Peanut Butter Fudge Recipe
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!!
Ingredients:
- 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
Directions:
Spray a 13x9 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 13x9 pan cook to room temperature
and cut into squares.
Makes approximately 3 pounds.
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