Chocolate Peanut Butter Fudge

Great recipe and it would be fantastic to know a few things. 1. How fast can the liquid be heated up to soft ball stage? 2. What should it look like while boiling. Mine looked like curdled milk. 3. When it says “beat” does that mean like when mixing a cake kind of beating? I tried this recipe with regular sugar 4x. I’ve used a candy thermometer and just plain old “soft ball” checking. I tried stirring and I also used the “don’t stir” method. Both turned out the same. A little dry, but smooth as silk. I used 1/3 cocoa and a little more peanut butter. I don’t know if I am heating it up too slow or too fast. Why is it dry no matter what I do? It doesn’t look that good, but the taste is incredible.

This is an excellant recipe. Very similar to my grandmothers. Two things I know from making it. One, if you under cook your ‘syrup’ it won’t set or if you over cook your ‘syrup’ it will set up fast and crystalize. Two, if you cooked it to the right temp, you must stir and stir and stir … until it starts to set. It will come out smooth as silk and melt in your mouth!

My dad made this kind of fudge when I was a boy, 66 years ago. The person that reminded that it needs vanilla added just before pouring it in a pan was right. Yopu must keep sugar crystals off of the sides of your pot as they can cause the mixture to go grainy. Adding a couple of tablespoons of corn syrup will discourage grainyness. He also used 1/3 cup of cocoa rather than 1/4 cup. Also the amount of peanut butter was closeer to a cup. When you are beating the mixture after cooking to soft ball stage, it will lose its gloss just before setting up, so don’t waste time, get it in the pan quickly. This fudge is more art than science so use your genius.

Delicious and creamy. I added some chopped walnuts and coconut at the end!

This recipe was was easy to follow and super tasty. long as you don’t stir it too much and get it in the pan quick enough then it’s near flawless

Okay, this recipe is a classic, yes, and its delicious, but don’t say it’s easy, it isn’t at all!!!! This is a cooked fudge that can be tricky, you have to have a good candy thermometer, patience, and a good eye for candy once it comes to the softball stage (234 degrees.) You shouldn’t stir it too much (hard and grainy) or too little. If you are expecting to just dump the ingredients in a pan, heat it up, pour it out and voila it’s perfect, you will be disappointed. I rated it a one star for the lack of information in the directions, and calling it easy, for novice bakers and cooks, it isn’t, if you can master this recipe, then you are on your way to next level candy making. Good Luck!

This is a variation of the recipe handed down from my grandmother, who made this and sent it to my grandfather in WWII. To keep it from crystallizing, butter the sides of your heavy sauce pan before you begin and do not stir it much. Mama always said the best fudge is the untended fudge! Try adding a teaspoon of instant espresso powder when you begin. And don’t forget the nuts. Chop them and gently heat them in a skillet as the fudge cooks. When the fudge is done and you are beating in the butter and peanut butter, add those warmed nuts and quickly pour it into the prepared pan. Score while warm for cleaner cuts. And although I g

Will definitly make again. Made without CT and it turned out great. Thank you

So this was my first attempt. I was nervous after reading all the reviews. I went with the suggestion to reduce to 2 3/4 sugar (still too sweet) and 1 c. peanut butter and dark cocoa (not enough chocolate flavor so will add more next time) with vanilla at the end. Although it’s creamy and not grainy, it’s not setting up as firm as it should be. But very tasty and creamy. I think out of fear of overcooking, I undercooked. I used the advice to not stir too much. I did the softball trick in the water but guess I guessed wrong. I used the idea to put the saucepan in a larger bowl of cold water to prevent the crystals from growing and creating a grainy texture. I think that helped cause it’s super creamy, not grainy at all. It’s like a super thick creamy hot fudge sauce that would be delicious on vanilla icecream. Too bad I don’t have any to try it out! I will try again later with more tweaks. UPDATE: The longer it’s in the fridge the better but it’s been about 1.5 hrs and very soft.

There is NOTHING wrong with this recipe. It amazes me that people can look at photos of a recipe that turned out perfect for someone else and then say something is wrong with the recipe. No..It’s you..not the recipe. Candy making is almost like a science. If you don’t know the basics you will get a mess. All of you “experienced” bakers out there..I don’t believe it for a second. Geez. Baking is not candy making either. Rant over!

No changes, but yes will definitely make it again. I was craving my moms fudge. I knew the ingredients but not the measurements. It tasted just like I remembered. It was easy to make also.

I should have just followed the original recipe ..friends just follow the recipe without using suggestions from reviews

it was horrible

First time I’ve ever made fudge. Followed recipe exactly and turned out perfect! Just like Mamaw use to make!!

Quick and easy with my candy thermometer. I loved it!

The first time I made it I forgot to beat it smooth. Still turned out great. This time I used sweetened condensed milk, with a tad vanilla at the end, forgot to beat it again! Turned out wonderful.

Good

OUTSTANDING! My grandmother’s recipe was lost. This is the same recipe!!! It had been handed down from my great grandmother from Nanty Glo Pennsylvania. Thank you Jean for sharing!!!

Mine turned out very dry. Probably a fault on my part although I substituted powdered sugar for regular

the hardest part was getting to the soft ball stage but my kids and family loved it

well done!! i gifted to my teacher and she loved it i am ssoooooo happy nice and goood recipe