What a great idea! I loved peanut butter cereal as a kid. I do favor old fashioned stovetop fudge over microwave fudge. Did I hear a little peep from a tiny human in the background? It was barely noticeable, if so (might have been my own cat from another room).
@@RandyMakesCandy this was the style of fudge I favor, where you cook sugar and liquid, sometimes acid to invert, and sometimes flavoring, on the stovetop to softball stage, then beat or cream the gloss off. As opposed to the marshmallow fluff or white chocolate varieties that are melted in the microwave instead of being cooked to a specific sugar syrup stage. I like international varieties too, like Scottish tablet, burfi, peera, peda et cetera. The microwave varieties certainly lend themselves well to experimenting with different flavors, are faster and easier and are far safer for making with children. I won’t complain about any variety because each has its niche and they’re lovely to enjoy. I just cheer my favorite, which has the best texture, imo, when made correctly: the old fashioned stovetop variety that has descended from the Vassar fudge of the late 1800s, aka “American” fudge.
That looks AMAZING!!! - GREAT RECIPE!!!!
It's as tasty as it looks. 😊
Love it! You made it look so simple… keep sharing please :) I’m subscribed!! 🙏
Thank you so much! 😊
Had no idea fudge was so versatile, these look great!
To me, fudge is like a blank canvas on which we create tasty artwork. 😁
Great choice! The store being out of Cap'n Crunch Peanut Butter was serendipitous!
Tasty, tasty, serendipity. Is there a candy called Serendipity? There should be. 🤔
@@RandyMakesCandy Sounds like we need a Randy Makes Candy Original. :D
You may be right. 😊
Awesome, I've got try this one . . . . .(and the majority i have scene)
You won't be sorry. 😊
What a great idea! I loved peanut butter cereal as a kid. I do favor old fashioned stovetop fudge over microwave fudge. Did I hear a little peep from a tiny human in the background? It was barely noticeable, if so (might have been my own cat from another room).
Thanks! No reason you couldn't make this on the stove. And I didn't hear the peep when I was editing, but 🤷♂️. 😁
@@RandyMakesCandy this was the style of fudge I favor, where you cook sugar and liquid, sometimes acid to invert, and sometimes flavoring, on the stovetop to softball stage, then beat or cream the gloss off. As opposed to the marshmallow fluff or white chocolate varieties that are melted in the microwave instead of being cooked to a specific sugar syrup stage.
I like international varieties too, like Scottish tablet, burfi, peera, peda et cetera.
The microwave varieties certainly lend themselves well to experimenting with different flavors, are faster and easier and are far safer for making with children.
I won’t complain about any variety because each has its niche and they’re lovely to enjoy. I just cheer my favorite, which has the best texture, imo, when made correctly: the old fashioned stovetop variety that has descended from the Vassar fudge of the late 1800s, aka “American” fudge.
Dang, Kirsten, I'm starting to think you should have your own channel! I'll be your first subscriber. Thanks for the great comments! 😊