Aunt Hannah’s Foolproof Peanut Butter Fudge
photo by FoodDramaGirl
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
1 13x9 pan
ingredients
- 1 (12 ounce) can evaporated milk
- 5 cups sugar
- 1⁄2 cup butter or 1/2 cup margarine
- 1 dash salt
- 7 ounces marshmallow creme
- 14 ounces peanut butter (Jiff \ good quality peanut butter is a MUST)
- 1 teaspoon vanilla extract
- 1⁄2 cup walnuts, chopped (optional)
directions
- Lightly butter or grease a 13x9 pan; set aside.
- Measure out peanut butter, marshmallow creme and vanilla onto a large, lightly buttered or greased plate; set aside.
- Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt.
- Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.).
- Boil 12 minutes (more or less), stirring constantly.
- Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined.
- Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil.
- Note for subsequent batches: If your batch is less firm than you’d like, increase cooking time a minute or so. If it’s too firm, or becomes dry or crystal-ly when cooled, decrease cooking time or add more peanut butter.
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Reviews
-
As much as I LOVE chocolate & peanut butter, I've never liked the taste of Reese's PB cups, but THIS fudge blends both flavors so well! I did omit the walnuts, but then used extra crunchy PB! Very, very nice, & definitely a keeper, especially for winter holiday gift-giving! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
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