Creamy Peanut Butter Fudge
This recipe belongs to my mother and it is the creamiest peanut butter fudge ever.
This recipe belongs to my mother and it is the creamiest peanut butter fudge ever.
An important thing to remember when making candy is it needs stirred up until the moment it starts boiling. You can't touch it during the 7 minute boiling phase. Otherwise you will make large sugar crystals and it will not "melt in your mouth". If you follow those directions it will be a 5 star candy.Read More
This fudge has an excellent flavor, BUT the instructions are not adequate to get the recipe to turn out regularly--after 7 batches and only 2 that were edible, I finally figured it out. First of all, you must cook the fudge to softball stage--234 to 240 degrees. Depending on your stove and cookware the time could vary significantly. Secondly, you must cool it adequately before adding the peanut butter and vanilla. It needs to cool to somewhere between 110 and 125 degrees in order to prevent the mixture from seizing. Cooling it to this temperature could take quite a bit of time and it should not be stirred during this time. Hopefully this helps everyone out. The recipe is quite good and even better once you figure out the details.Read More
This fudge has an excellent flavor, BUT the instructions are not adequate to get the recipe to turn out regularly--after 7 batches and only 2 that were edible, I finally figured it out. First of all, you must cook the fudge to softball stage--234 to 240 degrees. Depending on your stove and cookware the time could vary significantly. Secondly, you must cool it adequately before adding the peanut butter and vanilla. It needs to cool to somewhere between 110 and 125 degrees in order to prevent the mixture from seizing. Cooling it to this temperature could take quite a bit of time and it should not be stirred during this time. Hopefully this helps everyone out. The recipe is quite good and even better once you figure out the details.
An important thing to remember when making candy is it needs stirred up until the moment it starts boiling. You can't touch it during the 7 minute boiling phase. Otherwise you will make large sugar crystals and it will not "melt in your mouth". If you follow those directions it will be a 5 star candy.
OH MY GOODNESS! ABSOLUTELY FANTASTIC! This is the best peanut butter fudge that I have ever eaten. My husband & I go to a specialty shop once a year and buy about 2 lbs. of gourmet peanut butter fudge....well, no more!! This is much better. I am so impressed with this recipe I just don't have enough room to say everything I want about it. If you haven't tried this recipe, you must try it!! The only thing I must caution you about is the cooking time on this recipe is off. It says "Total cook time: 7 minutes". That is wrong, it takes 7 or 8 minutes just to get to the boil stage and then you must boil it for 7 more minutes, so your total cook time will be about 15 minutes.
Very good. Turned out great. I saw the other post where someone said it was dry and crumbly, it was cooked too long. And the one that turned out grainy, it wasn't cooked long enough. Fudge recipes are touchy, you have to follow the instructions exactly. This fudge is good in that it isn't too sweet, has a good balance, and couldn't be any easier to make.
I tried this at my very first attempt to make fudge. PERFECT! I took the time to read the reviews and it helped me understand what I was doing. Everybody raved about this fudge and asked me how to do it. Note: Wait for a full boil before you start the 7 minutes timer. I did not stir at all while the sugar was boiling.
This peanut butter fudge recipe is so luscious it is beyond any description. Seven minutes at a rolling boil (a boil that cannot be stirred down) made the perfect creamy texture. If you have a candy thermometer, boil to 234 degrees.
Wow. I made this for Christmas goodie baskets and it received RAVE reviews. The fudge was so good, I just couldn't stop making it. Before the day was over, I had gone through 15lbs. of white sugar. Friends were giving it to friends, and I am still getting e-mails for the recipe. This recipe also makes great chocolate fudge. Just replace the peanut butter with 4 cups milk chocolate chips and 2 cups semi-sweet chocolate chips. Very creamy. Very delicious!
Made this recipe for a football tailgate this past weekend and got rave reviews! Two very important things to note: (1) depending on the pan size/temperature settings on your stove, boiling for 7 minutes may not get the fudge to the right temp, and if its not hot enough, it will be runny and goopy. The easiest way to guarantee that your fudge sets up correctly is to use a candy thermometer and heat it to soft ball stage (235-240 degrees). I recommend an instant-read digital thermometer - so easy to use. (2)For those who have a hard time finding marshmallow creme (or want to save some $$) 4 large marshmallows equals 1 oz of marshmallow creme, so about 30 large marshmallows should do the trick here. Best PB fudge I've had in a while, thanks for the recipe!
Superb recipe, both in taste and texture. For an easy variation, after the 7 minutes of boiling is complete, stir in the marshmallow cream and vanilla, then divide in roughly half (put 1/2 in another bowl, keep half in the boiling pan.) Mix 1 cup peanut butter in one half, and stir a 12 oz bag of chocolate chips until melted into the other half. Pour both into a foil-lined 9" X 13" pan. (Turn the pan over and smooth the foil over the outside bottom, then lift the foil, turn over the pan and place inside the pan. The foil will be exactly the right size and shape to conform to the inside bottom. Do this ahead of time, before you start cooking the fudge, so that it's ready to receive the cooked fudge immediately.) Work quickly. Take a knife and marble your way through the entire pan quickly. Allow to cool. Additionally, you may pour in the chocolate, level it, then pour the peanut butter on top for a two-layered look.
Terrific fudge! I followed somone elses advice on using a candy thermometer and cooking to the soft ball stage. I had set my timer after it got to a roiling boil. At 7 minutes I was not near the soft ball stage. They also said to cool to 125 degrees before adding the peanut butter and vanilla which I did. I would not want to make this around small children because it needs your full attention and stirring while boiling. This would make a great gift and with a thermometer, it is not hard to make.
I had NEVER made fudge before, but decided to take a stab at it after reading the simple instructions and great reviews for this recipe. WOW I'm glad I did! Please do not listen to the other reviewers who say you need a candy thermometer and this and that... Just stir it constantly until it comes to a rolling boil, stop stirring and then set a timer for 7 min. Mix the marshmallow creme in just after taking it off the burner and mix until dissolved. Immediately add vanilla and PB and stir until mixed well. Mine began to set right after I added the PB. It was so rich and creamy, better than anyone else's fudge I've ever tried and it was my first time making it! I made a chocolate batch by substituting the PB with 4 cups milk chocolate and 2 cups semi-sweet chocolate morsels like another reviewer suggested. Think I'll melt the chocolate before adding it next time, came out great but the dips were hard to stir in. Please just follow the instructions and don't make it more complicated than it should be.
Whoa...my teeth are hurting after every bite! Very sweet and very peanut buttery!! Not sure the brown sugar was necessary except in adding the color. I threw in a handful of chocolate chips, just because I'm partial to chocolate. Didn't really add any flavor..just felt like getting creative. Very creamy indeed. I enjoyed mine with coffee. Good Recipe!
This has been a "go to" recipe for me for years. I find that you really have to time this right. Wait until you have a full boil you can't stir down and then use a timer for 7 minutes exactly. I also use a full jar of peanut butter even if it is a couple ounces more. For chocolate fudge just add semi-sweet chocolate chips instead of peanut butter and for really dark chocolate fudge, mix about 1/3 cup of unsweetened cocoa powder in with the sugar before adding wet ingediants and then add the chocolate chips instead of peanut butter.
Fudge perfection! So creamy and it set just right. There are 2 things you must do that the directions don't state clearly. Combine your butter, milk and sugars on medium heat and stir constantly until you reach a boil and then set a timer for 7 minutes and do not stir at all....just allow it to boil. This is the key to creamy goodness.
I tried this recipe two ways. Long story short: follow the recipe exactly! I read all the reviews and initially boiled it to 235 F (which took 10 m), then mixed in the marshmallow creme, and waited till the mixture cooled to 125 F before mixing in the PB and vanilla. The resulting fudge was edible/fine/a little crumbly. Following the recipe exactly as indicated took far less time and yielded a deliciously creamy result. Save yourself some time and follow this recipe as written!
Creamy, YES, however it is too creamy texture-wise. As in semi-firm-paste consistency. Even after setting up overnight, it is still not fudge-firm as I feel it should be. I made this with the intention of including it in goodies boxes to be shipped to family and friends, and that's just not going to happen with this recipe... I will keep them in the frige, and nibble far too many squares I'm sure, because flavor-wise it is DELICIOUS. I wish I would have used the other "easiest" recipe on this site, but don't want to use up a whole other jar of peanut butter to find out now. I have made many fudges in the past, so I don't think it was a novice-issue, and I took care to follow this recipe EXACTLY, btw, even setting a timer for the 7 min and stirring constantly! I think with less evap. milk and maybe a half stick of butter more you may get a firmer, and for me more desirable, consistency... even straight out of the frige this is sooooft... melt in your mouth, yes, but also in your hand, in the bag on the counter, etc. ***** Was actually able to salvage this... rolled the crumbly paste into balls, popped in the freezer for 30m and then followed the recipe for the chocolate part of Buckeye Balls, came out AWESOME--- like Reese's balls! But I'm not ammending my 3-star rating because as FUDGE, this failed for me. Just thought I'd mention the Buckeye Balls in case anyone else ends up where I did...
This is an AWESOME recipe! I agree with the other reviews, you MUST start the 7 minute mark after the mixture starts to boil or it might turn out too soft. I put foil in the pan and sprayed a little butter flavored nonstick spray on the foil, its MUCH easier to take out this way. As another reviewer said, use a bigger pan than stated to use. I just made a batch and it boiled over with the heat turned off! My son asked for me to make it and I'm making 3 batches to give out as gifts as well. Its a GREAT recipe! (I'm almost tempted to use chunky peanut butter for one batch)
"Raz" is soooooo right!!!! How stupid are we paying the prices we do when we can make this absolutely wonderful, fantastic and delicious fudge right on our own stove!!!! I too added more peanut butter, but that's the only change I made. I'm craving another piece as I'm writing. Thanks sooooo much Janet! We luv ya girl!
Yum! I couldn't believe how good this turned out! I actually didn't stir constantly (as I was told that it creates sugar crystals and results in a coarse texture). It was melt-in-your-mouth delicious!
I made this for christmas and it got rave reviews! A digital instant read thermometer is a great asset when cooking fudge which helped me get it right to 234 degrees. Take it off the heat the moment it reaches that temp and your set. You will love this.
Best peanut butter fudge -- EVER! Advice: scoop out the peanut butter from the jar into a bowl before you get started. It's much faster getting it into the fudge. Also, keep the stove on medium. Not medium-high, not medium-low, MEDIUM. And leave it there to allow it to come to a boil. Stir the entire time it's coming to a boil BUT once the fudge comes to a rolling boil, set the timer for 7 minutes and DO NOT STIR! Really, leave it alone. Guaranteed fool proof fudge if you follow this recipe exactly. It is SOOOOO good!
I've been making this recipe for Christmas for 10 years! I have requests for this on my cookie platters every year from many of my neighbors. It is very similiar to fudge I had growing up that a neighbor always brought to me when I visited my Grandmother. The only difference I make is to cut the recipe in half and use an 8 x 8 glass dish lined with foil. It turns out almost every time. This year I used "off" brand products to make this fudge and it set up to fast (before I could get it in the pan), I tried a 2nd time and this time it turned out "grainy" textured (under cooked). When I make this again I will only used the best products!!
Made this today for Christmas Eve festivities. It is very creamy, lots of flavor. I followed the recipe, and it set up fine. Make sure you let it come to a boil that can't be knocked down with a spoon before starting the 7 minute timer. This is a keeper for me!
So good! I'm not a big fan of plain peanut butter, so I wasn't too sure if I would like it or not. It's just the right sweetness and peanut butter flavor. But it does need to be refrigerated because it's too soft to eat when left at room temp.
I participated in an open house in a large art gallery this weekend, this fudge lasted 30 minutes on the table, I went home and made another batch for Sunday. It was a huge hit. Remember, the jars are 18 oz, so you don't use the whole thing. Also, when you time the boil, you start the time when it is a full rolling boil that can't be stirred down. Hope that helps. Thank you for a great recipe! This is the most requested recipe I have during the holidays! Makes 5 pounds, I think!!
Please don't make the same mistake as me! I made the fudge exactly as the recipe stated and everything was going great, I had added the marshmallow cream after taking the fudge off the heat and it looked like a heavenly cloud and then I added my peanut butter and the disaster began! Not thinking, I was using my Lifetime cookwear which really holds the heat for a long time. I added the PB and it instantly dried up right in the mix!!!! I had to add another 1/4 cup milk to cream it back out again. Please, if you are using cookware that holds the heat really well, let it cook down for a few min before adding the PB so you don't end up with a grainy mess. In closing, I can't wait to try this again and use my noodle next time!
Other than the bit of instructions that are not quite specific about cook time, this turned out perfectly. I made sure to start timing when a rolling boil was reached and used a candy thermometer as well. 7 minutes was perfect time. Remember do not stir at all while it is in the rolling boil stage. I mixed in the marshmallow creme first, then the peanut butter and vanilla. This all must be done quickly and poured out fast, so have everything ready. Very sweet, exactly how we love our fudge!
This is the most fantastic peanut butter fudge! May I recommend, however, that creamy (NOT crunchy) peanut butter is best!! Also be sure to stir completely!! I didn't stir as good as I should have and there was some peanut butter at the bottom of the pan. It resulted in a swirly pattern fudge...looks pretty, though!!!!!
i've paid up to $8 a lb for fudge, never again!!! janet, you are my new best friend! :) it hasnt even cooled completely yet and i already have my grubby paws in it! really easy to make. i cant say enough about this recipe, the only thing i did different is add a little extra pb for a stronger flavor.
Made this pretty much just as written though I've varied the amount of peanut butter and we think it's best with about a cup and 3/4. Look out, it's addictive!
for the peanut butter lover this one fits the bill. i found the recipe very easy to follow and made sure not to over cook. i have frozen these for the holidays and plan on dipping some of them in melted chocolate for a reese's kind of treat.
Creamy and smooth. I couldn't get enough of this! The only problem I had was that most peanut butter jars come in 15 oz. so don't forget to slightly adjust the other portions or you'll end up with a fudge that doesn't set =(
This fudge was fantastic. Perfect color and consistency. A couple of notes: Make sure you don't start the 7 minutes until the milk and sugar start a rolling boil. If you don't cook the sugar long enough the fudge will be too soft. Use a large pot. I used a medium sauce pan and almost didn't have enough room to stir.
This was yummy, but as it's written it's only a 4 star recipe. The first batch I made I followed the directions and ingredients exactly. It turned out grainy and had a weird aftertaste. I frequently get coffee at a place in town that is also a fantastic fudge shop, so I asked the local fudge maestra about it. After discussing a few things with her I altered the recipe for the 2nd batch I made a few days later and it was great! I made the following changes - the brown sugar was the reason for the aftertaste so I omitted it completely the second time. I also found that 7 minutes wasn't near enough to adequately dissolve all that sugar so I boiled for 10 minutes and (at the suggestion of the local expert) kept stirring during the boiling phase. The 2nd batch turned out MMMMMMMMelt-in-your-MMMMOUTH DELISH! Definitely a 5 star recipe with the changes.
WONDERFUL peanut butter fudge. Easy and incredibly creamy. I followed the directions exactly except instead of 1 jar peanut butter I used 1/2 creamy peanut butter and 1/2 crunchy peanut butter(we like peanuts). Just remember to start your 7 minutes boiling time AFTER it reachs a full rolling boil.
My second try at fudge and it turned out perfectly. It's so good it's addictive. I'll definitely add this recipe to the Christmas season goodies I bake. Way yummy. Fair warning: I have gained 10 lbs. since I started making this fudge. Could be a coincidence, but consider yourself warned.
Excellent. I made this for my mom because her mom use to make this with the exception of adding a bag of choco chips. delicious! Cannot wait for her to try it when i come visit her for christmas. Really creamy. Not the hard fudge most people think of. Definitely wonderful. thanks janet!
Pro's: Very creamy, sweet, rich, and easy to make. Con's: Took longer than 28 minutes, could use a little more peanut butter. Notes: If your's turned out grainy, then you need to cook it longer. It should be very frothy, like foam. I prefer a more peanut buttery taste, so I will add more next time. I also love nuts in my fudge and will add pecans next time as well. Who care's if it's called "Peanut Butter", I love pecans!
I made this for a cookie exchange. I followed the directions exactly and it never "set up" for me, not even after 6 hours in the refrigerator. After an hour in the freeze I was able to cut it into squares that melted within the hour. It was a smooth, creamy blob and I was so embarrassed at my cookie party. I gave it two stars only because I thought it tasted really good if it would have been the right consistency. Very disappointing!!!!
I needed something quick to make to take to work and since my sister-in-law wouldn't give me her recipe, I found my own. This recipe beats out her recipe any day.
This fudge was wonderful. The texture was not grainy at all and it set up beautifuly. It was very easy to prepare. I made a batch last Christmas and everyone seemed to really like it. It was just like the fudge that my dad used to make for us when I was a kid. I had been looking for a good recipie for a while and I have found the one that I will be keeping in my recipie book.
EXCELLENT!!! Very creamy and tasty. One suggestion however is to use a large enough pan. I used a medium saucepan as suggested and it overflowed everywhere. It was a sticky mess, not easy to clean!
So I'm totally a fudge virgin and this recipe worked perfectly for me. I took my time and followed the directions closely. I SLOWLY warmed the mixture to the rolling boil so that it was smooth and well mixed. I even had to change pans in the middle of the process b/c mine was too small after boil began. I maintained that 7 minutes of the rolling boil and it set up great. This was an easy recipe that turned out really smooth and yummy! I had none of the problems with it that other folks have reported.
YUM! Came out fabulous. I have to laugh at the reviews saying not to make this fudge on a rainy or humid day though since...I live in Puerto Rico where it's approximately 70-90% humidity every day! Came out fabulous none the less :) Will be serving it at my Christmas Eve celebration tomorrow.
This was the first time I made fudge. It turned out perfect! I did what others said and stir it until it started to boil. Then I stopped stirring and cooked it until it reached 235 degrees, which took about 10 mins. Other than that, I followed the directions. Very very yummy!!!
This recipe is quick, easy, and the children enjoy assisting. I make peanut butter balls with mine and utilize chocolate (candy coating) to dip the peanut butter balls in and it is absolutely outstanding. Thanks for the recipe, it has become a holiday tradition in my home.
I have been making this fudge for a couple years now. It is awesome! Some helpful hints: cook in a 5 quart stainless steal pot and use a wooden spoon. Also if you have one, use your candy thermometer and cook to soft ball stage of 234 degrees. Stir in the marshmallow creme and peanut butter as directed. There is no need to cool before adding the peanut butter. It comes out perfect every time!
Excellent recipe!! Easy to follow and results are delicious. Next time I will use a large pot rather than a medium one, the contents kept threatening to spill over. Thanks for the recipe...will use it many times!!
This is excellent. It makes a large batch. I may halve it next time and cook it for about 1 minute longer since it was just a little soft.
Great Recipe..It actually was "creamy". I was so nervous to make fudge because I hadn't done so in years. This was a great recipe, easy to follow and the fudge was a HUGE hit!! It turned out marvelous!!
Really good recipe. Because it is so super sweet, I cut the recipe in half ad poured into a 9x9 inch pan. I still cut into 24 pieces however. This is great to package up for holiday gifts. Will make again.
Ive always had to go to a speciality shop to get smooth, creamy peanut butter fudge. NO MORE!!! This was as good as it gets. I followed the directions exactly as written and was I thrilled with the results and compliments I recieved. The recipe made a large batch (no more paying 5.99 for 1/4 a pound) and was simply a "melt in your mouth" delight. Thank you sooooo much
This is a fantastic Peanut Butter Fudge recipe! I followed the directions EXACTLY and it came out great! Stirring is easy and smooth. Took me about 10 minutes of stirring to reach "soft-ball" stage and then I let it sit for 7 to 8 min. I moved it away from the heat, and let it sit until it stopped boiling. I then added the marshmellow cream and stirred it in until completely melted & mixed. I then added the peanut butter and vanilla until well-mixed. I put it in the fridge and let it cool overnight. EXCELLENT! PERFECT TEXTURE!!
This is a great recipe, I didn't change anything. My first batch turned out well (I accidently forgot the vanilla) but my second batch was AMAZING. I'm not sure why it was that much different- it could have been my measuring as I just split a 13oz jar of marshmellow creme. Any way, great recipe! I will definately use this again.
I made this tonight and followed the recipe exactly. This fudge is delicious; my husband doesn't like peanut butter fudge usually but says this is good! Be prepared for a large amount of fudge--my pan was overflowing. Thanks for the recipe.
I have made this fudge for my family for over forty years and it is a goof proof fudge if you know cooking terms and follow the directions. It also is the basic recipe for a lot of different fudges just exchanging chocolate chips for peanut butter or other flavor chips and increasing or deceasing evaporated milk. It is an excellent recipe I will continue to use. deb1001
These were really good. I'm not terribly talented when it comes to candy recipes, but this recipe worked for me, and that says a lot! Thank you, Janet!
I'm not sure what I did wrong but this never got beyond the mushy stage..
Just like grandma's.
The taste of the fudge did not disappoint. However, I too had trouble with the fudge turning out too soft even though I read the reviews of what to do differently. I guess maybe I didn't use the correct amount of peanut butter since I could not find the correct size container/. If I decide to try this again, I will maybe cook it even longer and cool it longer as well. After two days it is more firm and more fudge like in my opinion. But again, I could've just messed this one up...
This did not turn out for me at all...however, I don't have a very good track record when it comes to fudge. =(
This recipe was very easy, very quick and very good. I also used it to make chocolate fudge by substituting the peanut butter with two cups of milk chocolate chips and that also turned out great.
Very good but it makes a huge recipe. The upside is that you'll always have fudge in the freezer for that craving. Thanks Janet!
This is the best!!! creamiest, peanut butteriest fudge I have ever tasted! I made a couple of changes... Someone suggested using dark brown sugar, so instead of 4 cups of granulated sugar and 1 of brown sugar, I used 3 of granulated sugar, 1 of light brown sugar, 1 of dark brown sugar. Also, I added 1 teaspoon of salt (toward the end of the 7 minutes), to reduce the cloying sweetness fudge sometimes has. It helped. Used a 10 1/2" x 13" (I know-an odd size) pan. One half of the recipe I left plain, and to the rest, I added walnuts (sounds weird, but a great addition!). It produced 3/4" fudge. I didn't use a candy thermometer, and wasn't sure if I was supposed to stir for the 7 minutes it was at a full boil (but I did). The fudge pours into the pan, so you may doubt that it will set to be hard enough to cut, but it does. When cutting the fudge, if you wipe the knife with a damp, hot towel between cuts, it will help you cut the fudge more easily. Yum- the best!
Good - but not the best. This makes a TON of fudge. The thing I like best about this one is that I can use a sugar substitute for the white sugar, bringing the calories down and lowering the effect to glycemic response. Many other peanut butter fudge recipes don't call for white sugar, so it's not an option.
This is absolutely the best peanut butter fudge EVER. I've already made 3 batches this year and everyone who has tasted it thinks it's the GREATEST. It's a "keeper" and will become a holiday tradition. I wanted to add that I even used 2% evaporated milk and reduced fat Jif peanut butter in making this fudge. Thanks so much for sharing.
This came out grainy and I did everything that was listed on all the "tip" reviews. What can I do with a cake pan full of gritty sugar? Can I recook it in the microwave? I'm very disappointed.
Fudge intimidates me, but I thought I would give this a shot. Glad I did! Cooked just as directed- it came out so creamy and yummy! I was so excited that such a quick easy recipe could produce such a yummy product. Making more to give out for christmas gifts! Oh- and it freezes well too!
really great flavor and texture!
This fudge was super easy to make, no need for a candy thermometer. I just boiled it according to the recipe and it turned out great. This fudge never gets too hard. I have had more compliments on it and it was my first time ever making fudge. I have already made it twice and will be making it again before Christmas.
This fudge is PERFECT! I did exactly as said, except I mixed the marshmallow, peanut butter, and vanilla all in immediately after removing it from the heat, rather than one ingredient at a time. This is the recipe I will now use year after year.
My family really liked this recipe, they like how creamy it is. I liked being able to buy ingredients that use the whole amount and not having left over amounts that are not enough to make another batch.
Yummy and easy. It makes a very thick 9x13 pan, may use the jelly roll pan next time to make it thinner.
This was my first attempt in making fudge. It turned out perfect! I love it! My 7 year old really enjoyed helping. Thanks for this great recipe!
I have been making this recipe for about 6 years. Follow the recipe exactly. I use a 18 oz jar of pbutter, cuz i cant find a 16 oz. It works just fine. Boil exactly 7 minutes. It will seem a bit soupy when you pour it in the pan at first, but it will eventually set up. I keep at room temp. It really is the best pbutter fudge i have found yet.
After reading the reviews I was unsure of whether to cook for 7 minutes or not but figured I would try the recipe as is. It did harden for me even though it did not reach soft ball stage but the next time I make this I will cook for longer than 7 minutes. I would have liked it to have had a little more firmness to it. But, a very tasty and good looking peanut butter fudge. I will make again.
Loved this fudge! I made it exactly like the recipe stated.
loved this recipe! Turned out great and was easy to make. Whole family enjoyed it!
I am a total klutz at cooking fudge and even I didn't screw this up. Took the advice of others and didn't stir. Don't know if this was the trick or if the other way would have turned out just as good. Definitely will use this recipe over and over
I used this recipe in my first attempt at fudge-making. First batch didn't turn out... too soft, didn't set up. After looking for some fudge-making hints, I found that there's a difference between air-bubbles and boiling...also seemed easier to use a thermometer to make sure it was at the right stage. I also agree with others that you should let it sit and cool undisturbed for a few minutes before adding the fluff and PB. So my second attempt, I used a candy thermometer instead of timing it, let it sit for a few minuted and it turned out really good. My BF said "This stuff is awesome". Will definitely use again.
I made the recipe as stated, but added melted milk chocolate on top of the finished product. This stuff was absolutely fantastic and has become an instant family classic. I've had to make a couple batches to keep up with demand. It's so good that I can't decide whether to thank you or curse you.
Definitely rich, definitely creamy, and DEFINITELY delicious!! Wow! I used a candy thermometer and waited until it reached 234 degrees (which was right at 7 minutes after it started boiling). It's so soft and "fudgy". I've tried other fudge recipes that are too dry or hard. This one is perfect and makes a TON! Ally
This was my first time making fudge. I dont own a candy thermometer (but plan on getting one now) but I was looking for a dessert I could make with what I had on hand and this was it. It took about 4 minutes to get to a boil and then I set the timer for 7 minutes and watched it boil - I didn't stir. After 7 minutes I moved it from heat and added the marshmallow mix. I waited about 5 more minutes and then added the peanut butter and vanilla. Placed in my glass pie pan and put in the fridge to cool. Turned out just fine, creamy yet firm and very good. I will make again, a must for peanut butter lovers.
Followed directions and it never set up. I am sticking with allrecipes,Aunt Teen's fudge recipe
Very good paeanut butter fudge recipe. I didn't think the peanut butter flavor was strong enough so I added an extra cup and it turned terrific.
Oh my goodness! Follow the recipe and be sure to let the mixture boil for 7 minutes without touching it (it's hard I know but don't touch it!). Then wait for the mixture to cool before adding the rest of the ingredients. After completed my fudge looked weird but I used my hands to press the fudge into the 9x13 pan and smooth it out...It came out perfect! And everyone loved it and even ate the entire pan within 1 hour!
I used this recipe the first time I ever made fudge and it turned out great.
Excellent. I made this for Christmas last year and everyone loved it. My husbands brother asked me to make some just for him, and my husbands co worker is always bugging him to get me to make some. If your trying to decide on a fudge recipe, pick this one!
OH MY GOODNESS! This was fantastic. Very creamy, very yummy! This recipe was easy. The only thing I did differently was use a candy thermometer to 236 degrees instead of boiling for 7 minutes. Whole family loves this one. This will be a new favorite.
I always get requests for this fudge. For those having trouble with it being too soft, try reducing the butter by a tablespoon or two. It helps!
Just keep the sugar in motion at all times. SSSSSSoooooooo YUMMY
I've been making fudge for years and have never had fudge turn crumbly like this. I followed the directions exactly. I believe 7 minutes is too long to boil. Next time I'll reduce the time. Flavor is great!
Fast and easy, great taste. Big hit with friends and at the office. I took it to our annual cookie exchage and everyone wanted the recipe.
Texture gritty. Used the fudge to make buckeyes.
OK, so I had some serious doubts about this recipe, but it was amazing!! First of all I used a medium sauce pan like the recipe called for. Well, the fudge gets to a rolling boil (which you need in order for it to set up) and the sugar/milk mixture is growing and growing and gets so close the the lip of the pan I quick get out my large pan and put the sugar/milk mixture in there, but it totally cools it down. I get it going in a rolling boil again, but I'm not sure how much time I have lost with the cooling down and the heating up and the recipe states 7 minutes. Use your large sauce pan folks! Next, I used Jiff natural peanut butter (no high fructose corn syrup or hydrogenated oil) I wasn't sure how that would work, but the fudge is brilliant! So easy and so YUMMY! Thanks for sharing, this is a total keeper and easy to make.
I have to say I wasn't sure that the fudge would be as creamy as everyone said it was.HELLO! I was wrong .This was soooo good.I made it for Thanks- Giving and it was such a hit, there was none left!Yes, it takes a little stirring,but this was so worth it.Everyone said it was the best fudge they had ever had!Thanks!
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!
This recipe was good but wayyyyyyyyyyyy to sugar-y for me. However, an excellent alternative is to make this a chocolate peanut butter fudge. Right after you stir the marshmellow cream in, pour half the mixture over a bag of semi-sweet chocolate chips in a seperate bowl. Then add half the jar of peanut butter and vanilla to the remaining mixture. Spread the chocolate fudge, then peanut butter fudge on top and swirl with a spoon for a marble effect. THAT was a five-star fudge!
These are just wonderful!