Peanut Butter Fudge<\/p>\n
3 Cups Sugar
\n3\/4 Cup Butter
\n1\/2 Cup Evaporated Milk
\n1 Cup Peanut Butter (Crunchy is optional)
\n10 Oz Marshmallow Cream
\n1 Tablespoon Vanilla<\/p>\n
Grease an 8×8 baking dish<\/p>\n
In a large mixing bowl, put peanut butter, marshmello cream and vanilla.\u00a0 Set aside.<\/p>\n
Put sugar, butter and milk in a pan and turn heat to high, stiring constantly.\u00a0 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.\u00a0 If using a candy therm, heat to soft ball stage (240F).<\/p>\n
Once time is up, pour over peanut butter, marshmello cream and vanilla,\u00a0 stiring quickly to mix well.\u00a0 Once well mixed, pour into your pre-greased 8×8 pan.\u00a0 Sprinkle with salted peanuts and allow to cool before cutting.<\/p>\n
Optional:<\/p>\n
Use ‘chunky’ peanut butter<\/p>\n
Mix in 1\/3 cup peanuts<\/p>\n
Variation:<\/strong><\/p>\n Chocolate Peanut Butter Fudge: Note:\u00a0<\/strong><\/p>\n This recipe does not work well with ‘organic’ or ‘natural’ peanut butters unless well mixed.\u00a0 I just end up using ‘Jif’ or ‘Skippy’.<\/p>\n * Marshmello cream seems to come in 7oz or 16oz containers.\u00a0 I usually weigh the cream on a scale.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" 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, … Continue reading
\nMake a batch of regular chocolate fudge, using two 8×8 pans, pouring half of the fudge into each pan, sprinkle with peanuts.\u00a0 Allow to cool.\u00a0 Make a batch of this peanut butter fudge and pour half over each chocolate fudge.\u00a0 Allow to cool.<\/p>\n