Prep 5 mins
Cook 10 mins
Peanut Butter lovers, this is perfect for you. Very rich flavor. Can't stop eating.....
Make and share this Best Ever Peanut Butter Fudge recipe from Food.com.
- 3 cups sugar
- 2⁄3 cup evaporated milk
- 3⁄4 cup butter
- 1 (16 ounce) jar crunchy peanut butter
- 1 teaspoon vanilla
- 1 (7 1/2 ounce) jar marshmallow cream
- Grease 9X13 cake pan.
- Mix sugar, evaporated milk, and butter in pan.
- Stir constantly over medium heat.
- Bring to a full boil and stir for 4 more minutes, or until a candy thermometer reads between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from stove and stir in peanut butter, vanilla, and marshmallow cream.
- Spread evenly into pan and chill in fridge until firm.
Yummy! Made this just as the recipe states. Used a jar of crunchy Marantha natural peanut butter and it worked very well. I can't help using a candy thermometer, and was pleasantly surprised when the mixture reached 234 degrees in almost exactly 4 minutes! Overcooking the mixture will give a grainy or crumbly result, so I'd encourage those of you trying this recipe for the first time NOT to overcook. This recipe uses marshmallow cream which ensures a smooth product, but it does take away a bit from a strong peanut flavor. Still, I wouldn't change a thing. Thanks for sharing the recipe!
Yes!!! I used creamy. They came out perfect. Chunky would've worked awesome too. Reminds me of the inside of a Reeses Peanut butter cup. I think this would be awesome layered somehow with chocolate fudge on top. Or you could use this as a filling for truffles...just make into balls and dip in chocolate. But, since I"m not into making a big fuss and mess, I'm happy with the fudge as-is.
This was good, just not exactly what I was looking for. I followed the directions EXACTLY, and it still seemed a just bit too crumbly and soft. Great flavor though. It is, as another reviewer mentioned, very light colored. I think I'll try it again, using half brown sugar/half white sugar, and cooking for five minutes instead of four.