The recipe results in excellent P&B Fudge. What modifications are needed to double the batch? I get perfect results using the recipe as is, but the fudge doesn't set correctly when I use 4 cups sugar, 1/2 cup cocoa, 1 cup milk, etc. I've tried doubling, tripling, quadrupling the boiling time, but the fudge either turns out undercooked or overcooked. Any guidance from the pros would be appreciated.

OMG! Made this today in Bato, Leyte Philippines. I tasted the spoon, the balance was gone in 30 seconds by my Filipino friends!

Nice and easy to make and timely.

Easy to make, follow directions, hardest part was after boiling one minute, keep stirring until it gets harder, pulls away from pan... really good! Creamy, not granular!

I have this cooling now! can`t wait to eat it

Made this 3 times tonight for a cookie exchange later this week. Each batch only took me around 10 minutes and all three batches came out wonderfully. So easy and yummy! Sad I have to share at the exchange :)

I followed the recipe and then melted and swirled in extra peanut butter. It's cooling now.

Very easy!

I need this!

Easy to make and came out great! I chopped up Reese's Peanut Butter Cups and used them as toppings. I'm going to take them into my work for my coworkers to enjoy, thanks for sharing.

PS I just had a mishap opening the cocoa, the seal was definitely sealed properly. Let's just say there was a cloud of cocoa that accompanied the lid finally coming off

This is a delicious, easy recipe! Fudge came out perfectly. I love that it uses small quantities of simple ingredients I already had on hand. I probably used more like 3/4 cup of peanut butter because I wanted a nuttier flavor. This fudge disappeared fast! Will definitely make again.

This is my very first time ever making fudge. I doubled all the ingredients to make enough for a 9 x 13-inch glass pan. It was absolutely delicious. I would recommend that you do not start this until you have plenty of time. Remember to stir, stir, stir. Enjoy:)

Sandy, how long did you boil the mixture when you doubled the ingredients? I can't seem to get the fudge to set correctly when I double things. I've tried boiling for 1, 2, 3, 4 minutes, but the result is either too soft or too hard. Any tips?

I've made a lot of chocolate peanut butter fudge before, but this is the creamiest I've ever made. I usually give my hubby the pan to lick but this time he didn't get it... lol

Second attempt making fudge ever and I have to say it was really good!! I sub the milk with 1/4c of vanilla creamer and 1/4c skim milk because that's all I had avail :-) My kids and husband love it and because it was super easy and set in an hour, I will be making this a lot. I would like to know how to melt the granulated sugar better tho, it still has a grit to it..cook it longer? Or is there a way to sub powdered for the granulated or will it not taste the same?

This fudge was outstanding. It was addictive. Couldn't quit eating it. Very smooth. The only thing I did different was a trick I learned from my mother. While beating the fudge to cool it, I set the pan in a little cool water to help it cool down faster.