Great Peanut Butter Fudge Recipe
Peanut Butter Fudge
Melt-in-your-mouth fudge coupled with crunchy peanut butter - Is there anything more delicious? Follow these few easy steps to learn to make your own batch. This recipe is sure to be a long-time family favourite once discovered.
- 1 cup butter
- 1 cup crunchy peanut butter
- 2 1/2 cups white sugar
- 1 (7 ounce) jar marshmallow crème
- 1 (12 fluid ounce) can evaporated milk
- Use butter or margarine to grease a small saucepan and a 9 inch x 13 inch baking dish.
- Pour the evaporated milk, sugar and 1 cup butter into the saucepan and place it over a medium heat.
- Heat to between 334°F and 340°F (112°C and 116°C) , or until a small drop of the syrup placed in cold water forms a small ball that can be flattened when removed and placed on a solid surface.
- Remove the mixture from the heat and add the peanut butter and marshmallow crème, then beat the blend vigorously until it turns smooth and creamy.
- Pour the blend into the baking dish you prepared earlier and allow it to cool and harden, then cut it into small square pieces.
9X13" Baking Dishes
Notes & Tips
-Store the fudge at room temperature in an air-tight (e.g. Tupperware) container.
-If you don't own a candy thermometer, let the mixture mentioned in step 3 boil for a period of 10 minutes.
-Do not remove the saucepan from the stove before it reaches the specified temperature. This will affect the setting process.
-Add an extra 1/2 cup of white sugar to the mixture described in step 2 if you like your fudge very sweet.
-If you're out of marshmallow crème, use 12 large-sized marshmallows instead. Melt them in a saucepan, then add them in step 4 along with the peanut butter.
-If you'd like to add a little chocolate to this recipe, melt some milk or dark chocolate chips and spread them over the top of the fudge once it has set, but before you cut it into squares, as mentioned in step 5.
-Experiment with other toppings. Try sprinkling chocolate strands, mini marshmallows, and/or chopped nuts over the top of the fudge once it's set, but before you cut it into squares.