I am not a fan of Peanut Butter fudge but my husband loves it and so does my Uncle Floyd. We thought it would be a fun addition to Uncle Floyd’s gift this year. It actually set nicely for once. Normally it’s too warm to set up well, but this year we got lucky and it turned out perfect. I highly advise that if you are going to make this recipe make sure that your kitchen isn’t piping hot or it will take forever to set.
This is a simple recipe to make and in truth you don’t even need a candy thermometer you just have to watch it and never walk away from it while it’s on the stove top. My best advice is to have every ready to go and premeasured and stir … stir … stir… You don’t want it to burn!
According to my husband this is delicious and extra creamy!!
- 3 cups sugar
- ¾ cup butter
- 2/3 cup evaporated milk
- 7oz. jar of marshmallow cream
- 1 cup creamy peanut butter
- 1 tablespoon vanilla extract
- Spray a 13×9 inch pan with cooking spray and set aside
- Combine sugar, butter, and milk in a heavy 2-1/2 quart saucepan and place on a medium heat
- Bring to a full rolling boil (important) stirring constantly
- Continue boiling for an additional 5 minutes (no less) once it’s at a rolling boil
- To prevent scorching remove from the heat and stir in peanut butter (stir well) next add the marshmallow cream (stir in well). Then add the vanilla and beat until well blended.
- Pour into your pre-sprayed 13×9 pan cook to room temperature and cut into squares.
Makes approximately 3 pounds.
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