Prep 10 mins
Cook 8 mins
This was my grandpa's recipe. It is always a big hit as a Christmas present when you put it in a decorated metal tin. We have always had best results with name brand items such as Peter Pan, Jiff, and Reese's. The best chips I have used are either the semi-sweet or double chocolate by Ghirardelli. I have also used Nestle and Hershey's. The vanilla has to be pure not imitation for best results. Also, for best results, use a wooden spoon (for keeping an even temperature) and a non-stick pot.
- 1 (7 ounce) jar marshmallow cream
- 1 (11 1/2 ounce) package chocolate chips
- 2⁄3 cup unsweetened evaporated milk
- 3⁄4 cup peanut butter
- 2 teaspoons vanilla
- 3 cups sugar
- 12 tablespoons butter
- Mix 1 1/2 cups sugar, 1/3 cup milk,and 6 tablespoons of butter in pan, stirring on medium heat to boil. Reduce heat to med-low, set timer for 4 minutes stir continuously.
- Immediately remove from heat and add 1 teaspoon vanilla and quickly add 1/2 jar of marshmallow.
- Add 3/4 bag of chocolate chips; mix vigorously until creamy and there are no hints of marshmallow.
- Pour into 9 x 13-inch pan for thin fudge and an 8x8 pan for thick fudge.
- Repeat instructions listed, adding the peanut butter, in place of the chocolate chips.
- Pour over chocolate fudge let cool completely and keep refrigerated.
- Hint: Make sure that your butter, sugar, milk are at a rolling boil before setting your timer.
- Add vanilla, fluff, then the chips or peanut butter in that order.
- And, share.