Prep 5 mins
Cook 20 mins
16 2"x 2" cubes
- 2 cups sugar
- 2⁄3 cup milk
- 2 cups miniature marshmallows
- 1 cup crunchy peanut butter
- 1 teaspoon vanilla
- Combine sugar and milk in saucepan.
- Cook to soft ball stage. Add remaining ingredients, stirring until blended.
- Pour into 8-inch greased square pan and cool.
- Cut into squares.
This is a wonderful and easy peanut butter fudge recipe. I've made it twice and I just love it - and so does everyone who tries it! Both times I used regular-sized marshmallows, but I cut them into smaller pieces with kitchen shears, so they would melt as easily as the mini ones. I also added 1/2 C salted peanuts (because I couldn't help it) and it came out great. I love a peanut butter dessert that actually TASTES like peanut butter. Thanks!!!
This is the fudge that my mother makes, but she now does not enjoy cooking anymore. I have asked her for this fudge as my only birthday present from age 10 on. I love this fudge!!! It is very rich and creamy. A tip on the soft ball stage is a temperature of 234 to 240 with a candy thermometer(sp?). This takes about 10 minutes on med high.