Prep 5 mins
Cook 15 mins
This recipe is from the mother of a student, and it is the BEST peanut butter fudge I have ever had. I usually use real butter and not margarine when I cook, so I will substitute the margarine in this recipe. From what I have tasted, however, it is still delicious when made with margarine.
- 3 cups sugar
- 3⁄4 cup margarine
- 2⁄3 cup evaporated milk
- 1 cup creamy peanut butter (heaping, Jif recommended)
- 1 (7 ounce) jar marshmallow cream (Kraft recommended)
- 1 cup chopped walnuts
- 1 tablespoon vanilla
- Combine sugar, margarine, and milk in heavy 2 1/2 quart saucepan. Bring to full rolling boil, stirring constantly.
- Reduce heat to medium. Continue boiling for 5 minutes, stirring constantly.
- Remove from heat, and stir in peanut butter.
- Add marshmallow cream, nuts, and vanilla. Beat until blended.
- Pour into greased 13 x 9 inch baking pan.
- Let cool, and cut into 1-inch squares.
This is great - we substituted Soy extra vanilla soy milk and Shed's Willow Run Margerine. It turned out great!
I've made this fudge since the 1970's and use the microwave directions that were originally printed. I also use the peanut butter chips instead of peanut butter (faster and easier). Great and EASY.
This fudge never set up for me. It got to a creamy consistency, but was more of a blob than a fudge. Followed the directions exactly.