Yield: 48 1-inch squares
“I mean this respectfully, but the review that has been flagged as “most helpful” on this recipe is so misleading. I have been making this recipe for at least six years (easily since 2004) following the instructions to the letter. I was a novice fudge maker and my first batch was perfect. Six years later, and not once has the fudge not set up or turned out. The beauty of this is that you **don’t** need to worry about “soft ball” stages or thermometers, which can be so intimidating. Do what the recipe says. Stir constantly until it boils and start timing your 7 minutes once the fudge hits a full rolling boil, not when it just starts to bubble. I’ve started the timing up to a minute late (oops) and it was still fine. I find this very forgiving. Use the timer on your stove and boil for 7 minutes. Remove from heat and immediately add marshmallow creme, incorporate and add vanilla & peanut butter as directed. No need to let cool to a magic number. I’ve made countless batches and it has never seized up. Pour into your 9×13 pan, let cool (don’t refrigerate, I set mine in the cool garage), cut. Easy easy easy! One thing to note, using a commercial peanut butter vs an all natural gives a creamier texture. I’ve used name brands and cheapies and it comes out about the same. I’m a choosy mom so you can guess the brand I prefer! My best advice is to keep this as the wonderful person who shared it intended. Easy!”
“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.”
To Make this Recipe You’Il Need the following ingredients:
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