Peanut Butter Fudge
This chewy nutty fudge will bring out the child in everyone.
Recipe from Midwest Living
4 cups sugar
2 5 ounce can evaporated milk (1-1/3 cups)
1 cup butter (no substitutes)
1 10 ounce package peanut butter pieces (1-3/4 cups)
1 7 ounce jar marshmallow creme
1 cup finely chopped peanuts
1 teaspoon vanilla
Line an 8x8x2-inch baking pan with foil; extend foil over edges. Butter foil; set aside.
Butter sides of a heavy 3-quart saucepan. Add sugar, evaporated milk, and butter. Clip a candy thermometer to side of pan. Cook and stir over medium-high heat to 236 degree F, soft-ball stage (about 12 minutes).
Remove saucepan from heat; remove thermometer. Add peanut butter pieces, marshmallow creme, peanuts, and vanilla; stir till peanut butter pieces are melted. Spread into prepared pan. Score into 36 squares while warm. When firm, cut into squares. Cool completely and wrap with plastic wrap. Store in the refrigerator. Makes about 3-1/3 pounds (36 servings).
Make Ahead Tip
Refrigerate 2 to 3 weeks or freeze up to 1 year.
Per Serving: cal. (kcal) 223, Fat, total (g) 10, chol. (mg) 16, sat. fat (g) 5, carb. (g) 32, fiber (g) 1, pro. (g) 3, sodium (mg) 117, Percent Daily Values are based on a 2,000 calorie diet
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