Prep 10 mins
Cook 20 mins
No Fluff, no chocolate....just peanut butter fudge!! And it doesn't have to be beaten!! This recipe was given to me by a friend, years ago!
- 340.19 g can evaporated milk
- 709.77 ml sugar
- 44.37 ml margarine
- 4.92 ml vanilla extract
- 177.44 ml peanut butter
- Butter an 8" x 8" pan.
- In a large, heavy saucepan, combine milk, sugar and 2 tbs margarine. Swab the top of the pan with the remaining margarine, to prevent boiling over. Cook over medium-high heat, stirring constantly, until it reaches a hard ball stage, on a candy thermometer.
- Remove from the heat and stir in the peanut butter and vanilla. Pour into prepared pan. Cool and cut into squares.
Classic fudge recipe with one of my favorite flavors: peanut butter! I admit that although it's a sunny day with relatively low humidity, I just couldn't get my candy thermometer to register quite to 250Â°F; these turned out great nonetheless. Thanks, Graymare! Made for Spring 2010 PAC.