World's Best Peanut Butter Fudge Recipe

Ok - for those of you that had trouble with this recipe - try these things: 1) Like many others did, I mixed the flour, peanut butter, and m.creme ahead of time (with a mixer). 2) I used evaporated milk instead of regular milk. 3) I used Swansdown Cake flour instead of regular flour. 4)I used an even cup of marshmallow creme (8 oz). I found out the temperature to cook fudge to is 238 degrees F. - so I did that, using my candy thermometer and didn't go by time. The moment it reached that temp - took more than 5 minutes on medium/medium high heat - I took it off the burner and mixed the rest of the pre-mixed ingredients in. After a LOT of elbow grease with a REALLY sturdy whisk (a square pot whisk) - when everything was blended - I let the mixture cool to about 160 degrees F and whisked with vigor again - before spreading in a glass pan that had been lightly sprayed with butter-flavored Pam. Once in the pan - I used one of those sharp gadgets that you use to hold a tomato with while slicing it (mine's Pampered Chef) - and made a nice grid pattern before it started to harden. Came out perfectly!!!!!!

Skeptical of the flour at the end, I made it as written. It turned out okay. Just okay, though. I wasn't looking for peanut butter brownies. So, I invested in a candy thermometer and tweaked the recipe just a little. I used two cups granulated sugar and two cups packed brown sugar, for added depth of flavor. I added 2 tablespoons of corn syrup. I used a 12 oz can of evaporated milk. I cooked the syrup over medium heat until my thermometer read 237. I took it off the heat and scooped my premixed pb/marshmallow mixture onto the surface of the syrup without stirring. I allowed the mixture to cool to 140 degrees. I added 1 tsp. vanilla and used my hand mixer to blend the peanut butter mix into the fudge. I poured it into my 9x13 pan, prepared with parchment paper. It set up in no time! Give it a try without the flour. Invest in that thermometer...It's worth it.

I read some of the reviews where some people couldn’t get it to stiffen up properly. I put the entire 16oz jar of peanut butter and the entire 7 1/2oz jar of fluff in a bowl and mixed with mixer till well blended. I didn’t have a thermometer but after the sugar mixture came to a rolling boil I timed for 5 minutes on med/high heat while stirring constantly. Came out perfect. I also put plastic wrap in the dish instead of oil or grease so I was able to lift the entire sheet of fudge out without breaking it.

I’ve made this recipe so many times now! My friends and family love it! I use a full 16oz jar of JIF, evaporated milk instead of regular milk. It comes out perfect every time. Well except for once when I tried to double the recipe. It didn’t come out so well. Lol.

Have to be honest, when I viewed the video and saw the flour being added like a maniac, I immediately said NOPE! Something made me come back to this one and I began reading the reviews. I made it and it truly is the best PB fudge that I've ever eaten. I mixed the flour with the PB and marshmallow cream. I did increase the PB to a full jar (I'm one of those people) and it worked out perfectly. Rolling boil for 5 min... All went smoothly and it came out a very dense, rich, beautiful fudge. Worlds Best, I have to agree! Great recipe and I'll use this one from now on. Add the extra PB, you will not be sorry.

This is my new go to peanut butter fudge recipe. I did mix the flour, peanut butter and marshmallow cream together ahead of time which made this a quick and easy recipe. I also used evaporated milk as other reviewers suggested and it was perfect.

I followed others suggestion to combine PB, flour, and marshmallow, adding 1/2 tsp salt and one tsp vanilla. I increased the PB to 14 oz and decreased the sugar to 3 1/2 cups, may try decreasing to 3 cups next time and use 16 oz PB. When it came to a boil, I did the 5 min., Then checked in ice water. It made a soft ball so I removed from heat and added remaining ingredients. This fudge is delicious.

I LOVE it. I have been looking for a recipe for peanut butter fudge that tastes like the fudge they made us when I was in elementary school back in 1966-68 . Now I have!!! Thank you sooo much!!! Oh! I did use evaporated milk and 16 oz of peanut putter. I used a candy thermometer and premixed the flour and pb also added 1/2 tsp. Sea salt and 1 tsp of vanilla flavoring.

Everyone in the office enjoyed it. It is the best I have ever made. I add 1/2 cup more peanut butter than the recipe calls for and fold in a bag of chocolate chips before pouring in pan to cool. Fantastic!

I have made this fudge dozens of times. For those who have a problem with the fudge not becoming firm after setting and stated that it was too soft--here is some candy making advice from a real candy maker that I received after having the same problem:. Don't make this fudge recipe on a rainy or humid day, because it won't set. Something about humidity affects the cooking process. I have found this to be true. If I make it on a rainy day, it's too soft. Also, if you cook it too long, it becomes very dry and crumbly. To save time, I mix the peanut butter, marshmallow cream, and flour together while waiting for the mixture to boil. You can vary the recipe by using caramel peanut butter, etc. After spreading in the pan, I top with colored sugar crystals for the holidays.

This is excellent fudge and when I make it no one can only eat one piece. I use Jiff Extra Crunchy peanut butter. One important change is that this has to be cooked for about 10 minutes after it comes to a boil. I started at five as the recipe calls for but it was soupy. However, I liked the taste so much, I did more batches before hitting on about 10 minutes at the "sweet spot" for this recipe. Now it is the only one I will use.

I added tbls of vanilla

I used my mix master to combine all ingredients Makes mixing a whole lot better

Everyone complimented it — I felt like a chef.

So happy I tried this recipe!

I have not tried but I am going to soon

I love this recipe. It tastes great and it is easy to make.

Horrible!!! Taste like eating sugar out of the bag waste of time and money

I really love the idea how I can make a difference recipe for my own personal life thank you for the great recipe that you have given me

Came out great! I used evaporated milk and followed the direction and it’s perfect. I haven’t made fudge in a very long time.