Chocolate Peanut Butter Fudge

"I tried this recipe twice, and I've perfected it now. The trick is to use confectioner's sugar, not white sugar like the recipe specifies. I tried once with white sugar and 2 times with confectioner's..." See more sugar. Confectioner's sugar is in 99% of fudge recipes - there were a lot of people on here saying their fudge came out grainy, and that would be why! So make sure to use confectioner's, and I've found that 7-8 minutes is the right amount of time for the "soft ball stage" to be reached, but you really ought to try it out in a cold glass of water every 30 seconds until it forms little balls in the water. I added a little more peanut butter in my 2nd try as well, maybe 1/8 cup more, and my family definitely liked it better, so if you're a PB stickler like me, add more peanut butter!"

"This is the fudge my Mother made. It does take white sugar, not powdered. The reason for the graininess, is stirring it too much. Mom always said, Don't monkey with it or it'll go sugary on you. Soft ..." See moreball stage is dropping a teaspoon full in a cup cold water..If it stays together in a soft ball, it's done. Good luck with this recipe, once you do it right, you'll feel so accomplished."

"I think the problem people were running into when they say this mixture never got to the "soft ball" stage is this: the soft ball stage does not mean that the mixture in the pan comes together in a ba..." See morell, like dough does, but rather that a drop of the mixture, dropped into a glass of ice-cold water, will form a ball that flattens slightly when you place it on a flat surface. You can also tell the stage with a candy thermometer. This recipe is pretty sweet, but has a nice texture."