Peanut Butter Fudge
Recipe from Midwest Living

This chewy nutty fudge will bring out the child in everyone.

by 8  people

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Servings: 36
Yield: 3-1/3 pounds
Prep Time: 20 mins
Related Categories: Candy, Desserts
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    4   cups 
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    2  5  ounce can 
    evaporated milk (1-1/3 cups)
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    1   cup 
    butter (no substitutes)
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    1  10  ounce package 
    peanut butter pieces (1-3/4 cups)
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    1  7  ounce jar 
    marshmallow creme
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    1   cup 
    finely chopped peanuts
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    1   teaspoon 

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.
Nutrition information
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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