– Wonderful fudge! This was my first attempt at fudge and it turned out perfectly. I would highly recommend this recipe. Hint: Line the pan with Saran Wrap before pouring in the fudge. When the fudge has cooled, you can just pop it out of the pan and peel off the Saran Wrap. This gives the fudge a smooth professional look and gives you no sticky pan to clean!
– This is the best peanut butter fudge I have ever made and have been making it for several years. The first time I tried it, I waited for a full rolling boil and it ended up too hard, so I start timing just as soon as I see small bubbles. It turns out perfect every time. I am a southern girl from the “boil and drop in cold water” school. But, I have won numerous fudge contests with this recipe and will never go back to boiling and dropping.
– This is great! I’ve made it so many times and it is fool proof. Everyone always loves it and thinks I’m a master chef! Tip: brown sugar and confectioners’ sugar both measure out to be a 1 lb. box each.
– Wow, what a nice rich, creamy, delicious fudge! This is a great recipe for those of us who are not experienced candy makers. I followed the other reviewers suggestions and used 1 cup PB, 2 cups of brown sugar and 3 cups of confectioners sugar. Also, this recipe says it makes 15 servings. If that’s true, it’s 15 very large pieces. I cut mine smaller (which you can get away with because it’s so rich) and got closer to 40.
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