Absolutely the best peanut butter fudge I've ever made. My Mom who is a fudge expert thought it was better than her favorite recipe and that's saying something! This fudge is very creamy and has a nice peanut butter flavor. This fudge is easy to make and would make a great recipe for someone who has never made fudge before. I plan to make this every Christmas.
I gave this recipe 4 stars because it has a great basic flavor. I do not think I would make it the same exact way again. Next time I will use way less sugar and see how that goes. I might even cut it down to 2 cups. The fudge was far too sweet. I'll update this with the results next time I make it. I have decreased sugar in other fudge recipes with positive results so I doubt this will be a problem. Also some of the sugar still seemed to be crystallized although the fudge set perfectly. Anyone know what causes this?
This is a simple foolproof recipe.
This is yummy and makes up just like the recipe says. I used regular peanut butter. I cooked this to "fudge" temperature on a thermometer and it took exactly 5 minutes.
I received this recipe from a friend in 1983. Every time I make it I receive requests for the recipe and great praise. This is truly a "You can't eat just one! kind of a fudge!!
Did not come out great. Made two batches--first one was tasty but didn't look smooth. Second batch was crumbly. Followed the directions and was disappointed. Read the reviews prior to trying it so I was surprised at the results. Really don't like this recipe much at all. Some of the reviews mentioned that they had been using it for years--interesting because Jif Reduced Fat Spread hasn't been on the market for years.???
I made this recipe four or five times before I found out the directions are really just wrong. The taste is great but the directions state to "stir constantly" is all wrong. You only stir when bringing to a boil, then stop. Get a digital thermometer and get it to a minimum temp of 234, max 240. Then just take it off the heat and follow the rest of the directions. This will give you that creamy not grainy smooth fudge.
This was yummy and very easy to make. The firmness is perfect and the consistency is very near so. I detect just a tiny bit of "grainyness". It is very similar to the PB fudge my dad used to fix. I wonder if using regular PB instead of reduced fat would make it even more peanut buttery. I've tried the Aunt Teen's choc fudge 3 times and came up with a hard crumbly mess each time so I'm glad to see that this came out great. I suspect it may have something to do with adding the marshmallow creme AFTER boiling the mixture.
I followed the recipe every detail. It did not turn out as I expected. When I let the mixture boil for 5 minutes and then took it off to stir in the peanut butter it started getting chunky and then I stirred in the marshmallow it got a little better. Tastes good just looks bad.
