudge isn't grainy at all and set beautifully. I did reduce the sugar by 1 cup total (1/2 white and 1/2 brown). Will definately make again and not use marshmallow cream recipe.

I followed this recipe almost to a T WITHOUT a candy thermometer and barely any brown sugar, and i used homemade peanut butter. About the the balls in cold water, i think they're more like balls with tails, i just used a spoon to drop some into cold water and when it formed little balls with tails taht quickly sank to the bottom i thought it was time. I used 3 3/4 cups of white sugar and 1/4 of brown (lol, thats all i had left) and i added some molasses when i put everything in the pot. Other then than i followed everything, stirring the right way etc. And it turned out great. First time making fudge and i'm pretty satisfied. Not to mention this recipe is one of out of the 3 that DONT use offbeat ingredients that no one usually has.

it was a ok recipe but it wasnt harden after cooling and i try the recipe again and added 1 c of powder sugar and pour the fudge in a 9x13 glass cake pan and my goodness this was the best recipe

Peanut butter fudge has always been a tradition in our family, but when my great-grandmother died, the recipe was lost. Of all the recipes I have tried, this tastes the closest to what she made. I did however make changes. I do not add the peanut butter to the boiling mixture, I boil the sugar/milk on medium/high until it reaches soft ball stage (around 234 degrees); use a candy thermometer. I would not recommend just guessing with the soft ball stage unless you are truly a professional- fudge is extremely fickle and can turn out or not for even the most seasoned baker. As soon as that stage is reached, immediately take it off the stove and add the peanut butter/vanilla. I mixed with a regular mixer on low for around 6 minutes and it turned out perfect. Great recipe, the best I have found so far.

Very good; but I wanted it with a more peanut butter taste and less grainy. My husband thought it was just what we were looking for. A little adjusting and it will be perfect. NOTE: this was not overly grainy, I just wanted it a little smoother than it was.

I've never had peanut butter fudge so this was a nice surprise. After seeing that some reviewers ended up with hard, gritty fudge, I was worried about over cooking this, so I cooked it to 240 degrees on my candy thermometer and it was too soft. Perhaps a specific temperature would help people obtain the right fudge consistency. I don't know what it is, but it's more than 240 :) Anyhow, I ended up with a substance that tasted like and was the same consistency as peanut butter cookie dough. This recipe yields alot, it made a 7x11" pan and probably could be stretched to a 9x13" too. Thanks for the recipe!

Thank you so much for submitting this recipe! This tastes exactly like the fudge I remember from childhood. It's also very easy to make, as I've never before made fudge. Thanks to all the reviewers who gave me some great tips to make this turn out so well! I would say definately use a candy thermometer. You can't go wrong that way.

I am the biggest fan of peanut butter. And this was fast and easy. The best combination!

I hate giving this recipe two stars, but my fudge was hard and grainy. It still tasted good, but the texture wasn't that great...and I had a HARD time cutting it in the dish. I don't really know what happened, I followed the directions exactly. But this was my first time making fudge, so I'm sure that it was my error, but I don't know what I did wrong.

This was delicious!! I made it at home and my grandma loved it. It's hard to beat her peanut butter fudge, but I think I did. We just got back from N. Carolina and the family loved it!! It didn't last long so I had to make more. Here are some things that I did that you might try: If using Jiff peanut butter or any peanut butter that is a little more stiff and not so oily, add about 1/2 cup extra of peanut butter and a but more butter than called for. This will make it more creamy and smooth. I also add a bag of Peanut Butter Chips to the mix right before I pour it out so they don't melt all the way. This adds more flavor and gives you something to chew. I reserved a handful of the chips to sprinkle on top of the fudge and lightly pressed them down into the top. When using a pan to boil the fudge make sure it is a burn proof pan. I made the mistake of using a pan that wasn't scorch proof and it changes the flavor. Also, don't let the fudge get too stiff when you are stiring it to cool it down before you pour it, keep it a little more soft so that it pours easily and spreads evenly. This fudge tastes better if you let it set for about 3 days in an air tight container at room temperature. By this time it has had time to marinate and is much creamier. In N. Carolina the fudge didn't even get a chance to sit for a few days. I hope this helps. Thanks for a great recipe, I will be making this again and again. Especially when the holiday's come around.