Peanut Butter Fudge
3 Cups Sugar
3/4 Cup Butter
1/2 Cup Evaporated Milk
1 Cup Peanut Butter (Crunchy is optional)
10 Oz Marshmallow Cream
1 Tablespoon Vanilla
Grease an 8×8 baking dish
In a large mixing bowl, put peanut butter, marshmello cream and vanilla. Set aside.
Put sugar, butter and milk in a pan and turn heat to high, stiring constantly. Once at a full boil (bubbles in from outside edges to center for 1 minute), turn heat to simmer (keeping bubbles going lightly) and cook for 5-6 minutes. If using a candy therm, heat to soft ball stage (240F).
Once time is up, pour over peanut butter, marshmello cream and vanilla, stiring quickly to mix well. Once well mixed, pour into your pre-greased 8×8 pan. Sprinkle with salted peanuts and allow to cool before cutting.
Use ‘chunky’ peanut butter
Mix in 1/3 cup peanuts
Chocolate Peanut Butter Fudge:
Make a batch of regular chocolate fudge, using two 8×8 pans, pouring half of the fudge into each pan, sprinkle with peanuts. Allow to cool. Make a batch of this peanut butter fudge and pour half over each chocolate fudge. Allow to cool.
This recipe does not work well with ‘organic’ or ‘natural’ peanut butters unless well mixed. I just end up using ‘Jif’ or ‘Skippy’.
* Marshmello cream seems to come in 7oz or 16oz containers. I usually weigh the cream on a scale.