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My review
Chocolate Peanut Butter Fudge
Jean
"This is such an easy and fun recipe to make."
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Ingredients
servings 114 calsOriginal recipe yields 32 servings (2 pounds)
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- US
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Directions
{{model.addEditText}} Print- Butter one 9x9 inch pan.
- Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
- Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.
Nutrition Facts
Per Serving: 114 calories; 3.4 g fat; 20.7 g carbohydrates; 1.7 g protein; 3 mg cholesterol; 33 mg sodium. Full nutrition
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Reviews
Read all reviews 163199 Ratings
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Most helpful positive review
12/8/2006
I tried this recipe twice, and I've perfected it now. The trick is to use confectioner's sugar, not white sugar like the recipe specifies. I tried once with white sugar and 2 times with confecti...
Most helpful critical review
6/23/2006
This was a horrible recipe! I tried it twice and both times immediately after adding the peanut butter the fudge hardened up and became rock solid and crystalized. I was sad to have wasted all m...
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12/8/2006
I tried this recipe twice, and I've perfected it now. The trick is to use confectioner's sugar, not white sugar like the recipe specifies. I tried once with white sugar and 2 times with confecti...
12/16/2007
This is the fudge my Mother made. It does take white sugar, not powdered. The reason for the graininess, is stirring it too much. Mom always said, Don't monkey with it or it'll go sugary on you....
12/7/2003
I think the problem people were running into when they say this mixture never got to the "soft ball" stage is this: the soft ball stage does not mean that the mixture in the pan comes together i...
12/15/2008
This recipe is missing a tsp. of vanilla extract at the end of the cooking process. This is the very same recipe that I lost that was my grandmothers. I agree with the othe lady,my grandmother a...
12/5/2008
Just responding to graininess issues - don't forget that candymaking is a crystallization project. You need to form the proper sized crystals in your fudge to have a creamy texture. If the cry...
5/22/2007
Really Good, to be the first time that i make it of course we love peanut butter so instead of the original amount of peanut butter i used 1/2 Cup crunchy PB and 1/4 creamy PB and instead of eva...
9/25/2007
I followed this recipe and it was just like my mothers fudge. We lost the recipe and now I found it again. This is exactly like MOMS! My family loves it. I put 1 tsp of vanilla in at the end...
6/25/2004
I don't know how some people got a creamy textured fudge out of this. I have been cooking and baking since I was 12 years old and this recipe stinks! I am now 68 years old. I did everything r...