Recipe by Steve P.
Home style Peach fudge. I have not tried this one. I'm posting it for a request.
Top Review by Chilicat
I thought this fudge was delicious, even though it never quite set up for me. It boiled at 225 degrees for 10 minutes and showed no sign of going any higher, so I gave up and mixed in the other ingredients. It turned out very soft and gooey. Taste-wise, the peach flavor is very subtle and the creamy evaporated milk taste really comes through nicely. I used a cup of peaches that I had canned in a light syrup (the recipe didn't say if the peaches should be fresh or canned), so I reduced the amount of sugar a bit to make up for it. I didn't have marshmallow cream so I substituted 20 marshmallows, which have worked well before. **Attempt #2** This time I boiled the mixture until it reached 235F (15 minutes). The fudge came out very hard and brittle, breaking into pieces when I tried cutting it. The taste is still good, but I haven't quite figured this recipe out yet.
- 1 cup peach, pulp
- 3⁄4 cup margarine
- 2⁄3 cup evaporated milk
- 3 cups sugar
- 2 cups marshmallow cream
- 1 teaspoon vanilla
- 2 cups powdered sugar (sifted)
- nuts (optional)
Directions See How It's Made
- Combine the first four ingredients, bring to a boil (to soft ball stage).
- Stir constantly because the mixture burns easily.
- Remove from heat.
- Add: marshmallow cream, vanilla and powdered sugar (sifted) Blend well; pour into greased pan.
- (the recipe did not specify pan size. I would guess an 8 or 9 inch square pan would make a thick fudge and a 13x9 inch pan if you like it a little thiner).
- Add nuts if desired.
- Cool, cut into squares.