Cathy’s Peanut Butter Fudge

Did exactly as the recipe stated. Turn grainy. Good flavor.

Made it with 1 cup white sugar and 1 cup brown sugar instead and turned out fantastic

I left in in the fridge for about 20 hours after I made this. When I got it, a thin layer had formed on the top, but the rest was just like the mixture before being chilled in the fridge. But, I rate 3 stars because it didn’t contain eggs, so it was still edible. So I still ate it, and my daughter and I loved it.

I ‘d never made fudge with brown sugar before and I don’t think I will again. The brown sugar flavor was just too strong and overpowered the peanut butter. My husband didn’t even eat all of the batch I made for him and over half of it went in the trash. It was also very crumbly – not at all the texture or flavor I was hoping for. I followed the recipe exactly. I won’t be making this again.

Good tasting but I stired two minutes and was a bit long so set up rather fast . Next time 234 degree and 1minute of stiring!

I tried this recipe i dont know what happened but after it cooled, it crumbled right apart in my fingers. Next time i will try another recipe. I really dont want to rate this because i think i did something wrong, not the recipe.

I am a peanut butter snob and have tried many recipes and this is my favorite of all. Using brown sugar only gave this a praline taste. I could not find my candy thermometer and was forced to use the soft ball in water test. Thankfully I judged correctly. You do need to work quickly once you add the peanut butter and vanilla. I also line my dish with heavy duty foil or parchment paper. Lifting it all out of the dish after cool makes slicing a breeze.

Very easy recipe to follow and simple ingredients! I was glad I didn’t need marshmallow whip or powdered sugar either! 🙂

I made this recipe as directed and it turned out good but was not quite as peanut buttery as I had hoped. This is a very hard recipe to work with. You have less than a minute to Stir in the peanut butter and vanilla and then “pour” into a pan before it turns into hard little pebbles that are better served as an ice cream topping. The fudge comes out a little dry but good. I’m on the look out for a spectacular old fashioned Peanut Butter Fudge recipe that does NOT use marshmallow. This was not the spectacular recipe I’ve been looking for but it is tasty. The search continues.

VERY tasty, but boy does it set-up fast! I had trouble getting it into the pan because it was so hard. Once it had cooled, it was a bit crumbly but, like I said, tasted great! Oh, btw, I melted 1/2 cup of chocolate chips in the microwave and spread that over the top. It helped hold everything together better and gave it that “Reece’s” flavor. Thanks for sharing!

SO smooth! It helps to have a second pair of hands to help with the final stages, or at least to measure everything out ahead of time so all you have to do is grab and dump. But this didn’t take long and it came out delicious!

I have never made fudge that used brown sugar, until this one. It was really simple and easy. Best of all, very tasty!

I made this recipe because I had everything on hand and I didn’t want to use fluff. It turned out great, will make many times more!

I made this and would like to say it is smooth, creamy and delicious just as most reviews claimed! I want to add this to my review: I just made a double recipe of this and realized that the first time I made this fudge I removed the pan from the burner before I added the cornstarch mixture when you are supposed to add it while it’s still on the burner and then remove it from the heat. It turned out ok the first time as my son begged me to make more today. I have just been scraping the pan and can tell its even better and was so much easier to spread out. Maybe this could help someone to know?

This recipe turned out perfect just the way it is written. Thank you for sharing and Merry Christmas to all!

This was my first try at making fudge of any sort. The fact that this batch turned out great tells me the recipe is a keeper — I followed it exactly as written (I had no expertise to fall back on for altering it in any manner). Very peanut buttery taste, creamy texture. No grit. Excellent! Novices don’t be frightened off. Just grab a candy thermometer and get started!

microwave! Put brown sugar, butter and milk in a large bowl and stir. Microwave 3 min. on HI. Stir. Microwave 3 more min. on HI. Stir. Microwave 2 min. on HI. While in for the last 2 minutes, stir the cornstarch into water to dissolve. When the very hot, bubbly mixture comes out of the microwave, immediately stir in the cornstarch mixture, vanilla and peanut butter. Stir QUICKLY (it sets up really quick) and pour into a foil lined 8 x 8 pan. –Cathy

The taste is delicious, but it was drying out and beginning to harden before I got the vanilla and PB mixed in. Next time I think I will put the cornstarch and water in with the milk, b utter, sugar, and then add the PB and vanilla when I remove it from the stove.

Very good! I was worried that it looked a bit dry when I was spreading it in the pan, but it turned out great! The kids really go for this.

I can die happy. This is the perfect peanut butter fudge recipe – smooth (not grainy) and just the right amount of sugar.

Excellent pb fudge recipe. Did not change a thing and it came out perfect. Creamy and flavorful so this recipe is a keeper. Thanks for sharing.