Creamiest Peanut Butter Fudge
Ready In: 15 mins
Serves: 25-30
Yields: 4 pounds
Ingredients
- 1 1⁄2 cups sugar
- 1⁄2 cup butter
- 2⁄3 cup evaporated milk (less than a full can)
- 6 1⁄2-7 ounces marshmallow creme (depending on which jar you use)
- 3 cups peanut butter chips
- 1⁄2 teaspoon vanilla extract
- 1 cup nuts, coarsely chopped (I've used hazelnuts, peanuts and even cashews..they all turned out great)
Directions
- Line a 9x9x2" pan with foil, then spray with butter nonstick cooking spray. (Makes for easy clean up).
- Heat sugar, butter,milk and marshmallow creme in heavy 3 quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
- Add Chips and vanilla, stirring until chips are melted. Stir in nuts.
- Immediately spread into prepared pan. Refrigerate overnight.
- Pull foil out, and cut pieces into 1" squares. Store in airtight container in refrigerator.
- For creamier fudge, let stand at room temperature 1 hour before serving.
- Recipe may be doubled using 4 quart saucepan, boiling mixture for 6 minutes. Spread into 2 prepared pans.
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