Peanut Butter Fudge

Prep time: 5 min Cook time: 1 hour Total time: 1 hour 5 min
This recipe makes a small pan of fudge, so it's a good one to start with. Let's begin, shall we?
evaporated milk: 2/3 cup
granulated sugar: 2 cups
crunchy style peanut butter: 1 cup
unsalted butter: 1 tablespoon
vanilla: 1 teaspoon
marshmallow cream: 1 cup
Butter a pan and set aside. In a pan, combine the sugar and milk. Heat pan over medium heat until the sugar mixture comes to a rolling boil. The syrup will rise high up in the pan, so make sure you do use a large pot. Clip a candy thermometer inside the rim of the pan. Carefully stir the boiling syrup with a wooden spoon to keep it from sticking. Continue to cook the fudge to the soft ball stage, 235 degrees F. Remove the pan from the burner and stir in the butter, vanilla and peanut butter. Stir until the fudge starts to thicken and the ingredients are well combined. There should not be visible white streaks from the marshmallow cream. Carefully pour the hot fudge into the prepared pan. Do not scrape the hot fudge off the sides of the pan, as it will contain hardened sugar crystals that will tend to make your fudge grainy. Smooth out the fudge and let it cool away from the hot stove. It will take at least 2 hours to completely cool, maybe more. Cut into squares and enjoy this creamy confection! This fudge may be stored, covered, in the refrigerator for 2 weeks or more.This is awesome Peanut Butter Fudge!

Chef Recipes

Chef Recipes

Peanut Butter Fudge

Peanut Butter Fudge

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