Comments on: Peanut Butter Fudge

By: Sam

Sam — Sat, 16 Dec 2023 02:46:28 +0000

Hi Cathy! Honestly I have never tried it so I can’t say for sure how it would work for an almond butter fudge. Let me know how it goes if you try it. 🙂

By: Cathy Rupe

Cathy Rupe — Fri, 15 Dec 2023 17:25:43 +0000

I have this on my list of fudge flavors to try, as peanut butter fudge is the only fudge I truly enjoy! I am wondering, if you think I can also use this as a base for almond butter fudge. I love the flavor of almond butter, but every fudge recipe I see is a freezer fudge and I wish to have a room temp-stable treat.

By: Sam

Sam — Mon, 11 Dec 2023 01:28:24 +0000

In reply to Patricia.

Wonderful! Thank you for trying my recipe, Patricia!

By: Patricia

Patricia — Sun, 10 Dec 2023 22:05:23 +0000

Made this today, December 10, 2023 it turned out perfect and delicious! This recipe is a keeper!
Thank you!

By: Sam

Sam — Mon, 04 Dec 2023 15:43:56 +0000

In reply to Alyssa.

Hi Alyssa! The sugar is the most important ingredient here for ensuring the fudge turns out properly so it would definitely negatively affect how it turns out, unfortunately. I do not believe it would set.

By: Alyssa

Alyssa — Mon, 04 Dec 2023 11:19:08 +0000

I’d like to make this as festive dog treats but I want to make it without adding any of the sugar. Will that affect how it sets? Will it still give me kind of a thick, chewy texture? Thanks!

By: Katrina

Katrina — Thu, 23 Nov 2023 02:45:32 +0000

In reply to Andrea Wardle.

This has happened to me. If you used a candy thermometer, let it get about 5 degrees hotter next time. If you use ice water in a cup to test, drop a small amount of syrup into the cup and try to Pick it up, if not keep cooking but if you can and it balls up when rubbed together in your fingers (kind of how gum feels when you take out of your mouth to discard) then it is ready for vanilla and peanut butter.

By: Sam

Sam — Tue, 07 Nov 2023 02:20:07 +0000

In reply to Linda Johnston.

Hi Linda! I think the heavy cream could work here.

By: Linda Johnston

Linda Johnston — Mon, 06 Nov 2023 03:35:46 +0000

Can I use heavy whipping cream instead of evaporated milk for this fudge recipe?

By: Kenneth miller

Kenneth miller — Tue, 24 Oct 2023 01:08:11 +0000

Great fudge, easy to make My only complaint was the batch was small, going to double up next time.

By: P J Keenum

P J Keenum — Thu, 19 Oct 2023 02:33:00 +0000

In reply to Sam.

I didn’t watch your video before but have now & know what you mean. I thought you meant for the thermometer to be in the middle of the pan. Gotcha now. Thanks.

By: Sam

Sam — Thu, 19 Oct 2023 01:32:10 +0000

In reply to P J Keenum.

You can actually see me do it in the video. 🙂

By: P J Keenum

P J Keenum — Thu, 19 Oct 2023 00:28:29 +0000

How is this achieved “Be sure that the point of the candy thermometer is in the middle of the mixture and not touching the bottom of the pan”, if the thermometer is clipped to the side? If I buy the thermometer you use, how would I get it in the middle without touching the bottom?

By: Sam

Sam — Mon, 19 Jun 2023 02:08:36 +0000

In reply to Dianne.

I’m so sorry to hear this Dianne! I wonder if your heat may have just been a bit too high? 🙁

By: Dianne

Dianne — Sun, 18 Jun 2023 16:58:18 +0000

In reply to Bruce.

I followed directions exactly and ended up with burnt fudge.☹️

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 23 Dec 2022 15:40:48 +0000

In reply to Bruce.

We are so happy you love the recipe, Bruce! It’s definitely an easier candy to make and SO rewarding 😊

By: Bruce

Bruce — Fri, 23 Dec 2022 02:59:44 +0000

This year’s batch is now cooling. I mentioned last year that I love that it just gets stirred, rather than beaten, so it’s easy on the arm. I noticed that when the stirring starts, it’s very syrupy, but then you can feel it begin to thicken, so you know it’s ready to pour.
Another advantage over chocolate fudge is that you stir and pour it immediately, rather than having to wait for it to cool to 110°.
Add to that, of course, the amazing taste!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 09 Aug 2022 13:15:43 +0000

In reply to Brian.

We’re so happy it was a hit for your family, Brian! 😊

By: Brian

Brian — Tue, 09 Aug 2022 10:42:03 +0000

That’s the best fudge ever and the family wants more tks

By: Bruce

Bruce — Sun, 19 Dec 2021 00:06:01 +0000

Great peanut butter fudge, and so easy, since it doesn’t have to be beaten like chocolate fudge does. Mine came up to temperature really fast, so I was a little worried that it wouldn’t set, but it turned out just fine.

By: Sam

Sam — Fri, 17 Dec 2021 18:34:34 +0000

In reply to Shirl.

I’m so glad you ultimately enjoyed it so much, Shirl! 🙂

By: Shirl

Shirl — Thu, 16 Dec 2021 03:36:15 +0000

In reply to YESSICA HARTMAN.

I was looking for a PB fudge recipe using evaporated milk, trying to find one like my mom made. So I had made evaporated milk by simmering milk for hours,very tiring, all the stirring . I had some left over and found your recipe. This is such a divine PB fudge recipe! My evaporated milk was a bit thick so it may have made the fudge a little grainy and I should have known better.It could possibly have been my sugar ,which was raw organic type. Maybe it was a combination of those two ,raw sugar and thick evaporated milk,however this is the best PB fudge I’ve ever had.So good, and I really don’t mind that mine came out a little grainy.I know my family will LOVE this come Christmas! I may end up making another batch because I can’t stop sampling ☺️Thank you so much for sharing your delicious PB fudge recipe.

By: Sam

Sam — Fri, 16 Apr 2021 01:19:21 +0000

In reply to Bruce.

I’ll have to try that next time! Thanks! 🙂

By: Bruce

Bruce — Thu, 15 Apr 2021 19:48:48 +0000

A little tip for getting the thermometer to be at the right depth. Before you begin, clamp it onto the pot, then slide the thermometer through the clip until it is about 3/4 inch from the bottom, then take it off the pot. When it’s time to put it back on, it’s already set to the right position.

By: Sam

Sam — Mon, 15 Feb 2021 17:37:17 +0000

In reply to Sc.

That should work fine here. 🙂