Reviewed: Dec. 26, 2000

This is the first time I've ever added flour to a candy recipe. It turned out absolutely great. The smoothest, creamiest, tastiest peanut butter fudge I've ever made in my 40 years of cooking. Debbie, you did a fine job. Thank you. Bob Holub

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Reviewer:

Show Low Bob

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Rotonda West, Florida, USA

Reviewed: Dec. 24, 2001

This is a wonderful recipe. But, things happen quick. Make sure you have everything ready and measured before starting. Shared with all my office staff. An employee from another department declared it "the best candy in the hospital".

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15 users found this review helpful

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JUNEALICE

Reviewed: Sep. 30, 2003

I am giving this five stars, but I would have liked more peanut butter taste (I'm kind of a peanut butter nut). I might try adding more next time and hope that doesn't throw off the whole recipe. I have never made candy before--so here are a few hints for other novices: 1) use a big pot. I started off with a 2 1/2 quart saucepan and it was much too small. I had to dump the boiling mess into a 5 quart pot to prevent it from spilling over. 2) It doesn't seem to need to be stirred when it's boiling. I worried that it would scald, but it didn't. 3) You may want to refrigerate the final product before you cut it into squares; it's pretty soft and wasn't holding its shape as I cut it. 4) I used nonfat (skim) milk and it came out just fine. (I thought it might really need whole milk). Thanks for the great recipe. Even thought I have never made candy before at all, it came out really well!

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38 users found this review helpful

Reviewer:

losangeles71

Cooking Level: Expert

Home Town: Greenfield, Indiana, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Feb. 26, 2003

We loved this fudge. I added a tsp. of peanut butter extract for even more flavor, then while the sugar, milk and butter were cooking I blended the peanut butter, marshmallow cream and flour together with an electric mixer. (I love shortcuts) When I added the hot syrup, I beat it hard for about a minute. This way there was no chance of any residual flour taste. This is a keeper, and not just for the holidays. Thanks for a great recipe! OH!! And this is great with a little chocolate melted or drizzled on top too!

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Reviewer:

BARB MAXWELL

Cooking Level: Intermediate

Reviewed: Dec. 27, 2000

Kudos to Debby for this great recipe.

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SUZETTE WAGNER

Reviewed: Nov. 28, 2001

This recipe was wonderful. Big hit with my family thanks so much for the recipe. I will definetley make it again.

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1 user found this review helpful

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CANDYP

Reviewed: Jun. 1, 2002

yummy

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smokies1990@aol.com

Reviewed: Dec. 28, 2002

This is my second year making this fudge. It is the best that I have ever had. I have passed this recipe on to many friends.

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SUZETTE MARIE WAGNER

Reviewed: Feb. 22, 2003

Delicious! I used heavy cream instead of milk, which was fine. The only pan I had was a 9x9, and when I make it again I will halve the recipe. The flour makes it wonderful!! I highly recommend making it.

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1 user found this review helpful