Easy recipe peanut butter fudge

ok, through learning from mistakes I learned a couple of important training, 3rd time's the charm, right? FIRST - get this to inside a pot that may hold 3-4 occasions the level of the sugar/milk you place in it! Once it begins to boil it expands a great deal and foams up rapidly, I'd a burnt/sticky/sugary mess to begin with. SECOND - soft ball stage based on my thermometer is really 235 levels, not 260! should you go until 260 you'll have a peanut-butter beach (literally sandy and dry).
THIRD- the timing for that fudge of exactly 4 minutes (when it begins to bubble/boil) is appropriate on, so really, think before using the thermometer. At 4 mins mine what food was in 233, and so i made the decision to visit 235 (another 40 secs) and If only I would not have!

I cut the sugar lower to three cups and used evap. milk, as that is what I'd on hands. Besides going 40 seconds over (that was my fault & it managed to get only a *tad* dry), this fudge is scrumptious! SMOOTH, smooth smooth and many sweet without masking the peanut butter flavor (should you decrease the sugar).
thanks a lot for that recipe, will certainly make it again!

It was undoubtedly the simplest peanut butter fudge I've ever made. I actually do possess a chocolate thermometer, but found that it requires additional time to determine the temp this way, and when it might read I'd have burned it. And So I simply adopted the directions exactly. When I seen one bubble I set time and 4 min later required it directly from the heat. I mixed another 2 ingredients and put in to the pan. I made use of wax paper to line the pan rather of butter. The fudge arrived on the scene perfectly the very first time. Thank you for this type of tasty and simple recipe.

'nuff stated :) (just an addition, it was not crumbly for all of us, it had been firm & held together well) Made again tonight and added a little bit of cacao towards the (melted) butter=chocolate peanut butter. Case an excellent, no-fail recipe!